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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.

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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
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Carmo de Minas Natural - Fazenda Sertão (GrainPro) 7355 60 Kg 1 CALM Melbourne Australia
melbourne-au Dried banana, mango, coffee cherry, very sweet, clean and balanced Dried banana, mango, coffee cherry, very sweet, clean and balanced 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
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Carmo de Minas Natural - Fazenda Sertão (GrainPro) 7366 60 Kg 5 CALM Melbourne Australia
melbourne-au Vanilla cream, soft citric, savory fruits, lingering sugars. Vanilla cream, soft citric, savory fruits, lingering sugars. 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
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Carmo de Minas Natural - Fazenda Santa Ines - Yellow Bourbon (GrainPro) 8713 59 Kg 288 CI USA Minnesota USA
ci-usa-minnesota Peanut, almond, chocolate and tart. Peanut, almond, chocolate and tart. 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
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Carmo de Minas Natural - Beneficio Presente do Sol - Yellow Bourbon (GrainPro) 8717 59 Kg 1 CALM Melbourne Australia
melbourne-au Sugary, rich winey fruit, berry and creamy with apple acidity. Sugary, rich winey fruit, berry and creamy with apple acidity. 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
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Carmo de Minas Natural - Fazenda Furnas (GrainPro) 9237 59 Kg 153 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
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Carmo de Minas Pulped Natural - Fazenda Vale de Lua (GrainPro) 9245 59 Kg 47 Eniti Limited UK UK
london-eu Caramel, peanuts, dark chocolate and cherry notes. Caramel, peanuts, dark chocolate and cherry notes. 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
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Carmo de Minas Natural - Fazenda Nossa Senhora de Fatima (GrainPro) 9247 59 Kg 275 Eniti Limited UK UK
london-eu Toffee and chocolate, orange notes with a rich buttery body. Toffee and chocolate, orange notes with a rich buttery body. The profiles in Brazil can vary greatly throughout the country. Traditionally, and pre–specialty coffee, Brazils were known for their body, mild sweetness, and nuttiness. Today, those Brazils definitely still exist, but due to advancements in sorting and processing, we are seeing soft cups that have an intense sweetness in the form of caramel and chocolate, big bodies, and supporting complementary acidity. Well-processed naturals bring in a variety of red fruits to the mix, to make these coffees really shine. The lots full of quakers, hard cups, and "rio" are no longer the only option from Brazil. We are proud to have some extremely special Brazils in our lineup throughout the year. Carmo Coffees Cafe Imports has been in partnership with Carmo Coffees for nearly a decade. Founders Jacques Pereira and Luiz Paulo have created a program that allows for continual offerings of the highest caliber Sur de Minas coffees on the market, year round. Not only are they professionals at creating sustainable offerings, their expertise and partnership allows for us as an importer to connect them with our customers — educating, empowering, and strengthening the relationships of all those involved. We are extremely proud to work with Carmo Coffee and to offer a wide range of their coffees throughout the year. *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. 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
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Carmo de Minas Fazenda Alta Vista, Honey - Mantiqueira, Carmo De Minas (GrainPro) 9249 59 Kg 236 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
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Carmo de Minas Fazenda São Benedito, Yellow Bourbon, Natural - Carmo de Minas (GrainPro) 9252 59 Kg 4 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
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Carmo de Minas Natural - Fazenda Furnas - Yellow Bourbon (GrainPro) 9253 59 Kg 140 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
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Carmo de Minas Honey - Fazenda Alta Vista - Yellow Catuai (GrainPro) 9254 59 Kg 297 CALM Melbourne Australia
melbourne-au 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
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Carmo de Minas Honey - Fazenda Vale de Lua - Yellow Bourbon (GrainPro) 9255 59 Kg 38 CI USA Minnesota USA
ci-usa-minnesota Cocoa, lemon, almond and tart. Cocoa, lemon, almond and tart. 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
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Carmo de Minas Natural - Fazenda Santa Ines - Yellow Bourbon (GrainPro) 9257 59 Kg 175 CALM Melbourne Australia
melbourne-au 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
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Carmo de Minas Honey - Fazenda IP (GrainPro) 9258 59 Kg 156 Eniti Limited UK UK
london-eu Dark chocolate, apricot and candied nuts. Dark chocolate, apricot and candied nuts. 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 honey 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
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Decaf Origin Select MWP - Serra Negra 9569 69 Kg 2 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
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Decaf Origin Select MWP - Serra Negra 9897 69 Kg 208 CI USA Minnesota USA
ci-usa-minnesota Milk chocolate and graham, mellow and sweet. Milk chocolate and graham, mellow and sweet. 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
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Microlot Natural - Fabrio & Fernando - Sitio do Valdir - Ribeirão de Santo Antônio - Red Catuai (Innovation Bags) 9953 30 Kg 11 CI USA Minnesota USA
ci-usa-minnesota Peanut, coffee cherry, lemon, grapefruit and baking chocolate. nft,norg
Brazil
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Microlot 4 Pulped Natural - Fazenda Rancho Dantas - Valdeir Mauro de Paula - Brejetuba - Espirito Santo (GrainPro) (2016 Harvest) 8909 60 Kg 5 CI USA Minnesota USA
ci-usa-minnesota Chocolate, peanut butter, lemon, coffee cherry and citric. Chocolate, peanut butter, lemon, coffee cherry and citric. The small, coastal state of Espríto Santo is located in the southeast of the Brazil, and contains microclimates unlike virtually anwhere else in the country: Brazil's traditional natural process is practically impossible here, as well, due to the heavy mists and fog that roll across the coffee farms in the mountains. The landscape is lush and green, home to diverse animals and plants, including delicious coffees. The majority of the coffee is here is Red Catuai, growing between 900 and 1200 meters above sea level on farms averaging about 10 hectares each. The farmer groups here operate more like family because, well, many of them are family: About 60 coffee-growing families live and collaborate in the region, until very recently selling their yields almost entirely on the local market. We were surprised by the sparkling, clean characteristics in the cup here: Brazil is known more for the nutty and chocolaty profile contributed by the varieties historically grown here, as well as the typical processing methods. Espríto Santo's family-run farms focus more on washed and pulped-natural processing because of the cloudy, misty climate, which makes full natural more difficult, but lightens up the cup profile so that it more closely resembles a higher-grown Central American coffee. Farms here are small, though the network of families growing coffee together is large: Generations of siblings, cousins, and parents, and grandparents grow and process their coffee on small lots and in their own parabolic dryers and on patios. We hope to develop farmer-specific lots from these growers in the coming years, and we are excited to present such an unsual Brazilian coffee to our customers! nft,norg
Brazil
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Microlot 6 Natural - Fazenda Contendas - Beneficio Pedra Branca (GrainPro) (2015 Harvest) 8420 60 Kg 1 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
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Minas Gerais 1 Natural - Fazenda Gauriroba - Yellow Catucai (GrainPro) 10142 60 Kg 54 CI USA Minnesota USA
ci-usa-minnesota Toffee, chocolate, almond and winey. Toffee, chocolate, almond and winey. Fazenda Guariroba, owned by Homero Aguiar Paiva, is located in Santo Antônio do Amparo, Minas Gerais State, Campo das Vertentes micro-region. The farm has 200 hectares in total area, 90 hectaresfor growing coffee and 20 hectares for natural reserve. The main coffee varieties are Yellow Catucaí and Yellow Bourbon. Homero Aguiar Paiva belongs to a traditional coffee family. His father, Mr Afranio Aguiar Paiva was born at Cachoeira Farm. He graduated in Dentistry and years later dedicated his life to growing coffee following the family tradition. He also worked for many years at the Brazilian Coffee Institute (IBC). Mr Homero Aguiar Paiva, a civil engineer and successful businessman with deep coffee roots, decided to invest in specialty coffee production. In 2009, he purchased a 200-ha land from Cachoeira Farm belonging to his uncle, Mr Fernando Aguiar Paiva. This is exactly the same place where his father, the late Mr Afranio Paiva, was born. Cachoeira Farm, built in 1840, is recognized as a Specialty Sustainable and Organic Coffee producer. Mr Fernando Paiva, 90 years old, was a pioneer in quality coffee production in Brazil and also one of the founders of the Brazil Specialty Coffee Association (BSCA). Over the last seven years, Homero Aguiar Paiva has carried out remarkable and professional work in specialty coffee production at Guariroba Farm. Planting outstanding coffee varieties and investing in post-harvesting process, he won the first prize of the 2016 Cup of Excellence. He dedicated this award to his uncle Mr Fernando Paiva, for his pioneering and dedication to specialty coffees in their region, and mostly for their common ground and history Cachoeira Farm and Guariroba Farm are neighboring areas and share many water reserves (river sources). Therefore, both farms share a common project in water preservation, planting native trees, and creating protective areas. They are also currently engaged in a post-harvesting Project. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Cachoeira da Grama - Yellow Bourbon (GrainPro) 9810 59 Kg 28 CI USA Minnesota USA
ci-usa-minnesota Sweet, soft and heavy with toffee and lemon. Sweet, soft and heavy with toffee and lemon. 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 São Paulo, 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
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Mogiana Fazenda Recreio, Homero Machaedoxml Yellow Bourbon, Natural - São Sebastião da Grama (GrainPro) 9837 59 Kg 248 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
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Mogiana Natural - Campos Altos - Fazenda Santa Edwiges - Yellow Bourbon (GrainPro) 9838 59 Kg 216 CALM Melbourne Australia
melbourne-au Honey, caramel, milk choc, custard apple, vanilla, juniper berry, choc orange. Honey, caramel, milk choc, custard apple, vanilla, juniper berry, choc orange. Fazenda Santa Edwirges began in 1995 when Afrânio Domingos Ramos bought the property, running it until mid-2007, when he handed it over to his son, Adriano Senna, who from then until now has increased production and with it made necessary improvements. There was a need to improve quality which began with the certification process. In the 2015/16 harvest the farm won its most important quality award.Fertilization at Santa Edwirges is controlled through soil analysis with precision agriculture, maintaining good soil structure, complete, suitable management with high-quality NPK fertilizer. Coffee is harvested mechanically at optimum maturation and dried on patios. As for the future, Santa Edwirges is focusing on producing the highest quality coffee possible, aggregating its value, and investing to improve the farm. For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Serra Negra (GrainPro) 9840 59 Kg 256 CALM Melbourne Australia
