Your Sample List

Create a sample order list with ease. Your selections will show up in this box after you click the icon in the ID row.
_id_ _name_

Filter Offerings

Country
Type
Keyword
Flavor Notes Keyword
Clear

General Newsletter Sign Up

Sign up to receive periodic emails from us featuring new offerings and helpful information.

 

Newsletter Sign Up
 

 

Monthly Offerings Sheet Email

Our updated offerings sheet right in your mailbox! Sign up for either US, Australia, or Europe offerings list emails.

 

Offering Page Instructions

We update our offerings page with current information daily. With this direct-from-source information you can accurately choose, plan, and order your own coffee selections. Here's further explanation on what the columns of our offerings sheet mean:

OPEN:  coffee has NOT been shipped from origin; destination column shows scheduled shipment month

AFLOAT: coffee has been shipped from origin; destination column shows estimated arrival date to our US, EU, or AU warehouse.

Origin: The country from which the coffee originates.

Grade: The specifics of the coffee, let it be organic, natural, 18 screen, etc. Some of these are ambiguous, but further details can be obtained by looking at the next column, "Name".

Name: The name of the farm, mill, cooperative, etc.

ID: Our internal identification number for this particular lot of coffee.

For more information about buying green coffee click here.

For more information about outbound and inbound logistics, visit our shipping info page.

