Ripe now offers a limited range including three single origins, one espresso origin of the month and one microlot of the month.
Check out the background information on these origins below...
Brazil João Newton Reis Teixeria
Grower: João Newton Reis Teixeira, San Antonio Farm
Cup Notes: Strawberry, banana, white grape
At Fazenda Santo Antonio and Pinhal, Pedro and João Newton always seek to innovate in terms of processing. All lots harvested are processed natural, pulped natural, desmucilated and fermented. After processing, the coffee is dried according to the lot in the following structures: asphalt patio, concrete patio, African bed, rotary dryer and static dryer. The drying process is carried out until thelots reach the humidity of 11.5%, after they pass through a period of rest.
Additionally, the harvesting stage is an important process for the quality of the coffee produced; Pedro guides his team to harvest the maximum of ripe fruits. The beginning of the harvest is determined by the amount of ripe and green fruits present in the plots. Harvesting is done manually selectively, and mechanically.
Pedro believes a decisive factor in the quality of their coffee is investment in people and environment. The farm has developed several sports,leisure and environmental education actions that aim to integrate works and communities. For sustainable production the farm also invests inthe re-forestation of over 30% of the property. They protect the springs, they use chemicals products in a conscious and safe way, they providetraining and education for the staff, and pride themselves on guaranteeing the well-being of all employees.
Colombia El Tambo
Grower: James Arles Fernandez Viva - Finca La Laja
Process: Washed, Mixed Fermentation
Cup Notes: Passionfruit, Raspberry, Bergamont
At James Farm, cherries are handpicked according to the optimal maturation colour; they are then floater removed and all immature cherries are removed by hand. They are then pulped by a traditional pulper and fermented in plastic tanks. Following this the coffee is dried in a parabolic dryer and then dried in the sun for 15 days
Colombia Popayan Decaf
Grower: Selected farms in the Popayan region
Process: Washed - Sugar Cane Decaf
Cup Notes: Honey, vanilla and chocolate milk
The decaf coffee is decaffeniated by the sugar cane method in the Popayan Region, whereby the green coffee is steamed to allow for caffeine extraction and placed in solution of water and Ethyl Acetate, which is a by-product gained from the huge surplus of sugar cane grown in Colombia. This is a gental and natural process of decaffenaiton.
Costa Rica Finca Rosa Linda
Grower: José Antonio García | Finca Rosa Linda
Process: Fully washed after pulping and fermenting
Cup Notes: White grape, coconut, honeydew melon
Costa Rica Finca Rosa Linda is sourced from a family-owned farm located near the community of Birri in Santa Bárbara. Jose Antonio Garcia has owned and managed the 50-acre farm called La Mariposa for more than 30 years; within which he delivers ripe cherry directly to Café de Altura de San Ramon, which has a state-of-the-art wet-mill designed to process traceable micro-lots. This collaboration allows Jose Antonio to focus his attention and resources on farm and meticulous cherry selection.
Ethiopia Gedeb 1 Chelchele
Grower: METAD Agricultural Development PLC (METAD)
Cup Notes: Orange Juice, Peach, Blueberry
This coffee is sourced from METAD Agricultural Development PLC (METAD). METAD has an expanding Out-grower program designed to provide technical assistance, share modern farming equipment, and provide certification programs for more than 5,000 local farmers who are paid premiums for their cherry and second payments after coffee is sold. Quality and certification premiums have also helped METAD build roads and community centers. METAD has the first and only private state-of-the-art SCAA certified coffee quality control lab on the African continent used to train both domestic and international coffee professionals.
Kenya Kirinyaga Rungeto Kiangoi
Grower: Coffee farmers organized around the Kiangoi Factory
Process: Fully washed
Cup Notes: Blackcurrant, caramel & coriander
Perched high up in the southern foothills of Mount Kenya on rich red volcanic soil, the areas surrounding the Kiangoi factory are ideal for producing some of the finest Kenyan coffee. At the Kiangoi factory only the ripest cherries are delivered, and additional hand sorting and floating is done to remove less dense and damaged beans before the coffee is depulped, fermented and washed. After the coffee is washed, it’s soaked in fresh water for long periods of time to solidify the hallmark Kenyan profiles. The coffee is dried over a period of two weeks on raised beds, which are carefully constructed to ensure proper air circulation and temperature control for optimal drying. When the coffee is milled for export, the green beans are sorted by screen size and graded according to size and shape.
Myanmar Greenland Coffee Catimor
Grower: Greenland Estate
Process: Fully washed
Cup Notes: Roasted peanuts, milk chocolate, caramel brittle
Greenland Coffee Estate is situated in Pyin Oo Lwin in the Mandalay Region in Myanmar. It was founded in 1999 by U Sai Wan Maing and employs around 150 staff in the harvest season. These staff are specialists in selective harvesting; whereby they only pick the ripe cherries in order to minimise waste. Additionally, Greenland uses treated recycled wastewater to irrigate the farm; whilst fertilisers are used to increase yield, no pesticides are used.
The estate is 400 acres with 600,000 trees producing 0.3 metric tonnes per acre. Silver oak trees that are consistently thinned provide a dense shading for effective growth and the coffee trees are stumped at 18 years in order to maximise production efficiency. Greenland grows their own seedlings and have various microlots within the farm. Once picked, the beans are separated from cherries, sun dried and sorted to remove imperfections. Utilising processing machinery to help with bulk production and maintaining consistency, Greenland continues to pride itself on experimentation and utilising the different varietals to yield different coffees.