melbourne-au 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
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Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9841 59 Kg 249 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon and pecan. Toffee, lemon and pecan. 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 onasphalt 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 Recreioand 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
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Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9842 59 Kg 247 CI USA Minnesota USA
ci-usa-minnesota Peanut butter, lemon and chocolate. Peanut butter, lemon and chocolate. 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 onasphalt 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 Recreioand 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
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Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9843 59 Kg 280 CI USA Minnesota USA
ci-usa-minnesota Sage, almond and chocolate. Sage, almond and chocolate. 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 onasphalt 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 Recreioand 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
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Mogiana Pulped Natural - Fazenda Rainha - Yellow Bourbon (GrainPro) 9844 59 Kg 259 CI USA Minnesota USA
ci-usa-minnesota Toffee, peanut, lemongrass and tart. Toffee, peanut, lemongrass and tart. Fazenda Rainha is managed by José Renato G. Dias, an agricultural engineer with a specialization in coffee production. The farm is comprised of 280 hectares of which 200 hectares are planted with mostlyYellow Bourbon, some Icatu, Yellow Catuaí, Mundo Novo, and Acaiá. It is BSCA and Utz certified. Coffee is processed at peak ripeness with handheld mechanical picking equipment over a cloth to avoid contract with the ground. After being harvested, the coffee cherry is pulped and spread on courtyards for drying. The coffee is dried slowly in the sun until reaching 11% humidity. After drying, the coffee is conditioned in wooden graineries. All of Fazenda Rainha's employees reside on the farm and they are provided with health plans and unlimited hospital care. There is a school onsite for the workers' children called the Pedro Roza IT School. Fazenda Rainha has been a finalist in Cup of Excellence Brazil in 2000, 2001, 2005, 2006, 2008, 2009, 2010, and was awarded first place in the 2011. Amidst the unbelieveable landcape at Fazenda Rainha is a chapel designed by the renouned Brazilian architect Oscar Niemayer, and built by Fazenda Rainha's workers. The Chapel was one of Niemayer's last projects before he passed, just before turning 105 years old in December of 2012. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Mogiana Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9845 59 Kg 200 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon and chocolate with soft citric acidity. Toffee, lemon and chocolate with soft citric acidity. 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 onasphalt 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 Recreioand 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
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Mogiana Pulped Natural - Fazenda Rainha - Yellow Bourbon (GrainPro) 9846 59 Kg 210 CI USA Minnesota USA
ci-usa-minnesota Almond, toffee, coffee cherry soft and sweet. Almond, toffee, coffee cherry soft and sweet. 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 São Paulo, 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
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Natural 2/3 SS 1 Amizade - Screen 17/18 10068 60 Kg 50 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 Natural 2/3 SS 1 Amizade - Screen 17/18 10737 60 Kg 195 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin This coffee has limited traceability, for more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil
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Org Cerrado Natural - Fazenda Saquarema - (CBC BR-BIO-141) (GrainPro) 8832 59 Kg 217 CI USA Minnesota USA
ci-usa-minnesota Salted peanut, heavy and cocoa. Salted peanut, heavy and cocoa. 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
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Org Cerrado Natural - Fazenda Nossa Senhora de Fatima - (CBC BR-BIO-141) (GrainPro) 8833 59 Kg 74 CI USA Minnesota USA
ci-usa-minnesota Tart citric, cocoa, lemon and salted peanut. Tart citric, cocoa, lemon and salted peanut. 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
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Parana Natural - Fazenda Santa Barbara - Yellow Catuai (GrainPro) 10065 59 Kg 200 CI USA Minnesota USA
ci-usa-minnesota Cocoa, lemon, peanut and citric. Cocoa, lemon, peanut and citric. 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 Serra Negra Natural (GrainPro) 10559 60 Kg 319 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Chocolate, nut and cocoa. Chocolate, nut and cocoa. 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) 10913 59 Kg 325 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
  origin nft,norg
Brazil Serra Negra Natural (GrainPro) 10914 59 Kg 325 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
  origin nft,norg
Brazil
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Serra Negra Natural 9743 59 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Chocolate, nuts, citric and soft. Chocolate, nuts, citric 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
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Serra Negra Natural (GrainPro) 9848 59 Kg 147 CI USA Minnesota USA
ci-usa-minnesota Baking chocolate, peanut and citric acid. Baking chocolate, peanut and citric acid. 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
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Serra Negra Natural (GrainPro) 9850 59 Kg 22 CI USA Minnesota USA
ci-usa-minnesota 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
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Serra Negra Pulped Natural - Castelo - Espirto Santo (VP Liner) 9853 59 Kg 257 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
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Serra Negra 1 Natural (GrainPro) 9281 59 Kg 325 CALM Melbourne Australia
melbourne-au 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
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Serra Negra 1 Natural (GrainPro) 9813 59 Kg 77 CALM Melbourne Australia
melbourne-au 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
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Serra Negra 2 Natural (GrainPro) 9807 59 Kg 290 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
Colombia
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ACES 1 Pink Bourbon - Freimar Cifuentes - Finca La Estrella (VacPack) 10120 24 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Balanced, sweet and fruity with caramel, apple, rich chocolate and soft lemon. Balanced, sweet and fruity with caramel, apple, rich chocolate and soft lemon. This offering comes to us courtesy of producer Freimar Cifuentes of Acevedo, Colombia. His farm, Finca La Estrella, is a 5 hectare parcel of which 3 hectares are planted in Pink Bourbon and Caturra. His process consists of harvesting only ripe cherries, pulping on the same day using a traditional 4 outlet pulper, fermenting wet for 36 hours, washing the coffee 3 times, then placing the beans in a parabolic dryer for an average period of 15 to 20 days. From Freimar: “My brother and I saw that some neighbors received a better payment for their coffees than the one we received, so we began to experiment with the fermentation process increasing the hours we used. We received recommendations like fermenting the cherries for 36 hours without using water, but at the first attempt the coffee was damaged. Then we tried the same procedure again and it worked, so we continue using 36 hours in the fermentation process. However, depending on the average temperature we increase or decrease the fermentation time. I have been working with coffee for more than 15 years now. My mother gave me the first lot, it was Caturra variety. After that, my parents moved to another place near the Pitalito municipality and bought a farm; there I continued working on a hectare planted with coffee. With the profits from those lots I was able to buy this farm where we are now, I moved here with my wife who has always supported me from the beginning.” For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg,Aces Program
Colombia
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Decaf KVW MC EP 10017 60 Kg 69 CI USA Minnesota USA
ci-usa-minnesota Heavy, mild and peanut. Heavy, mild and peanut. “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
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Decaf KVW MC Excelso 10461 60 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Cocoa and lemon. nft,norg,Decaf
Colombia
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Decaf KVW MC Excelso 10565 60 Kg 25 CI USA Minnesota USA
ci-usa-minnesota cocoa, citric and nuts. nft,norg,Decaf
Colombia Decaf KVW MC Excelso 10848 60 Kg 200 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Chocolate and lemon with a vegetal aftertaste and tart citric acidity. nft,norg,Decaf
Colombia Decaf KVW MC Excelso 10849 60 Kg 134 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
origin Chocolate and lemon with a vegetal aftertaste and tart citric acidity. nft,norg,Decaf
Colombia
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Decaf Org Origin Sel MWP - Tolima - EP 9952 69 Kg 85 CI USA Minnesota USA
ci-usa-minnesota Graham, citric and heavy. Graham, citric and heavy. Tolima is the third largest coffee producing region of Colombia and accounts for 12% of the country's annual production. Located in west-central Colombia, this region is fully inscribed by the Andean mountains and the Magdalena river basin, making it rather remote and challenging to access. Until recently, much of the coffee growing area had been considered dangerous because of the Colombian FARC's presence. Today, Tolima has seen a drastic decline in FARC presence, allowing for increased accessibility to these nutty, tangy, fruity, and creamy-bodied coffees. For more information on Colombian coffee, visit our Colombia Origin Page. nft,Organic,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Huila 10156 70 Kg 115 CI USA Minnesota USA
ci-usa-minnesota Sweet and savory with cocoa and tart lemon. Sweet and savory with cocoa and tart 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. 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
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Decaf Origin Select Sugarcane E.A. - Huila 10192 70 Kg 24 CI USA Minnesota USA
ci-usa-minnesota Tart with lemon, malt and graham. Tart with lemon, malt and graham. 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
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Decaf Origin Select Sugarcane E.A. - Pitalito - Huila 10407 70 Kg 120 Eniti Limited UK UK
london-eu Honey, peanut brittle, candied pecan and soft florals. Honey, peanut brittle, candied pecan and soft florals. P RODUCER ’ S NAME # SACOS FARM ’ S NAME VIL AGE ALTITUD FLOR MARIA BETANCOURT 20 CATALUÑA ALBANIA 1550 SEBASTIAN DIAS SALAMANCA 20 CATALUÑA ALBANIA 1550 BRANDON STIVEN DIAS 10 CATALUÑA ALBANIA 1550 PEDRO PABLO DELGADO 15 LAS CEJAS ALBANIA 1500 JAIRO QUIÑONES QUINAYAS 40 NUEVA ZELANDA ALTO CABUYAL 1800 LUCIO DELGADO 30 LOS ARBOLES FILO DE CHILLURCO 1750 ARSENIO MUÑOZ 15 BUENA VISTA HIGUER ON 1750 P RODUCER ’ S NAME # SACOS FARM ’ S NAME VIL AGE ALTITUD FLOR MARIA BETANCOURT 20 CATALUÑA ALBANIA 1550 SEBASTIAN DIAS SALAMANCA 20 CATALUÑA ALBANIA 1550 BRANDON STIVEN DIAS 10 CATALUÑA ALBANIA 1550 PEDRO PABLO DELGADO 15 LAS CEJAS ALBANIA 1500 JAIRO QUIÑONES QUINAYAS 40 NUEVA ZELANDA ALTO CABUYAL 1800 LUCIO DELGADO 30 LOS ARBOLES FILO DE CHILLURCO 1750 ARSENIO MUÑOZ 15 BUENA VISTA HIGUER ON 1750 This offering comes from seven producers that reside in the municipality of Pitalito, Huila: Flor Maria Betancourt - Finca Cataluña - 1550 masl Sebastian Dias Salamanca - Finca Cataluña - 1550 masl Brandon Stiven Dias - Finca Cataluña - 1550 masl Pedro Pablo Delgado - Finca Las Cejas - 1500 masl Jairo Quiñones - Finca Nueva Zelanda - 1800 masl Lucio Delgado - Finca Los Arboles - 1750 masl Arsenjo Muñoz - Finca Buena Vista - 1750 masl All coffee was harvested at full ripeness and processed traditionally as washed coffee. On average, cherries were depulped and the coffee was fermented dry for an average duration of 20 hours, washed 4 times, then placed in a parabolic dryer for an average period of 6-7 days. Once milled, the coffee underwent the Sugarcane E.A. decaffeination proccess, see diagram below! SEBASTIAN DIAS SALAMANCA 20 CATALUÑA ALBANIA 1550 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
