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Brazil Fazenda Mar Azul

CUP NOTES: Redcurrant, milk chocolate, roasted macadamia

Origin Information

  • Grower: Marcelo Balerini de Carvalho
  • Variety: Catuai
  • Region: Cerrado Mineiro
  • Harvest: June - August
  • Altitude: 1,000 metres
  • Soil: Clay mineral
  • Process: Natural
  • Drying: Fully mechanised
  • Roast Depth: Light
  • Certification: UTZ
Background Information In 2004, Marcelo decided to re-write his ancestors' story and begin growing coffee again. The planning, actions and activities carried out at the property follow Brazils "Good Agricultural Practices". Cultural practices are determined through technical indexes, analysis and monitoring, and always respecting the pillars of sustainability. 

The harvested coffee is processed in the following ways: Natural, Pulped Natural, Honey and Fermented. The selectively picked

microlots are directed to the African beds where they are dried more slowly, and the other lots are directed to the concrete patio, where they
are initially dried on average for 3 days, after which they are taken to the mechanical dryers where they are dried for 30 hours, until the
lots reach the ideal water content for storage. The mechanical dryers have automated controllers, which contribute to efficient and quality
drying.

The farm is certified UTZ (1000000577) and Certifica Minas (by Emater), prized for the preservation of natural resources, soilconservation and conscious use of water on the property.

Colombia Gaitania

CUP NOTES: Dark plum, flaky pastry, caramel nougat finish

Origin information 

  • Grower: Indigenous community "Nasa Wesx"
  • Variety: Typica, Caturra
  • Regio: Gaitania, Tolima
  • Harvest: April - July / September - November
  • Altitude: 1,700-1,900 metres
  • Soil: Volcanic ash
  • Process: Washed
  • Roast depth: Light

Background information

Colombia Gaitania is produced by the indigenous community 'Nasa Wex' of Gaitania - a community which after being apart of of ASOPEP since 2014, they have managed to certify all their coffee as organic. 

Gaitania is located 40 km southwest of the remote Planadas, Tolima. This region is well recognized by the specialty coffee industry; additionally, the coffees from this region are known to be citric and very fruity.

Ethiopia Gedeb 1 Banko

CUP NOTES: Toasted coriander seed, pineapple, caramelized ginger 

Origin Information

  • Grower: 650 coffee producers organised around BNT Industry and Trading PLC
  • Variety: Indigenous heirloom cultivars
  • Region: Gutti, Gedeb District, Gedeo Zone
  • Harvest: October - January
  • Altitude: 1,900 - 2,100 metres
  • Soil: Vertisol
  • Process: Fully washed
  • Drying: Dried on raised beds
  • Roast Depth: Light

Background Information

Ethiopia Gedeb 1 Banko is sourced from 650 coffee producers organised around BNT Industry and Trading PLC, a coffee mill located in the Gedeb district of Ethiopia where producers deliver ripe cherries to the mill everyday. When washing, the cherries are carefully sorted, pulped, fermented and then washed. Following this, the beans are placed on raised beds to dry by turning every 2 to 3 hours; with the total drying time being 12 to 15 days in order to ensure the moisture is reduced to 11.5% 

Ethiopia Guji 3

CUP NOTES: Blackcurrant, passionfruit, vanilla bean

Origin Information

  • Grower: Girma Edema
  • Variety: Indigenous heirloom
  • Region : Kercha District, Guji Zone
  • Altitude : 1800 - 2200 metres
  • Process : Full natural
  • Drying:  Dried on raised beds
  • Harvest: October - December
  • Soil: Vertisol
  • Roast Depth: Light

Background Information


Ethiopia Guji 3 Natural GrainPro is sourced from the Guji Coffee Export PLC, which is owned and operated by Grima Edema who has more than 20 years of experience exporting coffee from the Kercha district within the Guji zone in the Oromia region of Ethiopia. Coffee producers deliver their ripe cherries to Grima’s washing station where the cherries are sorted an immediately placed on raised beds and dried over a period of 15 to 20 days. The raised drying beds are carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. Cherries are also turned regularly on the beds to prevent damage during the drying process. The cherries are stored in a local warehouse after the moisture is reduced to less than 12 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and prepared for export. Grima's control of processing, from washing station up to the final export stage, preserves the coffee from damage and results in an exceptionally clean and sweet cup profile.