Origin Grade Name ID Bag Size Bags Avail Location Destination More Info Location Dictionary Notes Grade Dictionary
Brazil
Add to Samples List
Carmo de Minas Pulped Natural - Fazenda Sertão (GrainPro) (PC) 7359 60 Kg 8 CALM Melbourne Australia
melbourne-au Hazelnut, white peach, floral and creamy. Hazelnut, white peach, floral and creamy. Coffee cultivation at Fazenda Sertão dates all the way back to the first stages of coffee growing in Carmo de Minas. José Isidro Pereira was practicing as a dentist until he inherited Fazenda Sertão from his mother after her passing in the late 1940's. José met his wife Nazareth shortly after and settled their family at Sertão.The farm is now managed by Joséand Nazareth's children: Francisco, Luiz Paulo, Glycia, and Sandra. The farmland is 270 hectares, and the coffee is planted on hillsides with slopes up to 50%. This is an important note, since the crop can avoid frosts which are common to the region's winter months, resulting in a more uniform ripening as well as protection against fungi infections due to the lower relative humidity. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Carmo de Minas Pulped Natural - Fazenda I.P. - Yellow Bourbon (GrainPro) 8155 60 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Peanut and citric. Peanut and citric. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and pulped-natural method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg
Brazil
Add to Samples List
Carmo de Minas Natural - Fazenda Santa Ines - Yellow Bourbon (GrainPro) 8712 59 Kg 322 CI USA Minnesota USA
ci-usa-minnesota Toffee, almond, lemon and floral. Toffee, almond, lemon and floral. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Carmo de Minas Natural - Fazenda I.P. - Yellow Bourbon (GrainPro) 8922 59 Kg 101 Eniti Limited UK UK
london-eu Almond, peanut brittle, white grape. Almond, peanut brittle, white grape. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and pulped-natural method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg
Brazil
Add to Samples List
Carmo de Minas Pulped Natural - Fazenda Santa Ines (GrainPro) 9235 59 Kg 20 CI USA Minnesota USA
ci-usa-minnesota Carmel, peanut, toffee, coffee cherry and tart complex acidity. Carmel, peanut, toffee, coffee cherry and tart complex acidity. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Carmo de Minas Pulped Natural - Fazenda Sertão (GrainPro) 9236 59 Kg 36 CI USA Minnesota USA
ci-usa-minnesota Soft and citric with toffee and peanut. Soft and citric with toffee and peanut. History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP’S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group’s activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION • To produce and commercialize high-quality coffee with specified grades suitable for the export market; • To become a national reference in the breeding of girolando cattle; • To produce and sell corn and soybeans with high quality standards; • Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES • Family • Ethics • Transparency • Credibility • Professionalism • Humility • Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region’s economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location:Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude:22º 05' 59" Longitude:45º 11' 27" Altitude:From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall:1,850 mm (73 inches) Average temperature:18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) nft,norg
Brazil
Add to Samples List
Carmo de Minas Natural - Fazenda Furnas (GrainPro) 9237 59 Kg 293 CI USA Minnesota USA
ci-usa-minnesota Mild and citric with peanut. Mild and citric with peanut. History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP'S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group's activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market; To become a national reference in the breeding of girolando cattle; To produce and sell corn and soybeans with high quality standards; Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region's economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature: 18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. nft,norg
Brazil
Add to Samples List
Carmo de Minas Natural - Beneficio Pedra Branca (GrainPro) 9238 59 Kg 219 CI USA Minnesota USA
ci-usa-minnesota Chocolate, peanut, tart and heavy. Chocolate, peanut, tart and heavy. The Mantiqueira microregion is home to over 2,000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at CarmoCoffees recognized this potential and decided to build two strategically placed mills (called "beneficios") with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora — both beneficios were farms managed by their former owners before joining CarmoCoffees. Pedra Branca was the first of the beneficios, with CarmoCoffees partnership starting in 2012. Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol became part of CarmoCoffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Beneficio Presente do Sol has nine mechanical dryers and covered patios. Beneficio Pedra Branca has eight mechanical dryers, covered patios, and three African drying beds. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Carmo de Minas Pulped Natural - Fazenda I.P. (GrainPro) 9239 59 Kg 164 CI USA Minnesota USA
ci-usa-minnesota Toffee, coffee cherry, peanut and tart. Toffee, coffee cherry, peanut and tart. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and pulped-natural method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg
Brazil
Add to Samples List
Carmo de Minas Pulped Natural - Fazenda Alta Vista (GrainPro) 9240 59 Kg 95 CI USA Minnesota USA
ci-usa-minnesota Clean coffee cherry, toffee, brown sugar, soft and tart. Clean coffee cherry, toffee, brown sugar, soft and tart. Fazenda Alta Vista is Managed by Robson Vilela, who purchased the 84 ha. property in 2001. Coffee was planted in 2004, and was first harvested in 2007, where his crop took 7th place in the 2007 Brazil Cup of Excellence. Alta vista has since delivered on the reputation of quality, returning to the Cup of Excellence finals in 2011 and 2012. The staff at Alta Vista is much smaller than other farms in the region. Robson made an agreement to pay higher wages than other farms in the area, resulting in zero staff turnover since 2007. Fazenda Alta vista also produces bananas, which are intercropped with the coffee trees providing sufficient shade. The multitude of banana trees on the farm also created a condition for the coffee trees to survive the unexpected drought in the summer of 2014, ensuring both quality and volume for the 2015 harvest. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Carmo de Minas Pulped Natural - Fazenda Alta Vista (GrainPro) 9244 59 Kg 199 CI USA Minnesota USA
ci-usa-minnesota Salted peanut, cocoa and citric. Salted peanut, cocoa and citric. Fazenda Alta Vista is Managed by Robson Vilela, who purchased the 84 ha. property in 2001. Coffee was planted in 2004, and was first harvested in 2007, where his crop took 7th place in the 2007 Brazil Cup of Excellence. Alta vista has since delivered on the reputation of quality, returning to the Cup of Excellence finals in 2011 and 2012. The staff at Alta Vista is much smaller than other farms in the region. Robson made an agreement to pay higher wages than other farms in the area, resulting in zero staff turnover since 2007. Fazenda Alta vista also produces bananas, which are intercropped with the coffee trees providing sufficient shade. The multitude of banana trees on the farm also created a condition for the coffee trees to survive the unexpected drought in the summer of 2014, ensuring both quality and volume for the 2015 harvest. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Carmo de Minas Pulped Natural - Fazenda Vale de Lua (GrainPro) 9245 59 Kg 301 Eniti Limited UK UK
london-eu Plum and blackcurrant with a citric acidity. Plum and blackcurrant with a citric acidity. Carmo Coffees is moving away from using demucilaginators for pulped natural coffees. Prior to 2016, a coffee would be pulped, then sent through a demucilaginator to remove some mucilage, and then dried. Now they are doing most "pulped natural" coffees as "honeys" and calling them honey. They are pulping, then going right to the patio. In addition to water savings, the resulting profile is a bit fruitier and sweeter profile that they feel ultimately will last longer for shelf life. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Carmo de Minas Natural - Fazenda Nossa Senhora de Fatima (GrainPro) 9247 59 Kg 298 Eniti Limited UK UK
london-eu Orange, honey with a rich buttery body. Orange, honey with a rich buttery body. The Nossa Senhora de Fátima farm is located on the city of Perdizes, Alto Paranaiba Region, Cerrado vegetation area of Minas Gerais State, Brazil. Coffee produced comes from Arabica species selected plants. All the process developed on the property is carefully followed by an Agronomist Engineer, ensuring a high-level quality and taste standard to the coffee. The Coffee produced on Nossa Senhora de Fátima Farm, has outstanding features of Cerrado Vegetation such as: good body, delicate acidity, and a chocolatey flavor. The main production at Nossa de Fátima is specialty coffee, but other activities include: pig-farming, cattle-farming, sheep-farming, and silviculture. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Carmo de Minas Fazenda Alta Vista, Honey - Mantiqueira, Carmo De Minas (GrainPro) 9249 59 Kg 317 CALM Melbourne Australia
melbourne-au Hazelnut, pecan, choc, caramel, fig, creamy. Hazelnut, pecan, choc, caramel, fig, creamy. Fazenda Alta Vista is Managed by Robson Vilela, who purchased the 84 ha. property in 2001. Coffee was planted in 2004, and was first harvested in 2007, where his crop took 7th place in the 2007 Brazil Cup of Excellence. Alta vista has since delivered on the reputation of quality, returning to the Cup of Excellence finals in 2011 and 2012. The staff at Alta Vista is much smaller than other farms in the region. Robson made an agreement to pay higher wages than other farms in the area, resulting in zero staff turnover since 2007. Fazenda Alta vista also produces bananas, which are intercropped with the coffee trees providing sufficient shade. The multitude of banana trees on the farm also created a condition for the coffee trees to survive the unexpected drought in the summer of 2014, ensuring both quality and volume for the 2015 harvest. Carmo Coffees is moving away from using demucilaginators for pulped natural coffees. Prior to 2016, a coffee would be pulped, then sent through a demucilaginator to remove some mucilage, and then dried. Now they are doing most "pulped natural" coffees as "honeys" and calling them honey. They are pulping, then going right to the patio. In addition to water savings, the resulting profile is a bit fruitier and sweeter profile that they feel ultimately will last longer for shelf life. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Carmo de Minas Pulped Natural - Fazenda Santa Clara (GrainPro) 9250 59 Kg 238 Eniti Limited UK UK
london-eu Citric acidity, soft and balanced. Citric acidity, soft and balanced. Moacyr Dias Pereira and his wife have owned Fazenda Santa Clara since the year 2000. The farm itself was started in 1902 when Moacyt's father moved to the area in search of rich soil for coffee production. Santa Clara boasts a total of 400 hectares of land, of which 140 are dedicated to coffee production. As the Periera's have many different varieties at Santa Clara, they utilize both machinery and by-hand harvesting methods when it comes to picking coffee. A method of clean and proper pruning is utilized at Santa Clara, allowing for consistent volume in production and increased tree health. The family has deep concerns about the environment and leaves large areas of native forest and head waters well preserved. Other crops grown on the farm include bananas, corn, wheat, oat and soy, and they raise both dairy and beef cattle. For more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Carmo de Minas Natural - Fazenda Santa Ines (GrainPro) 9251 59 Kg 72 CI USA Minnesota USA
ci-usa-minnesota Sweet, lemon, toffee and peanut. Sweet, lemon, toffee and peanut. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Carmo de Minas Fazenda São Benedito, Yellow Bourbon, Natural - Carmo de Minas (GrainPro) 9252 59 Kg 288 CALM Melbourne Australia
melbourne-au Sweet, jammy, raisins, cola, banana, praline, brown sugar, candied nuts. Sweet, jammy, raisins, cola, banana, praline, brown sugar, candied nuts. History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group.Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP’S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group’s activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market To become a national reference in the breeding of girolando cattle To produce and sell corn and soybeans with high quality standards Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region’s economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature:18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) Fazenda Sao Benedito Owner Antonio Jose Junqeuira Villela. This farm won second place in the 2005 Brazil Early Harvest Cup Of Excellence.Coffee is hand-picked and processed meticulously to target high quality. Average temperature 22 C and elevation is 1250 masl. Average rainfall is 2100 m. nft,norg
Brazil
Add to Samples List
Carmo de Minas Natural - Fazenda Furnas - Yellow Bourbon (GrainPro) 9253 59 Kg 314 CI USA Minnesota USA
ci-usa-minnesota Roasted peanut, citric and salty. Roasted peanut, citric and salty. History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP'S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group's activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market; To become a national reference in the breeding of girolando cattle; To produce and sell corn and soybeans with high quality standards; Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region's economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature: 18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. nft,norg
Brazil Carmo de Minas Honey - Fazenda Alta Vista - Yellow Catuai (GrainPro) 9254 59 Kg 325 Afloat/Australia
Est Arrival: Jan 2017
Australia
Est Arrival: Jan 2017
afloat Honey peanut butter, floral, coffee cherry and lemongrass. Honey peanut butter, floral, coffee cherry and lemongrass. Fazenda Alta Vista is Managed by Robson Vilela, who purchased the 84 ha. property in 2001. Coffee was planted in 2004, and was first harvested in 2007, where his crop took 7th place in the 2007 Brazil Cup of Excellence. Alta vista has since delivered on the reputation of quality, returning to the Cup of Excellence finals in 2011 and 2012. The staff at Alta Vista is much smaller than other farms in the region. Robson made an agreement to pay higher wages than other farms in the area, resulting in zero staff turnover since 2007. Fazenda Alta vista also produces bananas, which are intercropped with the coffee trees providing sufficient shade. The multitude of banana trees on the farm also created a condition for the coffee trees to survive the unexpected drought in the summer of 2014, ensuring both quality and volume for the 2015 harvest. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Carmo de Minas Honey - Fazenda Vale de Lua - Yellow Bourbon (GrainPro) 9255 59 Kg 188 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
origin Cocoa, coffee cherry, tart and soft. Cocoa, coffee cherry, tart and soft. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Carmo de Minas Natural - Fazenda I.P. - Yellow Bourbon (GrainPro) 9256 59 Kg 242 CI USA Minnesota USA
ci-usa-minnesota Chocolate, fruit, soft and floral. Chocolate, fruit, soft and floral. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and pulped-natural method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg
Brazil Carmo de Minas Natural - Fazenda Santa Ines - Yellow Bourbon (GrainPro) 9257 59 Kg 325 Afloat/Australia
Est Arrival: Jan 2017
Australia
Est Arrival: Jan 2017
afloat Coffee cherry, dark chocolate, lemon and floral. Coffee cherry, dark chocolate, lemon and floral. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Carmo de Minas Honey - Fazenda IP (GrainPro) 9258 59 Kg 322 Eniti Limited UK UK
london-eu Orange, apricot with a big creamy body, very sweet. Orange, apricot with a big creamy body, very sweet. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and pulped-natural method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Carmo Coffees is moving away from using demucilaginators for pulped natural coffees. Prior to 2016, a coffee would be pulped, then sent through a demucilaginator to remove some mucilage, and then dried. Now they are doing most "pulped natural" coffees as "honeys" and calling them honey. They are pulping, then going right to the patio. In addition to water savings, the resulting profile is a bit fruitier and sweeter profile that they feel ultimately will last longer for shelf life. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg
Brazil
Add to Samples List
Decaf Origin Select MWP - Serra Negra 9569 69 Kg 124 CI USA Minnesota USA
ci-usa-minnesota Sweet toasted nut. Sweet toasted nut. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg,Decaf
Brazil Decaf Origin Select MWP - Serra Negra 9897 69 Kg 265 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
origin Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg,Decaf
Brazil
Add to Samples List
Espirito Santo Semi-Washed (Videplast) 9853 59 Kg 325 CI USA Minnesota USA
ci-usa-minnesota Peanut, soft and citric. Peanut, soft and citric. The Bateia Community is located in the municipality of Castelo, in the Montanhas do Espírito Santo region. The name Bateia comes from an instrument used to pan for gold, separating it from sand, due to the great quantity of this metal found underground there. Gold extraction took place until the mid-1980s. Nowadays the community houses around 60 families, all of which make their living through coffee. Its inhabitants are descended from Italian immigrants who arrived in the region around 1906. They settled in the area and soon after began the first coffee plantations. The main varieties planted are Red and Yellow Catuaí. Production of specialty coffees began in the year 2000 when the first beans were pulped. Since then they have shown great potential for quality. Today 90% of the inhabitants work with specialty coffees and the community has stood out on the municipal, state and national stages for its high-quality coffees. The producers have their own processing infrastructure, with washers/separators, hullers, covered patios and granaries for storage. The elevation of the community varies from 870 to 1100 meters and the climate is highland tropical. The harvest is selective and generally occurs from May to December. Each year the producers have been increasingly committed to the objective of further improving their quality. This year they began the process of fermenting the beans in tanks without water. For more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Microlot 4 Natural - Fazenda Sitio Serra - Marcelo Moraes - Pocos de Caldas (GrainPro) 8904 60 Kg 7 CI USA Minnesota USA
ci-usa-minnesota Chocolate, peanut and winey. Chocolate, peanut and winey. Marcelo Moraes and his family own and operate Sitio Serra, locaed in the mountains of Pocos de Caldas, Sul de Minas Gerais. Marcelo and his wife, Edilaine, purchased Sitio Serra in 1999 when it had only 4000 coffee trees. Today, the farm has more than 13,000 trees, all planted by Marcelo himself. In 2013, a coffee from Sitio Serra took 1st place in a cup quality competition. Marcelo and Edilaine were very inspired by this and have since been seeking a means for better quality in their coffee; hence, harvesting only very ripe cherries, processing as soon as possible, and consistently moving it on the patio as it dries. For more information on coffee in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Microlot 4 Natural - Sítio das Oliveiras - Alto Caparaó - Red Bourbon (GrainPro) 8990 60 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Fruit, nut and chocolate. Fruit, nut and chocolate. Henrique has been a coffee producer all his life and wants to continue with the production for many years to come. In the old days, he used to sell his coffee as a conventional product, but nowadays he has been focusing on quality production. His harvesting method has changed, and Henrique picks mostly red and mature cherries. After haversting, he removes all the green cherries left during the picking. He has seen an improvement in quality by processing mature cherries. He does Natural and Pulped Natural at his farm. Natural coffeetakes around 15-20 days to dry. For more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Microlot 5 Pulped Natural - Beneficio Presente do Sol - Yellow Catuai (GrainPro) (PC) 8411 60 Kg 3 Eniti Limited UK UK
london-eu Short bread, honeydew, baking spices. Short bread, honeydew, baking spices. The Mantiqueira microregion is home to over 2,000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at CarmoCoffees recognized this potential and decided to build two strategically placed mills (called "beneficios") with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora — both beneficios were farms managed by their former owners before joining CarmoCoffees. Pedra Branca was the first of the beneficios, with CarmoCoffees partnership starting in 2012. Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol became part of CarmoCoffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Beneficio Presente do Sol has nine mechanical dryers and covered patios. Beneficio Pedra Branca has eight mechanical dryers, covered patios, and three African drying beds. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Microlot 5 Pulped Natural - Beneficio Pedra Branca - Yellow Bourbon (GrainPro) (PC) 8412 60 Kg 35 Eniti Limited UK UK
london-eu Soft, peanut brittle, sugary mouthfeel, chocolate and citric. Soft, peanut brittle, sugary mouthfeel, chocolate and citric. The Mantiqueira microregion is home to over 2,000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at CarmoCoffees recognized this potential and decided to build two strategically placed mills (called "beneficios") with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora — both beneficios were farms managed by their former owners before joining CarmoCoffees. Pedra Branca was the first of the beneficios, with CarmoCoffees partnership starting in 2012. Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol became part of CarmoCoffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Beneficio Presente do Sol has nine mechanical dryers and covered patios. Beneficio Pedra Branca has eight mechanical dryers, covered patios, and three African drying beds. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Microlot 6 Pulped Natural - Beneficio Presente Do Sol - Sítio Capelinha - Yellow Catuai (GrainPro) (PC) 8416 60 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Toffee, peanut, lemon, cocoa and smooth. Toffee, peanut, lemon, cocoa and smooth. Producer: Jorge Bueno da Silva Farm Area: 30 hectares, 25 hectares planted in coffee Varieties: Yellow and Red Catuai Other Crops: Banana, beans, and cassava Jorge says that his life is all about simplicity and hard work. He recalls that his very first conquest after starting in the coffee business was his green Volkswagen Beetle, bought in the '60s, and it is still with him: “I’ll never give up on this car. He is my lucky charm and my lifetime motorized love. My kids have learned how to drive in it and I hope I can teach my grandsons too, so they all can keep loving my little treasure.” "For my future, I hope that I can buy a home in the city where I can spend my free time with my grandsons more frequently. This is quality of life for me: working for a lifetime on what I love and spending quality time with my beloved relatives. And by spreading all this love, I’m pretty sure that I’ll see the kids growing with the same passion for coffee that I have.” — Jorge (Ivo) Bueno da Silva The Mantiqueira microregion is home to over 2,000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at CarmoCoffees recognized this potential and decided to build two strategically placed mills (called "beneficios") with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora — both beneficios were farms managed by their former owners before joining CarmoCoffees. Pedra Branca was the first of the beneficios, with CarmoCoffees partnership starting in 2012. Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol became part of CarmoCoffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Beneficio Presente do Sol has nine mechanical dryers and covered patios. Beneficio Pedra Branca has eight mechanical dryers, covered patios, and three African drying beds. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Microlot 6 Natural - Fazenda Contendas - Beneficio Pedra Branca (GrainPro) (PC) 8420 60 Kg 12 CI USA Minnesota USA
ci-usa-minnesota Salty soy nut. Salty soy nut. José Sebastião Mota Fernandes (aka Tião Pete) has been in coffee since he was very young. In 1968, his father bought the family’s first piece of land when Tião Pete was 10 years old. He grew up watching his dad work on the farm, and at age 16, was asked to start working on the crops. When his two brothers reached the same age, they were asked to do the same. As the farm became successful the family patriarch decided to increase the production area. He bought several neighbors’ properties and quickly realized the work his sons did was indispensable. To reward them for their work the patriarch allowed his sons to become managers of small areas of the farm. They were responsible for their own crops and the profits of their area. At age 17, Tião Pete planted his first crops. Now decades later Tião Pete has his own farm. In 2015, when the family patriarch passed away, the three brothers decided to split the area they inherited into three small farms. Tião Pete named his farm Fazenda Contendas. He has a total area of 100 hectares with 50 hectares dedicated to coffee. Other crops include bananas, corn and dairy livestock. Before 2010, Tião Pete had never heard of specialty coffee. Once he learned about it he started investing timidly in the quality of his crops. “I’ve been working on coffee business since my childhood and I know that coffee is both my present and my future. So, if I want to make my crops provide me a good and sustainable life, I need to focus on their quality. And I’ll do it by investing in machinery and work models which will allow me to access consistently the best results as possible.” Tião Pete recently bought a new wet mill and a drying machine. Now he can produce coffees that score 85+ points. He is also trying the zero-harvest method on his coffee. Half of his crops were pruned last year and the other half will be pruned after the 2016/17 harvest. Tião Pete plans to invest next in a depulping station. The Mantiqueira microregion is home to over 2000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at CarmoCoffees recognized this potential and decided to build two strategically placed mills (called "beneficios") with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora — both beneficios were farms managed by their former owners before joining CarmoCoffees. Pedra Branca was the first of the beneficios, with CarmoCoffees partnership starting in 2012. Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol became part of CarmoCoffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Beneficio Presente do Sol has nine mechanical dryers and covered patios. Beneficio Pedra Branca has eight mechanical dryers, covered patios, and three African drying beds. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Microlot 6 Pulped Natural - Fazenda Santa Ines (GrainPro) (PC) 8425 60 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Peanut and citric. Peanut and citric. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Microlot 6 Natural - Fazenda Santa Ines (GrainPro) (PC) 8426 60 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Thick, savory and salty. Thick, savory and salty. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Minas Gerais Natural - Fazenda Gauriroba - Peaberry - Yellow Catucai (GrainPro) 10143 60 Kg 77 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
origin Fruity, perfumed florals, candied pecan, tart lime, almond and winey. nft,norg
Brazil Minas Gerais 1 Natural - Fazenda Gauriroba - Yellow Catucai (GrainPro) 10142 60 Kg 200 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
origin Chocolate, almond, dry florals and winey. nft,norg
Brazil
Add to Samples List
Mogiana Pulped Natural - Fazenda Sertãozinho - Yellow Bourbon (GrainPro) 7313 60 Kg 2 Eniti Limited UK UK
london-eu Chocolate, fruit, soft and clean with apple acidity. Chocolate, fruit, soft and clean with apple acidity. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions.These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
Add to Samples List
Mogiana Natural - Fazenda Cachoeira da Grama - Yellow Bourbon (GrainPro) 9809 59 Kg 276 CI USA Minnesota USA
ci-usa-minnesota Mild, soft and sweet with peanut butter. Mild, soft and sweet with peanut butter. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
Add to Samples List
Mogiana Pulped Natural - Fazenda Cachoeira da Grama - Yellow Bourbon (GrainPro) 9810 59 Kg 323 CI USA Minnesota USA
ci-usa-minnesota Sweet, chocolate, cedar and some cherry. Sweet, chocolate, cedar and some cherry. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
Add to Samples List
Mogiana Fazenda Recreio, Homero Machaedoxml Yellow Bourbon, Natural - São Sebastião da Grama (GrainPro) 9837 59 Kg 274 CALM Melbourne Australia
melbourne-au Honey, pear, pineapple, floral, caramelized fruits, toffee, citric. Honey, pear, pineapple, floral, caramelized fruits, toffee, citric. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry on asphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreio and Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
Add to Samples List
Mogiana Natural - Campos Altos - Fazenda Santa Edwiges - Yellow Bourbon (GrainPro) 9838 59 Kg 325 CALM Melbourne Australia
melbourne-au Sweet and savory with floral, lemon, tomato and coffee cherry. Sweet and savory with floral, lemon, tomato and coffee cherry. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Natural - Fazenda Sertãozinho - Yellow Bourbon (GrainPro) 9839 59 Kg 325 Afloat/Australia
Est Arrival: Jan 2017
Australia
Est Arrival: Jan 2017
afloat Soft, thick and tart with fruit and peanut butter. Soft, thick and tart with fruit and peanut butter. José Renato Gonçalves Dias manages the Fazenda Sertaozinho in an ecological manner with the objective of preserving the life of the fertile soil for years to come. Every step from planting to drying is all done by hand. This process allows for a selective harvest by only hand-picking the ripe cherries. Such care shows in the cup! Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. -Piero Cristiani nft,norg
Brazil Mogiana Natural - Fazenda Sertãozinho - Yellow Bourbon (GrainPro) 9840 59 Kg 325 Afloat/Australia
Est Arrival: Jan 2017
Australia
Est Arrival: Jan 2017
afloat Caramel, peanut, toffee, lime, and tangy. Caramel, peanut, toffee, lime, and tangy. José Renato Gonçalves Dias manages the Fazenda Sertaozinho in an ecological manner with the objective of preserving the life of the fertile soil for years to come. Every step from planting to drying is all done by hand. This process allows for a selective harvest by only hand-picking the ripe cherries. Such care shows in the cup! Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. -Piero Cristiani nft,norg
Brazil
Add to Samples List
Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9841 59 Kg 321 CI USA Minnesota USA
ci-usa-minnesota Citric, soft, and balanced with toffee and pecan. Citric, soft, and balanced with toffee and pecan. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9842 59 Kg 85 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Peanut butter, fruit, caramel, bran and raisin. Peanut butter, fruit, caramel, bran and raisin. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Yellow Bourbon (GrainPro) 9843 59 Kg 325 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
origin Sage, almond and chocolate. Sage, almond and chocolate. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Yellow Bourbon (GrainPro) 9844 59 Kg 318 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
origin Toffee, peanut, lemongrass and tart. Toffee, peanut, lemongrass and tart. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Yellow Bourbon (GrainPro) 9845 59 Kg 325 Origin/USA
Est Ship: Feb 2017
USA
Est Ship: Feb 2017
origin Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Yellow Bourbon (GrainPro) 9846 59 Kg 325 Origin/USA
Est Ship: Feb 2017
USA
Est Ship: Feb 2017
origin Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
Add to Samples List
Natural 2/3 SS Cerrado - Screen 15/16 9499 59 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Soy nut. Soy nut. This coffee has limited traceability, for more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Natural 2/3 SS 1 Amizade - Screen 17/18 10068 60 Kg 201 CI USA Minnesota USA
ci-usa-minnesota Pulpy and salted peanut. Pulpy and salted peanut. This coffee has limited traceability, for more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Natural 2/3 SS 1 Amizade - Screen 17/18 10078 60 Kg 151 CI USA Minnesota USA
ci-usa-minnesota Soy nut, herbal and citric. Soy nut, herbal and citric. This coffee has limited traceability, for more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Org Cerrado Natural - Fazenda Saquarema - (CBC BR-BIO-141) (GrainPro) 8832 59 Kg 262 CI USA Minnesota USA
ci-usa-minnesota Salted peanut, lemon and pulp. Salted peanut, lemon and pulp. The Nossa Senhora de Fátima farm is located on the city of Perdizes, Alto Paranaiba Region, Cerrado vegetation area of Minas Gerais State, Brazil. The Organic Coffee produced comes from Arabica Specie selected plants. All the process developed on the property is carefully followed by an Agronomist Engineer, ensuring a high-level quality and taste standard to the coffee. All Activities aim to attend the organic compounds demand, giving sustainability to Organic Coffee production. The Coffee produced on Nossa Senhora de Fátima Farm, has outstanding features of Cerrado Vegetation such as: good body, delicate acidity, and a chocolatey flavor. The main production at Nossa de Fátima is specialty organic coffee, but other activities include: pig-farming, cattle-farming, sheep-farming, and silviculture. nft,Organic
Brazil Org Cerrado Natural - Fazenda Nossa Senhora de Fatima - (CBC BR-BIO-141) (GrainPro) 8833 59 Kg 100 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Heavy and citric with peanut and chocolate. Heavy and citric with peanut and chocolate. The Nossa Senhora de Fátima farm is located on the city of Perdizes, Alto Paranaiba Region, Cerrado vegetation area of Minas Gerais State, Brazil. The Organic Coffee produced comes from Arabica Specie selected plants. All the process developed on the property is carefully followed by an Agronomist Engineer, ensuring a high-level quality and taste standard to the coffee. All Activities aim to attend the organic compounds demand, giving sustainability to Organic Coffee production. The Coffee produced on Nossa Senhora de Fátima Farm, has outstanding features of Cerrado Vegetation such as: good body, delicate acidity, and a chocolatey flavor. The main production at Nossa de Fátima is specialty organic coffee, but other activities include: pig-farming, cattle-farming, sheep-farming, and silviculture. nft,Organic