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Decaf Origin Select Sugarcane E.A. - San Agustin - Huila 10408 70 Kg 121 Eniti Limited UK UK
london-eu Dark chocolate, tangy lemon, butter, raspberry, juicy, creamy and tart. Dark chocolate, tangy lemon, butter, raspberry, juicy, creamy and tart. This specific offering comes from multiple share-holding farmers that reside in the municipality of San Agustín, Huila. This town is well-known for its coffee production and Cafe Imports has visited the farmers of San Agustín on a bi-yearly basis for the past six years now. It is a truly beautiful place filled with beautiful people, and wonderful coffee. 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. - Cordillera - Caldas 10563 70 Kg 150 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Tangy, lemon, graham and sweetcorn. nft,norg,Decaf
Colombia Decaf Origin Select Sugarcane E.A. - Caldas 10700 70 Kg 275 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
origin Tart citric acidity and sweet with a heavy mouthfeel; graham and lemon flavors. nft,norg,Decaf
Colombia Decaf Origin Select Sugarcane E.A. - La Plata 10858 70 Kg 275 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
  origin nft,norg,Decaf
Colombia Decaf Origin Select Sugarcane E.A. - Garzon 10859 70 Kg 255 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
  origin nft,norg,Decaf
Colombia Decaf Origin Select Sugarcane E.A. - Cauca 10932 70 Kg 242 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
origin Sweet with tangy fruit acidity and a creamy mouthfeel; big toffee and chocolate flavors with grapefruit, lime, red grapes, hops and cola. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Pijao - Quindio 9827 70 Kg 87 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
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Excelso EP 10015 70 Kg 76 CI USA Minnesota USA
ci-usa-minnesota Tarragon, green pepper, lemon and cocoa. Tarragon, green pepper, lemon and cocoa. “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
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Excelso EP 10016 70 Kg 105 CI USA Minnesota USA
ci-usa-minnesota Toffee and lemon. Toffee and lemon. “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
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Excelso EP 10095 70 Kg 7 CI USA Minnesota USA
ci-usa-minnesota Tangy and sweet with lemon and a peanut aftertaste. Tangy and sweet with lemon and a peanut aftertaste. “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 10701 70 Kg 144 Afloat/USA
USA
afloat Savory with chocolate. nft,norg
Colombia Excelso EP 10920 70 Kg 275 Afloat/USA
USA
afloat Citric, simple and smooth with toffee and sweet cedar flavors. nft,norg
Colombia Excelso EP 10926 70 Kg 275 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
origin Sweet with winey tart acidity; pulpy fruit and lemon-lime flavor with an herbal aftertaste. nft,norg
Colombia Excelso EP 10927 70 Kg 275 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Sweet and sour with winey acidity; toffee, cocoa and lemon zest flavors. nft,norg
Colombia Excelso EP 10928 70 Kg 275 Origin/USA
Est Ship: Nov 2017
USA
Est Ship: Nov 2017
  origin nft,norg
Colombia Excelso EP 10929 70 Kg 275 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg
Colombia Excelso Gran Galope Huila - San Agustin (GrainPro) 10409 70 Kg 11 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Dark chocolate, tangy lemon, butter, raspberry, juicy, creamy and tart. Dark chocolate, tangy lemon, butter, raspberry, juicy, creamy and tart. 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 Tolima - EP (GrainPro) 10454 70 Kg 213 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sugar cane juice, cranberry, coffee cherry and hibiscus. Sugar cane juice, cranberry, coffee cherry and hibiscus. 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 EP (GrainPro) 10455 70 Kg 260 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Chocolate and pulpy fruit with winey acidity and a heavy mouthfeel. Chocolate and pulpy fruit with winey acidity and a heavy mouthfeel. 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) 10515 70 Kg 125 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Floral, lime, chocolate and tart apple. Floral, lime, chocolate and tart apple. 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, flexible and 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, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals 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, friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila - EP (GrainPro) 10518 70 Kg 38 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Toffee, nutty, lemon, berry, chocolate and tart. Toffee, nutty, lemon, berry, chocolate and tart. 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, flexible and 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, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals 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, friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila - EP (GrainPro) 10696 70 Kg 58 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Creamy and tangy with chocolate, green grape, lemon and almond. Creamy and tangy with chocolate, green grape, 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, flexible and 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, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals 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, friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila - San Agustin (GrainPro) 10697 70 Kg 20 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Sweet, creamy and balanced with toffee, and lemon. Sweet, creamy and balanced with toffee, and lemon. 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, flexible and 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, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals 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, friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila - Pitalio (GrainPro) 10698 70 Kg 12 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Chocolate, toffee, lemon, lime, berry, tangy and juicy. Chocolate, toffee, lemon, lime, berry, tangy and juicy. 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, flexible and 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, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals 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, friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 10935 70 Kg 75 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
origin Sweet, savory, clean and tart with big grapefruit flavor as well as chocolate, almond, lime and hops flavors. nft,norg
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 10936 70 Kg 75 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
origin Sweet, savory, clean and tart with big grapefruit flavor as well as chocolate, almond, lime and hops flavors. nft,norg
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 10937 70 Kg 25 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
origin Sweet, savory, clean and tart with big grapefruit flavor as well as chocolate, almond, lime and hops flavors. nft,norg
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 10938 70 Kg 50 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
origin Sweet, savory, clean and tart with big grapefruit flavor as well as chocolate, almond, lime and hops flavors. nft,norg
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 10939 70 Kg 75 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
origin Sweet, savory, clean and tart with big grapefruit flavor as well as chocolate, almond, lime and hops flavors. nft,norg
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 10940 70 Kg 200 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
origin Lots of tart cherry and berry with lime, lemon, grapefruit, almond and caramel flavors; sweet and tart with a heavy mouthfeel. nft,norg
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 10941 70 Kg 200 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
origin Very sweet with intense tangy acidity and a smooth mouthfeel; lots of caramelized sugar flavor with grapefruit, green grape and chocolate with a savory aftertaste. nft,norg
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 10942 70 Kg 250 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
origin Sweet, savory and tart with a smooth mouthfeel; big caramelized sugar flavor with clove, chocolate, lime, grapefruit, cherry and cocoa. nft,norg
Colombia Excelso Gran Galope Cauca - Sabaneta - EP (GrainPro) 10943 70 Kg 200 Origin/Australia
Est Ship: Jul 2017
Australia
Est Ship: Jul 2017
origin Sugary, clean and balanced with tart acidity and a smooth mouthfeel; lots of tropical flavors with cherry, citrus fruits, hops and some floral. nft,norg
Colombia
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Excelso Gran Galope Cauca - EP (GrainPro) 9274 70 Kg 2 CALM Melbourne Australia
melbourne-au Cherry, raisin, clean coffee cherry and tart acidity. Cherry, raisin, clean coffee cherry and tart acidity. Café Imports is pleased to announce the arrival of our first container of Gran Galope; another Big Stride for us in the direction of supporting small farmers and sourcing exceptional Colombian Coffee. These are full containers of coffees changing the game of what "standard" Colombian coffees are; a new "workhorse" coffee from Colombia. 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
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Excelso Gran Galope Cauca - EP (GrainPro) 9275 70 Kg 6 CALM Melbourne Australia
melbourne-au Cherry, raisin, clean coffee cherry and tart acidity. Cherry, raisin, clean coffee cherry and tart acidity. Café Imports is pleased to announce the arrival of our first container of Gran Galope; another Big Stride for us in the direction of supporting small farmers and sourcing exceptional Colombian Coffee. These are full containers of coffees changing the game of what "standard" Colombian coffees are; a new "workhorse" coffee from Colombia. 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 Cauca - EP (GrainPro) 9652 70 Kg 69 CALM Melbourne Australia
melbourne-au Sweet and creamy with caramel, lime, savory floral and tart acidity. Sweet and creamy with caramel, lime, savory floral and tart acidity. Café Imports is pleased to announce the arrival of our first container of Gran Galope; another Big Stride for us in the direction of supporting small farmers and sourcing exceptional Colombian Coffee. These are full containers of coffees changing the game of what "standard" Colombian coffees are; a new "workhorse" coffee from Colombia. 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, flexible and 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 points means a micro-lot premium and 86 points equals 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! nft,norg
Colombia
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FTO Tolima 2 Planadas - Selecto - ASOPROCAFEES - FLO ID 19877 10075 70 Kg 34 CI USA Minnesota USA
ci-usa-minnesota Tart and tangy lemon, chocolate and a sweet, nutty after taste. Tart and tangy lemon, chocolate and a sweet, nutty after taste. ASOPROCAFE is an organization with nearly 60 contributing farmers, which was founded in 2011 with a focus on Fair Trade– and organic-certified coffees. This is a washed coffee: It is picked and depulped, fermented for 24–36 hours, and sun-dried. For more information on Colombian coffee visit our Colombia origin page. Fair Trade,Organic