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Ethiopia Hambela 1 Organic

CUP NOTES: Dried Apricot, raspberry, mango, dark chocolate finish 

Origin Information

  • Grower: Hambela Estate
  • Variety: Indigenous heirloom cultivars
  • Region: Guji Zone, Oromia Region
  • Harvest: October - December
  • Altitude: 1,900 - 2,200 metres
  • Soil: Clay minerals
  • Process: Full natural
  • Drying: Dried on raised beds
  • Roast Depth : Light
  • Certification: Organic

Background Information

Ethiopia Hambela 1 Organic is sourced from METAD Agricultural Development PLC (METAD). METAD is a third generation family owned business with a rich history that began after World War II when the Ethiopian Emperor awarded Muluemebet Emiru, the first African female pilot and family matriarch, with land in the Guji and Sidama zones that has become the Hambela Coffee Estate. METAD is managed by
Aman Adinew who returned to Ethiopia after many years working abroad at the executive level for multiple fortune 500 companies because he wanted to make a difference for his family and community.

 

Ethiopia Sidamo 2

CUP NOTES: Lime, cardamon, hint of floral, caramel finish   
  • Grower: 650 smallholder farmers organised around Asefa Dukale | Arroressa Mill
  • Variety: Indigenous heirloom cultivars
  • Region: Dembi, Bensa, Sidama Zone
  • Harvest: October - January
  • Altitude: 1,950 - 2,030 metres
  • Soil:Vertisol
  • Process: Fully washed
  • Drying: Dried on raised beds
  • Roast Depth: Light
Background Information Ethiopia Sidamo 2 is sourced from more than 650 famers living in Dembi - a village near the Bensa Districyt of the Sidama Zone. The farmers deliver ripe cherries to the Arroressa Mill which is owned and operated by Asefe Dukale who carefully sorts and pulps the cherries. Afterwards, the beans are fermented for 36 to 48 hours; then washed, and placed on raised drying beds where they are turned every 2 to 3 hours for a few days. 

Indonesia Bali Kintamani

CUP NOTES: Crab apple, sweet chilli flakes, galangal, cocoa finish
  • Grower: Farmers cooperatives
  • Variety: Lini S795, Sigararutang
  • Region: Mt. Batur, Bangli
  • Harvest: May-August
  • Altitude: 1,350 metres
  • Soil: Volcanic loam
  • Process: Fully washed - dry hulled
  • Drying: Dried on raised beds
  • Roast Depth: Light
  • Notification: Direct trade

Indonesia Flores Bajawa

CUP NOTES: Tobacco, cinnamon, lime, chocolate, peanut brownie 
  • GROWER: Farmers cooperatives
  • VARIETY: Lini S795, Yellow caturr
  • REGION: Mt. Lobobutu, Sagalaka, Ngada
  • HARVEST: May-August
  • ALTITUDE: 1,800 metres
  • SOIL: Volcanic loam
  • PROCESS: Fully washed - dry hulled
  • DRYING: Dried on raised beds
  • ROAST DEPTH: Light
  • NOTIFICATION: Direct trade

Indonesia Java Frinsa Ateng Super

CUP NOTES: Stone fruit, brown sugar, raspberry, caramelised galangal

Origin Information

  • Grower: Wildan Mustofa
  • Variety: Andungsari
  • Region: Weninggalih, West Bandung
  • Harvest: May-September
  • Altitude: 1,400-1,600 metres
  • Soil: Volcanic loam
  • Process: Fully washed - dry hulled
  • Drying: Dried on raised beds
  • Roast Depth: Light
  • Notification: Direct trade

Background Information

Java Frinsa Estate is a family owned company that began growing coffee in January 2011 on fertile volcanic soil at Bandung Highland area, West Java. Thier mission is to adopt organic agriculture, produce high quality and consistent greenbean coffee. Their two-step post-harvest-process furthers this quality with a wet mill done in each field and a dry mill done in Pangalengan. Additionally, they promote eco-friendly pracitces and do intensive research and development to consistently develop their farming practices. 

Indonesia Java Frinsa Borbor

CUP NOTES: Grapefruit, cranberry, sweet caramel, cocoa finish   
  • Grower: Wildan Mustofa
  • Variety: Borbor
  • Region: Weninggalih, West Bandung
  • Harvest: May-September
  • Altitude: 1,350 - 1,400 metres
  • Soil: Volcanic loam
  • Process: Natural - dry hulled
  • Drying: Dried on raised beds
  • Roast Depth: Light
  • Notification: Direct trade

Background Information

Java Frinsa Estate is a family owned company that began growing coffee in January 2011 on fertile volcanic soil at Bandung Highland area, West Java. Their mission is to adopt organic agriculture, produce high quality and consistent greenbean coffee. Their two-step post-harvest-process furthers this quality with a wet mill done in each field and a dry mill done in Pangalengan. Additionally, they promote eco-friendly pracitces and do intensive research and development to consistently develop their farming practices.  