Brazil Parana Natural - Fazenda Santa Barbara - Yellow Catuai (GrainPro) 10065 59 Kg 165 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Chocolate, floral, cherry, cocoa with complex lively acidity. Chocolate, floral, cherry, cocoa with complex lively acidity. We are extremely excited to introduce a new offering from yet another one of Brazil's coffee regions, Paraná. This region has historically been a strong producer of Brazilian coffee but during the late 20th century, annual hard frosts kept the production low. Today, Paraná has not had extreme frosts for 5 years and has been experiencing an increase in overall production. This coffee, a Yellow Catuai, is from Fazenda Santa Barbara, a well-established farm with a rich history in Brazilian coffee. The farmland itself was colonized in the beginning of the 19th century by the American company Leon & Isreal. In 1963 the movie Instant Love was filmed here and Mr. Nelson Rockefeller visited in 1947. Today, Fazenda Santa Barbara is owned by the Saldanha Rodrigues family, and has been since 2004. After acquiring the farm, the Saldanha Rodrigues family has implemented a new cycle of management focusing on sustainability for specialty coffee production. The farm spans a total of 1,467 hectares of which only 250 are planted in coffee. Coffee is harvested mechanically followed by a light sorting process in which the ripest cherries are set aside for specialty lots such as this one. For this lot, the coffee was pre-dried on a patio for 4 days then moved to natural mechanical dryers where 12-hour drying cycles were performed (coffee was dried for 12 hours then rested for 12 hours and repeated until it reached a moisture content of 10.5% ). For more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Serra Negra Natural 9231 59 Kg 71 CI USA Minnesota USA
ci-usa-minnesota Heavy with peanut. Heavy with peanut. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Serra Negra Natural (GrainPro) 9474 59 Kg 136 CI USA Minnesota USA
ci-usa-minnesota Soy nut, peanut and soft. Soy nut, peanut and soft. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Serra Negra Natural 9743 59 Kg 325 CI USA Minnesota USA
ci-usa-minnesota Peanut and herb. Peanut and herb. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra Natural (GrainPro) 9848 59 Kg 325 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Soy nut, salt and heavy. Soy nut, salt and heavy. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra Natural (GrainPro) 9849 59 Kg 325 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Sweet, lemon, peanut butter and toffee. Sweet, lemon, peanut butter and toffee. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra Natural (GrainPro) 9850 59 Kg 225 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Mild and sweet with peanut butter. Mild and sweet with peanut butter. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra Natural (GrainPro) 9851 59 Kg 282 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
origin Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra Natural (GrainPro) 9852 59 Kg 285 Afloat/USA
Est Arrival: Feb 2017
USA
Est Arrival: Feb 2017
afloat Peanut brittle, smooth, citric and balanced. Peanut brittle, smooth, citric and balanced. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra 1 Natural (GrainPro) 8369 59 Kg 325 Afloat/Australia
Est Arrival: Jan 2017
Australia
Est Arrival: Jan 2017
afloat Cocoa, peanut and citric. Cocoa, peanut and citric. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra 1 Natural (GrainPro) 9279 59 Kg 32 Afloat/Australia
Est Arrival: Jan 2017
Australia
Est Arrival: Jan 2017
afloat Toffee. Toffee. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra 1 Natural (GrainPro) 9812 59 Kg 325 Afloat/Australia
Est Arrival: Dec 2016
Australia
Est Arrival: Dec 2016
afloat Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra 1 Natural (GrainPro) 9813 59 Kg 325 Origin/Australia
Est Ship: Jan 2017
Australia
Est Ship: Jan 2017
origin Peanut butter, berry, toffee and smooth. Peanut butter, berry, toffee and smooth. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
Add to Samples List
Serra Negra 2 Natural (GrainPro) 9807 59 Kg 325 Eniti Limited UK UK
london-eu Cocoa, red fruit, nutty and smooth. Cocoa, red fruit, nutty and smooth. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Burundi
Add to Samples List
Microlot Kinyovu - # 2605 Fully Washed (GrainPro) 9779 60 Kg 18 CI USA Minnesota USA
ci-usa-minnesota Eucalyptus and cedar. Eucalyptus and cedar. The Kinyovu Washing Station is located in the town of Rango, in the Kayanza Province of Burundi. On average there are 3800 coffee producers contributing to Kinyovu, 1321 of which contribute directly to the station, and 2479 of which contribute to 34 different collection points. Other crops in the area include: Banana, beans, sweet potatoes, cassava, and tea. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006 over the course of multiple trips and a total of 3 months on-the-ground time. We have really enjoyed passing along our findings and experience; time and energy well spent. Since 2006 we’ve cupped coffees from more than 50 washing stations and narrowed down our favorites, choosing to further our relationships and efforts respectively. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
Add to Samples List
Microlot Gacokwe - # 1404 Fully Washed (GrainPro) 9787 60 Kg 9 CI USA Minnesota USA
ci-usa-minnesota Almond, tarragon, lime, chocolate and intense acidity. Almond, tarragon, lime, chocolate and intense acidity. The Gacokwe Washing Station is located in the town of Rango, in the Kayanza Province of Burundi. On average there are 2000 coffee producers contributing to Gacokwe, 565 of which contribute directly to the station, and 1435 of which contribute to six different collection points. Other crops in the area include: Banana, beans, sweet potatoes, cassava, and taro. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006 over the course of multiple trips and a total of 3 months on-the-ground time. We have really enjoyed passing along our findings and experience; time and energy well spent. Since 2006 we’ve cupped coffees from more than 50 washing stations and narrowed down our favorites, choosing to further our relationships and efforts respectively. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
Add to Samples List
Microlot Gatare - # 2701 Fully Washed (GrainPro) 9790 60 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Sugar cane juice, caramel, sweet lime, creamy mouthfeel and intense acidity. Sugar cane juice, caramel, sweet lime, creamy mouthfeel and intense acidity. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006 over the course of multiple trips and a total of 3 months on-the-ground time. We have really enjoyed passing along our findings and experience; time and energy well spent. Since 2006we’ve cupped coffees from more than 50 washing stations and narrowed down our favorites, choosing to further our relationships and efforts respectively. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
Add to Samples List
Washed Arabica Shimu, Kayanza, Mpanga (GrainPro) (PC) 8090 60 Kg 36 CI USA Minnesota USA
ci-usa-minnesota Toffee and grapefruit pith. Toffee and grapefruit pith. This coffee was produced by Gabriel Congera and processed by Jean Clément Birabereye. Gabriel's farm is 2 hectares, yielding 4000 kgs of coffee cherry on average. 74% of his farm is planted in coffee, other crops include banana, beans, cabbage, and cassava. Processing at Jean Clément's wet mill uses single fermentation for 13 hours. Coffee is dried 20–22 days depending on the weather. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Colombia Decaf Farm Select Sugarcane E.A. 10077 70 Kg 75 Origin/USA
Est Ship: Feb 2017
USA
Est Ship: Feb 2017
  origin nft,norg,Decaf
Colombia
Add to Samples List
Decaf Farm Select Sugarcane E.A. - AGPROCEM - Planadas - Tolima 9777 70 Kg 73 CI USA Minnesota USA
ci-usa-minnesota Chocolate and lemon. Chocolate and lemon. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia Decaf KVW MC EP 10017 60 Kg 251 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
origin “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Decaf
Colombia
Add to Samples List
Decaf KVW MC EP 10071 60 Kg 99 CI USA Minnesota USA
ci-usa-minnesota Coffee and citric. Coffee and citric. This coffee has limited traceability, for more information on Colombian coffee visit our Colombia origin page. nft,norg,Decaf
Colombia
Add to Samples List
Decaf KVW MC EP 9916 60 Kg 7 CI USA Minnesota USA
ci-usa-minnesota Fruit, chocolate, clove and citric. Fruit, chocolate, clove and citric. This coffee has limited traceability, for more information on Colombian coffee visit our Colombia origin page. nft,norg,Decaf
Colombia
Add to Samples List
Decaf Org Origin Sel MWP - Tolima - EP 9952 69 Kg 262 CI USA Minnesota USA
ci-usa-minnesota Graham, citric and heavy. nft,Organic,Decaf
Colombia Decaf Origin Select Sugarcane E.A. 10076 70 Kg 200 Origin/USA
Est Ship: Feb 2017
USA
Est Ship: Feb 2017
origin Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf
Colombia Decaf Origin Select Sugarcane E.A. 10155 70 Kg 275 Origin/USA
Est Ship: Mar 2017
USA
Est Ship: Mar 2017
origin Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf
Colombia Decaf Origin Select Sugarcane E.A. 10156 70 Kg 275 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf
Colombia
Add to Samples List
Decaf Origin Select Sugarcane E.A. - Quindio 9776 70 Kg 200 CI USA Minnesota USA
ci-usa-minnesota Chocolate, lemon, toffee and tomato. Chocolate, lemon, toffee and tomato. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia
Add to Samples List
Decaf Origin Select Sugarcane E.A. - Pijao - Quindio 9827 70 Kg 175 Eniti Limited UK UK
london-eu Toffee, citric and chocolate. Toffee, citric and chocolate. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf
Colombia
Add to Samples List
Excelso EP 10013 70 Kg 43 CI USA Minnesota USA
ci-usa-minnesota “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia Excelso EP 10014 70 Kg 275 Origin/USA
Est Ship: Feb 2017
USA
Est Ship: Feb 2017
origin “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia Excelso EP 10015 70 Kg 275 Origin/USA
Est Ship: Apr 2017
USA
Est Ship: Apr 2017
origin “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia Excelso EP 10016 70 Kg 275 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia Excelso EP 10094 70 Kg 275 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
origin Coffee cherry. toffee and winey. Coffee cherry. toffee and winey. “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia Excelso EP 10095 70 Kg 275 Origin/USA
Est Ship: Mar 2017
USA
Est Ship: Mar 2017
origin “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila - EP (GrainPro) 10021 70 Kg 250 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Caramel, green grape, savory, balanced and creamy. Caramel, green grape, savory, balanced and creamy. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila - EP (GrainPro) 10022 70 Kg 250 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Brown sugar, coffee cherry, sweet lime and clove. Brown sugar, coffee cherry, sweet lime and clove. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila - Isnos - EP (GrainPro) 10038 70 Kg 150 Afloat/Australia
Est Arrival: Feb 2017
Australia
Est Arrival: Feb 2017
afloat Tart and creamy with toffee and grape. nft,norg
Colombia Excelso Gran Galope Huila (GrainPro) 10108 70 Kg 41 Origin/Australia
Est Ship: Jan 2017
Australia
Est Ship: Jan 2017
origin In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila (GrainPro) 10109 70 Kg 80 Origin/Australia
Est Ship: Jan 2017
Australia
Est Ship: Jan 2017
origin In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia
Add to Samples List
Excelso Gran Galope Huila - EP (GrainPro) 9956 70 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Toffee, chocolate, lemon and almond. Toffee, chocolate, lemon and almond. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia
Add to Samples List
Excelso Gran Galope Huila - EP (GrainPro) 9957 70 Kg 72 CI USA Minnesota USA
ci-usa-minnesota Toffee, chocolate, lemon and almond. Toffee, chocolate, lemon and almond. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia
Add to Samples List
Excelso Gran Galope Huila - EP (GrainPro) 9958 70 Kg 72 CI USA Minnesota USA
ci-usa-minnesota Toffee, green grape, chocolate and savory. Toffee, green grape, chocolate and savory. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila - Mesa de Elias - EP (GrainPro) 9959 70 Kg 14 Afloat/UK
Est Arrival: Dec 2016
UK
Est Arrival: Dec 2016
afloat Sweet and soft with tomato, chocolate, green grape, floral and cranberry. nft,norg
Colombia FTO Tolima Planadas - Nasa We'sx - ASCISP - FLO ID 32862 (GrainPro) 10055 70 Kg 158 Afloat/USA
Est Arrival: Feb 2017
USA
Est Arrival: Feb 2017
  afloat Fair Trade,Organic
Colombia Huila San Agustin - Los Naranjos (GrainPro) 10153 70 Kg 265 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Citrus fruit, green grape, caramel, complex strong acidity and heavy. Citrus fruit, green grape, caramel, complex strong acidity and heavy. The association of coffee producers "Los Naranjos" is the quintessential example of small-parcel Colombian coffee culture. This high-caliber group of 97 farmers have produced some of the highest quality coffee that we have seen come out of Huila, and this year, the group perfectly executed their harvest. The fact that this lot, a combination of 97 different farms, hits our Aces mark speaks directly to the kinship and common-drive that thrives in the hills above the humble town of San Agustin. The sharing of techniques and practices between this group of producers is one of the most important factors in the progress of this association, and with an average farm size of a humble 1.5 hectares, the sucess of the group is absolutely contingent upon the discipline of the individual. This coffee is harvested at full-ripeness, fully washed, and patio/parabolic dried to ensure a cup that is equally bright, fruity and complex with a soft and sweet body. The Video above shows the people, sights, and sounds of the members of Association Los Naranjos in San Agustin, Huila Colombia. These amazing people's coffee is some of the most exquisite Colombian coffee, and we are proud to have grown with them over the past several years, seeing their members win Cup of Excellence, the United States Barista Championship, and the World Barista Championship. We have proudly sent this coffee across the globe to the US, Australia, New Zealand, Taiwan, Europe, and Korea. The global demand for this coffee is a testament to the integrity of these people and their commitment to quality. Thank you Los Naranjos! nft,norg
Colombia Huila San Agustin - Los Naranjos (GrainPro) 10154 70 Kg 183 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Thick with lemon, toffee, cocoa, and lemongrass. Thick with lemon, toffee, cocoa, and lemongrass. The association of coffee producers "Los Naranjos" is the quintessential example of small-parcel Colombian coffee culture. This high-caliber group of 97 farmers have produced some of the highest quality coffee that we have seen come out of Huila, and this year, the group perfectly executed their harvest. The fact that this lot, a combination of 97 different farms, hits our Aces mark speaks directly to the kinship and common-drive that thrives in the hills above the humble town of San Agustin. The sharing of techniques and practices between this group of producers is one of the most important factors in the progress of this association, and with an average farm size of a humble 1.5 hectares, the sucess of the group is absolutely contingent upon the discipline of the individual. This coffee is harvested at full-ripeness, fully washed, and patio/parabolic dried to ensure a cup that is equally bright, fruity and complex with a soft and sweet body. The Video above shows the people, sights, and sounds of the members of Association Los Naranjos in San Agustin, Huila Colombia. These amazing people's coffee is some of the most exquisite Colombian coffee, and we are proud to have grown with them over the past several years, seeing their members win Cup of Excellence, the United States Barista Championship, and the World Barista Championship. We have proudly sent this coffee across the globe to the US, Australia, New Zealand, Taiwan, Europe, and Korea. The global demand for this coffee is a testament to the integrity of these people and their commitment to quality. Thank you Los Naranjos! nft,norg
Colombia Microlot Elkin Guzman - Finca El Mirador - Castillo - Natural (VacPack) 10100 24 Kg 6 Origin/Australia
Est Ship: Jan 2017
Australia
Est Ship: Jan 2017
origin Elkin Guzman is the leading pioneer in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtedly paying off as he is now producing some of the most consistently impressive coffees we have ever seen come out of Colombia. His secret? Mentor Arnfulo Leguizamo. Elkin realized early on this year that on average, the sugar content of the Castillo cherries were 24 Brix degrees once fully ripened. After 15 days, another sugar content sample revealed a reading of about 18 Brix — the coffee holds its sweetness. The cherries were left for a total of 3 weeks to dry on the trees, then harvested, hand sorted, and processed. The variety of Castillo is a perfect candidate for tree-dried natural process for 2 main reasons: 1) In general, Castillo has a longer maturation time than other varieties and can be difficult to harvest for washed processing as the color does not represent internal ripeness. 2) As a hybrid, Castillo cherries have the ability to remain on the tree for a much longer period of time without falling to the ground when compared to other varieties. For more information on Colombian coffees visit our Colombia origin page. nft,norg
Colombia
Add to Samples List
Microlot 13 Elkin Guzman - Finca El Mirador - Natural (GrainPro) 8751 70 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Toffee, chocolate, lemon-lime and savory. Toffee, chocolate, lemon-lime and savory. Elkin Guzman is the leading pioneer in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtably paying off as he is now producing some of the most consistently impressive coffees we have ever seen come out of Colombia. His secret? Mentor Arnfulo Leguizamo. Elkin realized early on this year that the maturity of the cherries were extremly good. On average, the sugar content of the cherries were 24 Brix degrees. After harvesting, coffee was run through water tanks to remove floaters and impure cherries. A hand sorting then preceded the drying process. The first 8 days of drying were under direct sun on raised beds, in constant movement. On day 9, the coffee was moved into the parabolic dryer for another 35 days in order to avoid high temperatures and flavor stressors. For more information on Colombian coffees visit our Colombia origin page. nft,norg
Colombia
Add to Samples List
Microlot 13 Elkin Guzman - Finca El Mirador - Castillo - Experimental Multi-Process (GrainPro) 8756 70 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Creamy, savory, tart cherry, tropical fruit and cocoa with winey sparkling acidity. Creamy, savory, tart cherry, tropical fruit and cocoa with winey sparkling acidity. Elkin Guzman is the leading pioneer in the coffee-producing world. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtedly paying off as he is now producing some of the most consistently impressive coffees we have ever seen come out of Colombia. His secret? Mentor Arnfulo Leguizamo. This particular lot is an experiment of Elkin's: The coffee is not depulped, but instead is dried for 17 days on raised beds. Then it is soaked in a tank of water for 24 hours before being peeled, which causes it to come out as a kind of modified Black Honey. It is then fully dried to 11-percent moisture on raised beds, and prepared for export. Café Imports' founder and president Andrew Miller says, "I've never seen anything like this or tasted anything like it." We are excited to bring this coffee, and Elkin's experimental spirit, to our partners. For more information on Colombian coffees visit our Colombia origin page. nft,norg
Colombia
Add to Samples List
Microlot 14 Finca El Mirador - Elkin Guzman - El Rosal - Pitalito - Huila - Caturra (GrainPro) 8851 70 Kg 19 CI USA Minnesota USA
ci-usa-minnesota Good acidity, body and sweetness. Good acidity, body and sweetness. Elkin Guzman is the leading pioneer in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtably paying off as he is now producing some of the most consistently impressive coffees we have ever seen come out of Colombia. His secret? Mentor Arnfulo Leguizamo. For more information on Colombian coffees visit our Colombia origin page. nft,norg
Colombia
Add to Samples List
Microlot 15 Finca La Fortuna, Octavio Riano - Pitalito, Huila - Caturra/Red Bourbon (GrainPro) 8806 70 Kg 13 CALM Melbourne Australia
melbourne-au Cherry jam, panela, tropical fruits, peach and caramel. Cherry jam, panela, tropical fruits, peach and caramel. Octavio Riano, along with his wife Lucero Enriquez and their two children, live in the hills above Pitalitonear the village of Filo de Chillurco. For the past 15 years Octavio has been cultivating and selling his coffees to market, and coming from a coffee producing family, he already understood the quality conditions in Huila and the demand for specialty grade coffee once he decided to start farming on his own. Through networking and the sharing of ideas and techniques with other coffee producers in his locale, Octavio developed the following process for his coffee: Every three weeks the deep red Caturra cherries and the bright red Bourbon cherries are harvested. The coffee is then processed through a traditional three-outlet pulper that utlizes the "Zaranda" (a post-pulping screen that helps discard defects and small beans) the same day as harvest. The coffee is then dry-fermented in-tank for 24 hours, washed four times, then placed in a parabolic dryer for an average of 10-12 days. Once the coffee is fully dried and stable, it is sacked up and stacked on wooden pallets for eight days before being milled. nft,norg
Colombia
Add to Samples List
Microlot 15 Finca El Progreso, Rodrigo Sanchez - Palestina, Huila (GrainPro) 8807 70 Kg 12 CALM Melbourne Australia
melbourne-au Rich chocolate, pink grapefruit, panela, orange and honey. Rich chocolate, pink grapefruit, panela, orange and honey. Rodrigo Sánchez, along with his wife, Claudia Samboni, and daughter, Natlia, is the coffee entrepreneur in charge of Finca El Progreso and Monteblanco. Monteblanco's name comes from its location, perched on the very top of a mountain, and often surrounded by clouds. Rodrigo has been farming coffee for almost 15 years now, and, as of late, has started involvement in projects with three innovative partners in his locale, each with a complementary focus. Elkin Guzman, of Pitalito, Huila, has been working with Rodrigo to foster specific methodology on the applications of experimental and varietal specific processing. Rodrigo has also been working in partnership with Jairo Ruiz of Banexport on "Monteblanco—Banexport Experimental Farm 2", a variety-specific experimental farm. Lastly, Rodrigo has developed a close relationship with a coffee cupper in Pitalito: Wbeimar Lasso. Rodrigo states, "He has been a crucial influence in my career, because he guides me, and he has helped me to find the true potential of my coffee." Rodrigo first developed a curiosity to experiment with his coffees when he, along with Wbeimar's confirmation of nuances in cupping notes, discovered "La Caturra Purpura," or Purple Caturra. Only 26 trees out of a lot of 20,000 had this unique mutation in their development of leaf growth. Rodrigo now has now bred an entire lot of this variety in his second experimental farm. It is farmers like Rodrigo who greatly excite us, as they are pushing our world of specialty coffee to new limits, identifying specific varieties, and experimenting with the use of current technologies to define the processing techniques these coffees deserve. This vector on the production side will undeniably call for a deepening response from roasters with the same ambition. nft,norg
Colombia
Add to Samples List
Microlot 16 Aromas del Sur - Palestina - Huila (GrainPro) 8625 70 Kg 96 CI USA Minnesota USA
ci-usa-minnesota Grapefruit skin and peanut. Grapefruit skin and peanut. We are happy to introduce to you a new group, called "Aromas del Sur,” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina. The founding members created the group in 2013, when they discovered the potential of specialty-coffee production. Currently 73 active members compromise Aromas del Sur. The average farm size is 6 hectares, with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Tipica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca ("fly crop") is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards: They do a selective hand picking of ripe cherry, ferment the coffee to adequate level, and dry the coffee between 10–11.5% moisture content. The common practice is that the producers mill the coffee at their own farm, and once coffee is dried to the desire moisture content, it's transferred to Aromas del Sur's warehouse. Aromas del Sur has a project called “Universidad del Café” (coffee university), the focus of which is to teach and implement quality procedures among the group's producers. The goal of the project is to train the producers in agricultural practices, commercial know-how, and cupping ability. Aromas del Sur's warehouse functions as a storage place for parchment coffee, and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, ("blue water") because it's considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg
Colombia
Add to Samples List
Microlot 5 Elkin Guzman - Finca El Mirador - Natural #2 (GrainPro) 8749 70 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Chocolate, raisin, cherry, lemon-lime and panela with lively winey acidity. Chocolate, raisin, cherry, lemon-lime and panela with lively winey acidity. Elkin Guzman is the leading pioneer in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtably paying off as he is now producing some of the most consistently impressive coffees we have everseen comeout of Colombia. His secret? Mentor Arnfulo Leguizamo. Elkin realized early on this year that the maturity of the cherries were extremly good. On average, the sugar content of the cherries were 24 Brix degrees. After harvesting, coffee was run through water tanks to remove floaters and impure cherries. A hand sorting then preceded the drying process. The first 8 days of drying were under direct sun on raised beds, in constant movement. On day 9, the coffee was moved into the parabolic dryer for another 35 days in order to avoid high temperatures and flavor stressors. For more information on Colombian coffees visit our Colombia origin page. nft,norg
Colombia
Add to Samples List
Microlot 7 Guido Montenegro - Cauca (GrainPro) 9816 70 Kg 9 CALM Melbourne Australia
melbourne-au Caramel syrup, burnt sugar, green grape and intense acidity. Caramel syrup, burnt sugar, green grape and intense acidity. ]]]]> ]]> This microlot offerings comes to us from producer Guido Hernán Montenegro Lopez of the village of La Paz, located in Cauca's El Tambo municipality. Guido lives on his 4 hectare farm with his mother Sixta Tulia, and his sister Alba. He has been producing coffee for more than 35 years and started to do so by growing Caturra in his mothers backyard. The family had to leave the farm for a period of time due to conflict in the region but as of late, they have returned and rejuvenated their coffee trees (4,000 in total). Guido is extremely dedicated to growing coffee to help with his mother's health issues (she is 82 years old). As for harvest and processing, Guido picks only the ripest cherries every 21 days during the harvest season and depulps them in the afternoons on the same day they were picked. He uses his traditional 2 outlet pulper and leaves the coffee to dry-ferment for a duration of 15 hours. Once fermented, the coffee is then washed 5 times to ensure maximum cleanliness. He then places his coffee on his patio for an average of 5 days until he feels it has reached a stable and desirable moisture content. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia
Add to Samples List
Microlot 7 Sari Betancourth - Cauca (GrainPro) 9817 70 Kg 8 CALM Melbourne Australia
melbourne-au Caramel, cinnamon, chamomile, tropical, syrupy and tart. Caramel, cinnamon, chamomile, tropical, syrupy and tart. ]]> This microlot comes to us from producer Sary Betancurt of the town of El Voldero, located in Cauca’s Jambalo municipality. Sary has been producing coffee since 2012 and currently works with just 5,000 trees on 1 hectare of land. She lives on the farm with her mother Maria and youngest brother Diego. Her mother taught her most of what she knows, Sary also took a processing class to further understand the steps to achieving a higher quality cup score. As for harvest and processing, Sary picks only ripe cherries and depulps them with a traditional 2 outlet pulper every afternoon. She then allows them to dry-ferment for a duration of 15 hours then proceeds to wash the coffee 4 times. Once clean, the coffee is placed in the parabolic dryer for an average period of 15 days until it reaches a desirable and stable moisture content. As for the future, Sary hopes to plant more trees and increase her yield. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia
Add to Samples List
Microlot 8 Cauca Best Cup - Colegio ITAF - Finca ITAF - Fondas - El Tambo - Castillo/Caturra (GrainPro) 9887 70 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Lemon, savory floral, toffee, orange and raw almond. Lemon, savory floral, toffee, orange and raw almond. This is a Cauca Best Cup 2016 competition coffee. It was grown, harvested, and processed by the Colegio ITAF, a school located in the Fondas township in Cauca's El Tambo municipality. Their farm, Finca ITAF, is 11.5 hectares and has roughtly 2,700 trees of Castillo and Colombia. This harvest was picked ripe, depulped, fermented for 15 hours, then placed in a parabolic dryer to complete the process. For more information on Best Cup competitions, click here. nft,norg
Colombia
Add to Samples List
Microlot 8 Cauca Best Cup - Aracelly Vitonco - Finca Voladero - Jambalo - Caturra/Castillo (GrainPro) 9888 70 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Caramel, cocoa, spice, floral and creamy. Caramel, cocoa, spice, floral and creamy. This is a Cauca Best Cup 2016 competition microlot. Aracelly Vitonca lives on her 2 hectare farm in the township of Voladera, located in Cauca's Jambalo municipality. For this offering, she harvested fully ripe cherries from her 10,000 Castillo and Caturra trees, depupled, fermented for 16 hours, washed, then placed the coffee in her parabolic dryer to finish the process. For more information on Best Cup competitions, please click here. nft,norg
Colombia Organic Tolima Tolima (GrainPro) 10064 70 Kg 275 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
  origin nft,Organic
Colombia Regional Select Tolima (GrainPro) 10066 70 Kg 60 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
  origin nft,norg,Regional Select
Colombia Regional Select Tolima (GrainPro) 10067 70 Kg 155 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
  origin nft,norg,Regional Select
Colombia Regional Select Huila (GrainPro) 10090 70 Kg 240 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
origin Chocolate, vanilla, lime, tomato, lemongrass and tropical fruits. Chocolate, vanilla, lime, tomato, lemongrass and tropical fruits. Regional Select is a new project we've created meant to highlight the unique profiles we have found inherent to specific microregions within Colombia. The regions that we are currently highlighting are Huila, Narino, Cauca, and Tolima. Coffee production represents the majority of income for residents in the department of Huila. Huila's production represents 16.30% of Colombia’s total coffee production. In last few years the production of specialty coffee has increased in Huila; we are pleased to offer some of these fantastic coffees to our customers. Some statistics about Huila: Coffee represents the 7.3% Gross Domestic Product 301,000 people depend on coffee activities 103,200 direct jobs and 198,000 indirect jobs in the coffee sector 96% of the producers are smallholders with an average size farm of 1.5 hectares. The smallholders produce the 82% of the coffee production. nft,norg,Regional Select
Colombia Regional Select Huila - Bruselas (GrainPro) 10110 70 Kg 45 Origin/Australia
Est Ship: Jan 2017
Australia
Est Ship: Jan 2017
  origin nft,norg,Regional Select
Colombia Regional Select Huila - Caturra/Colombia (GrainPro) 10111 70 Kg 20 Origin/Australia
Est Ship: Jan 2017
Australia
Est Ship: Jan 2017
origin In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila - Colombia Variety (GrainPro) 10112 70 Kg 20 Origin/Australia
Est Ship: Jan 2017
Australia
Est Ship: Jan 2017
origin In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila (GrainPro) 10124 70 Kg 30 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
origin In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia
Add to Samples List
Regional Select Huila - Elias (GrainPro) 8982 70 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Lime and chocolate with a heavy mouthfeel. Lime and chocolate with a heavy mouthfeel. Regional Select is a new project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
Add to Samples List
Regional Select Huila - Acevedo - La Primavera (GrainPro) 9061 70 Kg 92 CI USA Minnesota USA
ci-usa-minnesota Heavy, citric and cedar. Heavy, citric and cedar. Regional Select is a new project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima. This lot comes from Acevedo municipality within the Department of Huila, a prominent coffee-growing region known for its diverse microclimates. It ranges in altitude from 1235 to 1800 meters above sea level; some areas are more humid, while others are drier. Average rainfall varies within this region as well, from as little as 150 to as much as 3000 mm of rain annually. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
Add to Samples List
Regional Select Huila - Palestina - Aromas del Sur (GrainPro) 9654 70 Kg 25 Eniti Limited UK UK
london-eu Toffee, caramel, fruit, floral and tart green grape. Toffee, caramel, fruit, floral and tart green grape. We are happy to introduce to you a new group called: “Aromas del Sur” located in Palestina, Huila. We are working with Aromas del Sur to bring to you the best coffees from Palestina. The founding members created the group in 2013 when they discovered the potential of specialty-coffee production. Currently 73 active members compromise Aromas Del Sur. The average farm size is 6 hectares, with an altitude range going from 1400 to above 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Typica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca, or "fly crop" is May and June. Producers harvest and mill their coffee following quality standards; they do a selective hand-picking of ripe cherries, ferment the coffee to adequate level, and dry the coffee between 10 to 11.5% moisture content. The common practice is that the producers mill the coffee at their own farm, and once coffee is dried to the desire moisture content, it's transferred to Aromas Del Sur warehouse. Aromas del Sur has a project called Universidad del Café (Coffee University), which has a focus to teach and implement quality procedures among group producers. The goal of the project is to train the producers in agricultural practices, commercial knowhow, and cupping ability. Aromas del Sur warehouse function as a storage place for parchment coffee and has a well-equipped cupping lab for quality control. Each lot is cupped to get the coffee's profile and to check the quality. Palestina, located in the south of Huila, is also know as Agua Azul ("blue water") because is consider as the main source of water for the department of Huila, having several water sources: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg,Regional Select
Colombia
Add to Samples List
Regional Select Cauca - Timbio (GrainPro) 9656 70 Kg 11 Eniti Limited UK UK
london-eu Balanced and sweet with toffee, floral, tart lemon and a creamy mouthfeel. Balanced and sweet with toffee, floral, tart lemon and a creamy mouthfeel. Timbío is a town located in the Andean highlands of the region, in the central area of Cauca. It has an annual rainfall of about 1800 mm, and its hill-and-mountain speckled landscape makes for a diverse growing environment. There are 4,700 hectares planted with coffee, with more than 4,600 coffee farmers tending to them. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
Add to Samples List
Regional Select Cauca - Meseta Popayan (GrainPro) 9818 70 Kg 46 CALM Melbourne Australia
melbourne-au Sugar cane juice, black berry, floral and savory with a heavy mouthfeel and intense acidity. Sugar cane juice, black berry, floral and savory with a heavy mouthfeel and intense acidity. ]]>This offerings comes to us courtesy of 9 different producers throughout the Popayan area. In general, the producers adhere to very similar techniques in terms of harvest and processing: Only ripe cherries are picked on a frequency of every 20 days during harvest season. Once collected, cherries are sorted and depulped on the same day and wet-fermented for an average period of 16-18 hours. Once fermented, the coffee is washed 3-4 times before being placed in parabolic dryers. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