Colombia Microlot 1 Huila Best Cup - Javier Cantillo - Finca Los Delirios - Divino Niño - Suaza (GrainPro) 10279 70 Kg 4 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Red cherry, spices, chocolate. Red cherry, spices, chocolate. Javier Cantillo Vega said he has lived around coffee "since I can remember." He was taught how to farm by his father, and when Don Javier turned 20 and completed his military service, he returned home to buy a farm of his own and grow coffee to support himself and his wife. Don Javier grows about 20,000 Caturra trees on the 5 hectares of his 12-hectare farm that is set aside for coffee. He picks the ripe cherry every 22 days during the season, depulps them in the afternoon using a traditional machine, then allowing the coffee to ferment under water for 24 hours. The beans are then washed 5 times and put in parabolic driers for 20–30 days, depending on the climate. nft,norg
Colombia Microlot 1 Huila Best Cup - Yesid Lopez - Finca El Mirador - Alto Naranjal - Pitalito (GrainPro) 10284 70 Kg 8 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Sweet, smooth, toffee, lemon, basil and green apple. Sweet, smooth, toffee, lemon, basil and green apple. Yesid Lopez Artunduaga was born into coffee through is father. Twenty-two years ago, he sold the land his father had given him to buy a farm in Acevedo, but he has since moved to Pitalito to focus on specialty coffee. He has been happy to experiment with different processing techniques to improve the quality of his coffee, for instance, he has returned to a traditional fermentation rather than using a demucilaginator. Don Yesid grows 50,000 trees on 10 hectares of land, with 1 hectare reserved for forest reserve. He depulps the ripe cherry in the afternoons, and sorts it using a zaranda, a mesh screen that removes impure beans. It is fermented dry for 24 hours and washed for six times before being laid in parabolic driers for 8–15 days. nft,norg
Colombia Microlot 1 Huila Best Cup - Julio Cesar Sanchez - Finca Montañita - Alto Planes - Isnos (GrainPro) 10287 70 Kg 6 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Orange, tomato, chocolate, toffee, baking spices and sparkling. Orange, tomato, chocolate, toffee, baking spices and sparkling. "Fortunately, I was born in a coffee-producing family," said Julio César Sánchez Peña. "My father used to sell his coffee with high moisture levels, so the profit was not much, but he managed to raise us thanks to coffee." Don Julio was given a plot of coffee by his father and started out with 2,500 coffee trees, with which he earned enough money to buy a second coffee farm. Don Julio selected both Caturra and Castillo for this lot. The Caturra he ensures is picked when bright red (every 21 days), and the Castillo is picked when the fruit is purple (every 30 days). The coffee is depulped the following morning, then fermented dry for 24 hours before being washed twice and laid in parabolic driers for 8–15 days. nft,norg
Colombia Microlot 1 Huila Best Cup - Lucio Delgado - Finca Los Arboles - Filo de Chillurco - Pitalito (GrainPro) 10288 70 Kg 7 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Nice floral aroma, mandarin, roasted walnut, toffee, clove and dried fruit. Nice floral aroma, mandarin, roasted walnut, toffee, clove and dried fruit. Lucio Libardo Delgado Córdobahas been a coffee producer for "more than 30 years," he said, after his brother sold him his first plot of farmland in 1994. He watched his farming neighbors and learned from their mistakes, and he also took advice from "friends, technicians, and engineers who advised me to be very organized with the money and the administration of the farm." Don Lucio grows 16,000 trees on 16 hectares of his 20-hectares farm, and he has selected Caturra for this lot. The bright red cherry is picked and depulped the same day, and a zaranda is used to sort the impurities. The coffee is fermented dry for 26 hours and washed once before being put in parabolic driers for 15&ndash20; days. nft,norg
Colombia Microlot 1 Huila Best Cup - Hermes Ricaute - Finca La Laguna - Montañita - Timana (GrainPro) 10289 70 Kg 3 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Cherry, toffee, chocolate, almond and creamy. Cherry, toffee, chocolate, almond and creamy. This Huila Best Cup offering comes from producer Hermes Ricaute Torres of Montañita, Huila, Colombia. His farm, Finca La Laguna, is a 3.5 hectare parcel that is planted with the Tabi variety. In terms of processing this coffee was harvested at full ripeness and depulped on the same day. Once depulped, the coffee is fermented wet for 36 hours, washed four times, then dried in a parabolic dryer for an average period of 6-15 days. From Hermes: "I have been a coffee producer for 18 years. I started planting varieties such as Caturra and Colombia, then I decided to focus on the quality of the coffee and planted newer and more resistant varieties like Tabi. My wife has been accompanying me in this process for 16 years. I started out in another farm however, the weather conditions were not suitable for planting coffee, I was able to sell this lot and buy a better one from my neighbor who fortunately gave me a good deal." nft,norg
Colombia Microlot 1 Huila Best Cup - Arley Delgado - Finca Los Arboles - Filo de Chillurco - Pitalito (GrainPro) 10290 70 Kg 7 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Savory, eucalyptus, almond, cola, clove, lemon and dark chocolate. Savory, eucalyptus, almond, cola, clove, lemon and dark chocolate. Arley Delgado Ortiz started growing coffee 9 years ago with a plot of 300 coffee trees given to him by his father. He partnered with his father on the farm, and are constantly trying to improve their processes and quality. Don Arley grows multiple varieties on the 6 hectares of his land that are planted in coffee, but this lot is a Caturra selection. The coffee is picked ripe and depulped the same afternoon; it is dry fermented for 24–28 hours and washed once before being spread in parabolic driers for 15–25 days. nft,norg
Colombia
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Microlot 16 Fabier Bolaños - Finca La Esperanza - Timanco - San Agustin - Huila (VacPack) 10488 24 Kg 24 CI USA Minnesota USA
ci-usa-minnesota Sweet lemon, toffee and a peanut aftertaste with tangy citric acidity, sweet and clean. Sweet lemon, toffee and a peanut aftertaste with tangy citric acidity, sweet and clean. Faiber Bolaños is a member of the association of coffee producers called "Los Naranjos". His farm, Finca Esperanza, is a 3 hectare parcel planted with 15,000 Caturra trees. This specific offering was picked at optimum ripeness, depulped, fermented for 18 hours, washed 3 times, then moved to a parabolic dryer for a period of 15 days. The association of Los Narnajos is a group of 52 farmers that have produced some of the highest quality coffee that we have seen come out of Huila. 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 4 hectares, the success of the group is absolutely contingent upon the discipline of the individual. nft,norg
Colombia
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Microlot 16 Isidro Ortega - Finca El Agrado - San Agustin - Huila (VacPack) 10490 24 Kg 11 CI USA Minnesota USA
ci-usa-minnesota Chocolate, peanut and citric. Chocolate, peanut and citric. This Colombian microlot offering comes from farmer Isidro Ortega of San Agustín, Huila. His farm, El Agrado is located in the small town of Sevilla, just across the Los Naranjos river from the city of San Agustín. It is a 2 hectare farm that employs an average of six seasonal harvesters that assist in picking ripe cherries from his 10,000 Caturra and Castillo trees. During the harvest season, Caturra is picked every 3 weeks and Castillo, every 4 weeks — both are harvested in the late afternoon. In terms of processing, coffee is depulped through a traditional beneficio and then fermented wet for an average of 16 hours. Once adequately fermented, coffee is washed 4 times and then placed in a casa elba dryer. Here it is moved around for half an hour immediately after being placed. After this initial movement, coffee is moved around multiple times a day for the average of 15-20 days it takes to fully dry. For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg
Colombia
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Microlot 16 Jaime Urbano Nuñez - Finca El Tabor - San Agustin - Huila (VacPack) 10491 24 Kg 25 CI USA Minnesota USA
ci-usa-minnesota Toffee, turmeric and peanut. Toffee, turmeric and peanut. This Colombian microlot offering comes from farmer Jaime Burbano Nuñez of San Agustín, Huila. Jaime started out working as a coffee picker for years until he saved up enough money to finance his own farm. Today, he lives on his farm with his family and is focused on sharing all that he has learned with his community. His farm, Buena Vista, is located in the small town of Alto Las Chines, just across the Los Naranjos river from the city of San Agustín. It is a 2.5 hectare farm that employs an average of 10-15 seasonal harvesters that assist in picking ripe cherries from his 10,000 Colombia trees. During the harvest season, coffee is picked every 15 days and is processed at 5:00 pm. In terms of processing, coffee is depulped through a traditional beneficio and then fermented wet for an average of 22 hours. Once adequately fermented, coffee is washed 3 times and then placed in parabolic dryer. Jaime tells us that “the longer you can delay the drying process, the better the cup tastes”. He uses blankets and sacks to cover the coffee during high noon for the first few days. After this point, he spreads it out and moves it multiple times a day for an average of 15-20 days. Here it is moved around for half an hour immediately after being placed. After this initial movement, coffee is moved around multiple times a day for the average of 15-20 days it takes to fully dry. As for the future, Jaime plans to plant 3,500 Pink Bourbon trees and expand his farm. For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg
Colombia
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Microlot 16 Jose Burbano - Finca El Placer - Las Chinas - San Agustin - Huila (VacPack) 10492 24 Kg 19 CI USA Minnesota USA
ci-usa-minnesota Chocolate, green grape, citric and mellow. Chocolate, green grape, citric and mellow. This offering comes from producer Jose Burbano of Finca El Placer in San Agustin, Colombia. His farm is a two-hectare parcel planted with about 11,000 trees of the Colombia variety. From Jose: WET PROCESS Picking occurs every 20 days to reduce the defective green, semi-ripe, over-ripe and fallen beans. Ferment for two days’ wash on the third day: Pulping takes place the same day of picking at around 5 pm. Pulped coffee from day 1, remains in the fermentation tank, without water, until 5 pm the next day; on day 2, newly pulped coffee is added to the tank. Both batches are thoroughly blended. Around 7 am, on day 3, I commence to check the fermentation by touching the mass to determine if the mucilage detaches easily from the bean. This tends to occur around midday on day 3, meaning that the first batch has been 40 to 44 hours in the tank. The coffee is washed thoroughly some 4 times. The soaked parchment remains for a little in the tank before is transferred to the dryer. DRY PROCESS To minimize the excess water on day the first, parchment is placed on the dryer and is agitated once per hour. A key aspect here is also to have good ventilation. Our drier dimension is 10 x 5 meters. It is made of wood and has plastic covering the ceiling and has been fitted with shade textile to control the amount of sun light allowed through. For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg
Colombia
