Our recent Triple Picked Lintong #0755 was featured in the latest edition of Roast Magazine and the Coffee Lab Report. It received a score of 90.
This coffee is now sold out, but we are offering other Lintongs that have been cupping out fabulously (including an Aged, a special prep and several Mandhelings). Consult the offering list or your sales person for more information.
Thanks.
Indonesia!
We have just booked a box of wonderful coffee from Flores, Indonesia.
This coffee is not comparable to the Sulawesi coffees that you'll see from us. This coffee was sweet, chocolatey and had a frizzant quality to it. Really unique!
It would be great as an SO offering, and could bring some exceptional qualities to your blends.
This coffee comes from a group that has been sorting and selling coffees from Flores since 2003, through a project funded by AMARTA, DAI, and USAID. A production facility was set up on Flores in 2005. They are working on improving traceability, tracking the production of single farmers, and monitoring soil health, etc.
The coffees are purchased from the farmers at buying stations and milled at the central production facility. Cuppings are performed along each step of the process to ensure quality.
Look for this coffee to arrive in our warehouse in November. Thanks!
New Organic Colombian coffee arrived this week, Tierradentro, from Cauca.
This coffee group consists of 1800 producing families, growing coffee in volcanic soils at elevations of 1700mt+. They grow primarily Typica, with some Caturra.
Buy some.
As promised, some additional information on our new Microlot Costa Ricans.
La Violeta Agrivid (our # 0953)
Producer: Garbanzo Family
Region: Tarrazu
Microregion: La Violeta
Varietals: Caturra, Catuaí and Typica
Altitude:1500-1650 M
Production: 600 bags/year
Workers: 25 harvest pickers , 4 mill workers
Milling Practices:
Pulping: Micromill Ingesec- Gaviota with minimum use of water
Mechanical Elimination of mucilage – Fully Washed
Drying: 100% sun drying and african beds and patios
This mill also does some honey prep and will be looking to do single varietal lots in the 2007/08 harvest.
Puente Ecologico "Honey Prep" from Tarrazu (our # 0954)
Producer: Rodolfo Rivera
Varietals : Caturra & Catuai
Region: Tarrazu
Workers: 10 harvest pickers, 5 mill workers
Microregion: Frailes
Area: 20 Ha.
Altitude: 1500 -1700M
Production: 500 bags/year
Milling Practices:
Pulping: Penagos technology from Colombia
Mechanical Elimination of mucilage
Drying: 100% patios and stretchers
West Valley Zarcero Guillio (our #0956)
Producer name: Gillio Francesa Ferraro
Region: West Valley
Microregion: Zarcero
Area: 7 Ha., 2 farms: Guadalupe, 5 Ha., 1650 masl and Zarcero, 2 Ha., 1700 masl
Production: 150 bags/year
Varietals: Cultivar blend of Catuaí 50%, Caturra 30% and Catimor 20%
(Catimor is harvested separately and delivered to local coop)
Workers: 20 harvest pickers, 4-5 farm workers, 2 mill workers
Milling practices:
Pulping: Penagos technology from Colombia – Fully Washed
Mechanical elimination of mucilage
Drying: 100% Sun on patios
Drying: 100% “honey” process on african beds
Lomas Al Rio 'Honey Prep' and FW (our #s 0955 and 0957)
Producer: Aguilera Family
Region: West Valley
Microregion: Lourdes of Naranjo
Area: 20 Ha.
Production: 500 bags/year
Altitude: 1650 masl
Varietal : Villa Sarchi 100%
Workers: 25 harvest pickers, 10 farm workers
Milling Practices:
Pulping: Traditional horizontal Desacafe pulpers
100% Honey (full of mucilage)
Drying: 100% on patios
These are some great coffees, and we hope to do more of these micro-mill Costas next year. Might be fun to offer 2 Tarrazu microlots, one that is FW and one that is Honey??
Buy 'em!
For those of you who had it last year, you'll appreciate that the new PNG Kunjun has arrived--just today! For those who have not had it, you must!
This coffee exhibits exceptional fruit and spice and is beautifully complex.
Details:
Kunjun Estate coffee is processed by the Kigabah Estate in the Western Highlands.
Kigabah Estate operates on a “nucleus estate” model, a large grower (plantation) that acts as a central hub servicing smaller growers and block holders, assisting them with agricultural advice on pruning and fertilizer scheduling, providing transport for cherry, access to cheaper inputs through discounts offered from purchasing large volume and the provision of seedlings.
At 5,500 feet above sea level, in what was once a swamp, coffee is nourished by abundant rainfall and rich nutrients found in the thick, black topsoil. These fertile conditions give Kigabah Estate coffee a juicy acidity, round body and herbal notes reminiscent of black tea tannins. The Kigabah Estate is progressive in its farming practices and environmental practices, and contributes ten percent of its profits to the farming community.