Add to Samples List
Regional Select Cauca - Rosas (GrainPro) 9819 70 Kg 30 CALM Melbourne Australia
melbourne-au Juicy and sweet with caramel, green and white grape, tart cherry, lemon and floral. Juicy and sweet with caramel, green and white grape, tart cherry, lemon and floral. ]]> This lot comes from five different producers all located in the village of El Sauce. All farms adhere to very similar processing and harvest techniques. Coffee is picked fully ripe and depulped on the same day. It then undergoes a dry fermentation for an average of 16-18 hours and then 3-4 washings. Once clean, coffee is moved to drying patios and parabolic dryers for an average of 12 days until it is stable and ready for milling. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
Add to Samples List
Regional Select Finca Las Brisas, Gladys Plaza Totoró, Cauca - Women Producers (GrainPro) 9821 70 Kg 15 CALM Melbourne Australia
melbourne-au Sugary and tart with caramel, chocolate and floral. Sugary and tart with caramel, chocolate and floral. ]]]]> ]]> This lot comes to us courtesy of producer Gladis Plaza of Finca Las Brisas, a 4 hectare farm located in the village of Santa Ana in Cauca’s Totoró municipality. Gladis lives with and supports her three daughters, one son, and one grandson on the farm. She has been producing coffee for 35 years since her mother gifted her a small plot to farm. As for harvest and processing: Gladis picks only ripe cherries and depulps on the same day, fermenting dry for an average time period of 12 hours. Once fermented, the coffee is washed 4 times and moved to parabolic dryers for an average period of 8 days. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
Add to Samples List
Regional Select Cauca - Aracely Vitonco (GrainPro) 9823 70 Kg 11 CALM Melbourne Australia
melbourne-au Heavy, fruity, grape, lemon, dark chocolate and savory. Heavy, fruity, grape, lemon, dark chocolate and savory. Located in the village of EL Voladero in Cauca's Jambaló municipality, lives the producer Aracely Vitoncó Martinez and her family on their farm, Finca El Cedro. Aracely was born into a coffee producing family and learned most of what she knows from her parents. When she first met her husband, they began living together and decided to start growing coffee. Soon after, they began having issues with Roya and decided to introduce a population of Castillo trees into their farm. Today, they have a healthy farm of 10,000 trees spanning 2 hectares, and a family of 4 children. As for the harvest and processing techniques, Aracely adheres to her following practices: Fully ripe cherries are picked every 18 days during harvest and promptly depulped on the same day. Once depulped, they are dry fermented in-tank for 13 hours before being washed 4 times. Once clean, the coffee is moved to parabolic dryers for an average time of 15 days until it reaches a stable and desirable moisture content. Aracely takes great oversight in ensuring that her pickers harvest only the ripest cherries and believes that the true success of processing lies in the drying process and maintaining healthy airflow. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
Add to Samples List
Regional Select Cauca - Rolma Lopez (GrainPro) 9824 70 Kg 11 CALM Melbourne Australia
melbourne-au Round with caramel, cane juice, plum, cherry and lemongrass. Round with caramel, cane juice, plum, cherry and lemongrass. ]]]]]]> ]]]]> ]]> This coffee comes to us courtesy of producer Rolma M Lopez from La Paz, a small village located in Cauca's El Tambo municipality. Roma has been producing coffee since 2008 when she purchased her current farm and spiked an interested in coffee production. She started with a loan from a bank and planted 6,000 trees. Today, she supports her 11-year-old daughter Maria and 10-year-old son Luis with the income from her coffee. As for harvest and process, Rolma adheres to the following techniques: During the harvest season, she manages picking every 21 days. Only ripe cherries are harvested and depulped on the same day. After depulping, the coffee undergoes a dry fermentation in-tank for 17 hours followed by 3 washings to ensure cleanliness. The coffee is then moved to parabolic dryers for an average of 8 days until it reaches a desired and stable moisture content. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
Add to Samples List
Regional Select Huila (GrainPro) 9829 70 Kg 176 CI USA Minnesota USA
ci-usa-minnesota Thick and herbal. Thick and herbal. Regional Select is a new project we've created meant to highlight the unique profiles we have found inherent to specific microregions within Colombia. The regions that we are currently highlighting are Huila, Narino, Cauca and Tolima. Coffee production represents the majority of income for residents in the department of Huila. Huila's production represents 16.30% of Colombia’s total coffee production. In last few years the production of specialty coffee has increased in Huila Some statistics about Huila Coffee represents the 7.3% Gross Domestic Product 301,000 people depend on coffee activities 103,200 direct jobs and 198,000 indirect jobs in the coffee sector 96% of the producers are smallholders with an average size farm of 1.5 hectares. The smallholders produce the 82% of the coffee production. nft,norg,Regional Select
Colombia Variety Select Bourbon/Caturra - Rodrigo Sanchez - Finca Monteblanco - Tocora - Acevedo - Huila - Washed (GrainPro) 9909 70 Kg 12 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Strong acidity, rich chocolate, almond, lemon and dried fruit. Strong acidity, rich chocolate, almond, lemon and dried fruit. Rodrigo Sánchez, along with his wife, Claudia Samboni, and daughter, Natlia, is the coffee entrepreneur in charge of Finca El Progreso and Monteblanco. Monteblanco's name comes from its location, perched on the very top of a mountain, and often surrounded by clouds. Rodrigo has been farming coffee for almost 15 years now, and, as of late, has started involvement in projects with three innovative partners in his locale, each with a complementary focus. Elkin Guzman, of Pitalito, Huila, has been working with Rodrigo to foster specific methodology on the applications of experimental and varietal specific processing. Rodrigo has also been working in partnership with Jairo Ruiz of Banexport on "Monteblanco—Banexport Experimental Farm 2", a variety-specific experimental farm. Lastly, Rodrigo has developed a close relationship with a coffee cupper in Pitalito: Wbeimar Lasso. Rodrigo states, "He has been a crucial influence in my career, because he guides me, and he has helped me to find the true potential of my coffee." Rodrigo first developed a curiosity to experiment with his coffees when he, along with Wbeimar's confirmation of nuances in cupping notes, discovered "La Caturra Purpura," or Purple Caturra. Only 26 trees out of a lot of 20,000 had this unique mutation in their development of leaf growth. Rodrigo now has now bred an entire lot of this variety in his second experimental farm. It is farmers like Rodrigo who greatly excite us, as they are pushing our world of specialty coffee to new limits, identifying specific varieties, and experimenting with the use of current technologies to define the processing techniques these coffees deserve. This vector on the production side will undeniably call for a deepening response from roasters with the same ambition. nft,norg,Variety Select
Colombia Variety Select 2 Geisha - Dionel Chilito - Finca La Pradera (GrainPro) 10105 70 Kg 3 Origin/Australia
Est Ship: Jan 2017
Australia
Est Ship: Jan 2017
  origin nft,norg,Variety Select
Colombia
Add to Samples List
Variety Select 3 Yellow Bourbon - Rio Negro - Iquira - Huila (GrainPro) 8781 70 Kg 46 Eniti Limited UK UK
london-eu Rich sugar, tropical fruit, raisin, plum and white grape with lime acidity and a creamy mouthfeel. Rich sugar, tropical fruit, raisin, plum and white grape with lime acidity and a creamy mouthfeel. Yellow Bourbon is a natural cross between Red Bourbon and Amarelo de Botacuto, which is labelled as a Typica variant with yellow fruit. Bourbon resulted from selections made by French botanists in wild Yemeni coffee groves. Moved to controlled fields for propagation, the relatively humble stock produced a remarkable variety and was given the namesake of its nursery - Bourbon Island - upon its introduction to South American. Under expanded cultivation in Brazil, a yellow mutant with a unique flavor profile expressed itself and was isolated, expanded, and named for its color. This Variety Select lot comes to us courtesy of 10 farmers from the small burroughs surrounding the village of Rio Negro, located in the municipality of Iquira, Huila: Evangelista Oca — 25 bags — Finca La Esmeralda -1900 masl Rodrigo Robayo — 30 bags — Finca Santa Rosa -1990 masl Daniel Perdomo — 30 bags — Finca Buena Vista -1940 masl Orlando Morea — 25 bags — Finca El Mirador -1940 masl Arquimedes Olarte — 20 bags — Finca Santa Rosa - 1990 masl Gabriel Perdomo — 25 bags — Finca El Portal - 1940 masl Robinson Quebrada — 30 bags — Finca La Esperanza - 1990 masl Guillermo Chantre — 25 bags — Finca Los Pinos - 1900 masl Pascual Ulchur — 20 bags — Finca La Esperanza - 1900 masl Argemiro Ruiz — 20 bags - Finca Villa Esperanza - 1990 masl With an average farm size of 3-7 hectares, volcanic soil, an average temperature of 20-25° C, and 160 CM of annual rainfall, this area is extremely conducive to the cultivation of coffee. Generally, these farmers are processing only ripe cherries the same day of harvest using a dry fermentation of 18-24 hours. The coffees are then washed, and dried in parabolicos for an average duration of 12-18 days. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Variety Select
Colombia
Add to Samples List
Variety Select 3 Yellow Bourbon - Rio Negro - Huila (GrainPro) 9038 70 Kg 121 CI USA Minnesota USA
ci-usa-minnesota Grapefruit, green grape and sugary with intense acidity and a creamy mouthfeel. Grapefruit, green grape and sugary with intense acidity and a creamy mouthfeel. Yellow Bourbon is a natural cross between Red Bourbon and Amarelo de Botacuto, which is labelled as a Typica variant with yellow fruit. Bourbon resulted from selections made by French botanists in wild Yemeni coffee groves. Moved to controlled fields for propagation, the relatively humble stock produced a remarkable variety and was given the namesake of its nursery - Bourbon Island - upon its introduction to South American. Under expanded cultivation in Brazil, a yellow mutant with a unique flavor profile expressed itself and was isolated, expanded, and named for its color. This Variety Select lot comes to us courtesy of 10 farmers from the small burroughs surrounding the village of Rio Negro, located in the municipality of Iquira, Huila: Evangelista Oca — Finca La Esmeralda -1900 masl Rodrigo Robayo — Finca Santa Rosa -1990 masl Daniel Perdomo —Finca Buena Vista -1940 masl Orlando Morea — Finca El Mirador -1940 masl Arquimedes Olarte —Finca Santa Rosa - 1990 masl Gabriel Perdomo — Finca El Portal - 1940 masl Robinson Quebrada — Finca La Esperanza - 1990 masl Guillermo Chantre — Finca Los Pinos - 1900 masl Pascual Ulchur — Finca La Esperanza - 1900 masl Argemiro Ruiz- Finca Villa Esperanza - 1990 masl With an average farm size of 3-7 hectares, volcanic soil, an average temperature of 20-25° C, and 160 CM of annual rainfall, this area is extremely conducive to the cultivation of coffee. Generally, these farmers are processing only ripe cherries the same day of harvest using a dry fermentation of 18-24 hours. The coffees are then washed, and dried in parabolicos for an average duration of 12-18 days. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Variety Select
Colombia
Add to Samples List
Variety Select 4 Geisha - Community Lot #1 - Washed (GrainPro) 8978 70 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Lemon balm, toffee, chocolate and almond. Lemon balm, toffee, chocolate and almond. This lot comprises coffees from four different producers' farms. The coffees are fully washed, fermented between 20–26 hours, and dried in parabolic driers for between 12 to 16 days.Information about the individual farms are below. Manuel Rojas: Finca Los Lagos, 1400 masl in Pitalito Humberto Calderon: Finca Buenavista, 1650 mas in Saladoblanco Luis Anibal Calderon: Finca El Vergel, 1450 masl in Acevedo Lizandro Cardenas: Finca La Esperanza, 1550 masl in Acevedo An Ethiopian descendant, Geisha had been trialed in Latin America since the mid '50s by researches seeking new means of disease resistance. Shelved for poor cup quality and yield due to being grown at too low of altitudes, the Geisha variety did not come to prominence until Price Peterson won the Best of Panama contest with it in 2006. In the decade since, the Geisha variety has ascended to the ranks of coffee variety superstardom. Geisha coffee typically offers a very floral cup with loads of citrus acidity. While Central American Geishas are commonly described as tea-like, with a lighter body and moderate sugar levels, those grown in Colombia frequently have a heavier mouthfeel and sweeter cup. nft,norg,Variety Select
Colombia
Add to Samples List
Variety Select 5 Geisha - Jhon Fernando - Finca El Jardin - Argentina - Suaza - Huila - Washed (VacPack) 9902 24 Kg 4 CI USA New Jersey USA
ci-usa-new-jersey Milk chocolate, plum, panela, berry, green apple and delicate. Milk chocolate, plum, panela, berry, green apple and delicate. nft,norg,Variety Select
Colombia
Add to Samples List
Variety Select 5 Geisha - Jhon Fernando - Finca El Jardin - Argentina - Suaza - Huila - Washed (VacPack) 9902 24 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Milk chocolate, plum, panela, berry, green apple and delicate. Milk chocolate, plum, panela, berry, green apple and delicate. nft,norg,Variety Select
Colombia
Add to Samples List
Variety Select 5 Orange Bourbon - Deiber Cifuentes - Finca Pedregoza - Riecitos - Acevedo - Huila - Washed (VacPack) 9905 24 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Balanced with cranberry, watermelon, passion fruit orange, vanilla and grape. Balanced with cranberry, watermelon, passion fruit orange, vanilla and grape. nft,norg,Variety Select
Colombia
Add to Samples List
Variety Select 5 Orange Bourbon - Deiber Cifuentes - Finca Pedregoza - Riecitos - Acevedo - Huila - Washed (VacPack) 9905 24 Kg 7 CI USA New Jersey USA
ci-usa-new-jersey Balanced with cranberry, watermelon, passion fruit orange, vanilla and grape. Balanced with cranberry, watermelon, passion fruit orange, vanilla and grape. nft,norg,Variety Select
Colombia Variety Select 6 Pink Bourbon - Jose Antonio Trujillo - Finca La Reforma (VacPack) 10103 24 Kg 6 Origin/Australia
Est Ship: Jan 2017
Australia
Est Ship: Jan 2017
  origin nft,norg,Variety Select
Colombia Variety Select 6 Geisha - Rodrigo Sanchez - Finca El Progreso (VacPack) 10107 24 Kg 6 Origin/Australia
Est Ship: Jan 2017
Australia
Est Ship: Jan 2017
  origin nft,norg,Variety Select
Congo
Add to Samples List
Fairtrade Organic SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 9805 60 Kg 159 Eniti Limited UK UK
london-eu Rich sugar, savory, raisin, tropical and honey with intense tart acidity and a creamy mouthfeel. Rich sugar, savory, raisin, tropical and honey with intense tart acidity and a creamy mouthfeel. From Sopacdi: We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place. Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level. We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope.For thefirst time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed Arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460to over 2000 meters above sea level nft,Organic
Congo
Add to Samples List
FTO 1 SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 9453 60 Kg 14 CI USA Minnesota USA
ci-usa-minnesota Sweet and herbaceous with caramel, citrus and caraway seed. Sweet and herbaceous with caramel, citrus and caraway seed. From Sopacdi: We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place.Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level. We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope.For thefirst time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460m to over 2000 metres above sea level Fair Trade,Organic
Congo FTO 1 SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 9454 60 Kg 119 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Raisin, coffee cherry, tomato, savory, caramel, tart and lively. Raisin, coffee cherry, tomato, savory, caramel, tart and lively. From Sopacdi: We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place.Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level. We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope.For thefirst time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460m to over 2000 metres above sea level Fair Trade,Organic
Congo FTO 1 SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 9922 60 Kg 160 Afloat/Australia
Est Arrival: Feb 2017
Australia
Est Arrival: Feb 2017
afloat Raisin, coffee cherry, tomato, savory, caramel, tart and lively. Raisin, coffee cherry, tomato, savory, caramel, tart and lively. From Sopacdi: We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place. Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level. We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope.For thefirst time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed Arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460to over 2000 meters above sea level Fair Trade,Organic
Costa Rica
Add to Samples List
Community Coffees La Angostura - Tarrazu (GrainPro) 8605 69 Kg 93 CI USA Minnesota USA
ci-usa-minnesota Peanut and smooth. Peanut and smooth. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill. This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium, which the individual communities receive and decide as a group how the money will be used to improve their coffee production and livelihood. We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, build roofs for the children’s schools, and many other projects which have had a direct impact on these communities. This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and, in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment to improve the lives of its members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from high-altitude communities at the peak of the harvest, and has traceability to the community or microregion, as opposed to a generic SHB Tarrazu. The results of this program have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hardworking producers. For more photos from Costa Rica, click here. nft,norg
Costa Rica Community Coffees 1 Carrizal - Tarrazu (GrainPro) 8602 69 Kg 150 Afloat/USA
Est Arrival: Jun 2016
USA
Est Arrival: Jun 2016
afloat Creamy, sweet green grape, red fruits and savory. Creamy, sweet green grape, red fruits and savory. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill.This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to thecommunity or micro-region, as opposed to a Generic SHB Tarrazu. This is only their third year with this project and the results have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hard working producers. For more photos from Costa Rica, click here nft,norg
Costa Rica
Add to Samples List
Community Coffees 1 Carrizal - Tarrazu (GrainPro) 8602 69 Kg 31 Eniti Limited UK UK
london-eu Creamy, sweet green grape, red fruits and savory. Creamy, sweet green grape, red fruits and savory. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill.This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to thecommunity or micro-region, as opposed to a Generic SHB Tarrazu. This is only their third year with this project and the results have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hard working producers. For more photos from Costa Rica, click here nft,norg
Costa Rica
Add to Samples List
Decaf KVW MC (PC) 7537 60 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Nutty, lemon and mild. Nutty, lemon and mild. This coffee has limited traceability, for more information on Costa Rican coffee, visit our Costa Rica origin page. nft,norg,Decaf
Costa Rica
Add to Samples List
Decaf KVW MC   9094 60 Kg 15 CI USA Minnesota USA
ci-usa-minnesota Nutty and citric. Nutty and citric. This coffee has limited traceability, for more information on Costa Rican coffee, visit our Costa Rica origin page. nft,norg,Decaf
Costa Rica
Add to Samples List
Microlot Don Pepe Micromill - Finca La Casa (GrainPro) 9196 69 Kg 7 CALM Melbourne Australia
melbourne-au Thick with winey acidity; boozy berry, chocolate and nut. Thick with winey acidity; boozy berry, chocolate and nut. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
Add to Samples List
Microlot Don Pepe Micromill - Cesar Ureña - Finca Trinidad (GrainPro) 9197 69 Kg 2 CALM Melbourne Australia
melbourne-au Fruity and floral with toffee, cherry and lemon. Fruity and floral with toffee, cherry and lemon. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill.This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to thecommunity or micro-region, as opposed to a Generic SHB Tarrazu. This is only their third year with this project and the results have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hard working producers. For more photos from Costa Rica CLICK HERE nft,norg
Costa Rica
Add to Samples List
Microlot Tio Juan Micromill - Juan Rafael Montero - Finca Monteroga - Caturra/Catuai - Honey Lot 4 (GrainPro) 9272 69 Kg 23 CALM Melbourne Australia
melbourne-au Citric with lemon-lime, chocolate and orange. Citric with lemon-lime, chocolate and orange. Juan Rafael Montero is a very motivated producer, whose ambitions include higher quality and various processes of coffee.His farm is at 1900 meters, and he grows mostly Caturra but has also been planting and separating Catuai. He processes his lots as honey and natural (this lot is a honey) and has worked with the Don Pepe micromill for the past few years. until he was able to save up enough money to purchase his own equipment: He named his micromill after his grandfather, Tio Juan. Juan Rafael keeps composting worms and produces his own fertilizer using manure and worm castings, and he also layers organic material around the coffee plants to create nutrient-dense soil. His other primary crop is avocado, which is both a shade plant and a good cash crop. nft,norg
Costa Rica
Add to Samples List
Microlot Aguilera Brothers Micromill - Finca Licho - Lot #10 - Yellow Honey (GrainPro) 9477 69 Kg 7 CALM Melbourne Australia
melbourne-au Tart, sweet, creamy and balanced with cherry cola and chocolate. Tart, sweet, creamy and balanced with cherry cola and chocolate. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 1 Aguilera Brothers Micromill - Finca Toño - Honey (GrainPro) (PC) 7632 69 Kg 7 CI USA Minnesota USA
ci-usa-minnesota Sweet, tart, tartaric and citric with toffee, caramel and nut. Sweet, tart, tartaric and citric with toffee, caramel and nut. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 1 Las Lajas Micromill - Finca Calle San Juan - Red Honey (GrainPro) 9201 69 Kg 12 CALM Melbourne Australia
melbourne-au Tropical, chocolate, cherry and vanilla with a creamy mouthfeel and complex fruit acidity. Tropical, chocolate, cherry and vanilla with a creamy mouthfeel and complex fruit acidity. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 1 Las Lajas Micromill - Finca San Luis - Black Honey (GrainPro) 9202 69 Kg 11 CALM Melbourne Australia
melbourne-au Caramel, toffee, apple and lime with tart acidity. Caramel, toffee, apple and lime with tart acidity. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 1 Aguilera Brothers Micromill - Finca Licho - Lot #11 - Washed (GrainPro) 9478 69 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Peanut, lemon and toffee. Peanut, lemon and toffee. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 1 Aguilera Brothers Micromill - Finca Toño - Lot #5 - Washed (GrainPro) 9479 69 Kg 12 CI USA Minnesota USA
ci-usa-minnesota Heavy and clean with toffee and tart lemon. Heavy and clean with toffee and tart lemon. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 1 Aguilera Brothers Micromill - Finca Toño - Honey (GrainPro) 9485 69 Kg 22 Eniti Limited UK UK
london-eu Honey, lime, floral and sugary. Honey, lime, floral and sugary. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 1 Aguilera Brothers Micromill - Finca Toño - Honey (GrainPro) 9486 69 Kg 9 CALM Melbourne Australia
melbourne-au Honey, lime, floral and sugary. Honey, lime, floral and sugary. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 1 Aguilera Brothers Micromill - Villa Sarchi - Honey (GrainPro) 9574 69 Kg 70 CI USA Minnesota USA
ci-usa-minnesota Tart lime, chocolate, fruit and tangy. Tart lime, chocolate, fruit and tangy. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 10 Rio Jorco Micromill - Finca La Pascuala - Caturra/Catuai - Washed (GrainPro) 8862 69 Kg 31 CI USA Minnesota USA
ci-usa-minnesota Sweet, citric, herbal and toffee. Sweet, citric, herbal and toffee. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports carries are all sourced directly from micromills, and producers were paid at the farm-gate level. We manage local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute bags with its corresponding marks. This coffee comes from the mircromill Rio Jorco. Rio Jorco's owners are third-generation in the business. They are extremely focused on quality and conservation of nature. Their farm Los Lobos won Cup of Excellence #3 in 2012, and the owners have dedicated 3/4ths of the land to a private reserve. Los Lobos is divided into four lots for easy recognition and on each lot they grow different coffee varieties. This particular coffee comes from their 4th lot on which Caturra and Catuai varieties are grown. The micromill is equipped with a complete wet- and dry-mill operation, which allows quality control throughout the process. They process coffee from their own farm, Los Lobos, but also purchase cherry from producers in the area. Producers are compensated based on cup quality and get recognition for selling a microlot. Rio Jorco’s operations area is in the municipalities of Aserri, Acosta, Leon Cortez, Frailes, Desamparados, and Corralillo. These microregions of Tarrazu have won multiple Cup of Excellence awards year after year. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 14 La Perla del Cafe Micromill - Finca Cerro Alto - Villa Sarchi Variety - Yellow Honey (GrainPro) 9375 69 Kg 20 CI USA Minnesota USA
ci-usa-minnesota Savory floral, smooth, toffee, balanced and tart. Savory floral, smooth, toffee, balanced and tart. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Café spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica
Add to Samples List
Microlot 14 La Perla del Cafe Micromill - Finca Palomar - Yellow Honey (GrainPro) 9470 69 Kg 14 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon, tart, clean and heavy. Toffee, lemon, tart, clean and heavy. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Café spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica
Add to Samples List
Microlot 14 La Perla del Cafe Micromill - Finca La Montaña - Yellow Honey (GrainPro) 9471 69 Kg 44 CI USA Minnesota USA
ci-usa-minnesota Chocolate, toffee, grapefruit and lemon with a creamy mouthfeel. Chocolate, toffee, grapefruit and lemon with a creamy mouthfeel. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Café spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica
Add to Samples List
Microlot 15 Las Lajas Micromill - Finca Sabonilla - Perla Negra - Natural (GrainPro) 9194 69 Kg 3 CALM Melbourne Australia
melbourne-au Berry, lemon-lime and toffee with juicy citric and winey acidity. Berry, lemon-lime and toffee with juicy citric and winey acidity. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 17 Alto San Juan Micromill - Diego Abarca - Finca San Calletano - Las Cañas Lot (GrainPro) 9468 69 Kg 11 Eniti Limited UK UK
london-eu Sweet, clean, fruity, toffee, honey and creamy. Sweet, clean, fruity, toffee, honey and creamy. Producer: Diego Abarca Quirós (20 years producing) Farm Size: 20 Manzanas Seasonal Employees: 30 Permanent Employees: 3 Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
Add to Samples List
Microlot 2 Las Lajas Micromill - Finca Calle Lajas - Yellow Honey (GrainPro) 9192 69 Kg 3 Eniti Limited UK UK
london-eu Nice winey and citric acidity, clean, chocolate and berry. Nice winey and citric acidity, clean, chocolate and berry. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 3 Aguilera Brothers Micromill - Finca Licho - Lot #10 - Washed (GrainPro) 9475 69 Kg 31 CI USA Minnesota USA
ci-usa-minnesota Toffee, fruit, floral and smooth. Toffee, fruit, floral and smooth. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 3 Aguilera Brothers Micromill - Finca Toño - Natural (GrainPro) 9484 69 Kg 1 CALM Melbourne Australia
melbourne-au Raspberry, chocolate, cherry, caramel and juicy with a sugary finish. Raspberry, chocolate, cherry, caramel and juicy with a sugary finish. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 3 Martin Ureña - Finca San Francisco - Natural (GrainPro) 9550 69 Kg 23 CI USA Minnesota USA
ci-usa-minnesota Chocolate, toffee with winey acidity and a smooth mouthfeel. Chocolate, toffee with winey acidity and a smooth mouthfeel. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
Add to Samples List
Microlot 3 Don Pepe Micromill - Cesar Ureña - Casa Abuelo - Natural (GrainPro) 9555 69 Kg 16 CI USA Minnesota USA
ci-usa-minnesota Tart with cherry, lemon, peanut and chocolate. Tart with cherry, lemon, peanut and chocolate. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
Add to Samples List
Microlot 3 Aguilera Brothers Micromill - Natural (GrainPro) 9650 69 Kg 68 CI USA Minnesota USA
ci-usa-minnesota Winey fruit, cherry, lemon and chocolate. Winey fruit, cherry, lemon and chocolate. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 4 Don Pepe Micromill - Cesar Ureña - Finca Trinidad (GrainPro) 9186 69 Kg 5 CI USA Minnesota USA
ci-usa-minnesota Peanut and citric. Peanut and citric. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
Add to Samples List
Microlot 4 La Luisa Micromill - Oscar Flores - Villa Sarchi (GrainPro) 9199 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemongrass and soft. Toffee, lemongrass and soft. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
Add to Samples List
Microlot 4 Tio Juan Micromill - Juan Rafael Montero - Finca Monteroga - Caturra/Catuai - Honey Lot 2 (GrainPro) 9273 69 Kg 34 CI USA Minnesota USA
ci-usa-minnesota Chocolate, peanut, red fruit and citric. Chocolate, peanut, red fruit and citric. Juan Rafael Montero is a very motivated producer, whose ambitions include higher quality and various processes of coffee.His farm is at 1900 meters, and he grows mostly Caturra but has also been planting and separating Catuai. He processes his lots as honey and natural (this lot is a honey) and has worked with the Don Pepe micromill for the past few years. until he was able to save up enough money to purchase his own equipment: He named his micromill after his grandfather, Tio Juan. Juan Rafael keeps composting worms and produces his own fertilizer using manure and worm castings, and he also layers organic material around the coffee plants to create nutrient-dense soil. His other primary crop is avocado, which is both a shade plant and a good cash crop. nft,norg
Costa Rica
Add to Samples List
Microlot 4 Aguilera Brothers Micromill - Finca Licho - Lot #10 - Washed (GrainPro) 9476 69 Kg 8 Eniti Limited UK UK
london-eu Tart, sweet, creamy and balanced with cherry cola and chocolate. Tart, sweet, creamy and balanced with cherry cola and chocolate. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 4 Aguilera Brothers Micromill - Finca Toño - Lot #5 - Washed (GrainPro) 9495 69 Kg 8 Eniti Limited UK UK
london-eu Heavy and clean with green grape, chocolate, brown sugar and orange. Heavy and clean with green grape, chocolate, brown sugar and orange. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 4 La Joya Micromill - Finca Gravilias - Caturra/Catuai - Washed (GrainPro) 9590 69 Kg 8 CI USA Minnesota USA
ci-usa-minnesota Smooth and citric with floral and cane juice. Smooth and citric with floral and cane juice. The Costa’s Cafe Imports is carrying this spring (2014) are all sourced directly from micro-mills and producers were paid at the Farm Gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and Yute with its corresponding marks. Cafe Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. nft,norg
Costa Rica
Add to Samples List
Microlot 4 Don Pepe Micromill - Cesar Ureña - Honey (GrainPro) 9696 69 Kg 11 CI USA Minnesota USA
ci-usa-minnesota Chocolate, pecan, almond and tart citric. Chocolate, pecan, almond and tart citric. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
Add to Samples List
Microlot 5 La Joya Micromill - Ronald Quiros - Finca Gravilias - Honey (GrainPro) 9546 69 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Winey berry, tart cherry, cocoa, creamy and citric. Winey berry, tart cherry, cocoa, creamy and citric. The Costa’s Cafe Imports is carrying this spring (2014) are all sourced directly from micro-mills and producers were paid at the Farm Gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and Yute with its corresponding marks. Cafe Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. nft,norg
Costa Rica
Add to Samples List
Microlot 6 Aguilera Brothers Micromill - Finca Licho - Natural (GrainPro) 9481 69 Kg 6 Eniti Limited UK UK
london-eu Chocolate, cherry and sugary with winey acidity and a heavy mouthfeel. Chocolate, cherry and sugary with winey acidity and a heavy mouthfeel. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 6 Aguilera Brothers Micromill - Finca Toño - Natural (GrainPro) 9483 69 Kg 6 Eniti Limited UK UK
london-eu Chocolate, nuts, and honey sweetness. Chocolate, nuts, and honey sweetness. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
Add to Samples List
Microlot 7 La Perla del Cafe Micromill - Finca Cerro Alto - Villa Sarchi Variety - Yellow Honey (GrainPro) 9376 69 Kg 10 Eniti Limited UK UK
london-eu Savory floral, smooth, toffee, balanced and tart. Savory floral, smooth, toffee, balanced and tart. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Café spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica
Add to Samples List
Microlot 7 La Perla del Cafe Micromill - Finca La Montaña - Yellow Honey (GrainPro) 9472 69 Kg 21 Eniti Limited UK UK
london-eu Chocolate, brown sugar, grapefruit and lemon with citric and tartaric acidity. Chocolate, brown sugar, grapefruit and lemon with citric and tartaric acidity. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Café spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica
Add to Samples List
Organic Microlot 1 Las Lajas Micromill - Perla Negra - Natural - (CBC CR-BIO-002) (GrainPro) 9464 69 Kg 12 CI USA Minnesota USA
ci-usa-minnesota Berry, winey, tart, blueberry, chocolate and basil. Berry, winey, tart, blueberry, chocolate and basil. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,Organic
Costa Rica
Add to Samples List
SHB EP   9665 69 Kg 26 CI USA Minnesota USA
ci-usa-minnesota Lemon, toffee, tart and smooth. Lemon, toffee, tart and smooth. This coffee has limited traceability, for more information on Costa Rican coffee, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Café Vida (GrainPro) 10080 69 Kg 275 Origin/USA
Est Ship: Mar 2017
USA
Est Ship: Mar 2017
origin Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Café Vida (GrainPro) 10081 69 Kg 275 Origin/USA
Est Ship: Apr 2017
USA
Est Ship: Apr 2017
origin Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Café Vida (GrainPro) 10082 69 Kg 275 Origin/USA
Est Ship: Apr 2017
USA
Est Ship: Apr 2017
origin Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Café Vida (GrainPro) 10083 69 Kg 275 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Café Vida (GrainPro) 10084 69 Kg 275 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
Add to Samples List
SHB EP Tarrazu Café Vida (GrainPro) 8562 69 Kg 142 CI USA Minnesota USA
ci-usa-minnesota Simple, toffee, lemon and cashew. Simple, toffee, lemon and cashew. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
Add to Samples List
SHB EP Tarrazu Café Vida (GrainPro) 8565 69 Kg 158 CI USA Minnesota USA
ci-usa-minnesota Smooth and citric with toffee. Smooth and citric with toffee. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
Add to Samples List
SHB EP Tarrazu Café Vida (GrainPro) 8566 69 Kg 184 CI USA Minnesota USA
ci-usa-minnesota Sweet lemon, nutty and herbal. Sweet lemon, nutty and herbal. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