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Microlot 16 Julio Alberto Muños - Finca El Guayabo - San Agustin - Huila (VacPack) 10493 24 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Chocolate, toffee and cocoa with citric acidity, sweet and a smooth mouthfeel. Chocolate, toffee and cocoa with citric acidity, sweet and a smooth mouthfeel. In 1970, Jesus Muños and his wife, Carmen, started their first farm. They initially grew beans, cane, and onions. In 1977, when coffee began to take root in San Agustín, they began planting the most popular variety, Variedad Colombia. It was in 1989 that Julio Alberto inherited the farm. From this date forward, he dedicated the farm to the planting of coffee, and introduced the Caturra variety. Today, Julio Alberto owns several farms and is producing microlot-quality coffees. On his farms, coffee is harvested at optimum ripeness and promptly depulped through a traditional beneficio. It is then set to ferment for a period of 22 hours, washed, then placed in a parabolic dryer for an average period of 20 days. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg
Colombia
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Microlot 5 San Agustin - Huila (GrainPro) 10494 70 Kg 28 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon and sage. Toffee, lemon and sage. This Colombian microlot offering comes from contributions of multiple smallholder farmers that reside in the areas surrounding the town of San Agustín, Huila. In this specific region of Colombia, the average farm size is about 2.5 hectares. This equates to about 12,000 trees per farmer; and, if all goes well with harvest and processing, an average of 0.7k of exportable green coffee per tree, per year. After accounting for defects and all lower quality beans, the average farmer in San Agustín is producing about 15-25 bags of exportable coffee per hectare, per year. As for which bags pass the quality control inspections and are accepted into microlot offerings — this number is rather small. This offering is just that — the top tier of quality from multiple smallholding producers. It has been cupped, vetted, and blended together to produce a regional offering that allowsmore farmers to receive more payment for better quality coffee. For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg
Colombia Regional Select Huila - Suaza - Alto Brasil (GrainPro) 10308 70 Kg 46 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat 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 - Bruselas (GrainPro) 10313 70 Kg 52 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 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 - Pitalio - Guacacayo (GrainPro) 10315 70 Kg 16 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat 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 - Pitalito - Finca La Esperanza (GrainPro) 10412 70 Kg 38 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Caramel, cherry tomato, candied lemon, tropical fruit, dense sugary sweet, clean and rich. Caramel, cherry tomato, candied lemon, tropical fruit, dense sugary sweet, clean and rich. 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) 10414 70 Kg 99 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Chocolate, raisin, almond, balanced with complex fruit acidity and a heavy mouthfeel. Chocolate, raisin, almond, balanced with complex fruit acidity and a heavy mouthfeel. 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) 10414 70 Kg 100 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Chocolate, raisin, almond, balanced with complex fruit acidity and a heavy mouthfeel. Chocolate, raisin, almond, balanced with complex fruit acidity and a heavy mouthfeel. 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) 10415 70 Kg 150 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Cherry, sweet sage, peanut, vanilla, creamy, tangy and sweet. Cherry, sweet sage, peanut, vanilla, creamy, tangy and sweet. 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 - Timana - Finca La Laguna (GrainPro) 10417 70 Kg 50 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Cherry cola, sweet malt, sugar cane juice, mango, butter, lemonade, red currant, tart, juicy and balanced. Cherry cola, sweet malt, sugar cane juice, mango, butter, lemonade, red currant, tart, juicy and balanced. 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 - Timana - Finca El Mirador (GrainPro) 10419 70 Kg 50 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Cherry cola, candy sweetness, jasmine, peach, chocolate, tarragon, syrupy and creamy with strong acidity. Cherry cola, candy sweetness, jasmine, peach, chocolate, tarragon, syrupy and creamy with strong acidity. 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) 10456 70 Kg 139 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Cherry cola, sweet malt, sugar cane juice, mango, butter, lemonade, red currant, tart, juicy and balanced. Cherry cola, sweet malt, sugar cane juice, mango, butter, lemonade, red currant, tart, juicy and balanced. 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) 10457 70 Kg 25 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Cherry cola, candy sweetness, jasmine, peach, chocolate, tarragon, syrupy and creamy with strong acidity. Cherry cola, candy sweetness, jasmine, peach, chocolate, tarragon, syrupy and creamy with strong acidity. 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 Cauca - Tambo (GrainPro) 10944 70 Kg 25 Origin/Australia
Est Ship: Jul 2017
Australia
Est Ship: Jul 2017
origin Very grapefruity with caramelized sugar, green grape and cherry tomato flavors; sweet with tart and lively grape skin acidity and a smooth mouthfeel. nft,norg,Regional Select
Colombia Regional Select Cauca - Rio Blanco (GrainPro) 10945 70 Kg 50 Origin/Australia
Est Ship: Jul 2017
Australia
Est Ship: Jul 2017
origin Lots of toffee, caramel and burnt sugar flavors with lime and apple; juicy sweetness, tangy intense fruit acidity and a heavy mouthfeel. nft,norg,Regional Select
Colombia Regional Select Cauca (GrainPro) 10946 70 Kg 225 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
origin Very grapefruity with caramelized sugar, green grape and cherry tomato flavors; sweet with tart and lively grape skin acidity and a smooth mouthfeel. nft,norg,Regional Select
Colombia Regional Select Cauca (GrainPro) 10947 70 Kg 200 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
origin Sugary sweet with citric acidity and a smooth mouthfeel; big lemon-lime flavor with toffee, chocolate, cherry and grapefruit. nft,norg,Regional Select
Colombia Regional Select Cauca (GrainPro) 10950 70 Kg 150 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
origin Juicy sweetness that builds, green grape skin acidity and a smooth mouthfeel with big toffee and caramel flavor as well as lemon-lime and cherry. nft,norg,Regional Select
Colombia
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Regional Select Aromas del Sur - Palestina - Huila - Caturra (GrainPro) 8697 70 Kg 43 CALM Melbourne Australia
melbourne-au Chocolate, caramel, grapefruit and panela with complex, tart lime acidity. Chocolate, caramel, grapefruit and panela with complex, tart lime acidity. 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, Typica, 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 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) focus to teach and implement quality procedures among group producers. The goal of the project is to train the producers in agricultural practices, commercial know-how 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 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 is 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,Regional Select
Colombia
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Variety Select 2 Geisha - Dionel Chilito - Finca La Pradera (GrainPro) 10105 70 Kg 1 CALM Melbourne Australia
melbourne-au This Variety Select offering comes from coffee farmer, Dionel Chilito, of La Pradera in the Huila region. Dionel's father originally bought the plot and the farm has been in the family for 45 years. Dionel lives on the farm with his wife Olivia and their 2 daughters. Dionel has been experimenting with different fermentation methods for his Geisha and is now happy with his process where he is using dry fermentation for over 36 hours and washing 2-3 times. nft,norg,Variety Select
Colombia
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Variety Select 3 Yellow Bourbon - Rio Negro - Iquira - Huila (GrainPro) (2015 Harvest) 8781 70 Kg 24 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
Congo
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Arabica SOPACDI - Fully Washed - Bourbon (GrainPro) 9805 60 Kg 1 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,norg
Congo
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Arabica SOPACDI - Fully Washed - Bourbon (GrainPro) 9805 60 Kg 17 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,norg
Congo Fairtrade Organic SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 10818 60 Kg 97 Afloat/USA
USA
afloat Rich sugar, savory, raisin, tropical and honey with intense tart acidity and a creamy mouthfeel. nft,Organic
Congo Fairtrade Organic SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 10959 60 Kg 280 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
  origin nft,Organic
Congo Fairtrade Organic SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 10961 60 Kg 320 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
  origin nft,Organic
Congo
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FTO 1 SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 9922 60 Kg 64 CALM Melbourne Australia
melbourne-au Raisin, coffee cherry, cane sugar, caramel and lively. Raisin, coffee cherry, cane sugar, caramel 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
Congo Washed Arabica Bor de Lac Fancy 10922 60 Kg 84 Afloat/USA
USA
afloat Sweet, tart and heavy with very chocolatey flavor and lemon. nft,norg
Costa Rica
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Community Coffees San Antonio (GrainPro) 10512 69 Kg 11 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and clean with lemon, toffee, citric acidity and a nutty aftertaste. Mild, sweet and clean with lemon, toffee, citric acidity and a nutty aftertaste. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver their 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, large water tanks to store fresh water for the community, roofs for schools, and many other projects. While some of the best individual producers in Costa Rica have built their own micromills to segregate their coffee and capture the higher market for microlots, many smallholder producers of high caliber do not have their own facilities, and 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 information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Community Coffees Trinidad (GrainPro) 10513 69 Kg 132 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Caramel, mild floral, almond and tart citric acidity. Caramel, mild floral, almond and tart citric acidity. The Community Coffee program with CoopeTarrazu has made a real impact on the communities which deliver cherry to this mill. This program has allowed us to separate out lots from specific communities which score over 86 points, and pay a quality premium that the individual communities 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 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
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Community Coffees Trinidad (GrainPro) 10514 69 Kg 46 CI USA Minnesota USA
ci-usa-minnesota Toffee and almond flavors with mild floral and chocolate; sweet with tart citric acidity. Toffee and almond flavors with mild floral and chocolate; sweet with tart citric acidity. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver their 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, large water tanks to store fresh water for the community, roofs for schools, and many other projects. While some of the best individual producers in Costa Rica have built their own micromills to segregate their coffee and capture the higher market for microlots, many smallholder producers of high caliber do not have their own facilities, and 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 information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Community Coffees 1 San Cristobal (GrainPro) 10511 69 Kg 25 Eniti Limited UK UK