Indonesia Java Frinsa Peaberry

CUP NOTES: Rose apple, lychee, floral, honey

Origin information 

  • Grower: Wildan Mustofa
  • Variety: Lini S795, Sigararutang
  • Region: Weninggalih, West Bandung
  • Harvest: May-September
  • Altitude: 1,400-1,600 metres
  • Soil: Volcanic loam
  • Process: Wet hulled
  • Drying: Dried on raised beds
  • Roast Depth: Light
  • Notification: Direct trade

Background information

Java Frinsa Estate is a family owned company that began growing coffee in January 2011 on fertile volcanic soil at Bandung Highland area, West Java. Thier mission is to adopt organic agriculture, produce high quality and consistent greenbean coffee. Their two-step post-harvest-process furthers this quality with a wet mill done in each field and a dry mill done in Pangalengan. Additionally, they promote eco-friendly pracitces and do intensive research and development to consistently develop their farming practices. 

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Indonesia West Java

CUP NOTES: Snakefruit, poached pear, palm sugar, tomato

Origin Information

  • Grower: 180 small farm holders
  • Variety: Singaratung, Lini S795, Ateng
  • Region: Mt. Tilu, Gambung
  • Harvest: May - August
  • Altitude: 1,200 – 1,500 meters
  • Soil: Volcanic loam
  • Process: Fully washed - dry hulled
  • Drying: Dried on raised beds
  • Roast Depth: Light 
  • Notification: Direct trade

Background Information

Java coffee is well-known since the Dutch occupation in the 1500’s. Whilst Indonesia was ruled by the Dutch, thousands of coffee plantations were established around the mountains, on the island of Java. For the next few centuries coffee became a big part of the economy for the people of Java. Java today is one of the most populated Islands in the world with a population of 130 million people.

Our contact, Indi, has built a processing facility in Gamboeng, high in the mountains, surrounded by 60 small coffee farmers. Indi wants the growers to achieve better returns, and in turn pass information onto other farmers. Using clean water from mountain springs, fermentation tanks, a formed concrete washing station, African raised drying beds, and hand sorting, Indi is well equipped to process a quality coffee, and has a close connection with his farmers group. 

Jason travelled to Java a few years ago to connect with the growers and to gain a better understanding about the growing process. The farmers were interested in learning about our roasting process and brew methods. Indi facilitates education programs so the farmers can increase their knowledge on how to improve the quality and secure a good price for their cherries. We direct trade our Indonesian coffee from Indi, which gives us a better understanding of the coffee we serve our customers.

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Kenya Nyeri Barichu

CUP NOTES: Peach, blood orange, blackberry

Origin Information

  • Grower : Smallholder farmers organised around the Gatomboya Factory
  • Variety: SL28, SL34, Ruiru 11 and Batian
  • Region : Nyeri County, Kenya
  • Altitude : 1700 - 1800 metres
  • Process : Fully washed
  • Drying:  Dried on raised beds
  • Harvest: April - June / October - December
  • Soil: Volcanic loam

Background Information

Kenya Nyeri Barichu Gatomboya AA Ecotact is sourced from family-owned farms organized around the Gatomboya Factory (wet mill) in Nyeri County, Kenya. The Barichu Farmers Co-operative Society Limited manages the Gatomboya Factory, which processes coffee from 600 members who generally cultivate approximately 250 coffee trees on half-acre plots.

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Mexico Oaxaca FTO Decaf

CUP NOTES: Maple syrup, crab apple, caramelized brown sugar, clove 

Origin Information

  • Grower: Coordinadora Estatal de Productores de Cafe de Oaxaca
  • Variety: Bourbon, Caturra, Catuai, Mundo Novo
  • Region: Oaxaca
  • Harvest: October - March
  • Altititude: 900 - 1,700 metres
  • Soil: Clay minerals
  • Process: Fully washed
  • Drying: Dried in the sun
  • Roast Depth: Medium
  • Certification: Fair trade, Organic
Background Information 

Mexico FTO Oaxaca CEPCO is sourced from family owned farms organized around the Coordinadora Estatal de Productores de Café del Estado de Oaxaca (CEPCO), an umbrella organization operating throughout the state of Oaxaca,
Mexico. CEPCO members come from indigenous groups who access the international coffee markets for farmers to have a greater earning capacity from direct trade relationships. Additionally, CEPCO focuses on diversification initiatives with 
particular emphasis on empowering women’s groups as a driver for growth amogst their communities. 