Add to Samples List
SHB EP Tarrazu Café Vida (GrainPro) 8568 69 Kg 176 CI USA Minnesota USA
ci-usa-minnesota Lemon, toffee and peanut. Lemon, toffee and peanut. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
Add to Samples List
Spl Cat 600 Rio Jorco Micromill - Finca Los Pinos - Washed (GrainPro) 9266 69 Kg 15 Eniti Limited UK UK
london-eu Caramel, nutty, toffee and lemon. Caramel, nutty, toffee and lemon. This microlot comes to us courtesy of producer Henry Hernandez Padilla. He owns and manages a three hectare farm, Finca El Platanillo, in the Leòn Cortez district of Tarrruzú, Costa Rica. This is a washed lot from the December-February harvest of 2015/2016. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Rio Jorco’s owners are third-generation in the business. They are extremely focused on quality and conservation of nature. Los Lobos won Cup of Excellence #3 in 2012, and the owners have dedicated 3/4ths of the land to a private reserve. Rio Jorco is equipped with a complete wet- and dry-mill operation, which allows quality control throughout the process. They process coffee from their own farm, Los Lobos, but also purchase cherry from producers from the area. Producers are compensated based on cup quality, and get recognition for selling a microlot. Rio Jorco’s operations area is in the municipalities of Aserri, Acosta, Leon Cortez, Frailes, Desamparados, and Corralillo. These microregions of Tarrazu have won multiple Cup of Excellence awards, year after year. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on Costa Rican coffee, visit our Costa Rica origin page. nft,norg
Ecuador
Add to Samples List
Microlot 11 Maputo - Rancho Tio Emilio - Typica (GrainPro) 9996 50 Kg 15 CI USA Minnesota USA
ci-usa-minnesota Chocolate, lemon, floral, toffee and citric. Chocolate, lemon, floral, toffee and citric. Fincas Maputo, Hakuna Matata, and Rancho Tio Emilio, are owned and operated by Henry and Verena Gaibor. Henry, a veteran war trauma surgeon, is as precise and committed to coffee as he once was in the emergency room. Henry met Verena Blaser, a war nurse from Switzerland, in Bujumbura, Burundi in 1996 while they were both volunteering for Doctors Without Borders and United Nations. Henry also worked in Maputo, Mozambique from 1992 - 1996 during the civil war conflict. In 1998 they returned to Quito, Ecuador and managed their own clinic for 13 years. They have since retired and have dedicated their skills to producing coffee in Henry's home country of Ecuador. Henry is extremely methodical with his coffee production and is just as dedicated and passionate as he once was with his profession. Verena manages processing to maintain the exemplory coffee quality Henry has cultivated.They aredoing everything right when it comes to picking, processing, and drying and have produced some of the best coffees I have tasted. The Farms aredivided into different lots with different varieties (Typica, SL28, Bourbon, Kaffa, and Caturra). Henry and Verena produce their coffee in La Perla, Nanegal, located in the up and coming region northwest of the Pichincha Province, close in proximity to Colombia. The area where their farms are located has a very particular microclimate; even though it’s only at 1350 masl, the unique climate produces 88+ coffee. Humidity levels are high and mist usually covers the coffee fields in the afternoons. Temperatures at night drop significantly with respect to temperatures during the day. Maputo is Henry and Verena's main farm with about five years in production. It is quickly growing year over year. Hakuna Matata is a neighboring farm to Finca Maputo that Henry recently acquired. It was previously named "La Nube" and the Gaibor's renamed it to "Hakuna Matata"— a phrase they became quite familiar with during their time together in the emergency room in Mazambique. Rancho Tio Emilio is owned by Henry’s brother, Jose Gaibor. His late father was Emilio Gaibor and hence the name of the farm. Jose is an infant heart surgeon. He visits his farm on the weekends and spends time with his family and Henry and Verena. I’m extremely excited to be working with Henry and Verena for their dedication to producing stellar coffees! — Piero Cristiani For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
Add to Samples List
Microlot 11 Maputo - Finca Hakuna Matata - Lot #2 - Typica (GrainPro) 9998 50 Kg 15 CI USA Minnesota USA
ci-usa-minnesota Toffee, melon, peanut and tart. Toffee, melon, peanut and tart. Fincas Maputo, Hakuna Matata, and Rancho Tio Emilio, are owned and operated by Henry and Verena Gaibor. Henry, a veteran war trauma surgeon, is as precise and committed to coffee as he once was in the emergency room. Henry met Verena Blaser, a war nurse from Switzerland, in Bujumbura, Burundi in 1996 while they were both volunteering for Doctors Without Borders and United Nations. Henry also worked in Maputo, Mozambique from 1992 - 1996 during the civil war conflict. In 1998 they returned to Quito, Ecuador and managed their own clinic for 13 years. They have since retired and have dedicated their skills to producing coffee in Henry's home country of Ecuador. Henry is extremely methodical with his coffee production and is just as dedicated and passionate as he once was with his profession. Verena manages processing to maintain the exemplory coffee quality Henry has cultivated.They aredoing everything right when it comes to picking, processing, and drying and have produced some of the best coffees I have tasted. The Farms aredivided into different lots with different varieties (Typica, SL28, Bourbon, Kaffa, and Caturra). Henry and Verena produce their coffee in La Perla, Nanegal, located in the up and coming region northwest of the Pichincha Province, close in proximity to Colombia. The area where their farms are located has a very particular microclimate; even though it’s only at 1350 masl, the unique climate produces 88+ coffee. Humidity levels are high and mist usually covers the coffee fields in the afternoons. Temperatures at night drop significantly with respect to temperatures during the day. Maputo is Henry and Verena's main farm with about five years in production. It is quickly growing year over year. Hakuna Matata is a neighboring farm to Finca Maputo that Henry recently acquired. It was previously named "La Nube" and the Gaibor's renamed it to "Hakuna Matata"— a phrase they became quite familiar with during their time together in the emergency room in Mazambique. Rancho Tio Emilio is owned by Henry’s brother, Jose Gaibor. His late father was Emilio Gaibor and hence the name of the farm. Jose is an infant heart surgeon. He visits his farm on the weekends and spends time with his family and Henry and Verena. I’m extremely excited to be working with Henry and Verena for their dedication to producing stellar coffees! — Piero Cristiani For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
Add to Samples List
Microlot 12 Juan Vergara - Pichincha - Typica (GrainPro) 10006 50 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Chocolate, toffee, citrus fruit and thick. nft,norg
Ecuador
Add to Samples List
Microlot 4 Olger Rogel - Pichincha - Typica (GrainPro) 10003 50 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Clean with sage, lemon and toffee. Clean with sage, lemon and toffee. Olger Rogel is originally from Loja, the traditional coffee growing region of Ecuador. He is married to Magda Zavala also from Loja. Both of them are pioneers and leaders of the coffee sector in the Northern Regions of Ecuador. They were one of the first to plant coffee and promote it in the area. They produce mainly Typica Mejorado and Sidra and have selflessly distributed these seeds to others in the country like Olinka Velez in the South. His farm is also at 1300 meters, but produces some of the best coffee in Ecuador we've seen. This is due to the varieties and micro climate conditions. He has a roasting operation for local consumption and his daughter Lupe is a cupper and barista competitor in Quito. — Piero Cristiani Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume. The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica. Café Imports alone moves more than 100 containers/year. The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports. To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 The producers in this area still have traditional varieties such as Typica, Caturra, and Bourbon, which has been key to their success. Rust has been an issue for most of these producers and having organic certification limits the products you can apply to your farm making it tougher. The microclimate in this area is very particular. It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees. This weather is ideal for coffee growing and it reflects in the cup. The South of Ecuador has smallholders with 1.5 hectares on average. While in the North we see larger farms. Typical Southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee. A big challenge these farmers are facing at the moment is leaf rust. This decimated plantations in Colombia bringing their production down 50% in a couple of years. The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route. Also, plant nutrition in Ecuador is extremely low due to little fertilization. This affects cup quality and yields from parchment to green coffee. Farms in the North are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by NESPRESSO. — Piero Cristiani Read a blog recapping the 2015 Ecuador origin trip by Meister. For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
Add to Samples List
Microlot 5 Taza Dorada #1 - Richard Granda - Puyango (GrainPro) 8718 50 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Grapefruit, herbal, cola, lime and sweet. Grapefruit, herbal, cola, lime and sweet. This Taza Dorada–winning lot comes to us courtesy of producer Richard Granda. The microregion of Sitio Cango Nuevo in the Puyango region sits at about 1400 meters above sea level, hosting Granda's evenly mixed lot of Bourbon, Caturra, and Typica. He manually machine depulps the same day as the harvest, ferments in a tank for 14 hours, then follows with three washings. His coffee is then set on raised beds in a parabolic dryer, where it is moved three to four times per day until it is stable and dried. Ecuador has great potential, and is one of our favorite origins for being exotic, but also has the quality to back it up; the big issue we see at the moment is volume. The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica. Café Imports alone moves more than 100 containers/year. The rest of the coffee Ecuador produces is low-quality naturals and Robusta to sustain its huge instant-coffee market for internal consumption and exports. To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 The producers in this area still have traditional varieties such as Typica, Caturra, and Bourbon, which has been key to their success. Coffee-leaf rust has been an issue for most of these producers, and having organic certification limits the products you can apply to your farm making it tougher. The microclimate in this area is very particular. It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees. This weather is ideal for coffee growing and it reflects in the cup. The South of Ecuador has smallholders with 1.5 hectares on average, while in the north, we see larger farms. Typical southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee. A big challenge these farmers are facing at the moment is leaf rust. This decimated plantations in Colombia bringing their production down 50% in a couple of years. The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route. Also, plant nutrition in Ecuador is extremely low due to little fertilization. This affects cup quality and yields from parchment to green coffee. Farms in the north are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by Nestle. —Piero Cristiani Read a blog recapping the 2015 Ecuador origin trip by Meister. For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
El Salvador
Add to Samples List
Microlot Finca Las Nubes - Bourbon - Natural (GrainPro) 9398 69 Kg 25 Eniti Limited UK UK
london-eu Chocolate, berry and savory with winey dry acidity. Chocolate, berry and savory with winey dry acidity. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot Finca Las Nubes - Bourbon - Honey (GrainPro) 9400 69 Kg 41 Eniti Limited UK UK
london-eu Toffee, bakers chocolate and creamy. Toffee, bakers chocolate and creamy. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot Finca Las Nubes - Bourbon - Natural (GrainPro) 9401 69 Kg 2 Eniti Limited UK UK
london-eu Fruit and nut, chocolate, soft and winey. Fruit and nut, chocolate, soft and winey. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot Finca Las Nubes - Orange Bourbon - Honey (GrainPro) 9637 69 Kg 8 CALM Melbourne Australia
melbourne-au Peanut butter, lavender, lemon and chocolate. Peanut butter, lavender, lemon and chocolate. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot Community Coffee - Buenos Aires - Red Bourbon - Natural (GrainPro) 9638 69 Kg 3 CALM Melbourne Australia
melbourne-au White peach, rich citrus, raspberry, chocolate, floral and white grape. White peach, rich citrus, raspberry, chocolate, floral and white grape. High up on the north face of Volcan de Santa Ana, Buenos Aires is one of the best coffee areas of El Salvador. It's a tight-knit community where farmers help harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they filter out bad tasting Catimor to produce a Red Bourbon, Typica, Pacamara and Kenya lot from farms starting at 1450 m up to 1740. Every year we select around a dozen farms worth processing on their own, due to special varieties or a clear commitment to quality; these are the Buenos Aires Microlots.San Roberto, which placed 1st in the C.o.E. is also located in this area. nft,norg
El Salvador
Add to Samples List
Microlot 13 Community Coffee - Potrero Grande (GrainPro) 9404 69 Kg 7 Eniti Limited UK UK
london-eu Toffee, nutty, stonefruit and citric. Toffee, nutty, stonefruit and citric. Potrero Grande is a microregion at the top of Volcan de Santa Ana, between Palo Campana and Buenos Aires. At Potrero they have not planted many hybrids as they have elsewhere (Catimor in Buenos Aires) so the general quality of the cup is top notch. And this year we've seen very consistent ripe picking so we're very excited about this lot. The Rio Zarco mill has a cherry receiving station in the middle of Potrero Grande, making it easy for farmers to drop off their bags after they're done picking. Here theydo an initial screening and all bags are tagged with I.D.s telling us the farm, variety and quality of picking. When the bags arrive at the mill, Rio Zarcotakes samples from each bag and put the results through a computer program which calculates the percentage of ripe cherries as opposed to green, semi-ripe, dry and floating cherries. This way there isan objective standard to measure quality and farmers who have picked well receive a bonus. nft,norg
El Salvador
Add to Samples List
Microlot 14 Finca Cajamarca - San Salvador Volcano - Bourbon (GrainPro) 9540 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Lemon and peanut. Lemon and peanut. This offering comes to us courtesy of producer Hector Velasquez: a washed Bourbon lot from one of the oldest farms in El Salvador, dried on raised beds. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 14 Jose Diaz - Metapan - Bourbon (GrainPro) 9543 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Sweet and tart with pecan. Sweet and tart with pecan. This lot comes to us courtesy of producer Jose Diaz from El Salvador's Metapan - Montenegro Tecolota region. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 16 Santa Ana - Gold Peaberry - Natural (GrainPro) 9633 69 Kg 3 CALM Melbourne Australia
melbourne-au Sparkling citric acidity, ripe orange, limeade, icing sugar, hard candy, chewy. Sparkling citric acidity, ripe orange, limeade, icing sugar, hard candy, chewy. This offering is a screen size selection of Gold Peaberries from various Salvadorian varieties grown throughout the Santa Ana region. Coffee was first cultivated in El Salvador in the 19thcentury, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20thcentury, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 16 Miguel Angel Clemente - Finca San Miguel - Red Bourbon/Kenya - Honey (GrainPro) 9634 69 Kg 8 CALM Melbourne Australia
melbourne-au Smooth, sweet and juicy with panela, rich red fruits, sweet floral and grape. Smooth, sweet and juicy with panela, rich red fruits, sweet floral and grape. Miguel Ángel Fuentes's farm, San Miguel, is planted with 2 manzanas of coffee, mostly Bourbon variety, with about a quarter-manzana of Kenya variety. There are shade trees planted around Don Miguel's coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot 16 Rafael Ortiz Oliva - Finca San Rafael - Red Bourbon - Natural (GrainPro) 9635 69 Kg 5 CALM Melbourne Australia
melbourne-au Fruity, sugary and tart with berry, lime and lemon balm. Fruity, sugary and tart with berry, lime and lemon balm. This offering comes to us courtesy of producer Rafael Ortiz Oliva. His farm, Finca San Rafael, is located in Palo de Campana and is a total of 11 manzanas planted entirely in Bourbon with 50% shade cover. Generally, when it comes to harvest and processing only ripe cherries are picked and depulped on the same day. For honey, coffee is placed immediately on raised drying beds and turned according to the style preferred. For washed coffees, the depulped selection is set to ferment for a minimum of 12 hours, washed, then placed on a patio or raised beds to dry for an average of 12 day’s time. For more information on Salvadorian coffee visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 17 Jose Francisco Recinos - Finca Nueva Esperanza - Pacamara - Honey (GrainPro) 9613 35 Kg 1 CALM Melbourne Australia
melbourne-au Cherry, plum, raspberry and amaretto with winey, citric and phosphoric acidity. Cherry, plum, raspberry and amaretto with winey, citric and phosphoric acidity. Francisco Recinos worked hard and saved up his money in order to buy what is now Finca La Nueva Esperanza. He harvests only fully ripe cherries by hand, ferments them in-sack for 11 to 17 hours, depulps and washed them, then dries them on raised beds for an average of 10 to16 days. The farm area is about 1 manzana in sie, and produces about 15 quintales of coffee per year. This farm has won the El Salvador Cup of Excellence in years past. For more information on El Salvadorian coffees, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 17 Miguel Angel Murcia - Finca Las Duanas - Pacas/Bourbon - Washed (GrainPro) 9618 35 Kg 6 CALM Melbourne Australia
melbourne-au Caramel, lemon-lime, floral, tart and creamy. Caramel, lemon-lime, floral, tart and creamy. Miguel Angel is the owner of Las Duanas farm in Altopetec-Metap´n El Salvador. Don Miguel grows Pacas and Bourbon varieties on about 2 manzanas of land, producing roughly 20 quintalés of coffee per year. The coffee is harvested in January and February using selective manual picking. Don Miguel's washed coffees are fermented for 11–19 hours, washed, and dried on African raised beds for 17–20 days. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot 17 Jose Benjamin Garcia - Finca La Conquista - Pacas - Washed (GrainPro) 9620 35 Kg 24 CALM Melbourne Australia
melbourne-au Sweet vanilla, raisin, creamy and citric with lemon. Sweet vanilla, raisin, creamy and citric with lemon. Finca La Conquista (The Conquest) was built in 1994 and is now owned and operated by producer José Benjamin García. It is a quaint 2 manzana parcel located near the town of Las Duanas in El Salvador's Chalatenango region. Sitting at an altitude of 1700 meters above sea level, La Conquista everages an annual production of 40 quintales from its Pacas, Bourbon, Yellow Catuai, Catisic and Pacamara varietals. José first heard of the Pacamara variety through small talk among farmers in his locale. He found himself very curious about this plant, hearing of its strong maturation qualities and flavor in the cup. He found help from a local agronomist and began focusing on working with different varieties like Pacamara. José has developed the following process when it comes to this specific offering: Coffee is harvested by hand upon full maturation of the cherry and depulped manually on the same day. It is then set to dry-ferment for an average period of 12-31 hours. Once adequately fermented, José fully washes the coffee and moves it to his patio where it takes an average of 9-13 days to find a final stable moisture content. Throughout this drying process the coffee is moved consistently to promote even drying. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 18 Dimas Garcia Gutierrez - Finca Ecologica - Lot #2 - Pacas - Washed (GrainPro) 9609 35 Kg 5 CALM Melbourne Australia
melbourne-au Lively, sweet and creamy with caramel, jasmine and tart lemon-lime. Lively, sweet and creamy with caramel, jasmine and tart lemon-lime. Dimas García Gutierrez started growing coffee on his farm, Finca Ecologica, as an alternative source of income after seeing that other coffee producers in the area were becoming successful in this way. He started planting the Pacas variety and now maintains a 3 manzana parcel near the town of Santa Rosa in El Salvador's Chalatenango region. With an average production of 30 quintales of coffee, Dimas has developed the following technique for processing his crop: Coffee is harvested when fully ripe and depulped with a manual beneficio. It is then set to dry-ferment for a period of 7-24 hours before it is fully washed and moved to a patio for drying. The final drying process takes an average of 8-18 days, weather depending, and the coffee is moved consistently to promote uniform moisture content throughout. For more information of Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 18 Dimas Garcia Gutierrez - Finca Ecologica - Catisic Variety - Washed (GrainPro) 9611 35 Kg 17 CALM Melbourne Australia
melbourne-au Creamy with caramel, burnt sugar, nectarine and candy sweet marzipan. Creamy with caramel, burnt sugar, nectarine and candy sweet marzipan. Dimas García Gutierrez started growing coffee on his farm, Finca Ecologica, as an alternative source of income after seeing that other coffee producers in the area were becoming successful in this way. He started planting the Catisic and Pacas varietalsand now maintains a 3 manzana parcel near the town of Santa Rosa in El Salvador's Chalatenango region. With an average production of 30 quintales of coffee, Dimas has developed the following technique for processing his crop: Coffee is harvested when fully ripe and depulped with a manual beneficio. It is then set to dry-ferment for a period of 8-19 hours before it is fully washed and moved to a patio for drying. The final drying process takes an average of 7-16 days, weather depending, and the coffee is moved consistently to promote uniform moisture content throughout. For more information of Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 18 Jose Benjamin Garcia - Finca La Conquista - Yellow Catuai - Washed (GrainPro) 9616 35 Kg 15 CALM Melbourne Australia
melbourne-au Creamy, sweet and tangy with caramel, sweet lemon, honey and pear. Creamy, sweet and tangy with caramel, sweet lemon, honey and pear. Finca La Conquista (The Conquest) was built in 1994 and is now owned and operated by producer José Benjamin García. It is a quaint 2 manzana parcel located near the town of Las Duanas in El Salvador's Chalatenango region. Sitting at an altitude of 1700 meters above sea level, La Conquista everages an annual production of 40 quintales from its Pacas, Bourbon, Yellow Catuai, Catisic and Pacamara varietals. José first heard of the Pacamara variety through small talk among farmers in his locale. He found himself very curious about this plant, hearing of its strong maturation qualities and flavor in the cup. He found help from a local agronomist and began focusing on working with different varieties like Pacamara. José has developed the following process when it comes to this specific offering: Coffee is harvested by hand upon full maturation of the cherry and depulped manually on the same day. It is then set to dry-ferment for an average period of 18-23 hours. Once adequately fermented, José fully washes the coffee and moves it to his patio where it takes an average of 10-16 days to find a final stable moisture content. Throughout this drying process the coffee is moved consistently to promote even drying. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 18 Jose Benjamin Garcia - Finca La Conquista - Catisic Variety - Washed (GrainPro) 9619 35 Kg 5 CALM Melbourne Australia
melbourne-au Caramel, red apple, savory fruit, creamy and juicy with intense acidity. Caramel, red apple, savory fruit, creamy and juicy with intense acidity. Finca La Conquista (The Conquest) was built in 1994 and is now owned and operated by producer José Benjamin García. It is a quaint 2 manzana parcel located near the town of Las Duanas in El Salvador's Chalatenango region. Sitting at an altitude of 1700 meters above sea level, La Conquista everages an annual production of 40 quintales from its Pacas, Bourbon, Yellow Catuai, Catisic and Pacamara varietals. José first heard of the Pacamara variety through small talk among farmers in his locale. He found himself very curious about this plant, hearing of its strong maturation qualities and flavor in the cup. He found help from a local agronomist and began focusing on working with different varieties like Pacamara. José has developed the following process when it comes to this specific offering: Coffee is harvested by hand upon full maturation of the cherry and depulped manually on the same day. It is then set to dry-ferment for an average period of 12-31 hours. Once adequately fermented, José fully washes the coffee and moves it to his patio where it takes an average of 9-13 days to find a final stable moisture content. Throughout this drying process the coffee is moved consistently to promote even drying. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 18 Rodolfo Huezo Pineda - Finca Bendicion De Jheova - Pacas - Washed (GrainPro) 9621 35 Kg 9 CALM Melbourne Australia
melbourne-au Sweet and creamy with soft caramel, lemon and dried fruits. Sweet and creamy with soft caramel, lemon and dried fruits. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until the Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango was "discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana; it's a much cooler climate. It is a hard area to access. Coffee is traded in parchment here, so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, such as yield risk—each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there, as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand); another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: To access the best qualities. We have bought some coffees grown at 1900 meters in this area, which could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 18 Ismael Recinos Flores - Finca La Bendicion - Pacas - Washed (GrainPro) 9622 35 Kg 5 CALM Melbourne Australia
melbourne-au Sweet pear, sparkling lemon, chocolate, orange and creamy. Sweet pear, sparkling lemon, chocolate, orange and creamy. Ismael Recinos won second place in 2015 El Salvador Cup of Excellence, and we are proud to have bought one of his lots. (This is not the CoE winning lot.) Ismael takes good care of his farm, putting his passion for coffee production into his work. The process starts with a selective hand picking of only ripe cherry. Coffee is depulped the same day as it's harvested, and moved to beds to start the drying process. Drying takes between 17 and 20 days. Parchment coffee is stored in a warehouse, until the coffee is moved by mule to the dry mill. El Salvador has traditionally been known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places in the competition; the second year, Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana: It's a much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, as each coffee will yield various amounts of green depending on the amount of defects. I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 18 Ingnacio Gutierrez - Pacamara - Honey (GrainPro) 9625 35 Kg 2 CALM Melbourne Australia
melbourne-au Sweet, stewed peach, balanced, blueberry and dried fruit. Sweet, stewed peach, balanced, blueberry and dried fruit. Don Ignacio has a long history in farming: Before he started planting coffee in the year 2000, he worked with wood and tomatoes, and started his farm, La Roxanita with 500 coffee trees. He grows coffee on about 5 manzanas of rich soil in El Salvador, and has produced fantastic lots year after year: In both 2011 and 2013, his coffees took first place in the CoE competition. He produces a strong selection of heirloom varieties, processing some as fully washed, and some as honey. For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 2 Rosendo Recinos - Finca Las Quebradas - Pacamara - Washed (GrainPro) 9138 35 Kg 4 Eniti Limited UK UK
london-eu Orange and burnt sugar with a syrupy mouthfeel. Orange and burnt sugar with a syrupy mouthfeel. Rocendo Recinos Flores has a 1.5 hectare size farm located in Chalatenango, El Salvador. The process starts when by doing a selective hand picking of only ripe cherries. Coffee is depulped by hand the same day as it;sharvested and moved to beds to start with the drying process. Rocendo ferments his coffee for 11 to 14 hours, depending on the weather. The drying process takes 12 to 15 days. Parchment coffee is stored in a warehouse only for coffee until is moved by mule to the dry mill. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot 2 Fredy Recinos - Finca San Andres - Pacamara - Washed (GrainPro) 9140 35 Kg 5 Eniti Limited UK UK
london-eu Cola, lemon, lime, orange and a syrupy mouthfeel. Cola, lemon, lime, orange and a syrupy mouthfeel. Fredy Recinos has been producing coffee since 2004. He has a 15-hectare farm planted with Pacamara, Bourbon, Yellow Catuai, Gesha, and Pacas. Don Fredy decided to do a Honey process with the Pacamara. The process started by doing a selective hand picking and depulping the same day as the coffee is harvested. After depulping, the coffee was dried on beds for 15–20 days. — Luis Arocha El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot 2 Jaime Guevara - Finca Don Jaime - Pacas - Washed (GrainPro) 9141 35 Kg 4 Eniti Limited UK UK
london-eu Tropical, dried cherry, and orange with intense citric acidity. Tropical, dried cherry, and orange with intense citric acidity. Don Jaime has been producing coffee for 16 years. He is passionate about coffee and enjoys producing high-quality coffee. He has a 7-hectare farm: three planted with Pacas and four with Pacamara. Don Jaime depulped the coffee the same day as it was harvested. The fermentation is done in tanks for about 18 hours. After depulping, the coffee is dried on beds for 12 to 14days. — Luis Arocha El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 21 Community Coffee - Santa Teresa - Bourbon - Honey (GrainPro) 9708 69 Kg 13 Eniti Limited UK UK
london-eu Sweet and tart with cocoa and sweet lemon. Sweet and tart with cocoa and sweet lemon. This offering is a combination of lots selected from various producers of the Santa Ana community in El Salvador's Chalatenango region. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 21 Community Coffee - Vista Bella - Bourbon - Honey (GrainPro) 9709 69 Kg 30 Eniti Limited UK UK
london-eu Toffee, nutty and creamy. Toffee, nutty and creamy. Francisco Alberto García Sandoval owns the Vista Bella farm, which has about 70 manzanas planted with coffee. Around the coffee is planted Inga shade trees. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot 21 Community Coffee - Miramar - Bourbon - Honey (GrainPro) 9710 69 Kg 23 Eniti Limited UK UK
london-eu Sweet, balanced, chocolate and nutty. Sweet, balanced, chocolate and nutty. Finca Miramar I is owned by Calixto Catota Lapa, and Finca Miramar II is owned by Jaime Ernesto Catota Moreno. Miramar I has 3 manzanas of coffee, and there are 5.5 manzanas planted with coffee on Miamar II, all of the Bourbon variety. Both farms have shade trees planted around the coffee to protect it. This is a honey-process lot. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot 21 Community Coffee - Buenos Aires - Bourbon - Honey (GrainPro) 9712 69 Kg 57 Eniti Limited UK UK
london-eu Toffee, lime, tart and winey acidity. Toffee, lime, tart and winey acidity. High up on the north face of Volcan de Santa Ana, Buenos Aires is one of the best coffee areas of El Salvador. It's a tight-knit community where farmers help harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they filter out bad tasting Catimor to produce a Red Bourbon, Typica, Pacamara and Kenya lot from farms starting at 1450 m up to 1740. Every year we select around a dozen farms worth processing on their own, due to special varieties or a clear commitment to quality; these are the Buenos Aires Microlots.San Roberto, which placed 1st in the C.o.E. is also located in this area. nft,norg
El Salvador
Add to Samples List
Microlot 3 Antonio Aguilar - Finca La Montañita - Pacamara - Washed (GrainPro) 9143 35 Kg 14 Eniti Limited UK UK
london-eu Intense and complex with, lime, green grape and sparkling acidity. Intense and complex with, lime, green grape and sparkling acidity. René Aguilar has worked along with his family producing coffee his entire life. René's farm size is 25 manzanas, and his processing includes a 10 to 12 hour fermentation time, along with an 8 to 10 day patio drying time. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 3 Antonio Aguilar - Finca La Montañita - Pacamara - Washed (GrainPro) 9144 35 Kg 1 Eniti Limited UK UK
london-eu Sweet citrus fruits, juicy orange and lemon-lime. Sweet citrus fruits, juicy orange and lemon-lime. René Aguilar has worked along with his family producing coffee his entire life. René's farm size is 25 manzanas, and his processing includes a 10 to 12 hour fermentation time, along with an 8 to 10 day patio drying time. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 4 Finca Las Nubes - Tablón #6 (GrainPro) 9289 69 Kg 9 CI USA Minnesota USA
ci-usa-minnesota Toffee and peanut butter. Toffee and peanut butter. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot 4 Finca Las Nubes - Tablón #3 (GrainPro) 9290 69 Kg 8 CI USA Minnesota USA
ci-usa-minnesota Peanut and citric. Peanut and citric. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot 4 Finca Las Nubes - Tablón #11 (GrainPro) 9291 69 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon, nutty and citric. Toffee, lemon, nutty and citric. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot 4 La Isla - Bourbon - Honey (GrainPro) 9399 69 Kg 16 Eniti Limited UK UK
london-eu Creamy with toffee, chocolate and orange blossom. Creamy with toffee, chocolate and orange blossom. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot 4 Finca Las Nubitas - Bourbon (GrainPro) 9402 69 Kg 11 Eniti Limited UK UK
london-eu Sweet and creamy with toffee and lemon. Sweet and creamy with toffee and lemon. nft,norg
El Salvador
Add to Samples List
Microlot 4 Finca Las Nubes - Bourbon - Tablón #1 (GrainPro) 9403 69 Kg 39 Eniti Limited UK UK
london-eu Creamy, nutty, lemon and citric. Creamy, nutty, lemon and citric. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. "Tablón" is refering to the specific plot within the farm. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot 4 Rafael Ortiz Oliva - Finca San Rafael - Red Bourbon - Honey (GrainPro) 9639 69 Kg 18 CALM Melbourne Australia
melbourne-au Melon, toffee, lemon and honey peanut butter. Melon, toffee, lemon and honey peanut butter. This offering comes to us courtesy of producer Rafael Ortiz Oliva. His farm, Finca San Rafael, is located in Palo de Campana and is a total of 11 manzanas planted entirely in Bourbon with 50% shade cover. Generally, when it comes to harvest and processing only ripe cherries are picked and depulped on the same day. For honey, coffee is placed immediately on raised drying beds and turned according to the style preferred. For washed coffees, the depulped selection is set to ferment for a minimum of 12 hours, washed, then placed on a patio or raised beds to dry for an average of 12 day’s time. For more information on Salvadorian coffee visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 5 Finca La Roxanita - Ignacio Gutierrez - Pacamara - Washed (GrainPro) 9146 35 Kg 14 Eniti Limited UK UK