london-eu Caramel, red grape, apple skin, raisin, orange and tart strong acidity. Caramel, red grape, apple skin, raisin, orange and tart strong acidity. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver their 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, large water tanks to store fresh water for the community, roofs for schools, and many other projects. While some of the best individual producers in Costa Rica have built their own micromills to segregate their coffee and capture the higher market for microlots, many smallholder producers of high caliber do not have their own facilities, and 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 information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Community Coffees 1 San Antonio (GrainPro) 10519 69 Kg 80 Eniti Limited UK UK
london-eu Caramel, toffee, green grape, floral and burnt sugar with tart acidity. Caramel, toffee, green grape, floral and burnt sugar with tart acidity. 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 the  community or micro-region, as opposed to a Generic SHB Tarrazu.   This is only their 3rd 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
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Community Coffees 1 Trinidad (GrainPro) 10520 69 Kg 80 Eniti Limited UK UK
london-eu Caramel, mild floral, almond and tart citric acidity. Caramel, mild floral, almond and tart citric acidity. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver their 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, large water tanks to store fresh water for the community, roofs for schools, and many other projects. While some of the best individual producers in Costa Rica have built their own micromills to segregate their coffee and capture the higher market for microlots, many smallholder producers of high caliber do not have their own facilities, and 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 information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Community Coffees 1 Alto San Juan Micromill - Finca Alto San Juan - Washed (GrainPro) 10522 69 Kg 60 Eniti Limited UK UK
london-eu Tart lemon, lime, toffee and chocolate. Tart lemon, lime, toffee and chocolate. Diego Abarca is a good example of our stratified buying program as this microlot was bought based on cupping score. Diego produced 108 specialty bags from which 46 entered into the microlot program, divided into 3 lots. This is a 16 microlot bags lot. The remaining 62 bags were entered into the community coffee program, allowing us to buy all of Diego's production. Diego Abarca, owner and operator of Alto San Juan Micromill, is one of the youngest producers we work with: He's been involved in coffee for all of his 22 years, and after finishing school he decided to stay to help his parents on their coffee farm instead of going off to college. Four years ago, his father gave Diego one of the family farms, and he has been running it by himself, from the agriculture to the sales of the coffee. The first year that Café Imports bought coffee from Diego, it was a small lot, just 10 bags; this year his production and quality have both been high enough to allow us to buy several different lots from him. Diego focuses primarily on washed coffees because he prefers the profile, and as a medium-size producer, it is easier for him to control quality by streamlining his processes, rather than have several different styles of processing and drying at the mill. nft,norg
Costa Rica
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Community Coffees 1 Carrizal - Tarrazu (GrainPro) (2016 Harvest) 8602 69 Kg 92 CI USA Minnesota USA
ci-usa-minnesota Peanut, lemon and cocoa. Peanut, lemon and cocoa. 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
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Community Coffees 1 Carrizal - Tarrazu (GrainPro) (2016 Harvest) 8602 69 Kg 7 Eniti Limited UK UK
london-eu Peanut, lemon and cocoa. Peanut, lemon and cocoa. 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
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Decaf KVW MC   10460 60 Kg 57 CI USA Minnesota USA
ci-usa-minnesota Soft and citric with a creamy mouthfeel with toffee and tart lemon. nft,norg,Decaf
Costa Rica Microlot Genesis Micromill - Finca Los Manantiales - Villa Sarchi - Black Honey (GrainPro) 10720 69 Kg 8 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sweet with tart citric acidity and a smooth mouthfeel; toffee, berry and lime flavor with a nutty aftertaste. nft,norg
Costa Rica
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Microlot Don Pepe Micromill - Cesar Ureña - Finca Trinidad (GrainPro) (2016 Harvest) 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
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Microlot Aguilera Brothers Micromill - Finca Licho - Lot #10 - Yellow Honey (GrainPro) (2016 Harvest) 9477 69 Kg 6 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 Microlot 1 Las Lajas Micromill - Finca Sabanilla - Yellow Honey (GrainPro) 10725 69 Kg 8 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Sweet with intense winey acidity; big berry flavor with lime, concord grape, raisin, tropical fruit and some floral flavor. Sweet with intense winey acidity; big berry flavor with lime, concord grape, raisin, tropical fruit and some floral flavor. Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously. As average temperatures rise and the weather patterns change, the Chacons are considering adding more shade trees to their farm to moderate the heat, and to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years. To mitigate their water usage, Don Oscar uses a Penagos demucilaginator to depulp his coffee, and since the coffees are all natural or honey process, very little water is used at the mill. Harvesting and processing are overseen with great care by both Don Oscar and Doña Francisca: During the harvest, Doña Francisca will measure the Brix of the cherry to determine the optimal ripeness, and picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors: Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys. Las Lajas began producing honey coffees in 2008, after an earthquake cut off the mill's access to water for several weeks. Don Oscar had heard that in Brazil and Ethiopia they use pulped-natural and natural techniques to process coffees, so he tried it with his harvest that year. Around that same time, Café Imports founder and president Andrew Miller visited the area, and was so impressed by the flavor of the Chacons' coffee he became one of the first buyers of the new process. Don Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. The Chacons produce several different types of honeys and naturals: For their honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested. Yellow Honey: Coffee is turned hourly on raised beds. Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey. Black Honey: The coffee is only turned once per day. The Chacons also do three natural processes. Perla Negra: Dries directly in the sun for 10 days, rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds. Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day. Diamonda Negra: This new process is dried completely in piles in the greenhouse. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 1 Las Lajas Micromill - Finca San Luis - Red Honey (GrainPro) 10726 69 Kg 15 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Nice sweetness, fruit acidity and a smooth mouthfeel; lots of cherry and apple flavor with chocolate, caramel, tart lemon-lime and a floral aftertaste. Nice sweetness, fruit acidity and a smooth mouthfeel; lots of cherry and apple flavor with chocolate, caramel, tart lemon-lime and a floral aftertaste. Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously. As average temperatures rise and the weather patterns change, the Chacons are considering adding more shade trees to their farm to moderate the heat, and to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years. To mitigate their water usage, Don Oscar uses a Penagos demucilaginator to depulp his coffee, and since the coffees are all natural or honey process, very little water is used at the mill. Harvesting and processing are overseen with great care by both Don Oscar and Doña Francisca: During the harvest, Doña Francisca will measure the Brix of the cherry to determine the optimal ripeness, and picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors: Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys. Las Lajas began producing honey coffees in 2008, after an earthquake cut off the mill's access to water for several weeks. Don Oscar had heard that in Brazil and Ethiopia they use pulped-natural and natural techniques to process coffees, so he tried it with his harvest that year. Around that same time, Café Imports founder and president Andrew Miller visited the area, and was so impressed by the flavor of the Chacons' coffee he became one of the first buyers of the new process. Don Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. The Chacons produce several different types of honeys and naturals: For their honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested. Yellow Honey: Coffee is turned hourly on raised beds. Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey. Black Honey: The coffee is only turned once per day. The Chacons also do three natural processes. Perla Negra: Dries directly in the sun for 10 days, rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds. Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day. Diamonda Negra: This new process is dried completely in piles in the greenhouse. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 1 Las Lajas Micromill - Finca Calle Lajas - Black Honey (GrainPro) 10727 69 Kg 13 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Tart acidity and sweet with a smooth mouthfeel; very chocolatey with grape jelly, strawberry and an herbal finish. Tart acidity and sweet with a smooth mouthfeel; very chocolatey with grape jelly, strawberry and an herbal finish. Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously. As average temperatures rise and the weather patterns change, the Chacons are considering adding more shade trees to their farm to moderate the heat, and to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years. To mitigate their water usage, Don Oscar uses a Penagos demucilaginator to depulp his coffee, and since the coffees are all natural or honey process, very little water is used at the mill. Harvesting and processing are overseen with great care by both Don Oscar and Doña Francisca: During the harvest, Doña Francisca will measure the Brix of the cherry to determine the optimal ripeness, and picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors: Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys. Las Lajas began producing honey coffees in 2008, after an earthquake cut off the mill's access to water for several weeks. Don Oscar had heard that in Brazil and Ethiopia they use pulped-natural and natural techniques to process coffees, so he tried it with his harvest that year. Around that same time, Café Imports founder and president Andrew Miller visited the area, and was so impressed by the flavor of the Chacons' coffee he became one of the first buyers of the new process. Don Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. The Chacons produce several different types of honeys and naturals: For their honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested. Yellow Honey: Coffee is turned hourly on raised beds. Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey. Black Honey: The coffee is only turned once per day. The Chacons also do three natural processes. Perla Negra: Dries directly in the sun for 10 days, rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds. Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day. Diamonda Negra: This new process is dried completely in piles in the greenhouse. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 1 Genesis Micromill - Jhonnathan Camacho - Caturra & F1 - Natural (GrainPro) 10820 69 Kg 8 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Intense tart acidity and sweet with a smooth mouthfeel; chocolate, cherry and lemon flavors. nft,norg
Costa Rica Microlot 1 Genesis Micromill - Jhonnathan Camacho - Finca Desamparados - Villa Sarchi & Caturra - Black Honey (GrainPro) 10821 69 Kg 23 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Sweet and clean with a creamy mouthfeel; caramel, coffee cherry and lemon flavors. nft,norg
Costa Rica Microlot 1 Genesis Micromill - Jhonnathan Camacho - Finca Llano Bonito - Yellow Honey (GrainPro) 10822 69 Kg 38 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Very sweet with a smooth and creamy mouthfeel; Honey, toffee, lemon, berry, cashew and chocolate flavors. nft,norg
