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 Luis Anibal Honey
Grower: Luis Anibal
Cup Notes: Nectarine, red currant, pomegrante
Luis Anibal has been growing coffee for over 20 years and was one of the first growers in Colombia to produce Gesha; these days, he grows some 26 varieties.
The microlot is 100% caturron and is a very rare mutation of Caturra first discovered in Acevedo, Huila. Cherries are only picked when they turn a dark purple colour and are then exposed to fermentation of 17 hours before being pulped and then dried on parabolic dryers to 10% moisture content.
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.
Mexico Bella Vista Mayan Harvest
Grower: 38 coffee producers associated with Rosalba Cifuentes
Process: Fully washed
Cup Notes: Honey, Chocolate, Creamy
Mexico Chiapas Bella Vista Mayan Harvest is sourced from 38 family-owned farms located within the municipality of Bella Vista in the state of Chiapas, Mexico. Rosalba Cifuentes Tovia, who was raised in the Bella Vista coffee community, has dedicated herself to helping producers with small plots of land earn a better price for their coffee. Rosalba ensures traceability for her community coffee by personally exporting the coffee directly to the Bay Area.
Rosalba also concerns herself with the small details like being sure to pull samples without piercing the producers bags, which has eliminated the cost for replacing damaged bags. These efforts allow producers to earn higher prices and reinvest in better agricultural practices and improve the livelihoods for their families.
Ethiopia Yirgacheffe 2 Top Roba
Grower: 100 smallholder farmers organized around Roba and family Eshet
Process: Fully washed
Cup Notes: Peach, Melon, Earl Grey
This particular lot is sourced from about 100 neighbors who cultivate coffee on small plots and deliver their cherry to the family’s washing station. On arrival, cherries are carefully hand sorted and floated to separate out less dense beans, then depulped, fermented for 48 hours, and washed and classified again in channels. The parchment is placed on raised beds where it is hand sorted again and dried over a period of 12 to 15 days.
As a family owned business, emphasis on social impact in the communities where they source coffee is taking shape. The Roba family has invested in more localized cherry collection sites to reduce the transportation cost for small producers.
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.