london-eu Tangy and sweet with herb, lemon-lime, grapefruit and plum. Tangy and sweet with herb, lemon-lime, grapefruit and plum. Don Ignacio has a long history in farming: Before he started planting coffee in the year 2000, he worked with wood and tomatoes, and started his farms, La Roxanita and Los Pocitos with 500 coffee trees. He grows coffee on about 5 manzanas of rich soil in El Salvador, and has produced fantastic lots year after year: In both 2011 and 2013, his coffees took first place in the CoE competition. He produces a strong selection of heirloom varieties, processing some as fully washed, and some as honey. For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 5 Santos Alfredo Lemus - Finca El Limon - Pacas - Washed (GrainPro) 9147 35 Kg 12 Eniti Limited UK UK
london-eu Buttery, nutty, citric and baker's chocolate. Buttery, nutty, citric and baker's chocolate. Santos Alfredo Lemus owns a 1.5 hectarefarm located in Chalatenango, El Salvador. Santos is focus in quality and his goal is to produce quality coffee. He selects only ripe cherries during November to January. The coffee is manually depulped the same day it's harvested. The fermentation process is done in tanks and last 7 to 10 hours, depending on the weather. Coffee is dried on patios for 8 to 11 days. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 5 Orlando Aguilar - Finca Buena Vista - Pacas - Washed (GrainPro) 9150 35 Kg 18 Eniti Limited UK UK
london-eu Toffee, caramel and chocolate. Toffee, caramel and chocolate. Producer Orlando Aguilar comes from a coffee producing family that has developed traditions in El Salvador. As coffee growers, he has focused his intentions to sell coffee to the specialty market by working with strong varieties and an ideal climate, soil, and alititude. The harvest at Finca Buena Vista is done entirely by hand, selecting only the full-ripe cherries for processing. Once picked, the coffee is fermented in-sack for an average of 9-12 hours, depulped, washed, and dried on raised beds and patios for an average of 10-13 days. For more information on El Salvadorian coffees, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 5 Leonicio Guillen Reyez - Finca La Torera - Pacas - Washed (GrainPro) 9152 35 Kg 5 Eniti Limited UK UK
london-eu Creamy with savory and pungent florals, dark fruits and sugar cane juice. Creamy with savory and pungent florals, dark fruits and sugar cane juice. Leonisio Guilleén Reyes has been producing coffee from his farm Finca La Torera using very involved and selective processes. He harvests all coffee by hand, instructing everone involved to choose only the ripest cherries for processing. If washed, the coffee remains in-sack to ferment for up to 10 hours before being de-pulped, washed, and placed on the patio for drying. If honey processed, the coffee is de-pulped immiediately after harvest and placed on the patio to dry as a honey with its sugary muscilage still clinging to the parchment. For more information on El Salvadorian coffees, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 5 Leonicio Guillen Reyez - Finca La Torera - Pacas - Washed (GrainPro) 9154 35 Kg 4 Eniti Limited UK UK
london-eu Grape jelly, raspberry, tart lemon, and tangy with a viscous mouthfeel. Grape jelly, raspberry, tart lemon, and tangy with a viscous mouthfeel. Leonisio Guilleén Reyes has been producing coffee from his farm Finca La Torera using very involved and selective processes. He harvests all coffee by hand, instructing everone involved to choose only the ripest cherries for processing. If washed, the coffee remains in-sack to ferment for up to 10 hours before being depulped, washed, and placed on the patio for drying. If honey processed, the coffee is depulped immiediately after harvest and placed on the patio to dry as a honey with its sugary muscilage still clinging to the parchment. For more information on El Salvadorian coffees, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 5 Finca Las Nubes - Kenya Variety - 24 Hour Post Soak (GrainPro) 9397 69 Kg 2 Eniti Limited UK UK
london-eu Sweet and tart with chocolate, fruit, citric and tartaric acidity. Sweet and tart with chocolate, fruit, citric and tartaric acidity. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot 5 Hector Velasquez - Finca Pinares - San Salvador Volcano - Bourbon (GrainPro) 9539 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Sugar cane juice, toffee, tart lemon, sage and smooth. Sugar cane juice, toffee, tart lemon, sage and smooth. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 6 Gerardo Recinos Chavez - Finca El Naranjo - Pacas (GrainPro) 9346 35 Kg 8 CI USA Minnesota USA
ci-usa-minnesota Soy nut. Soy nut. Gerardo Recinos Chavez is the owner of El Naranjo farm in the mountainous microregion of Alotepec-Metapán in Chalatenango, El Salvador. The farm is about ¾ hectare in size and is located at 1700 masl. Both Pacamara and Pacas varieties are grown on the farm with annual production at 25 quintales. Coffee is harvested from December to February and handpicked. Beans are fermented for 16-18 hours and then dried on African beds for 10-12 days. Gerardo explains the history of the farm saying, “The farm has been around for 12 years and came from one generation to another generation. My dad gave a piece of land to me as inheritance and he told me that if I wanted, to plant to have my own coffee.” Additionally Gerardo has had to overcome the challenge of some roya “rust” disease on El Naranjo. For more information on our Chalatenango Pequeños Productores project in El Salvador, please visit the blog our green buyer Piero Cristiani wrote here. For more information on El Salvador coffees in general, please visit our El Salvador Origins page here. nft,norg
El Salvador
Add to Samples List
Microlot 6 Chalatenango - Smallholder - Petite Peaberry (GrainPro) 9562 35 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Heavy, peanut and sweet. Heavy, peanut and sweet. El Salvador has traditionally been known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places in the competition; the second year, Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana: It's a much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, as each coffee will yield various amounts of green depending on the amount of defects. I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 6 Chalatenango - Smallholder (GrainPro) 9563 35 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Cocoa and soy nut. Cocoa and soy nut. El Salvador has traditionally been known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places in the competition; the second year, Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana: It's a much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, as each coffee will yield various amounts of green depending on the amount of defects. I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 6 Los Catota - Finca Miramar - Red Bourbon - Natural (GrainPro) 9631 69 Kg 4 CALM Melbourne Australia
melbourne-au Brown sugar, raspberry cordial, juicy mandarin, white grape, kaffir lime, lemonade, dark choc orange. Brown sugar, raspberry cordial, juicy mandarin, white grape, kaffir lime, lemonade, dark choc orange. Finca Miramar I is owned by Calixto Catota Lapa, and Finca Miramar II is owned by Jaime Ernesto Catota Moreno. Miramar I has 3 mananas of coffee, and there are 5.5 manzanas planted with coffee on Miamar II, all of the Bourbon variety. Both farms have shade trees planted around the coffee to protect it. This is a natural-process lot. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot 7 Ismael Recinos Flores - Finca La Bendicion - Pacas - Washed (GrainPro) 9160 35 Kg 4 Eniti Limited UK UK
london-eu Honey, chocolate, lemon-lime. Honey, chocolate, lemon-lime. Ismael Recinos won second place in 2015 El Salvador Cup of Excellence, and we are proud to have bought one of his lots. (This is not the CoE winning lot.) Ismael takes good care of his farm, putting his passion for coffee production into his work. The process starts with a selective hand picking of only ripe cherry. Coffee is depulped the same day as it's harvested, and moved to beds to start the drying process. Drying takes between 17 and 20 days. Parchment coffee is stored in a warehouse, until the coffee is moved by mule to the dry mill. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude. —Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 8 Sara Hernandez - Finca La Esperanza - Bourbon - Washed (GrainPro) 9604 35 Kg 2 CALM Melbourne Australia
melbourne-au Sugary, caramel, grapefruit, pungent and tropical with intense tartaric and citric acidity. Sugary, caramel, grapefruit, pungent and tropical with intense tartaric and citric acidity. This offering comes to us courtesy of Salvadorian producer Sara Hernandez of the Metapan region. Her farm, La Esperanza, is a single manzana of land with an average production of 13 quintales. Until this year she had been selling her coffee at very low prices, not as a microlot. Sara's process includes hand selection of only ripe cherries, depulping on the same day, and an average fermentation time of 7–15 hours. The coffee is then washed and placed on African beds for a period of 11–14 days until properly dried. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 8 Rafael Alvares Hernandez - Finca La Esperanza - Pacamara - Washed (GrainPro) 9606 35 Kg 4 CALM Melbourne Australia
melbourne-au Burnt sugar, green grape, lime, apricot and savory with intense citric and tartaric acidity. Burnt sugar, green grape, lime, apricot and savory with intense citric and tartaric acidity. This washed Pacamara lot comes to us courtesy of producer Rafael Alvares Hernandez of El Salvador's Chalatenango region. His farm, Finca La Esperanza, is a single, 9 year-old manzana parcel planted with Pacas and Pacamara. When it comes to harvest and process, Rafael adheres to the following practice: Only ripe cherries are harvested and depulped on the same day with a manual depulper. The coffee is then set to ferment for an average of 22-23 hours before being washed and placed on raised beds where it spends an average of 9 days drying. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 8 Rodolfo Huezo Pineda - Finca Bendicion De Jheova - Pacamara - Washed (GrainPro) 9612 35 Kg 5 CALM Melbourne Australia
melbourne-au Balanced, sugary and juicy with stewed apricot, sweet white grape, caramel and lemon-lime. Balanced, sugary and juicy with stewed apricot, sweet white grape, caramel and lemon-lime. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until the Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango was "discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana; it's a much cooler climate. It is a hard area to access. Coffee is traded in parchment here, so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, such as yield risk—each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there, as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand); another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: To access the best qualities. We have bought some coffees grown at 1900 meters in this area, which could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 8 Chalatenango - Pacas/Bourbon/Catisic - Washed (GrainPro) 9626 35 Kg 8 CALM Melbourne Australia
melbourne-au Elegant, balanced, well-structured, jammy, apricot, clean sugars with vanilla and honey. Elegant, balanced, well-structured, jammy, apricot, clean sugars with vanilla and honey. El Salvador has traditionally been known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places in the competition; the second year, Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana: It's a much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, as each coffee will yield various amounts of green depending on the amount of defects. I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Pacas Rolo Ramirez - San Jose - Ataco - Pacas - Honey (GrainPro) 9532 69 Kg 82 CI USA Minnesota USA
ci-usa-minnesota Peanut and citric. Peanut and citric. Rolo Ramirez owns the San José farm in Ataco. It is a 56-hectare farm growing mostly Pacas variety coffee, a variety that is native to El Salvador. For his honey process, Don Rolo depulps the coffee and dries it on raised beds. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered". This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Pacas Rolo Ramirez - San Jose - Ataco - Pacas - Honey (GrainPro) 9572 69 Kg 28 CI USA Minnesota USA
ci-usa-minnesota Peanut and citric. Peanut and citric. Rolo Ramirez owns the San José farm in Ataco. It is a 56-hectare farm growing mostly Pacas variety coffee, a variety that is native to El Salvador. For his honey process, Don Rolo depulps the coffee and dries it on raised beds. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered". This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
SHG EP Santa Ana - CUZCACHAPA (GrainPro) 9726 69 Kg 23 CALM Melbourne Australia
melbourne-au Milk chocolate, toffee, juicy, candied apple, honey, stewed tomato. Milk chocolate, toffee, juicy, candied apple, honey, stewed tomato. This coffee has limited traceability, for more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
SHG EP Rio Zarco - Bourbon - Honey (GrainPro) 9744 69 Kg 249 CI USA Minnesota USA
ci-usa-minnesota Peanut and smooth. Peanut and smooth. When the bags arrive at the mill, Rio Zarco takes samples and puts them through a computer program which calculates the percentage of ripe cherry as opposed to green, semi-ripe, dry, and floating cherries. This way there is an objective standard to measure quality, and farmers who have picked well receive a bonus. We are excited to be able to showcase these coffees from small producers in Chalatenango that are producing great coffees. nft,norg
El Salvador
Add to Samples List
SHG EP Rio Zarco - Bourbon - Washed (GrainPro) 9746 69 Kg 155 CI USA Minnesota USA
ci-usa-minnesota Nut brittle and smooth. Nut brittle and smooth. When the bags arrive at the mill, Rio Zarco takes samples and puts them through a computer program which calculates the percentage of ripe cherry as opposed to green, semi-ripe, dry, and floating cherries. This way there is an objective standard to measure quality, and farmers who have picked well receive a bonus. We are excited to be able to showcase these coffees from small producers in Chalatenango that are producing great coffees. nft,norg
El Salvador
Add to Samples List
Variety Select Pacas - Chalatenango (GrainPro) 9362 35 Kg 4 CI USA Minnesota USA
ci-usa-minnesota baking chocolate and almond. baking chocolate and almond. El Salvador has traditionally been known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places in the competition; the second year, Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana: It's a much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, as each coffee will yield various amounts of green depending on the amount of defects. I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg,Variety Select
Ethiopia
Add to Samples List
Decaf KVW MC Sidama 9914 60 Kg 69 CI USA Minnesota USA
ci-usa-minnesota Peanut and lemon. Peanut and lemon. Located in the south of Ethiopia, the Sidama region offers great-quality coffee. Sidama’s coffees have lemon-citric tones with bright acidity. “Ethiopia Sidama” is a type of Arabica coffee grown in the Sidama Province of Ethiopia. For more information about coffee production in Ethiopia, visit our Ethiopia origin page. The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and, most importantly,coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better-quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region, and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. An exporter then purchases the coffee through the ECX. The coffee that this exporter purchases will, at most, be labeled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg,Decaf
Ethiopia
Add to Samples List
FTO Sidama SCFCU - FERO Cooperative - Grade 2 - FLO ID 2519 - (CBC ET-BIO-140) (GrainPro) 9278 60 Kg 37 CI USA Minnesota USA
ci-usa-minnesota Sweet floral, toffee, lemon and savory. Sweet floral, toffee, lemon and savory. From the Sidama Coffee Farmers Cooperative Union: The Sidama Coffee Farmers Cooperative Union was founded in 2001 to represent coffee producing cooperatives located throughout Sidama zone of southern Ethiopia that are now exporting high quality coffee directly to the international market. The union provides marketing, credit, and technical services to 47 primary cooperative societies and over 70,000 farmers. Coffee here is grown near homesteads and planted at low densities, ranging from 1000 to 1800 trees per hectare. Depending on altitudinal variation and rainfall distribution, the harvesting period varies from September to December while main exporting period is from January to August. Harvesting is mostly done by family labor. Freshly handpicked cherries are sorted before pulping and are sold to cooperatives for processing. Fresh clean red cherries are supplied to primary cooperative washing stations, depulped, and fermented. The fermented coffee is then washed with clean water, soaked, then dried to a moisture content of 11.5%. For more information on Ethiopian coffee, visit our Eithiopia origin page. Fair Trade,Organic
Ethiopia
Add to Samples List
FTO Sidama SCFCU - FERO Cooperative - Grade 2 - FLO ID 2519 - (CBC ET-BIO-140) (GrainPro) 9278 60 Kg 25 Eniti Limited UK UK
london-eu Sweet floral, toffee, lemon and savory. Sweet floral, toffee, lemon and savory. From the Sidama Coffee Farmers Cooperative Union: The Sidama Coffee Farmers Cooperative Union was founded in 2001 to represent coffee producing cooperatives located throughout Sidama zone of southern Ethiopia that are now exporting high quality coffee directly to the international market. The union provides marketing, credit, and technical services to 47 primary cooperative societies and over 70,000 farmers. Coffee here is grown near homesteads and planted at low densities, ranging from 1000 to 1800 trees per hectare. Depending on altitudinal variation and rainfall distribution, the harvesting period varies from September to December while main exporting period is from January to August. Harvesting is mostly done by family labor. Freshly handpicked cherries are sorted before pulping and are sold to cooperatives for processing. Fresh clean red cherries are supplied to primary cooperative washing stations, depulped, and fermented. The fermented coffee is then washed with clean water, soaked, then dried to a moisture content of 11.5%. For more information on Ethiopian coffee, visit our Eithiopia origin page. Fair Trade,Organic
Ethiopia
Add to Samples List
FTO Yirgacheffe 1 Konga Grade 2 - YCFCU FLO ID 2520 - (CBC ET-BIO-140) (GrainPro) (PC) 7184 60 Kg 22 CI USA Minnesota USA
ci-usa-minnesota Soft, floral, clean and mild. Soft, floral, clean and mild. YCFCU Konga is the primary cooperative for YCFCU, with 2,372 producers, contributing to 16 containers' worth ofannual production. The average YCFCU co-op farmer owns and grows on just0.7 hectares, which is why it takes so many producers to accumulate a relatively small amount of coffee (considering). This coffee was fermented for 48 to 72 hours before being pre-dried for one day, then fully dried for 8 to 13 days. The four localities (kebele) of YCFCU Konga include: Wote, Seda, Birbis, and Kella. The YCFCU was organized in 2002 in an effort to establish stability amidst fluctuating coffee prices. Recognized under the national labor union, the YCFCU represents 43,794 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after this the Ethiopian government, in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX). This would allow, amongst many things, for farmers to get paid in a timely manner. The nature of exchanges is to homogenize a product and sell it at a market price hence it doesn’t allow for premiums to be paid for a superior product. With this we saw a decline in quality. Cooperatives, like Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), are exempt from going through the ECX. We are working alongside YCFCU to pay premiums for better cherry selection at the washing station level to bring back the classic Yirgacheffe profile that was obscured for some years. The Video above is from YCFCU Konga, the primary cooperative of the Yirgacheffe Coffee Farmers Cooperative Union. From yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee-growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is done with the use of natural fertilizers. Pests are controlled by biological natural means. In this manner, the development work is done through the application of the age-old cultural traditional means, rather than the artificial modern pest, insect, and weed control by chemical and fertilizers. Fair Trade,Organic
Ethiopia
Add to Samples List
FTO Yirgacheffe 1 Konga Grade 2 - YCFCU FLO ID 2520 - (CBC ET-BIO-140) (GrainPro) (PC) 7185 60 Kg 92 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon and herbal. Toffee, lemon and herbal. YCFCU Konga is the primary cooperative for YCFCU, with 2,372 producers, contributing to 16 containers' worth of annual production. The average YCFCU co-op farmer owns and grows on just 0.7 hectares, which is why it takes so many producers to accumulate a relatively small amount of coffee (considering). This coffee was fermented for 48 to 72 hours before being pre-dried for one day, then fully dried for 8 to 13 days. The four localities (kebele) of YCFCU Konga include: Wote, Seda, Birbis, and Kella. The YCFCU was organized in 2002 in an effort to establish stability amidst fluctuating coffee prices. Recognized under the national labor union, the YCFCU represents 43,794 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after this the Ethiopian government, in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX). This would allow, amongst many things, for farmers to get paid in a timely manner. The nature of exchanges is to homogenize a product and sell it at a market price hence it doesn’t allow for premiums to be paid for a superior product. With this we saw a decline in quality. Cooperatives, like Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), are exempt from going through the ECX. We are working alongside YCFCU to pay premiums for better cherry selection at the washing station level to bring back the classic Yirgacheffe profile that was obscured for some years. The video above is from YCFCU Konga, the primary cooperative of the Yirgacheffe Coffee Farmers Cooperative Union. From yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee-growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is done with the use of natural fertilizers. Pests are controlled by biological natural means. In this manner, the development work is done through the application of the age-old cultural traditional means, rather than the artificial modern pest, insect, and weed control by chemical and fertilizers. Fair Trade,Organic
Ethiopia
Add to Samples List
Nat Yirgacheffe G3 Kochere - Kore - Grade 3 (Grainpro) 9413 60 Kg 189 Eniti Limited UK UK
london-eu Fruity and floral aroma with tart lemon, sweet nut and citric acidity. Fruity and floral aroma with tart lemon, sweet nut and citric acidity. Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirga Cheffe and near a little village of Ch'elelek'tu in the Gedeo zone. While a "classic" Yirga coffee, all of the sub regions tend to have different flavour profiles. Adado - stone fruit, Konga - citrus and stone fruit, and for Kochere, it is a strong fruit tea that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varieties exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
Add to Samples List
Natural Lekempti EP (PC) 8357 60 Kg 5 CI USA Minnesota USA
ci-usa-minnesota Pulpy and soy nut. Pulpy and soy nut. "Lekempti" is the designtation given to coffee lots which come to the Ethiopian market through the woredas, or villages of Kelem Wellega, East Wellega and West Wolleqa, which are in the western part of the country. These coffees are known for typically being larger in size than many other varieties from Ethiopia, and have a moderate amount of acidity in the cup, which makes them valuable blend components. More more information about coffee production in Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia
Add to Samples List
Natural Sidama Grd 4   9749 60 Kg 171 CI USA Minnesota USA
ci-usa-minnesota Popcorn. Popcorn. Located in the south of Ethiopia, the Sidama region offers great-quality coffee. Sidama’s coffees have lemon-citric tones with bright acidity. “Ethiopia Sidama” is a type of Arabica coffee grown in the Sidama Province of Ethiopia. For more information about coffee production in Ethiopia, visit our Ethiopia origin page. The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and, most importantly,coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better-quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region, and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. An exporter then purchases the coffee through the ECX. The coffee that this exporter purchases will, at most, be labeled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
Add to Samples List
Natural Yirgacheffe Gelana Abaya - Asgori - Grade 1 (GrainPro) 9015 60 Kg 86 CALM Melbourne Australia
melbourne-au Sherbet bomb, floral, elderflower, stewed jasmine, nectarine, bubble-gum, passion fruit, stewed strawberry, lime, cedar, blueberry, pineapple. Sherbet bomb, floral, elderflower, stewed jasmine, nectarine, bubble-gum, passion fruit, stewed strawberry, lime, cedar, blueberry, pineapple. This coffee comes from the Gelana Abaya washing station near the kebele (village) of Asgori located in the woreda (district) of Abaya. Gelana Abaya Local tribe: Tore Language: Omoromic Number of producers: 9000–10,000 Annual Production: 100+ containers Average farm size: 3.5 hectares Number of mills in the area: 5 Processing: Coffee is covered during the hottest part of the day. Lots of fresh compost used in this area. Composting takes three months Gelana Abaya is another gem of a region in Yirgacheffe region. This area is nestled between Lake Abaya on the west and the town of Yirgacheffe on the East. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares,bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
Add to Samples List
Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 9017 60 Kg 13 CI USA Minnesota USA
ci-usa-minnesota Fruity, peanut, floral, lemon and citric. Fruity, peanut, floral, lemon and citric. Adado Our Adado Coffees are from the Adado washing station near the kebele (village) or Shara in the woreda (district) of Guanga. Located in theGedeo zone, this coffee is namedafter the local tribe "Adado." The region comprises 7,000 farmers, contributing to eight mills and exports 20–30 containers annually. Adado is my favorite micro region of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
Add to Samples List
Natural Yirgacheffe Konga - Sede - Grade 1 (GrainPro) 9022 60 Kg 84 CI USA Minnesota USA
ci-usa-minnesota Winey, floral, berry, lemon-lime and walnut. Winey, floral, berry, lemon-lime and walnut. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede, and comes from the Konga washing station located near the kebele (village) of Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
Add to Samples List
Natural Yirgacheffe Chelchele - Kochere - Grade 1 (GrainPro) 9023 60 Kg 44 CI USA Minnesota USA
ci-usa-minnesota Clean and sugary with strawberry, chocolate, juniper, lemon and walnut. Clean and sugary with strawberry, chocolate, juniper, lemon and walnut. This coffee comes from the Chelchele washing station located in the woreda (district) of Kochere, in Ethiopia's Yirgacheffe region. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own less than 1-hectare farms; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
Add to Samples List
Natural Yirgacheffe Kochere - Kore - Grade 1 (GrainPro) 9024 60 Kg 193 CI USA Minnesota USA
ci-usa-minnesota Sweet, soft and creamy with floral, lemon and tart cherry. Sweet, soft and creamy with floral, lemon and tart cherry. Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirga Cheffe and near a little village of Ch'elelek'tu in the Gedeo zone. While a "classic" Yirga coffee, all of the sub regions tend to have different flavour profiles. Adado - stone fruit, Konga - citrus and stone fruit, and for Kochere, it is a strong fruit tea that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varieties exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Yirgacheffe Kochere - Kore - Grade 1 (GrainPro) 9450 60 Kg 37 Afloat/USA
Est Arrival: Jun 2016
USA
Est Arrival: Jun 2016
afloat Fruit and floral, caramel, lemon, honey and clean. Fruit and floral, caramel, lemon, honey and clean. Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirga Cheffe and near a little village of Ch'elelek'tu in the Gedeo zone. While a "classic" Yirga coffee, all of the sub regions tend to have different flavour profiles. Adado - stone fruit, Konga - citrus and stone fruit, and for Kochere, it is a strong fruit tea that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varieties exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Yirgacheffe Beriti - Tore - Grade 1 (GrainPro) 9451 60 Kg 137 Afloat/USA
Est Arrival: Jun 2016
USA
Est Arrival: Jun 2016
afloat Juicy sweetness with burnt sugar, cherry, honey, floral and citric. Juicy sweetness with burnt sugar, cherry, honey, floral and citric. This coffee comes from the Beriti washing station located in the Woreda (district) of Tore. Beriti is one of the many unique, high-altitude micro regions that contributes to the bright, clean, and floral characteristics that distinguish Yirgacheffe coffees. This crop is a fresh harvest from an array of Ethiopian heirloom varieties cultivated by many different farmers from this distinct terroir. Specifically, this coffee has been fully washed and dried on raised beds, lending cleanliness and a creamy, floral balance to the cup. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. For more photos and information on Ethiopian coffees, visit our Ethiopia origin page. nft,norg
Ethiopia
Add to Samples List
Natural Yirgacheffe Chelchele - Kochere - Grade 1 (GrainPro) 9517 60 Kg 110 Eniti Limited UK UK
london-eu Fruity and floral with lemon-lime, berry, caramel and lemonade. Fruity and floral with lemon-lime, berry, caramel and lemonade. This coffee comes from the Chelchele washing station located in the woreda (district) of Kochere, in Ethiopia's Yirgacheffe region. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own less than 1-hectare farms; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
Add to Samples List
Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 9518 60 Kg 86 Eniti Limited UK UK
london-eu Delicate and clean with berry, jasmine, cane juice, grape and cocoa. Delicate and clean with berry, jasmine, cane juice, grape and cocoa. Adado Our Adado Coffees are from the Adado washing station near the kebele (village) or Shara in the woreda (district) of Guanga. Located in theGedeo zone, this coffee is namedafter the local tribe "Adado." The region comprises 7,000 farmers, contributing to eight mills and exports 20–30 containers annually. Adado is my favorite micro region of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
Add to Samples List
Natural Yirgacheffe Chelchele - Kochere - Grade 1 (GrainPro) 9520 60 Kg 1 CALM Melbourne Australia
melbourne-au Fruity and floral with lemon-lime, berry, caramel and lemonade. Fruity and floral with lemon-lime, berry, caramel and lemonade. This coffee comes from the Chelchele washing station located in the woreda (district) of Kochere, in Ethiopia's Yirgacheffe region. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own less than 1-hectare farms; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
Add to Samples List
Natural Yirgacheffe Beriti - Tore - Grade 1 (GrainPro) 9702 60 Kg 56 CALM Melbourne Australia
melbourne-au Juicy sweetness with burnt sugar, cherry, honey, floral and citric. Juicy sweetness with burnt sugar, cherry, honey, floral and citric. This coffee comes from the Beriti washing station located in the Woreda (district) of Tore. Beriti is one of the many unique, high-altitude micro regions that contributes to the bright, clean, and floral characteristics that distinguish Yirgacheffe coffees. This crop is a fresh harvest from an array of Ethiopian heirloom varieties cultivated by many different farmers from this distinct terroir. Specifically, this coffee has been fully washed and dried on raised beds, lending cleanliness and a creamy, floral balance to the cup. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. For more photos and information on Ethiopian coffees, visit our Ethiopia origin page. nft,norg
Ethiopia
Add to Samples List
Washed Yirgacheffe ECX (GrainPro) (PC) 7281 60 Kg 78 CI USA Minnesota USA
ci-usa-minnesota Floral and sweet lemon. Floral and sweet lemon. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
Add to Samples List
Washed Yirgacheffe ECX (GrainPro) (PC) 7285 60 Kg 156 CI USA Minnesota USA
ci-usa-minnesota Floral, chocolate, tart and sweet. Floral, chocolate, tart and sweet. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Coffee here is processed using wet fermentation for six hours, then a post-fermentation soak. There is a 24-hour pre-dry before the coffee is laid on raised beds to dry for 7–10 days. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
Add to Samples List
Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 9008 60 Kg 163 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon, floral and smooth. Toffee, lemon, floral and smooth. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
Add to Samples List
Washed Yirgacheffe 1 Celinga - Foge - Grade 1 (GrainPro) 9010 60 Kg 68 CI USA Minnesota USA
ci-usa-minnesota Jasmine, lemon-lime, lavender and toffee. Jasmine, lemon-lime, lavender and toffee. This coffee comes from the Celinga washing station located in the kebele (village) of Foge, in the woreda (district) of Guanga. This coffee was purchased through the ECX system in Ethiopia and milled at our export partner's impressive new mill. Our export partner is able to buy and evaluate lots from the ECX, then mill and blend based on quality levels, resulting in some very impressive ECX lots! Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
Add to Samples List
Washed Yirgacheffe 1 Chelchele - Kochere - Grade 1 (GrainPro) 9012 60 Kg 88 CI USA Minnesota USA
ci-usa-minnesota Sweet and floral with jasmine, toffee and lemon. Sweet and floral with jasmine, toffee and lemon. This coffee comes from the Chelchele washing station located in the woreda (district) of Kochere, in Ethiopia's Yirgacheffe region. The lot comprises coffee from 500 farmers in the area, most of whom own farms that of an average 5 hectare. The Chelchele station produces between 180 and 216 metric tons of coffee per year, most of which is Grade 1. The washed coffee is fermented between 36 and 48 hours and dried for 9 to 11 days. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own less than 1-hectare farms; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
Add to Samples List
Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 9013 60 Kg 77 CI USA Minnesota USA
ci-usa-minnesota Raw sugar, jasmine, lemon, sweet, clean and delicate. Raw sugar, jasmine, lemon, sweet, clean and delicate. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
Add to Samples List
Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 9087 60 Kg 55 Eniti Limited UK UK
london-eu Lime zest, floral, lemon and tropical with intense acidity. Lime zest, floral, lemon and tropical with intense acidity. Adado Our Adado Coffees are from the Adado washing station near the kebele (village) or Shara in the woreda (district) of Guanga. Located in theGedeo zone, this coffee is namedafter the local tribe "Adado." The region comprises 7,000 farmers, contributing to eight mills and exports 20–30 containers annually. Adado is my favorite micro region of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
Add to Samples List
Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) 9088 60 Kg 30 Eniti Limited UK UK
london-eu Sugary and floral with apricot, jasmine, caramel, lemon-lime and chocolate. Sugary and floral with apricot, jasmine, caramel, lemon-lime and chocolate. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede, and comes from the Konga washing station located near the kebele (village) of Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) 9088 60 Kg 60 Afloat/USA
Est Arrival: May 2016
USA
Est Arrival: May 2016
