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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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Rwanda Dukunde Kawa FT

CUP NOTES: Purple grape, floral hyacinth, maple syrup

Origin Information

  • Grower : Smallholder farmers around Dukunde Kawa Musasa washing station
  • Variety: Local Bourbon subvarieties
  • Region : Gakenke District, Northern Provence, Rwanda
  • Altitude : 1500 - 2000 metres
  • Process : Fully washed 
  • Drying:  Dried in the sun
  • Harvest: March - June
  • Soil: Volcanic loam
  • Certification: Fairtrade

Background Information

Rwanda FT Dukunde Kawa Musasa Ruli GrainPro is sourced from family owned farms organized around the Musasa mill located near a gorilla habitat in the Gakenke district of Rwanda.  Farmer plots are so small that measurements are based on the numbers of trees, not area of land.  Farmers who process their coffee at the Musasa mill are members of the Dukunde Kawa Cooperative, which started in 2000 with enough funds to build one wet mill.  In the following years, the Dukunde Kawa Cooperative has built three more wet mills and completed construction of their own dry mill.  More than 80 percent of the cooperative workforce is women, and producer-members have used earnings to improve their standards of living with investments in livestock, access to healthcare, and programs to protect the environment, which won the SCAA 2012 Sustainability Award.  The quality of the coffee is also internationally recognized, consistently placing as one of the best in the Cup of the Excellence annual auction.

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Ethiopia Yirgacheffe Banko

CUP NOTES: Lychee, chocolate eclair, tropical fruits, papaya

Origin Information

  • Grower : Small holder farmers orgainsed around the Banko Fuafuate Washing station
  • Variety: Indigenous heirloom varieties
  • Region : Banko fuafuate, Yirgacheffe, Gedeo
  • Altitude : 1950 - 2250 metres
  • Process : Full natural
  • Drying:  Dried on raised beds
  • Harvest: October december
  • Soil: Vertisol

Background Information

Natural or dry-process, fruit-dried or cherry-dried – however you prefer to talk about this style of ‘zero-process’ coffee post-harvest production, it all comes back to Ethiopia. While farmers across the globe still practice this method of letting the coffee fruit dry like raisins around the seed, it all started in Ethiopia. It’s still common to see smallholder farmers drying their daily harvest on their porches or lawns across the country. Unlike much of the rest of the world, many of these farmers will then roast and grind their own harvest – Ethiopia is the world’s only coffee producing country whose volume of consumption equals its export.

Banko Fuafuate is the name of the kebele, essentially a neighborhood, within the larger Yirgacheffe district where the washing station of the same name is located. Receiving freshly harvested coffee from smallholder farmers in the field, the workers at Banko Fuafuate will then select, sort, and process – either pulping and washing or simply sending the cherries straight to drying. In either case, the drying process will occur on traditional raised beds, receiving frequent rotation and undergoing continuous sorting.

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Ethiopia Guji 3

CUP NOTES: Grape skin, sweet pea, orange, citrus

Origin Information

  • Grower : 700 coffee producers organised around Tadesse Mengistu
  • Variety: Indigenous heirloom cultivars
  • Region : Kercha, Guji Zone, Oromia Region, Ethiopia
  • Altitude : 1600 - 2000 metres
  • Process : Full natural
  • Drying:  Dried on raised beds
  • Harvest: October- January
  • Soil: Vertisol

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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Colombia Cauca FTO

CUP NOTES: Caramel, cream caramel, citrus

Origin Information

  • Grower : Asociation de Caficultores Ecologicos del Cauca (ACEC)
  • Variety: Caturra, Castillo, Colombia and Typica
  • Region : Popayan, Cauca, Colombia
  • Altitude : 900 - 1650 metres
  • Process : Fully washed
  • Drying:  Dried in the sun
  • Harvest: April - June / September - January
  • Soil: Clay minerals
  • Certification: Fair Trade Organic

Background Information


COLOMBIA FTO CAUCA ACEC is sourced from family owned farms organized around the Asociación de Caficultores Ecológicos del Cauca (ACEC), which has 500 members (80 women) who live in the municipalities of Popayán within the department of Cauca, Colombia.  On average, each producer cultivates their coffee on 1.5 hectares of land.  ACEC is currently implementing training sessions for members to improve the quality of coffee and manage the environmental impact caused by coffee cultivation in the region.

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Colombia Jesus Angel Microlot

Gingernut, melted butter, raspberry

Origin Information

  • Grower : Jesus Angel Lopez
  • Variety: Caturra
  • Region : Medina Orejuela, Buesaco, Narino
  • Altitude : 2100 metres
  • Process : Fully washed
  • Drying:  Dried inside solar dryers that provide protection from  rain
  • Harvest: May - July
  • Soil: Sandy loam

Background Information

While it’s very common for Nariño coffees to be above average in this metric, Don Jesús’s coffee is far above the usual even from this region. The coffee also has a relatively wide range of screen sizes. Coffees from Nariño tend to be a little smaller than average, and single-farmer lots like this aren’t subject to the rigorous screening that delineate bulk Supremo and Excelso designations. The moisture content looks pedestrian, while the water activity is just a shade above average.

Jesús Ángel López is growing Caturra, Colombia’s tried and true specialty variety. The National Federation of Coffee Growers’ research branch called Cenicafe has been developing new hybrids (like Tabi and Castillo, e.g.) for decades in attempts to boost yields and improve resistance but there are many growers still holding onto older cultivars. Caturra is a naturally occurring mutation first discovered in Brazil in 1937; it is a direct genetic descendant of the Bourbon heirloom Arabica variety, first cultivated on Réunion island and eventually introduced to Brazil in 1859. Caturra’s unique characteristics include short stature, dense berry yield, and its resistance to wind and rain.

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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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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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Brasil Edio Miranda

 

CUP NOTES: Roasted almond, dried cranberry, orange, milk chocolate finishOrigin information

Origin information

  • Grower: Edio Miranda
  • Variety: Red Catua
  • Region: Matas de Minas, Araponga
  • Harvest: April - September
  • Altitude: 1,200 metres
  • Soil: Clay mineral
  • Process: Honey
  • Drying: Dried in the sun
  • Roast Depth: Light

Background information

In 1947, Edio Miranda and his wife acquired an estate of no use and turned it into a location for coffee production. Nonetheless, Miranda only realised the potential of his coffee 15 years ago after discovering better post-harvest practices that have allowed the production farm to be awarded with quality improvement and other achievements at regional coffee competitions.This quality comes from the family input where the processing is done exclusively by family members and additionally, the higher altitude provides a great climate for quality coffee. Additionally the post-harvest process keeps the quality of the coffee by promoting the drying process as slow as possible to create strict humidity levels. 

Furthermore, Edio focuses on sustainability by caring for the maintenance of the soil, preservation of rivers and local species by keeping green runways along the property. 

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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.