Costa Rica Microlot 1 Las Lajas Micromill - Peaberry (GrainPro) 10871 69 Kg 4 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
  origin nft,norg
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Finca Toño - Honey (GrainPro) (2016 Harvest) 9485 69 Kg 6 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
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Microlot 1 Aguilera Brothers Micromill - Finca Toño - Honey (GrainPro) (2016 Harvest) 9486 69 Kg 8 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
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Microlot 1 Aguilera Brothers Micromill - Villa Sarchi - Honey (GrainPro) (2016 Harvest) 9574 69 Kg 18 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 Microlot 10 Tio Juan Micromill - Finca Monteroga - Las Abejas Lot - Red Catuai - Washed (GrainPro) 10702 69 Kg 6 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Mild, sweet and clean with caramelized sugar, sugar cane juice, tart lemon and savory fruit flavors. Mild, sweet and clean with caramelized sugar, sugar cane juice, tart lemon and savory fruit flavors. Juan Rafael Montero is a very committed producer with an interesting background: He was a professional soccer player in his young life, then got tired of the sports life and decided to buy a farm to grow organic avocados. When he and his wife lost their avocado crop, their neighbors suggested they start planting coffee instead, and Finca Monteroga was transitioned to coffee plants. The "Tio Juan" in the name of this micromill comes from his grandfather. For the first few years, Don Juan Rafael worked with Don Pepe Micromill, but he invested in his own micromill in order to control the quality and production. He grows mostly Caturra and Red Catuai. Don Juan Rafael uses the same environmentally conscious practices on his coffee that he did on his avocados, and he produces all of his own fertilizers using organic materials, worm castings, as well as manure from the horses and goats that he also raises. For the 2016/17 harvest, Don Juan Rafael produced 65 bags of coffee, all of which he sold to Cafe Imports. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 10 Tio Juan Micromill - Finca Monteroga - El Tanque Lot - Red Catuai - Honey (GrainPro) 10703 69 Kg 5 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sweet and juicy with tangy acidity; floral, lemon berry and a nutty aftertaste. Sweet and juicy with tangy acidity; floral, lemon berry and a nutty aftertaste. Juan Rafael Montero is a very committed producer with an interesting background: He was a professional soccer player in his young life, then got tired of the sports life and decided to buy a farm to grow organic avocados. When he and his wife lost their avocado crop, their neighbors suggested they start planting coffee instead, and Finca Monteroga was transitioned to coffee plants. The "Tio Juan" in the name of this micromill comes from his grandfather. For the first few years, Don Juan Rafael worked with Don Pepe Micromill, but he invested in his own micromill in order to control the quality and production. He grows mostly Caturra and Red Catuai. Don Juan Rafael uses the same environmentally conscious practices on his coffee that he did on his avocados, and he produces all of his own fertilizers using organic materials, worm castings, as well as manure from the horses and goats that he also raises. For the 2016/17 harvest, Don Juan Rafael produced 65 bags of coffee, all of which he sold to Cafe Imports. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 10 La Joya Micromill - Ronald Quiros - Finca Gravileas - Caturra/Catuai - Washed (GrainPro) 10704 69 Kg 23 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sweet with tart acidity and a juicy mouthfeel; savory, caramel, anise and toffee with an herbal aftertaste. Sweet with tart acidity and a juicy mouthfeel; savory, caramel, anise and toffee with an herbal aftertaste. Ronald Quiros has been working with coffee al his life, and is a very detail-oriented producer who is interested in improving his quality, though he doesn't own a mill of his own. He partners with UNDECAFE in order to use their equipment to do the wet-milling, and after depulping and washing his coffee he will bring it back to his house to dry. He focuses mostly on washed coffees, and is very selective in the harvesting of only the best cherry. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 11 Rio Jorco Micromill - Finca La Guatuza - Washed (GrainPro) 10524 69 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and clean with chocolate, lemon and a nutty aftertaste. Mild, sweet and clean with chocolate, lemon and a nutty aftertaste. Rio Jorco is a medium-size mill by "micromill" standards, producing fewer than 3,000 fanegas, the rough equivalent of about 2,000 exportable bags of green coffee. (A fanega is a standard unit of measure for coffee in Costa Rica: It is a metal box into which producers tender their cherry for measurement and payment, as Costa Rican coffees are collected by volume, not weight.) The third-generation owners of the mill are focused on quality and in growing not only their own business, but also empowering their neighboring coffee farmers: At the beginning of the harvest, Rio Jorco will buy cherry from the surrounding farms, whose owners don't have the equipment to do their own milling. Rio Jorco pays the current market price to the farmer up front, then processes the coffees as microlots and sells them in separate chops with the farm and farmer's name attached for traceability. Any premium that the coffee demands from the market for quality is paid back to the producer at the end of the harvest. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 12 El Pilon Micromill - Finca San Isidro - Lote 7 - Catuai/Caturra - Natural (GrainPro) 10614 69 Kg 6 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Citrus, berry, green grape, chocolate, soft and tangy. Citrus, berry, green grape, chocolate, soft and tangy. El Pilon Micromill is owned and operated by Edgar Ureña, one of a family of coffee-producing brothers along with César "Don Pepe" Ureña and Martin Ureña. Don Edgar produces only natural coffee, using an ingenious, simple mill, consisting of only two tanks: Trucks pull up to the tanks and deposit the fresh-picked ripe cherry, and any impure coffee or floaters are removed. After sorting, the coffee goes into a secondary tank for secondary analysis. Then the coffee is moved to the raised drying beds. The Ureñas have been producing coffee all their lives, but decided to transition to fully natural processing about 5 years ago because they liked the flavor and the profile, and they are exceptional at what they do—which translates to higher-quality coffee that commands higher prices for Don Edgar and his family. Don Edgar is very detail-oriented, and insists on passing through the beds every two hours to remove any damaged or imperfect cherry, and to make sure that the coffee is drying evenly. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 12 El Pilon Micromill - Finca San Pablo - Lote 8 - Catuai/Caturra - Natural (GrainPro) 10615 69 Kg 14 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Winey berry, chocolate, lemon-lime, almond and strong acidity. nft,norg
Costa Rica Microlot 14 Aguilera Brothers Micromill - Finca Toño - F1 - Honey (GrainPro) 10731 69 Kg 6 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Sugary, tart acidity and a heavy mouthfeel with big caramel and sugar cane juice as well as berry, apple, dried apricot, lemon and savory flavors. Sugary, tart acidity and a heavy mouthfeel with big caramel and sugar cane juice as well as berry, apple, dried apricot, lemon and savory flavors. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 14 La Perla del Café Micromill - Finca Palomar - Villa Sarchi - Yellow Honey (GrainPro) 10763 69 Kg 2 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sugary sweetness and mouthfeel with tart lemon acidity; very chocolatey with cinnamon, lemon, grapefruit and caramel with a nutty aftertaste. Sugary sweetness and mouthfeel with tart lemon acidity; very chocolatey with cinnamon, lemon, grapefruit and caramel with a nutty aftertaste. Carlos Barrantes's family has owned and operated the Herbazu micromill since the early 2000s, and in the early 2010s, Don Carlos decided to go off and work independently, with a laser focus on the kinds of coffees he wants to produce. He and his wife, Diana, own five small farms and La Perla Del Cafe Micromill—"micro" being the key word here. Not only do the Barrantes only produce about 300 bags a year, their dedication to quality and incredibly high mean they focus on quality over quantity in all ways. They even work with the exact same group of pickers every year, a group of 45 indigenous people from Panama who travel to the farms for work every season, and with whom the Barrantes keep in touch, like family, the rest of the year. These close relationships and exact practices allow them to work meticulously: Pickers focus on the cherry that's the color of sangre de toro, or "bull's blood," and Don Carlos and Doña Diana trust the pickers so much they don't even have float tanks at the mill. Workers and visitors alike are made to cover or remove their shoes before stepping into the drying area to avoid trailing dust and dirt, and the receiving and depulping stations at the mill are sparkling clean, as though they were brand new. The Barrantes' obsession with details translates in the cup year after year. Why do they pay such close attention? "We are not just selling a product," says Diana. "We are selling a beverage that someone is drinking." The couple appreciates the experience that a very fine coffee can offer a consumer, and they want to ensure that every coffee that leaves the mill is memorable and remarkable in its flavor. The mill produces mostly honey and natural coffees, and Carlos likes to experiment with different varieties: He currently grows Gesha, Villa Lobos, Typica, Villa Sarchi, and SL-28. (He was the first producer in Costa Rica to be given SL-28, and rather than hoard the special variety for himself, he has distributed seeds to friends and neighbors for the past few years.) Don Carlos believes that growing nontraditional varieties, in addition to focusing on honey and natural processing, will be what allows him to differentiate La Perla's coffee from others in the region. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 15 Cerro San Luis Micromill - Finca El Venado - SL28 - White Honey (GrainPro) 10608 69 Kg 3 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Rich sugar, strong cola, cacao, tangy ruby red grapefruit and berry with intense acidity and a heavy mouthfeel. Rich sugar, strong cola, cacao, tangy ruby red grapefruit and berry with intense acidity and a heavy mouthfeel. Cerro San Luis Micromill is a family business, run by two sisters and their husbands, who own and operate both farms and a small mill in Grecia, in the West Valley. In the interest of improving their quality and remaining competitive, they have focused on growing different varieties, and about 4 years ago they replaced their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype. This lot is an SL-28 selection. The family's farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away. After harvesting, the cherry is brought right to the family home, where they are able to do a variety of different processes, from washed and honeys to natural. As is common at mills in Costa Rica, at Cerro San Luis the type of honey is decided by how much mucilage is left on the coffee after depulping. nft,norg