afloat Sugary and floral with apricot, jasmine, caramel, lemon-lime and chocolate. Sugary and floral with apricot, jasmine, caramel, lemon-lime and chocolate. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede, and comes from the Konga washing station located near the kebele (village) of Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Washed Yirgacheffe 1 Chelchele - Kochere - Grade 1 (GrainPro) 9270 60 Kg 105 Afloat/USA
Est Arrival: Jun 2016
USA
Est Arrival: Jun 2016
afloat Floral and creamy with blueberry, toffee and tart flavors. Floral and creamy with blueberry, toffee and tart flavors. This coffee comes from the Chelchele washing station located in the woreda (district) of Kochere, in Ethiopia's Yirgacheffe region. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own less than 1-hectare farms; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
Add to Samples List
Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 9415 60 Kg 128 Eniti Limited UK UK
london-eu Floral, apricot, caramel, lemon, sweet, clean and delicate. Floral, apricot, caramel, lemon, sweet, clean and delicate. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Guatemala
Add to Samples List
Decaf KVW MC   10025 60 Kg 65 CI USA Minnesota USA
ci-usa-minnesota Nutty and citric. Nutty and citric. This offering has limited traceability, for more information on Guatemalan coffee visit our Guatemala origin page. nft,norg,Decaf
Guatemala
Add to Samples List
Decaf Organic MWP El Quiche - Maya Ixil 9739 69 Kg 88 CI USA Minnesota USA
ci-usa-minnesota This coffee is decaffeinated using the Mountain Water Process. The co-operative Integral de Comercialización Maya Ixil R.L. was founded in 1998 by 28 member partners who saw the need to band together in order to improve their selling power on the coffee market, as well as to support member farmers' desire to farm using organic practices. Now, a little more than a decade later, the co-op is 190 members strong, and has made great strides in quality thanks to training, collaboration, investment in agricultural techniques, and dedication to excellence. The farmers represented by Maya Ixil are smallholders who hail from the local commuities of Suan Juan Cotzal, Santa María Nebaj, and San Gaspar Chajul in the Department of Quiche. Aside from coffee, these producers also sell organic honey, and the co-op offers technical assistance to smallholder members to allow them to achieve and maintain their certifications. The co-op also supports gender-equality initiatives, and well as nutrition and food-safety programs for its members. nft,Organic,Decaf
Guatemala
Add to Samples List
FTO Huehuetenango ASDECAFE - FLO ID 30330 (GrainPro) 8873 69 Kg 57 CALM Melbourne Australia
melbourne-au Sweet and creamy with caramel, toffee and lemon. Sweet and creamy with caramel, toffee and lemon. The Guatemalan Republic located in the Central American region is one of the countries with a long tradition in producing high quality coffee. Its microclimates, lush nature and topography allow it to produce exquisite coffees that are among the best in the world. The Sustainable Coffee Association of Guatemala ASDECAFE, is organized with the objective of making washed Arabica coffees of excellent quality from the Huehuetenango and El Quiche regions available to the international market. Among its partners are groups of producers who are members of Associations and Cooperatives, keeping in mind the future of including private plantations and family groups. The concept of “sustainability” is based on a strong commitment to the protection of the environment, equal distribution of the generated profits, business transparency, a strong commitment to quality and long-term relationships with clients and suppliers. ASDECAFE contributes to the local and national economy by generating employment, foreign exchange earnings and fiscal responsibility. ASDECAFE currently has FAIR TRADE, Organic and Nespresso certification. Its total production is 30,000 bags of exported coffee which are distributed among the local and international markets. The following are ASDECAFE member organizations: COOPERATIVA AGRICOLA INTEGRAL A´XOLA R.L. The Axolá Cooperative, as it’s commonly called, is located in the Petatán village, in the town of Concepción Huista, Huehuetenango.  The partners are 105 producers with the majority of them being from the maya poptí ethnicity, the area in which they grow the coffee is 205 hectares. Its estimated annual coffee production is 5,000 quintales of parchment, with each one weighing 100 pounds. Of all of the coffee grown, some is organic (approximately 1,100 quintales) y the rest is conventional. The production altitude ranges from 1300 to 1800 msnm. Currently the Axolá Cooperative is part of the ASDECAFE and is FAIR TRADE and ORGANIC certified. For the 2014/2015 harvest they plan to develop microlots, mainly in the Qanalaj zone. The predominant varieties are Catuai, Bourbon and Arabic.    ASOCIACION DE DESARROLLO MICROREGIONAL  LOS ALTOS DEL ARROLLO SECO –ADIRSEC-. Commonly known as ADIRSEC, it’s an organization located en the Coyegual village, in the town of San Antonio Huista, Huehuetenango. The organization is made up of 28 partners, who are mainly ladino, with an expanse of 48 hectares of washed Arabic coffee. Its average annual production is about 2200 quintales of parchment. Being located in an excellent microclimate, with altitudes between 1500 and 1700 msnm, with producers of second and third generation coffee growers, makes this area a production area of microlots and specialty coffee. Currently it’s part of ASDECAFE and FAIR TRADE certified. For the 2014/2015 harvest they plan to identify microlots due to the excellent quality of their coffee. Its predominant varieties are Bourbon and Catuai.   ASOCIACION DESARRAIGADA MAYA INDIGENA -ADEMAYA- Commonly known as ADEMAYA, this organization is located in the town of Chajul, El Quiche, Guatemala. It is made up of 61 producers, mostly of the maya lxil population. The production area is 40 hectares for coffee production and its annual production is 1,100 quintales of parchment. Its production is 100% organic. Its currently part of ASDECAFE and ORGANIC and FAIR TRADE certified. The growing altitude ranges from 1200 to 1500 msnm. The predominant varieties are Bourbon, Catuai and Catimor. For the 2014/2015 harvest they are considering increasing the number of partners and the volume of organic production.   ASOCIACION DE DESARROLLO INTEGRAL LA ESPERANZA TONECA -ADIESTO- ADIESTO is located in the town of San Antonio Huista, Huehuetenango even though their range includes partners from other towns such as Union Cantinil and Concepción Huista. ADIESTO has 360 partners from diverse ethnic groups, predominantly ladino. Its producing area is 248 hectares with an estimated annual production of 11,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Catimor and a dispersed production of Maragogype and Pacamara. The production altitudes of ADIESTO range from 1000 to 1600 masl. ADIESTO is currently a member of ASDECAFE and has 3 certifications: one of them is TRIPLE A since ADIESTO is one the main suppliers of NESPRESSO coffee, in addition it is certified FAIR TRADE and ORGANIC. The organic production is 2100 which represents 18% of the total production. For the 2014/2015 harvest they are considering increasing the number of producing partners and the volume of organic coffee.   ASOCIACIÓN DE DESARROLLO INTEGRAL “EL ESFUERZO” TUIBOCH TODOS SANTOS -ASODIETT ONG-. ASODIETT is located in the Tuiboch village, in the town of Todos Santos Cuchumatán, Huehuetenango. It is made up of 34 partners of the maya-mam ethnicity. Its producting area is 42 hectares and its estimated production of parchment coffee is 1900 quintales. The predominant varieties are Catuai and Bourbon. Tuiboch has an average altitude of 1500 masl and has one of the best microclimates for growing coffee, as it’s at the basin of the Rio Ocho. Its currently a member of ASDECAFE and is FAIR TRADE certified. For the 2014/2015 harvest they plan to increase the number of partners.   ASOCIACION PARA EL DESARROLLO INTEGRAL DE SAN PEDRO NECTA –ASODESI- ASODESI is an organization located in the town of San Pedro Necta, Huehuetenango. ASODESI provides a variety of services to the community such as health services and education. It has 117 coffee-growing partners and the majority are maya-mam. It has a production area of 145 hectares with an annual production of 6200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Pache and Catimor. San Pedro Necta es one of the zones producing the best quality of coffee in Huehuetenango, its microclimates and altitudes ranging from 1400 to 1800 masl provide coffee with an excellent cup. Its currently a member of ASDECAFE and some of its coffee is exported as Slow Food. Fair Trade,Organic
Guatemala
Add to Samples List
Huehuetenango 3 Finca La Bolsa (GrainPro) 8928 69 Kg 48 Eniti Limited UK UK
london-eu Creamy and citric with chocolate. Creamy and citric with chocolate. La Bolsa is an estate in La Libertad, Huehuetenango. They are known for their consistent quality year over year; they have won multiple awards, and their coffee has participated in many barista competitions. From Maria Elena Video de Ovalle: In 1956, Dr. Jorge Vides Molina bought a piece of land named La Bolsa; it was given that name because it is located between large mountains. It has its own spring water, and two rivers go across the property, leaving an island of the patio where we dry our coffee, the mill, farmhouse, and school. One of our strong features is that we have our own natural spring water, which while we use it we are also able to donate the surplus the Municipio La Mesilla, located at the border of Mexico.We support the environment by complying with all the prerequisites of the Certifications of Rainforest and C.A.F.E Practices.The farm also has hydroelectric power, and we work with earthworms for organic matter. In the year 2002, we obtained second place at the national level of the Cup of Excellence, with a rating of 94.98. In the year 2005, Finca La Bolsa was chosen by Anacafe-Huehuetenango to impart a documentary with the German Channel D W T V, with the purpose of filming the process of high quality coffee production in Guatemala, which was viewed worldwide. nft,norg
Guatemala
Add to Samples List
Microlot 5 Ovidio Ramírez Ramírez - Finca El Guachipilín (GrainPro) 9599 69 Kg 1 CALM Melbourne Australia
melbourne-au Sweet with apple, floral, lemon-lime and grape. Sweet with apple, floral, lemon-lime and grape. Ovidio Ramirez purchased this farm, a 50 cuerda parcel near the town of San Pedro Necta, in 2005 and named it El Guachipilin. Over the past decade Ovidio has established proper production techniques, planted Caturra and Bourbon varieties, and expanded the farm by purchasing neighboring land. About 95% of his land is sowed with coffee, the remaining 5% is mostly fruit-bearing trees. When it comes to harvesting and processing, Ovidio maintains the following practices: Coffee is harvested at full ripeness, depulped, andset to ferment wet for an average period of 18-24 hours. Once fermented adequately the coffee is washed then moved to a cement patio where it is consistently turned until it reaches a stable moisture content, this typically takes two weeks. As for the future, Ovidio plans to plant new varieties on the farm and focus on improving his soil quality in hopes of growing taller plants. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg
Guatemala
Add to Samples List
Org Atitlan APROCAFE (GrainPro) 8870 69 Kg 76 CI USA Minnesota USA
ci-usa-minnesota Toffee, citric and soy nut. Toffee, citric and soy nut. This coffee is from 30 producers within San Pedro La Laguna, Atitlán. The producers follow organic agricultural practices by taking care of the soil and water treatments. The common practice is to apply worm fertilizer, which they produce on their land. Harvest is done by hand, and only ripe cherries are picked. Coffee is fermented in tanks and dried in patios. Click here to read more about Guatemala and Atitlán. nft,Organic
Guatemala
Add to Samples List
Org Nuevo Oriente ADISQUE (GrainPro) 8871 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Toffee and citric. Toffee and citric. The organization of coffee growers called ADISQUE (Asociación de Desarrollo Integral Sostenible de Quezaltepeque) comprises 350 member producers, who grow on an average of 3 hectares each. The organization focuses its time, energy, and resources on growing and developing high-quality organic coffees, as well as providing community services such as climate-change-resilience resources and initiatives related to food security. nft,Organic
Guatemala
Add to Samples List
Regional Select Huehuetenango - Waykan (GrainPro) 7225 69 Kg 30 Eniti Limited UK UK
london-eu Caramel, toffee, lemon-lime, cocoa and heavy. Caramel, toffee, lemon-lime, cocoa and heavy. In the Maya Q'qnjobal dialect from Huehuetenango, "Waykan" means "Star (or light) that shines in the sky at night." The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, y Nebaj and its ethinicities are: Ixil, Kiche, Q'anjobal, Guatemalan mestizo. Coffee is produced in 55 different communities. Today Guatemala has a very strong in-country support system for coffee producers. They also have a strong marketing presence to promote Guatemalan coffee globally. Guatemala accounts for 2.5 of the world's total coffee production. Guatemalan coffee has been a staple of Cafe Imports' offerings since our humble beginnings, and seeing the increase in quality has been heartwarming. We can't think of many other countries where excellent coffee is in such high abundance. Marathon cuppings in Guatemala are invigorating and exciting; quite literally there is an incredible amount of low hanging fruit in Guatemala. for more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Regional Select
Guatemala
Add to Samples List
Regional Select Huehuetenango - Waykan (GrainPro) 8917 69 Kg 12 Eniti Limited UK UK
london-eu Sweet, floral, chocolate, green grape and savory fruit. Sweet, floral, chocolate, green grape and savory fruit. In the Maya Q'qnjobal dialect from Huehuetenango, "Waykan" means "star (or light) that shines in the sky at night." The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj and its ethinicities are: Ixil, Kiche, Q'anjobal, Guatemalan mestizo. Coffee is produced in 55 different communities. Today, Guatemala has a very strong in-country support system for coffee producers. They also have a strong marketing presence to promote Guatemalan coffee globally. Guatemala accounts for 2.5 of the world's total coffee production. Guatemalan coffee has been a staple of Cafe Imports' offerings since our humble beginnings, and seeing the increase in quality has been heartwarming. We can't think of many other countries where excellent coffee is in such high abundance. Marathon cuppings in Guatemala are invigorating and exciting; quite literally there is an incredible amount of low hanging fruit in Guatemala. for more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Regional Select
Guatemala
Add to Samples List
SHB EP Atitlan San Pedro La Laguna (GrainPro) 8652 69 Kg 161 CI USA Minnesota USA
ci-usa-minnesota Soy nut Soy nut Throughout the harvest, many lots from San Pedro, Atitlan, were cupped and classified according to their quality and profile. The best lots were selected to form this offering, which is the best expression of what this region can offer. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region. For more information on coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
Add to Samples List
SHB EP Atitlan San Pedro La Laguna (GrainPro) 8745 69 Kg 207 CI USA Minnesota USA
ci-usa-minnesota Lemon and peanut Lemon and peanut Throughout the harvest, many lots from San Pedro, Atitlan, were cupped and classified according to their quality and profile. The best lots were selected to form this offering, which is the best expression of what this region can offer. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region. For more information on coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
Add to Samples List
SHB EP Atitlan San Pedro La Laguna (GrainPro) 8746 69 Kg 248 CI USA Minnesota USA
ci-usa-minnesota Citric and salted peanut. Citric and salted peanut. Throughout the harvest, many lots from San Pedro, Atitlan, were cupped and classified according to their quality and profile. The best lots were selected to form this offering, which is the best expression of what this region can offer. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region. For more information on coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
Add to Samples List
SHB EP Huehuetenango ASDECAFE (Ecotact) (PC) 7866 69 Kg 68 CI USA Minnesota USA
ci-usa-minnesota Citric and savory. Citric and savory. The Guatemalan Republic is one of the Central American countries with a long tradition in producing high quality coffee. Its microclimates, lush nature and topography allow it to produce exquisite coffees, often considered among the best in the world. The Sustainable Coffee Association of Guatemala (ASDECAFE), is organized with the objective of making washed Arabica coffees of excellent quality from the Huehuetenango and El Quiche regions available to the international market. Among its partners are groups of producers who are members of various associations and cooperatives, with the future potential of including private plantations and family groups. The concept of “sustainability” for ASDECAFE is based on a strong commitment to the protection of the environment, equal distribution of the generated profits, business transparency, and a desire to develop quality long-term relationships with clients and suppliers. ASDECAFE contributes to the local and national economy by generating employment, foreign exchange earnings and fiscal responsibility. ASDECAFE currently has Fair Trade, organic, and Nespresso certifications. Its total production is 30,000 bags of exported coffee, which are distributed among the local and international markets. The following are ASDECAFE member organizations: COOPERATIVA AGRICOLA INTEGRAL (A´XOLA R.L.) The Axolá Cooperative, as it’s commonly called, is located in the Petatán village, in the town of Concepción Huista, Huehuetenango. It comprises 105 producer-members, the majority of whom are from the maya poptí ethnicity. The area in which they grow the coffee is 205 hectares, and the group's estimated annual coffee production is 5,000 quintales of parchment. Of all of the coffee grown, some is certified organic (approximately 1,100 quintales), while the rest is conventional. The production altitude ranges from 1300 to 1800 meters. Currently, the Axolá Cooperative is part of the ASDECAFE and is both Fair Trade and organic certified. The group plans to develop microlots for coming harvests, mainly in the Qanalaj zone. The predominant varieties are Catuai, Bourbon, and Arabic. ASOCIACION DE DESARROLLO MICROREGIONAL LOS ALTOS DEL ARROLLO SECO (ADIRSEC) Commonly known as ADIRSEC, this is an organization located en the Coyegual village, in the town of San Antonio Huista, Huehuetenango. The organization is made up of 28 partners, who are mainly ladino, and who farm on about 48 hectares. The group's average annual production is about 2,200 quintales of parchment. The members' farms are located in an excellent microclimate, with altitudes between 1500 and 1700 meters, and most producers are second- and third-generation coffee growers, making this area prime for microlot discovery. Currently, ADIRSEC is part of ASDECAFE, and also holds Fair Trade certification. The predominant varieties are Bourbon and Catuai from this group. ASOCIACION DESARRAIGADA MAYA INDIGENA (ADEMAYA) Commonly known as ADEMAYA, this organization is located in the town of Chajul, El Quiche. It is made up of 61 producers, mostly of the maya lxil population. The production area is 40 hectares for coffee, and ADEMAYA's typical annual production is 1,100 quintales of parchment. Its production is 100% organic. It's currently part of ASDECAFE, as well as being Fair Trade and organic certified. The growing altitude ranges from 1200 to 1500 meters, and the predominant varieties are Bourbon, Catuai and Catimor. ASOCIACION DE DESARROLLO INTEGRAL LA ESPERANZA TONECA (ADIESTO) ADIESTO is located in the town of San Antonio Huista, Huehuetenango, even though their range includes partners from other towns such as Union Cantinil and Concepción Huista. ADIESTO has 360 partners from diverse ethnic groups, predominantly ladino. Its producing area is 248 hectares, with an estimated annual production of 11,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Catimor, and a dispersed production of Maragogype and Pacamara, grown at altitudes from 1000 to 1600 meters. ADIESTO is currently a member of ASDECAFE and has three certifications: One of them is Triple-A, since ADIESTO is one the main suppliers of Nespresso coffee; the organization also has Fair Trade and organic certifications. The organic production is 2,100 quintales, which represents 18% of the group's total production. ASOCIACIÓN DE DESARROLLO INTEGRAL “EL ESFUERZO” TUIBOCH TODOS SANTOS (ASODIETT ONG) ASODIETT is located in the Tuiboch village, in the town of Todos Santos Cuchumatán, Huehuetenango. It is made up of 34 partners of the maya-mam ethnicity. Its production area is 42 hectares, and the group's estimated production of parchment coffee is 1,900 quintales. The predominant varieties are Catuai and Bourbon. Tuiboch has an average altitude of 1500 meters, as well as one of the best microclimates for growing coffee, as it’s at the basin of the Rio Ocho. Its currently a member of ASDECAFE, and is Fair Trade certified. ASOCIACION PARA EL DESARROLLO INTEGRAL DE SAN PEDRO NECTA (ASODESI) ASODESI is an organization located in the town of San Pedro Necta, Huehuetenango. ASODESI provides a variety of services to the local community, such as health services and education. It has 117 coffee-growing partners, the majority of whom are maya-mam. ASODESI has a production area of 145 hectares, with an annual production of 6,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Pache, and Catimor. San Pedro Necta es one of the zones producing the best quality of coffee in Huehuetenango; its microclimates and altitudes range from 1400 to 1800 meters, which provides coffee with an excellent cup. It's currently a member of ASDECAFE, and some of its coffee is exported as Slow Food certified. nft,norg
Guatemala
Add to Samples List
SHB EP Huehuetenango La Eterna (GrainPro) (PC) 9264 69 Kg 155 CI USA Minnesota USA
ci-usa-minnesota Sweet, heavy and seed. Sweet, heavy and seed. This coffe has limited traceablity, for more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg
Hawaii
Add to Samples List
Kona Extra Fancy Kona Extra Fancy 10062 100 Lbs 20 CI USA Minnesota USA
ci-usa-minnesota Dill and chocolate. Dill and chocolate. This coffee has limited traceability. nft,norg
Hawaii
Add to Samples List
Kona Prime Screen 15/17 (GrainPro) 10023 100 Lbs 13 CI USA Minnesota USA
ci-usa-minnesota Herbal and citric. Herbal and citric. This coffee has limited traceability. nft,norg
Honduras
Add to Samples List
Intibuca COCCAL Cooperative - San Juan (GrainPro) 9490 69 Kg 46 CI USA Minnesota USA
ci-usa-minnesota Cocoa and salted nut. nft,norg
Honduras
Add to Samples List
Intibuca 1 Genaro Aguilar Nolasco - Finca Yaquelin - COCCAL Cooperative (GrainPro) 9491 69 Kg 19 CI USA Minnesota USA
ci-usa-minnesota Peanut and soy nut. Peanut and soy nut. Genaro Aguilar Nolasco was the 2009 COE-winning producer in Honduras. His farm, Finca Yaqueline, is 5.5-hectare farm at 1735 meters, where Don Genaro grows Catuai variety coffee. nft,norg
Honduras
Add to Samples List
SHG EP   9913 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Soy nut. Soy nut. This coffee has limited traceability. For more information on Honduran coffee, visit our Honduras origin page. nft,norg
India
Add to Samples List
Arabica Plantation Plantation A - Yelnoorkhan Estate 8994 60 Kg 263 CI USA Minnesota USA
ci-usa-minnesota Soy nut, thick and citric. Soy nut, thick and citric. nft,norg
India Monsooned Malabar   10092 50 Kg 50 Origin/USA
Est Ship: Feb 2017
USA
Est Ship: Feb 2017
origin "Monsooning" is a style of processing that is particular to India, specifically the Malabar Coast, including Kerala and Karnataka, and produces a cup character which is remarkable in its uniqueness from other cofees and processing. Coffee is left quite literally exposed in the monsoon weather during the rainy season, for three to four months, which tempers the coffee's natural acidity and encourages more chocolaty, earthy, and spicy qualities often sought after in classic espresso blends. The coffee seeds themselves are often markedly different in color from more standard washing or natural processing, taking on a yellowish rather than greenish hue. nft,norg
India Monsooned Malabar AA 10093 50 Kg 269 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
origin Burnt popcorn with a frothy mouthfeel. Burnt popcorn with a frothy mouthfeel. "Monsooning" is a style of processing that is particular to India, specifically the Malabar Coast, including Kerala and Karnataka, and produces a cup character which is remarkable in its uniqueness from other cofees and processing. Coffee is left quite literally exposed in the monsoon weather during the rainy season, for three to four months, which tempers the coffee's natural acidity and encourages more chocolaty, earthy, and spicy qualities often sought after in classic espresso blends. The coffee seeds themselves are often markedly different in color from more standard washing or natural processing, taking on a yellowish rather than greenish hue. nft,norg
India
Add to Samples List
Robusta Cherry A 9983 60 Kg 32 CI USA Minnesota USA
ci-usa-minnesota "Monsooning" is a style of processing that is particular to India, specifically the Malabar Coast, including Kerala and Karnataka, and produces a cup character which is remarkable in its uniqueness from other cofees and processing. Coffee is left quite literally exposed in the monsoon weather during the rainy season, for three to four months, which tempers the coffee's natural acidity and encourages more chocolaty, earthy, and spicy qualities often sought after in classic espresso blends. The coffee seeds themselves are often markedly different in color from more standard washing or natural processing, taking on a yellowish rather than greenish hue. nft,norg
Jamaica
Add to Samples List
Blue Mountain Jamaican Coffee Farmers Association - Grade 2 - Screen 16/17 (Barrel) 9558 30 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Peanut. Peanut. Watch the video above for a full run-down of a program we've initiated with a young band of Jamaican coffee farmers, the Jamaican Coffee Farmers Association. Jamaican Blue Mountain coffee is mainly produced by the Wallenford, Mavis Bank, Moy Hall, and Old Tavern Estates. It is consistently the highest-priced coffee in the world (outside of an auction system). A typical Jamaican farmer will pick his or herown "cherry-berry," and drop them off to these estates for processing and payment. For the 15–20 years that we have been buying Jamaican coffee, we have not been able to work or communicate with the producers or farmers. In 2014, Café Imports' president, Andrew Miller, met a young Jamaican coffee farmer who is a member of the Jamaican Coffee Farmers Association, a group of about 250 small producers in Jamaica that are trying to band together, process their own coffee, and bypass the big estates' processing services. Since meeting and visiting their farms in Jamaica, Café Imports has prefinanced Arthur and the Jamaican Coffee Farmers Association, so that they can produce their own coffee. nft,norg
Jamaica
Add to Samples List
Blue Mountain Jamaican Coffee Farmers Association - Grade 1 (Barrel) 9794 30 Kg 27 CI USA Minnesota USA
ci-usa-minnesota Peanut butter. Peanut butter. Watch the video above for a full run-down of a program we've initiated with a young band of Jamaican coffee farmers, the Jamaican Coffee Farmers Association. Jamaican Blue Mountain coffee is mainly produced by the Wallenford, Mavis Bank, Moy Hall, and Old Tavern Estates. It is consistently the highest-priced coffee in the world (outside of an auction system). A typical Jamaican farmer will pick his or her own "cherry-berry," and drop them off to these estates for processing and payment. For the 15–20 years that we have been buying Jamaican coffee, we have not been able to work or communicate with the producers or farmers. In 2014, Café Imports' president, Andrew Miller, met a young Jamaican coffee farmer who is a member of the Jamaican Coffee Farmers Association, a group of about 250 small producers in Jamaica that are trying to band together, process their own coffee, and bypass the big estates' processing services. Since meeting and visiting their farms in Jamaica, Café Imports has prefinanced Arthur and the Jamaican Coffee Farmers Association, so that they can produce their own coffee. nft,norg
Jamaica
Add to Samples List
Blue Mountain Jamaican Coffee Farmers Association - Grade 1 (Barrel) 9795 70 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Peanut Peanut Watch the video above for a full run-down of a program we've initiated with a young band of Jamaican coffee farmers, the Jamaican Coffee Farmers Association. Jamaican Blue Mountain coffee is mainly produced by the Wallenford, Mavis Bank, Moy Hall, and Old Tavern Estates. It is consistently the highest-priced coffee in the world (outside of an auction system). A typical Jamaican farmer will pick his or her own "cherry-berry," and drop them off to these estates for processing and payment. For the 15–20 years that we have been buying Jamaican coffee, we have not been able to work or communicate with the producers or farmers. In 2014, Café Imports' president, Andrew Miller, met a young Jamaican coffee farmer who is a member of the Jamaican Coffee Farmers Association, a group of about 250 small producers in Jamaica that are trying to band together, process their own coffee, and bypass the big estates' processing services. Since meeting and visiting their farms in Jamaica, Café Imports has prefinanced Arthur and the Jamaican Coffee Farmers Association, so that they can produce their own coffee. nft,norg
Jamaica
Add to Samples List
Mavis Bank Blue Mtn Grade 1 (Barrel) 10070 70 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Peanut. Peanut. This coffee has limited traceability. For more information on Jamaican coffee, visit our Jamaica origin page. nft,norg
Jamaica
Add to Samples List
Mavis Bank Blue Mtn Grade 1 (Barrel) 9530 30 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Waterchestnut Waterchestnut This coffee has limited traceability. For more information on Jamaican coffee, visit our Jamaica origin page. nft,norg
Jamaica
Add to Samples List
Mavis Bank Blue Mtn Grade 1 (Barrel) 9531 15 Kg 9 CI USA Minnesota USA
ci-usa-minnesota Salted peanut. Salted peanut. This coffee has limited traceability. For more information on Jamaican coffee, visit our Jamaica origin page. nft,norg
Jamaica
Add to Samples List
Mavis Bank Blue Mtn Grade 1 (Barrel) 9531 15 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Salted peanut. Salted peanut. This coffee has limited traceability. For more information on Jamaican coffee, visit our Jamaica origin page. nft,norg
Kenya
Add to Samples List
AA Kichwa Tembo 10099 60 Kg 26 CI USA Minnesota USA
ci-usa-minnesota Chocolate, cola and peanut with intense acidity. Chocolate, cola and peanut with intense acidity. "Kichwa Tembo" means "elephant head" in Swahili, and, for Café Imports, the mark represents the strength in these cups. Our Kichwa Tembo coffees represent a classic, hardworking Kenyan profile: Sweet tropical fruit balanced by complex savory elements of herb and tomato, and a creamy body. We strive to offer high-quality Kichwa Tembo coffees in addition to our more traceable Kenyan microlots and factory-specific lots (washing stations are often called "factories" in Kenya). For more information about coffee production in Kenya, visit our Kenya origin page. Elephant photos taken at the David Sheldrick Wildlife Trust, Nairobi, Kenya. nft,norg
Kenya AA Kichwa Tembo (GrainPro) 10171 60 Kg 320 Origin/USA
Est Ship: Feb 2017
USA
Est Ship: Feb 2017
origin "Kichwa Tembo" means "elephant head" in Swahili, and, for Café Imports, the mark represents the strength in these cups. Our Kichwa Tembo coffees represent a classic, hardworking Kenyan profile: Sweet tropical fruit balanced by complex savory elements of herb and tomato, and a creamy body. We strive to offer high-quality Kichwa Tembo coffees in addition to our more traceable Kenyan microlots and factory-specific lots (washing stations are often called "factories" in Kenya). For more information about coffee production in Kenya, visit our Kenya origin page. Elephant photos taken at the David Sheldrick Wildlife Trust, Nairobi, Kenya. nft,norg
Kenya AA Kichwa Tembo 10178 60 Kg 50 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
origin Chocolate, cola and peanut with intense acidity nft,norg
Kenya
Add to Samples List
Microlot 13 Karatina - Barichu F.C.S. - Nyeri - AA (GrainPro) 9136 60 Kg 1 Eniti Limited UK UK
london-eu Rich and intense with plum, candied orange, black tea, raspberry and pomegranate. Rich and intense with plum, candied orange, black tea, raspberry and pomegranate. Just 500 meters outside the rural center of Karatina sits this factory of the same name. The Karatina Factory is the oldest in the region with coffee processing beginning in 1957 under the then mega Cooperative Mathira F.C.S. in 1996 after the split of Mathira it be came one of four factories managed by the Barichu Farmers Cooperative society. Karatina is run by a factory manager and 2 supervisory members who oversee the delivery and processing an average or 500,000kg of coffee between October and January. This cherry is contributed by around 1000 active members, most of them from small plots averaging .5 acres or 250 trees. While the farmers do not practice inter-cropping they do grow macadamia, bananas, maize and beans on other fields under supervision of the field committee & the BarichuCoop.The Coop works to give the farmers credit facilities for school fees, farm input and other emergencies. They also house a nursery which serves the whole society providing matured seedlings to help reduce drops in production/income for farmers. To help educate farmers on Crop Husbandry and other agricultural practices key for quality the Co-op has a demonstration plot financed by Tropical Management. Cooperative Factories: 4 (Karatina, Gatomboya, Gaturiri, Karindundu) Active Members: 972 Farmers Females: 425 Males: 547 Production (kg of cherry): 500,000 Average Farm Size: 250 trees Average Rainfall: 1300 mm per year. March/April (long rains) and November/December (short rains) Temperature Range: 18–24° Celsius Soils: Red volcanic soils. nft,norg
Kenya
Add to Samples List
Microlot 2 Gucienda - Kirinyaga - AB (GrainPro) 9133 60 Kg 21 Eniti Limited UK UK
london-eu Sugary with rhubarb jam and apple. Sugary with rhubarb jam and apple. This coffee comes to us courtesy of Gucienda Estate, a large coffee farm located 15 km from the town of Embu, in Kenya's Kirinyaga region. As tradition teaches, coffee is harvested by hand upon full ripeness and de-pulped. It then ferments over night as the sugars naturally break down, and is washed the next day and placed on raised beds to dry in the sun. Typically, the sorting and turning of the coffee takes place during these stage, removing defects and helping the beans to dry evenly. The red volcanic soil of this area supports the SL 28 and Ruiru 11 varieties, among other crops grown such as maize and bananas. For more information on Kenyan coffee, visit our Kenya origin page. nft,norg
Kenya
Add to Samples List
Microlot 3 Gichathaini - AA (GrainPro) 9432 60 Kg 19 CI USA Minnesota USA
ci-usa-minnesota Toffee, berry, black tea, grapefruit pith sweet and heavy. Toffee, berry, black tea, grapefruit pith sweet and heavy. The Gichathaini wet mill is one of three washing stations that make up the Gikanda FarmersCooperative Society in the Mathira West District of Kenya's Nyeri region. This factory itself is actually owned by the coffee farmers that deliver cherries to be processed. 1045 members make up the cooperative society, of which 770 actively sell their coffee through the mill and in turn, make elective decisions in terms of representatives and management positions at the factory. The factory is located about 6 km from the town of Karatina. The conditions in this specific area are ideal; abundant rainfall, average temperatures of 15°C to 26°C, fertile soil, and clean water from the Ragati river. Once coffee is picked ripe, it is delivered to the factory on the same day and depulped. It is then set to wet ferment overnight to break down the sugars. In the morning, the coffee is washed using Ragati river water and then moved to raised drying beds. The water used during the fermentation and washing processes is re-circulated for conservation purposes and moved to soak pits away from water sources so that it can naturally filter into the earth and not pollute the area. When the coffee is on the raised beds it is hand turned and sorted. For more information on Kenyan coffee, visit our Kenya origin page. nft,norg