Mexico Tzeltal Tzotzil FTO

CUP NOTES: Dark chocolate, peach, caramel candy, hint of spices

Origin Information

  • Grower: Cooperative de production Tzeltal-Tzolzil
  • Variety: Bourbon, Mundo Novo, Typica
  • Region: Chiapas
  • Harvest: November - April
  • Altitude: 660 - 1,460 metres
  • Soil: Clay minerals
  • Process: Fully washed
  • Drying: Dried in the sun
  • Roast Depth: Light
  • Certification: Fair trade, Organic

Background Information

Mexico Tzeltal Tzotzil FTO is sourced from family owned farms organised around the Cooperativa de production Tzeltal-Tzotzil, an organisation operating in 26 indigenous communities in the northern region of Chiapas, Mexico. In the production, the farmers use their own micro-mill to process harvested cherries as this allows for accurate care in depulping, fermenting and drying the coffee. The farm also focuses on organic practice to protect their environment; whilst additionally focussing on quality. 

Peru Cafe de Mujer FTO

CUP NOTES: Cocoa nibs, stonefruit, honey syrup, hint of tobacco  

Origin Information

  • Grower: 124 women members of Asociación de Productores Cafetaleros de la Cuenca del Rio Marañón
  • Variety: Bourbon, Catimor, Caturra, Pache, Typica
  • Region: Rodriguez de Mendoz, Amazonas
  • Harvest: July - November
  • Altitude: 1,500 - 1,800 metres
  • Soil: Clay minerals
  • Process: Fully washed
  • Drying: Dried in the sun
  • Roast Depth: Light
  • Certification: Fair trade, Organic

Background Information

PERU FTO CAFE DE MUJER APROCCURMA is sourced from 124 women producers organized around the Asociación de Productores Cafetaleros de la Cuenca del Rio Marañón which operates in the providence of Rodríguez de Mendoza, Peru. For the past five years, APROCCURMA has working directly with women producers to establish land ownership and provide training on organic management and environmental practices. As a result, this coffee is fair trade and organic. 

Peru La Florida SMBC FTO

CUP NOTES: Apricot, brown sugar, milk chocolate bar, caramel finish Origin Information
  • Grower: Cooperativa Agraria Cafetalera La Florida
  • Variety: Bourbon, Catimor, Caturra, Pache, Typica
  • Region: Chanchamayo, Junin
  • Harvest: April - September
  • Altitude: 1,200 - 1,400 metres
  • Soil: Clay minerals
  • Process: Fully washes
  • Drying: Dried in the sun
  • Roast Depth: Light
  • Certification: Bird-friendly, Fair Trade, Organic

Background Information

Peru La Florida SMBC FTO is sourced from family-owned farms organized
around Cooperativa Agraria Cafetalera La Florida, a cooperative established in1966 in the province of Chanchamayo, Peru. La Florida has more than a
thousand members who work together through the Occupational Learning
Center for Sustainable Agriculture where farmers learn environmentally friendly farming and crop diversification techniques.

 

Peru Royal Water Select Decaf FTO

PERU FTO ROYAL SELECT WATER DECAF is sourced from lots that the Royal team has selected based on cupping evaluations. After selection, the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The beans are then introduced to a solution concentrated with coffee solubles that extract the caffeine without extracting the coffee’s particular flavor.

Roast depth: Light

Certification: Fair Trade, Organic

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Yemen Mocca Haimi

Vanilla, peach, lemon, milk chocolate

Origin Information

  • Grower : 23 coffee producers from Al Haymah, District of Yemen
  • Variety: Indigenous heirloom cultivars
  • Region : Al Haymah District, Sana'a, Yemen
  • Altitude : 1000 - 2000 metres
  • Process : Full natural
  • Drying:  Dried on rooftops
  • Harvest: November - February
  • Soil: Sandy Loam

Background Information


Yemen Mocca Haimi Ecotact is sourced from family owned plots located in the Al-Haimah districts in the Sana'a governorate within the western highlands of Yemen, parallel to the Red Sea. Yemen is perhaps the most historic coffee growing region in the world, second only to Ethiopia, with a lineage spanning more than 2,000 years. Coffee production continues today with many of the same traditions dating back to the 15th century, like drying coffee naturally in the cherry on the rooftops of houses perched on the edges of steep mountain ridges. Mocca Haimi is the product of 23 producers who work closely with an export company called Pearl of Tehama. Through the collaboration small producers have learned processing techniques to ensure consistency in their coffee. Pearl of Tehama is also providing localized receiving warehouses to ease the burden of transporting coffee and ensure safe storage. Pearl of Tehama is currently helping producers organize formally because recognized producer associations can solicit international assistance for need infrastructure improvements like roads, schools and water systems.

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