Kenya
Add to Samples List
Microlot 4 Ngerwe - AA (GrainPro) 9417 60 Kg 8 CALM Melbourne Australia
melbourne-au Syrupy sweetness, tomato, black berry, lemon- lime, fruity and floral with sprite like acidity. Syrupy sweetness, tomato, black berry, lemon- lime, fruity and floral with sprite like acidity. This offering comes to us from the Ngerwe Factory, a coffee processing station owned by the Kibugu Farmer Cooperative Society and located just outside of the town of Kibugu in Kenya's Embu region. Over 550 farmers deliver ripe cherries to be processed here. Apart from coffee, other crops grown in this region include passionfruit, maize, beans, and tea. After ripe cherries arrive at Ngerwe, the coffee is wet-processed using a disc-pulper. Once depulped, the coffee is fermented overnight to break down the sugars before it is washed, soaked, and spread out on raised beds to start the drying process. Over the course of the drying process, typically 7 to 15 days, coffee is turned and sorted by hand to ensure uniform drying and to remove defects. Farmers that are a part of the Kibugu Farmer Cooperative Society can take part in practice seminars, have access to sustainable farming handbooks, and can receive pre-financing to cover the cost of farm inputs and school fees. For more information on Kenyan coffee, visit our Kenya origin page. nft,norg
Kenya
Add to Samples List
Microlot 8 Karindundu - Barichu F.C.S - Nyeri - AA (GrainPro) 9130 60 Kg 4 Eniti Limited UK UK
london-eu Soft and bright with floral, berry, brown sugar, tropical, blackberry cordial and caramel. Soft and bright with floral, berry, brown sugar, tropical, blackberry cordial and caramel. The Karindundu factory is located in the lowland region of Mt. Kenya, 1 km from the town of Karatina in Kenya’s Nyeri district. There are a total of 513 active members (349 male, 164 female) contributing to annual production, each with an average of 300 trees and 0.5 acres. Farmers grow macadamia, banana, maize, and beans near their coffee. After harvesting their ripe cherries, farmers deliver them to Karindundu where they undergo a traditional washed process. Coffee is de-pulped, fermented overnight, washed, and then placed on raised beds where it dries to a stable level. Karindundu helps to support the contributing farmers by advising the use of farm manure, pruning, and applying fertilizer. They also maintain a demonstration plot where these methods can be seen and better understood. For more information on Kenyan coffee, visit our Kenya origin page. nft,norg
Kenya
Add to Samples List
Microlot 8 Oreti Estate - SL 14/SL 28 Variety (GrainPro) 9442 60 Kg 7 CI USA Minnesota USA
ci-usa-minnesota Sugary aroma with grapefruit, intense acidity and chocolate. Sugary aroma with grapefruit, intense acidity and chocolate. Oreti (Maori): "A place of danger and raw beauty" Oreti Estate, situated on Thika Plateau, is one of two owned by the Harries family. While the Harries family has been in Kenya since 1904, it wasn't until 1946 that Peter Allen Harries and his wife, Rowena (a New Zealander), bought the 36-hectare lot 5 miles above Chania and named it Oreti. Boyce Harries is current caretaker of the two estates. He oversees harvest, processing, and between-season upkeep. Though climate change is affecting timing, main crop is usually October through December, and fly, May through July. Boyce, through conversations with Café Imports's Jason Long, has begun exploring processing beyond the traditions of the washed process. He now experiments with natural processing and honey prep. The permanent staff of 40 is multigenerational, many having worked and lived alongside up to three generations of the Harries family. The homes Boyce and his family provide have clean water andelectricity standard, as well as numerous extra facilities such as a social hall, nurseryschool, and a homework room. The employees form a self-elected committee which meets monthly to raise and discuss social, welfare, safety, and health matters. The Harries family is extremely active in the local community, donating more than 50 acres of land to the Thika Municipal Council and co-founding the Wabeni Technical Institute. The institute seeks to teach underprivileged children practical skills whichcan help them make a living (e.g.. dressmaking, motor mechanics,carpentry). For more information on Kenyan coffees, visit our Kenya origin page. nft,norg
Kenya
Add to Samples List
Microlot 8 Chania Estate - French Mission Variety (GrainPro) 9443 60 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Cocoa and grapefruit skin. Cocoa and grapefruit skin. Boyce Harries is the current caretaker of the estates Chania and Oreti. He oversees harvest, processing, and between-season upkeep. Though climate change is affecting timing, main crop is usually October through December, and fly, May through July. Boyce, through conversations with Café Imports' Jason Long, has begun exploring processing beyond the traditions of the washed process. He now experiments with natural processing and honey prep. Over 76 centimeters of rain a year, combined with the deep red volcanic soil and temperatures of 22 to 28 degrees Celsius, come together to provide the perfect conditions for Boyce's coffee to express its genetic treasures. The permanent staff of 40 is multigenerational, many having worked and lived alongside up to three generations of the Harries family. The homes Boyce and his family provide have clean water and electricity standard, as well as numerous extra facilities such as a social hall, nursery school, and a homework room. The employees form a self-elected committee which meets monthly to raise and discuss social, welfare, safety, and health matters. The Harries family is extremely active in the local community, donating more than 50 acres of land to the Thika Municipal Council and co-founding the Wabeni Technical Institute. The institute seeks to teach underprivileged children practical skills which can help them make a living (e.g.. dressmaking, motor mechanics, carpentry). nft,norg
Kenya
Add to Samples List
Microlot 9 Gikirima - Kibugu F.C.S. - Embu - AB (GrainPro) 9131 60 Kg 16 Eniti Limited UK UK
london-eu Heavy with rhubarb jam, vanilla bean, blood orange and candied lime. Heavy with rhubarb jam, vanilla bean, blood orange and candied lime. The Gikirima Factory is located on the slopes of Mount Kenya, an area with an optimal balance of conditions for growing coffee. This area experiences two season of rainfall, resulting in two seasons of harvest. The main crop is harvested October through December and the fly crop harvested April through June. 80% of all coffee is picked during main crop and 20% during fly crop. Smallholder farmers in the surrounding areas pick only ripe cherries and deliver them to Gikirima where they undergo a traditional washed process. Cherries are de-pulped, and fermented in a soaking tank overnight where the sugars are naturally broken down. The coffee is then washed and placed on raised drying beds where it remains for an average period of 7-15 days, weather depending. Frequent turning and sorting of the coffee occurs while it is drying. Gikirima has a long term goal of increasing coffee production and establishing transparent, trust-based relationships with smallholder farmers through farmer training, agricultural practice seminars, and providing the most current printed references on sustainable farming. For more information on Kenyan coffee, visit our Kenya origin page. nft,norg
Malawi
Add to Samples List
Fair Trade Mzuzu Misuku Hills - FLO ID 20144 (GrainPro) 7992 60 Kg 42 CI USA Minnesota USA
ci-usa-minnesota Caramel fruit, raisin, tomato and basil with tart acidity. Caramel fruit, raisin, tomato and basil with tart acidity. Nestled into southern central Africa, the Republic of Malawi forms a landlocked strip of a plateau surrounded by Zambia, Mozambique and Tanzania. It is one of the most densely populated countries in Africa with over 13 million people living in only 118,000 square kilometers, of which 20% is water. Coffee was introduced to Malawi in the late 1800's by the British and peaked in production at about 70,000 bags during the 1990's. Flowering happens from December to February, and a May to September harvest follows. Generally all coffees are washed, dried on raised beds, and exported in 60 kg jute bags. To our understanding, the Geisha variety has been grown in Malawi since 1932. On Café Import's 3rd trip to this origin, Jason cupped samples from 65 different subzones, attaining a clear perspective on the availabilty of great coffees in this region. The specialty coffees coming out of Malawi are still very much a work in progress, but in that we find excitement in the expected increase of quality over time. Fair Trade,norg
Mexico
Add to Samples List
Chiapas Finca Santa Teresa (GrainPro) 8640 69 Kg 161 CI USA Minnesota USA
ci-usa-minnesota Soy nut and cedar. Soy nut and cedar. Finca Santa Teresa is owned and operated by third-generation farmer Erwin Pohlenz. The 300 ha. farmland serves as a buffer for the Triunfo Verde Biosphere reserve. His farm is 50% Pacas (yes, the Salvadoran variety) and 50% Mundo Novo. It sits between 1,200 and 1,600 meters. Only ripe cherry is picked; they are fully washed, patio dried, and stored in a cool and stable environment on the farm until shipping. Erwin is working towards Rainforest Alliance certification, and has most of the environmental and social practices in place. Viva Mexico! For more information about coffee production in Mexico, visit or Mexico origin page. nft,norg
Mexico
Add to Samples List
Chiapas Finca Santa Teresa (GrainPro) 8641 69 Kg 93 CI USA Minnesota USA
ci-usa-minnesota Peanut butter and citric. Peanut butter and citric. Finca Santa Teresa is owned and operated by third-generation farmer Erwin Pohlenz. The 300 ha. farmland serves as a buffer for the Triunfo Verde Biosphere reserve. His farm is 50% Pacas (yes, the Salvadoran variety) and 50% Mundo Novo. It sits between 1,200 and 1,600 meters. Only ripe cherry is picked; they are fully washed, patio dried, and stored in a cool and stable environment on the farm until shipping. Erwin is working towards Rainforest Alliance certification, and has most of the environmental and social practices in place. Viva Mexico! For more information about coffee production in Mexico, visit or Mexico origin page. nft,norg
Mexico Cristal Cristal 10019 69 Kg 291 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
origin Dried floral, lemongrass and peanut. Dried floral, lemongrass and peanut. This coffee has limited traceability, for more information on Mexican coffee, visit our Mexico origin page. nft,norg
Mexico Cristal Cristal 10020 69 Kg 420 Origin/USA
Est Ship: Mar 2017
USA
Est Ship: Mar 2017
origin This coffee has limited traceability, for more information on Mexican coffee, visit our Mexico origin page. nft,norg
Mexico
Add to Samples List
Decaf Org Origin Sel MWP - Huixtla - Chiapas 10026 69 Kg 245 CI USA Minnesota USA
ci-usa-minnesota Citric, nutty and heavy. Citric, nutty and heavy. This coffee has limited traceability, for more information on Mexican coffee, visit our Mexico origin page. nft,Organic,Decaf
Mexico Decaffeinated HG MC Esmeralda 10018 69 Kg 155 Origin/USA
Est Ship: Feb 2017
USA
Est Ship: Feb 2017
origin This coffee has limited traceability, for more information on Mexican coffee, visit our Mexico origin page. nft,norg,Decaf
Mexico
Add to Samples List
Decaffeinated HG MC Esmeralda 9803 69 Kg 36 CI USA Minnesota USA
ci-usa-minnesota Peanut, lemon and cocoa. Peanut, lemon and cocoa. This coffee has limited traceability, for more information on Mexican coffee, visit our Mexico origin page. nft,norg,Decaf
Mexico
Add to Samples List
FTO Altura Chiapas CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935 - (CBC MX-BIO-104) (GrainPro) 8797 69 Kg 76 CI USA Minnesota USA
ci-usa-minnesota Salted peanut and citric. Salted peanut and citric. To view images of CESMACH click here To view images of Union Triunfo Dry Mill and Cupping Training click here El Triunfo Biosphere Reserve Shade Grown Sustainable Coffee Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH) The CESMACH Co-op comprises 478 members Until recently, the country of Mexico had never been a player in the High-End Specialty Coffee world. The perception of many in the industry was that Mexican coffee is mediocre to say the least, but now those ideas are shifting as more and more exceptional Mexican coffee makes it to market. There is huge potential in Mexican coffee and things will only get better. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH). The cup quality on these has been solid year after year. Both of these commercialize their coffee through a 3rd party allowing them to do what they do best, produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as: heirloom coffee varieties (Bourbon, Typica), great altitude (1200-1750masl), and passionate coffee growers who want to produce high quality micro lots. The location is extremely close to the Guatemala border and Huehuetenango. Cafe Imports, along with the cooperatives, invested in a quality control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part in this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality. Some members of the cooperatives were excited about being able to produce micro lots which are farm and variety specific. This year we will be bringing a couple of these to complement our full container lots. — Piero About the the farms and El Triunfo Biosphere Reserve: Farms are located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas, El Triunfo Biosphere Reserve is one of the world's most diverse forest reserves. This reserve contains Meso-America's largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary that requires continued protection. All the coffee they produce is shade grown, and biological corridors are created in order to facilitate bird and animal migration. Fair Trade,Organic
Mexico
Add to Samples List
FTO Altura Chiapas CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935 - (CBC MX-BIO-104) (GrainPro) 8799 69 Kg 184 CI USA Minnesota USA
ci-usa-minnesota Salted peanut and citric. Salted peanut and citric. To view images of CESMACH click here To view images of Union Triunfo Dry Mill and Cupping Training click here El Triunfo Biosphere Reserve Shade Grown Sustainable Coffee Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH) The CESMACH Co-op comprises 478 members Until recently, the country of Mexico had never been a player in the High-End Specialty Coffee world. The perception of many in the industry was that Mexican coffee is mediocre to say the least, but now those ideas are shifting as more and more exceptional Mexican coffee makes it to market. There is huge potential in Mexican coffee and things will only get better. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH). The cup quality on these has been solid year after year. Both of these commercialize their coffee through a 3rd party allowing them to do what they do best, produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as: heirloom coffee varieties (Bourbon, Typica), great altitude (1200-1750masl), and passionate coffee growers who want to produce high quality micro lots. The location is extremely close to the Guatemala border and Huehuetenango. Cafe Imports, along with the cooperatives, invested in a quality control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part in this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality. Some members of the cooperatives were excited about being able to produce micro lots which are farm and variety specific. This year we will be bringing a couple of these to complement our full container lots. — Piero About the the farms and El Triunfo Biosphere Reserve: Farms are located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas, El Triunfo Biosphere Reserve is one of the world's most diverse forest reserves. This reserve contains Meso-America's largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary that requires continued protection. All the coffee they produce is shade grown, and biological corridors are created in order to facilitate bird and animal migration. Fair Trade,Organic
Mexico
Add to Samples List
FTO Altura Chiapas 4 Triunfo Verde Cooperative - El Triunfo Biosphere Reserve - FLO ID 3116 - (CBC MX-BIO-104) (GrainPro) 9295 69 Kg 53 CI USA Minnesota USA
ci-usa-minnesota Herb. Herb. El Triunfo Biosphere Reserve Shade-Grown Sustainable Coffee The farms contributing to Triunfo Verde Co-op are located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas, El Triunfo Biosphere Reserve is one of the world’s most diverse forest reserves. This reserve contains Mesoamerica’s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary whichrequires continued protection. All the coffee they produce is shade-grown, and biological corridors are created in order to facilitate bird and animal migration. Triunfo Verde Co-op comprises 346 members. The country of Mexico has never been a player in the high-end specialty-coffee world until recently. The perception of many in the industry is that Mexican coffee is mediocre, to say the least. This is not entirely true, by any means. There is huge potential in Mexican coffee, and things will only get better. We’ve been sourcing coffee from a couple different cooperatives in the southern Mexican state of Chiapas: Triunfo Verde and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH). The cup quality on these has been solid year after year. Both of these organizations commercialize their coffee through a third party, allowing them to do what they do best: produce good, strong coffee. There is no reason why this area can’t produce great coffee! They have all the conditions such as: heirloom coffee varieties (Bourbon, Typica), great altitude (1200–1750 masl), and passionate coffee growers who want to produce high quality microlots. The location is extremely close to the Guatemala border and Huehuetenango. Café Imports, along with these cooperatives, invested in a quality-control program. An assessment was made in different areas impacting cup quality, such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job, but there were some areas that could use some tweaking. The cooperatives were extremely excited to be part in this program. The plan is to have a certified Q Grader from each cooperative, and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality. Some members of the cooperatives were excited about being able to produce microlots which are farm and variety specific. We are glad to bring in a couple of these to complement our full container lots. — Piero Cristiani Fair Trade,Organic
Mexico
Add to Samples List
FTO Altura Chiapas 5 Triunfo Verde Cooperative - El Triunfo Biosphere Reserve - FLO ID 3116 - (CBC MX-BIO-104) (GrainPro) 9297 69 Kg 208 CI USA Minnesota USA
ci-usa-minnesota Soy nut. Soy nut. El Triunfo Biosphere Reserve Shade-Grown Sustainable Coffee The farms contributing to Triunfo Verde Co-op are located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas, El Triunfo Biosphere Reserve is one of the world’s most diverse forest reserves. This reserve contains Mesoamerica’s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary whichrequires continued protection. All the coffee they produce is shade-grown, and biological corridors are created in order to facilitate bird and animal migration. Triunfo Verde Co-op comprises 346 members. The country of Mexico has never been a player in the high-end specialty-coffee world until recently. The perception of many in the industry is that Mexican coffee is mediocre, to say the least. This is not entirely true, by any means. There is huge potential in Mexican coffee, and things will only get better. We’ve been sourcing coffee from a couple different cooperatives in the southern Mexican state of Chiapas: Triunfo Verde and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH). The cup quality on these has been solid year after year. Both of these organizations commercialize their coffee through a third party, allowing them to do what they do best: produce good, strong coffee. There is no reason why this area can’t produce great coffee! They have all the conditions such as: heirloom coffee varieties (Bourbon, Typica), great altitude (1200–1750 masl), and passionate coffee growers who want to produce high quality microlots. The location is extremely close to the Guatemala border and Huehuetenango. Café Imports, along with these cooperatives, invested in a quality-control program. An assessment was made in different areas impacting cup quality, such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job, but there were some areas that could use some tweaking. The cooperatives were extremely excited to be part in this program. The plan is to have a certified Q Grader from each cooperative, and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality. Some members of the cooperatives were excited about being able to produce microlots which are farm and variety specific. We are glad to bring in a couple of these to complement our full container lots. — Piero Cristiani Fair Trade,Organic
Mexico
Add to Samples List
FTO Oaxaca HG EP - UNECAFE - FLO ID 25617 - (CBC MX-BIO-123) 8142 69 Kg 33 CI USA Minnesota USA
ci-usa-minnesota Heavy with lemon and nut. Heavy with lemon and nut. UNECAFE is an acronym for Unidad Ecológica para el Sector Café Oaxaqueño. UNECAFE has nearly 2,198 members, 40% of whom are women. The co-op was founded in 2011, and collectively represents over 5,000 hectares of coffee among its membership. For more information about coffees from Mexico, visit our origin page here. Fair Trade,Organic
Mexico
Add to Samples List
FTO Oaxaca HG EP - UNECAFE - FLO ID 25617 - (CBC MX-BIO-123) 8143 69 Kg 245 CI USA Minnesota USA
ci-usa-minnesota Soy nut. Soy nut. UNECAFE is an acronym for Unidad Ecológica para el Sector Café Oaxaqueño. UNECAFE has nearly 2,198 members, 40% of whom are women. The co-op was founded in 2011, and collectively represents over 5,000 hectares of coffee among its membership. Fair Trade,Organic
Mexico
Add to Samples List
FTO Oaxaca HG EP - UNECAFE - FLO ID 25617 - (CBC MX-BIO-123) 8571 69 Kg 30 CI USA Minnesota USA
ci-usa-minnesota Soy nut. Soy nut. UNECAFE is an acronym for Unidad Ecológica para el Sector Café Oaxaqueño. UNECAFE has nearly 2,198 members, 40% of whom are women. The co-op was founded in 2011, and collectively represents over 5,000 hectares of coffee among its membership. Fair Trade,Organic
Mexico
Add to Samples List
FTO Oaxaca 1 Mixteca Alta del Pacifico - FLO ID 752 (GrainPro) 8843 69 Kg 206 CI USA Minnesota USA
ci-usa-minnesota Salted soy nut. Salted soy nut. Mixtexa Alta del Pacifico is an organization founded by coffee producers in 1990 in Mixteca Alta, Mixteca. The organization includes 4 Indigenous mountain range communities within one temperate microclimate, where coffee production accounts for 80% of the communities' income. For more information about coffee production in Mexico, visit our Mexico Origin Page. Fair Trade,Organic
Mexico Organic HG EP 10098 69 Kg 275 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
origin Almond extract, peanut and citric. Almond extract, peanut and citric. This coffee has limited traceability, for more information on Mexican coffee, visit our Mexico origin page. nft,Organic
Nicaragua SHG EP   10031 69 Kg 225 Origin/USA
Est Ship: Jan 2017
USA
Est Ship: Jan 2017
origin This coffee has limited traceability. For more information on Nicaraguan coffee, visit our Nicaragua origin page. nft,norg
Nicaragua
Add to Samples List
SHG EP   9704 69 Kg 47 CI USA Minnesota USA
ci-usa-minnesota Salted peanut and citric. Salted peanut and citric. This coffee has limited traceability. For more information on Nicaraguan coffee, visit our Nicaragua origin page. nft,norg
Papua New Guinea
Add to Samples List
A Ulya (GrainPro) (PC) 7377 60 Kg 80 CI USA Minnesota USA
ci-usa-minnesota Peanut Peanut We are excited to bring to market our most extraordinary PNG offerings to date. Ulya is a centralized plantation mill which purchases cherry from smallholder farmers in the highlands. With central milling and drying, our partners on the ground control quality at the processing level — day lots are cupped and separated to build our containers and lots which are microlot worthy are processed separately. The Ulya plantation is located next the Ulya Mill in the heart of the Waghi Valley.The high altitude and cooler climate at Ulya is ideal for quality coffee cultivation. The plantation supplies high quality cherries to be processed at the Ulya Mill, which has recently expanded its milling capacity, including a new wet-milling line, and waste water processing plant. Ulya Mill also processes cherry from the surrounding coffee blocks of the Ulya Plantation. The beans have similar characteristics to the Ulya Plantation coffee. The coffee from this area is sold as a high end plantation style under the banner Ulya AX. With certified Chain of Custody processed in place for the mill, Monpi guarantees traceability and quality of its Ulya beans. — Piero Cristiani PNG is an extremely diverse country, with over 800 different languages spoken. Most tribes from the highlands had minimal contact with the western world until the 1930s, as exploration in PNG had been minimal. PNG is now a paradox between Western influence and indigenous traditions. Commercial coffee production started in Papua New Guinea in the 1920s, with seeds brought from Jamaica’s Blue Mountain, a Typica known as Jamaica Blue Mountain. At that time most of the coffee production came from 18 large plantations. Plantations still exist in PNG, it only account for 15% of the total production; most of the production now comes from smallholders who tend to their coffee gardens, as they call them locally. These smallholders are subsistence farmers (meaning they live of their land), and they also grow coffee—there are no coffee farmers per se. Each garden might have anywhere from a couple to a couple hundred trees of coffee and parchment deliveries can range from 25–65 kg. Personally, I’m really excited to work with PNG as a coffee-producing country, being culturally and socially as foreign as it gets. During my first visit in 2012, my luggage was left in Jakarta and I wouldn’t get it back until my way out of PNG. I took a cab to Vision City Mega Mall, in the capital city of Port Moresby, and bought a Quicksilver T-shirt for $50 USD, and there weren’t many options. The Highlander Hotel in Mt Hagen will run you $300 USD per night, with cockroaches in your room and you might get the suite over the kitchen—good luck sleeping! On the other hand, locals are living off their land with very little income. One of the reasons of such disparity is that there is a big mining boom as we speak where multinationals are extracting valuable minerals and have brought local prices up as mining is very resource-intensive. PNG is another one of those countries which has great of potential but it is still far away from hitting its peak. It has heirloom varieties and great altitude, but its social and economic problems makes it extremely hard to achieve top-quality coffee. We are happy, nonetheless, with the quality we are seeing this year and cleanliness in the cup is one of the biggest attributes for these. As always, we will push the bar for better quality! — Piero Cristiani For more information about coffee production in Papua New Guinea, visit our PNG origin page. nft,norg
Papua New Guinea
Add to Samples List
A/X Ulya (GrainPro) (PC) 7382 60 Kg 203 CI USA Minnesota USA
ci-usa-minnesota Dried florals and citric. Dried florals and citric. We are excited to bring to market our most extraordinary PNG offerings to date. Ulya is a centralized plantation mill which purchases cherry from smallholder farmers in the highlands. With central milling and drying, our partners on the ground control quality at the processing level — day lots are cupped and separated to build our containers and lots which are microlot worthy are processed separately. The Ulya plantation is located next the Ulya Mill in the heart of the Waghi Valley.The high altitude and cooler climate at Ulya is ideal for quality coffee cultivation. The plantation supplies high quality cherries to be processed at the Ulya Mill, which has recently expanded its milling capacity, including a new wet-milling line, and waste water processing plant. Ulya Mill also processes cherry from the surrounding coffee blocks of the Ulya Plantation. The beans have similar characteristics to the Ulya Plantation coffee. The coffee from this area is sold as a high end plantation style under the banner Ulya AX. With certified Chain of Custody processed in place for the mill, Monpi guarantees traceability and quality of its Ulya beans. — Piero Cristiani PNG is an extremely diverse country, with over 800 different languages spoken. Most tribes from the highlands had minimal contact with the western world until the 1930s, as exploration in PNG had been minimal. PNG is now a paradox between Western influence and indigenous traditions. Commercial coffee production started in Papua New Guinea in the 1920s, with seeds brought from Jamaica’s Blue Mountain, a Typica known as Jamaica Blue Mountain. At that time most of the coffee production came from 18 large plantations. Plantations still exist in PNG, it only account for 15% of the total production; most of the production now comes from smallholders who tend to their coffee gardens, as they call them locally. These smallholders are subsistence farmers (meaning they live of their land), and they also grow coffee—there are no coffee farmers per se. Each garden might have anywhere from a couple to a couple hundred trees of coffee and parchment deliveries can range from 25–65 kg. Personally, I’m really excited to work with PNG as a coffee-producing country, being culturally and socially as foreign as it gets. During my first visit in 2012, my luggage was left in Jakarta and I wouldn’t get it back until my way out of PNG. I took a cab to Vision City Mega Mall, in the capital city of Port Moresby, and bought a Quicksilver T-shirt for $50 USD, and there weren’t many options. The Highlander Hotel in Mt Hagen will run you $300 USD per night, with cockroaches in your room and you might get the suite over the kitchen—good luck sleeping! On the other hand, locals are living off their land with very little income. One of the reasons of such disparity is that there is a big mining boom as we speak where multinationals are extracting valuable minerals and have brought local prices up as mining is very resource-intensive. PNG is another one of those countries which has great of potential but it is still far away from hitting its peak. It has heirloom varieties and great altitude, but its social and economic problems makes it extremely hard to achieve top-quality coffee. We are happy, nonetheless, with the quality we are seeing this year and cleanliness in the cup is one of the biggest attributes for these. As always, we will push the bar for better quality! — Piero Cristiani For more information about coffee production in Papua New Guinea, visit our PNG origin page. nft,norg
Papua New Guinea
Add to Samples List
FTO A/X 1 Keto Tapasi - FLO ID 19926 - (CBC PG-BIO-140) (GrainPro) 8230 60 Kg 18 CI USA Minnesota USA
ci-usa-minnesota Toffee, cocoa, cherry cola and cane juice. Toffee, cocoa, cherry cola and cane juice. PNG is an extremely diverse country, with over 800 different languages spoken. Most of the tribes from the highlands had contact with the western world until the 1930s, as exploration in PNG had been minimal. PNG is now a paradox between western influence and indigenous traditions. Commercial coffee production started in Papua New Guinea in the 1920s, with seeds brought from Jamaica’s Blue Mountain, a Typica known as Jamaica Blue Mountain. At that time most of the coffee production came from 18 large plantations. Plantations still exist in PNG, it only account for 15% of the total production; most of the production now comes from smallholders who tend to their coffee gardens, as they call them locally. These smallholders are subsistence farmers (meaning they live of their land), and they also grow coffee—there are no coffee farmers per se. Each garden might have anywhere from a couple to a couple hundred trees of coffee and parchment deliveries can range from 25–65 kg. Keto Tapasi comes from smallholders between 1600—1800 masl from the Chuave District on the border of the eastern Highlands and the Chimbu Province. Coffee is processed by smallholders using hand-depulpers and small homemade fermentation setups, sun-dried, and then transported to Goroka for dry-milling. Personally, I’m really excited to work with PNG as a coffee-producing country, being culturally and socially as foreign as it gets. During my first visit in 2012, my luggage was left in Jakarta and I wouldn’t get it back until my way out of PNG. I took a cab to Vision City Mega Mall, in the capital city of Port Moresby, and bought a Quicksilver T-shirt for $50 USD, and there weren’t many options. The Highlander Hotel in Mt Hagen will run you $300 USD per night, with cockroaches in your room and you might get the suite over the kitchen—good luck sleeping! On the other hand, locals are living off their land with very little income. One of the reasons of such disparity is that there is a big mining boom as we speak where multinationals are extracting valuable minerals and have brought local prices up as mining is very resource-intensive. PNG is another one of those countries which has great of potential but it is still far away from hitting its peak. It has heirloom varieties and great altitude, but its social and economic problems makes it extremely hard to achieve top-quality coffee. We are happy, nonetheless, with the quality we are seeing this year and cleanliness in the cup is one of the biggest attributes for these. As always, we will push the bar for better quality! — Piero Cristiani For more information about coffee production in Papua New Guinea, visit our PNG origin page. Fair Trade,Organic
Papua New Guinea FTO A/X 1 Keto Tapasi - FLO ID 19926 - (CBC PG-BIO-140) (GrainPro) 8231 60 Kg 320 Afloat/USA
Est Arrival: Feb 2017
USA
Est Arrival: Feb 2017
afloat Tangy, tropical, toffee and tarragon. Tangy, tropical, toffee and tarragon. PNG is an extremely diverse country, with over 800 different languages spoken. Most of the tribes from the highlands had contact with the western world until the 1930s, as exploration in PNG had been minimal. PNG is now a paradox between western influence and indigenous traditions. Commercial coffee production started in Papua New Guinea in the 1920s, with seeds brought from Jamaica’s Blue Mountain, a Typica known as Jamaica Blue Mountain. At that time most of the coffee production came from 18 large plantations. Plantations still exist in PNG, it only account for 15% of the total production; most of the production now comes from smallholders who tend to their coffee gardens, as they call them locally. These smallholders are subsistence farmers (meaning they live of their land), and they also grow coffee—there are no coffee farmers per se. Each garden might have anywhere from a couple to a couple hundred trees of coffee and parchment deliveries can range from 25–65 kg. Keto Tapasi comes from smallholders between 1600—1800 masl from the Chuave District on the border of the eastern Highlands and the Chimbu Province. Coffee is processed by smallholders using hand-depulpers and small homemade fermentation setups, sun-dried, and then transported to Goroka for dry-milling. Personally, I’m really excited to work with PNG as a coffee-producing country, being culturally and socially as foreign as it gets. During my first visit in 2012, my luggage was left in Jakarta and I wouldn’t get it back until my way out of PNG. I took a cab to Vision City Mega Mall, in the capital city of Port Moresby, and bought a Quicksilver T-shirt for $50 USD, and there weren’t many options. The Highlander Hotel in Mt Hagen will run you $300 USD per night, with cockroaches in your room an