Costa Rica Microlot 15 Cerro San Luis Micromill - Finca El Venado - SL28 - White Honey (GrainPro) 10609 69 Kg 1 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Rich sugar, strong cola, cacao, tangy ruby red grapefruit and berry with intense acidity and a heavy mouthfeel. Rich sugar, strong cola, cacao, tangy ruby red grapefruit and berry with intense acidity and a heavy mouthfeel. Cerro San Luis Micromill is a family business, run by two sisters and their husbands, who own and operate both farms and a small mill in Grecia, in the West Valley. In the interest of improving their quality and remaining competitive, they have focused on growing different varieties, and about 4 years ago they replaced their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype. The family's farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away. After harvesting, the cherry is brought right to the family home, where they are able to do a variety of different processes, from washed and honeys to natural. As is common at mills in Costa Rica, at Cerro San Luis the type of honey is decided by how much mucilage is left on the coffee after depulping. nft,norg
Costa Rica
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Microlot 16 Alto San Juan Micromill - Diego Abarca - Finca San Cayetano - Los Aguacates Lot - Catuai - Washed (GrainPro) 10532 69 Kg 14 Eniti Limited UK UK
london-eu Syrupy sweet and tart with cocoa, raisin, burnt sugar, clove, ginger and plum. Syrupy sweet and tart with cocoa, raisin, burnt sugar, clove, ginger and plum. Diego Abarca, owner and operator of Alto San Juan Micromill, is one of the youngest producers we work with: He's been involved in coffee for all of his 22 years, and after finishing school he decided to stay to help his parents on their coffee farm instead of going off to college. Four years ago, his father gave Diego one of the family farms, and he has been running it by himself, from the agriculture to the sales of the coffee. The first year that Café Imports bought coffee from Diego, it was a small lot, just 10 bags; this year his production and quality have both been high enough to allow us to buy several different lots from him. This lot comprises a selection of Catuai variety coffees from one of Diego's farms. Diego focuses primarily on washed coffees because he prefers the profile, and as a medium-size producer, it is easier for him to control quality by streamlining his processes, rather than have several different styles of processing and drying at the mill. Diego Abarca is a good example of our stratified buying program as this microlot was bought based on cupping score. Diego produced 108 specialty bags from which 46 entered into the microlot program, divided into 3 lots. This is a 16 microlot bags lot. The remaining 62 bags, entered into the community coffee program, allowing us to buy all of Diego's production. nft,norg
Costa Rica Microlot 16 Alto San Juan Micromill - Diego Abarca - Finca San Cayetano - El Guachipillin Lot - Catuai - Washed (GrainPro) 10533 69 Kg 16 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Balanced and sweet with caramel, apple, grape, floral and tart fruit acidity. nft,norg
Costa Rica Microlot 16 Finca El Recuerdo - Tobosi Lot - Red Bourbon - Lot 3 - Natural (GrainPro) 10803 69 Kg 30 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Juicy sweetness, winey acidity and a smooth mouthfeel; lots of strawberry and lime flavor with white sugar, cherry, plum and vanilla. nft,norg
Costa Rica Microlot 17 Finca El Recuerdo - Tobosi Lot - Red Bourbon - Lot 2 - Natural (GrainPro) 10802 69 Kg 30 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Very sweet and tangy with a heavy mouthfeel; big winey berry and cherry flavor with lime, orange, plum, tropical fruit and vanilla flavors. nft,norg
Costa Rica
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Microlot 17 Alto San Juan Micromill - Diego Abarca - Finca San Calletano - Las Cañas Lot (GrainPro) (2016 Harvest) 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 Microlot 18 Aguilera Brothers Micromill - Finca Toño - Villa Sarchi - Natural (GrainPro) 10722 69 Kg 25 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Sweet with tangy winey acidity and a smooth mouthfeel; lots of berry flavor with lemon and chocolate. Sweet with tangy winey acidity and a smooth mouthfeel; lots of berry flavor with lemon and chocolate. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 18 Aguilera Brothers Micromill - Finca Edgar - Villa Sarchi - Natural (GrainPro) 10724 69 Kg 25 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Chocolate, coffee cherry, citrus fruits and baking spice flavors with winey acidity and nice sweetness. Chocolate, coffee cherry, citrus fruits and baking spice flavors with winey acidity and nice sweetness. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 19 Cerro San Luis Micromill - Finca El Venado - Villa Sarchi - Yellow Honey (GrainPro) 10604 69 Kg 8 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Strong acidity and sweetness, rich tropical fruit, cola and a creamy mouthfeel. Strong acidity and sweetness, rich tropical fruit, cola and a creamy mouthfeel. Cerro San Luis Micromill is a family business, run by two sisters and their husbands, who own and operate both farms and a small mill in Grecia, in the West Valley. In the interest of improving their quality and remaining competitive, they have focused on growing different varieties, and about 4 years ago they replaced their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype. This is a selection of Villa Sarchi variety, a type of coffee discovered near the town of Sarchi in Costa Rica. It is a dwarf Bourbon type, with about a 40% higher production of fruit and a smaller internodal distance than Bourbon, similar to Caturra. The family's farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away. After harvesting, the cherry is brought right to the family home, where they are able to do a variety of different processes, from washed and honeys to natural. As is common at mills in Costa Rica, at Cerro San Luis the type of honey is decided by how much mucilage is left on the coffee after depulping. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 19 Cerro San Luis Micromill - Finca El Venado - Villa Sarchi - Yellow Honey (GrainPro) 10605 69 Kg 8 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Strong acidity and sweetness, rich tropical fruit, cola and a creamy mouthfeel. Strong acidity and sweetness, rich tropical fruit, cola and a creamy mouthfeel. Cerro San Luis Micromill is a family business, run by two sisters and their husbands, who own and operate both farms and a small mill in Grecia, in the West Valley. In the interest of improving their quality and remaining competitive, they have focused on growing different varieties, and about 4 years ago they replaced their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype. This is a selection of Villa Sarchi variety, a type of coffee discovered near the town of Sarchi in Costa Rica. It is a dwarf Bourbon type, with about a 40% higher production of fruit and a smaller internodal distance than Bourbon, similar to Caturra. The family's farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away. After harvesting, the cherry is brought right to the family home, where they are able to do a variety of different processes, from washed and honeys to natural. As is common at mills in Costa Rica, at Cerro San Luis the type of honey is decided by how much mucilage is left on the coffee after depulping. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 19 La Montaña Tarrazu Micromill - Finca La Montaña - El Trapiche - Caturra/Catuai - Washed (GrainPro) 10705 69 Kg 10 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Nice sweetness with tart citric acidity; lots of chocolate and red grape flavor with toffee, lemon and peanut butter. Nice sweetness with tart citric acidity; lots of chocolate and red grape flavor with toffee, lemon and peanut butter. La Montaña is a relatively large single farm, producing around exportable 300 bags per year, primarily washed coffees. It is a family business, overseen by two sisters, Daniela and Tatiana Gutierrez, having taken over day-to-day operations from their father, Jorge. Doñas Daniela and Tatiana are passionate about specialty coffee, and have learned about barista skills as well as roasting, and they enjoy drinking the coffees that they produce. Their father is still involved at the farm, but the sisters are working toward the commercialization of the coffee. Don Jorge acquired his first farm 40 years ago, and he is still fascinated by coffee production: He has dedicated his whole life to growing coffee, and his daughters are interested in following in his footsteps. "Coffee for us is our way of life," says Daniela. "It is a job that we enjoy and that we are passionate about. Coffee is what we breathe and what we love to do." Since his first estate 40 years, ago, Don Jorge and his family has been able to slowly increase the size of their farmland, and they now own five separate plots, all within about a 20-minute drive from the mill: San Luis, La Montaña, San Pedro, La Cumbre, and San Marcos. In addition to coffee, the family grows other fruit on25 hectares of land, such as oranges, lemons, and bananas. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 19 La Montaña Tarrazu Micromill - Finca La Montaña - El Encino - Caturra/Catuai - Washed (GrainPro) 10706 69 Kg 20 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Sweet, clean and balanced with toffee, caramel, honey, lime, orange, cinnamon and red fruit flavors. Sweet, clean and balanced with toffee, caramel, honey, lime, orange, cinnamon and red fruit flavors. La Montaña is a relatively large single farm, producing around exportable 300 bags per year, primarily washed coffees. It is a family business, overseen by two sisters, Daniela and Tatiana Gutierrez, having taken over day-to-day operations from their father, Jorge. Doñas Daniela and Tatiana are passionate about specialty coffee, and have learned about barista skills as well as roasting, and they enjoy drinking the coffees that they produce. Their father is still involved at the farm, but the sisters are working toward the commercialization of the coffee. Don Jorge acquired his first farm 40 years ago, and he is still fascinated by coffee production: He has dedicated his whole life to growing coffee, and his daughters are interested in following in his footsteps. "Coffee for us is our way of life," says Daniela. "It is a job that we enjoy and that we are passionate about. Coffee is what we breathe and what we love to do." Since his first estate 40 years, ago, Don Jorge and his family has been able to slowly increase the size of their farmland, and they now own five separate plots, all within about a 20-minute drive from the mill: San Luis, La Montaña, San Pedro, La Cumbre, and San Marcos. In addition to coffee, the family grows other fruit on25 hectares of land, such as oranges, lemons, and bananas. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 2 Las Lajas Micromill - Finca Sabana Redonda - Red Honey (GrainPro) 10539 69 Kg 15 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Strong strawberry, clean berry, bubblegum, melon, lemon-lime, orange and hops. Strong strawberry, clean berry, bubblegum, melon, lemon-lime, orange and hops. Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously. As average temperatures rise and the weather patterns change, the Chacons are considering adding more shade trees to their farm to moderate the heat, and to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years. To mitigate their water usage, Don Oscar uses a Penagos demucilaginator to depulp his coffee, and since the coffees are all natural or honey process, very little water is used at the mill. Harvesting and processing are overseen with great care by both Don Oscar and Doña Francisca: During the harvest, Doña Francisca will measure the Brix of the cherry to determine the optimal ripeness, and picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors: Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys. Las Lajas began producing honey coffees in 2008, after an earthquake cut off the mill's access to water for several weeks. Don Oscar had heard that in Brazil and Ethiopia they use pulped-natural and natural techniques to process coffees, so he tried it with his harvest that year. Around that same time, Café Imports founder and president Andrew Miller visited the area, and was so impressed by the flavor of the Chacons' coffee he became one of the first buyers of the new process. Don Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. The Chacons produce several different types of honeys and naturals: For their honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested. Yellow Honey: Coffee is turned hourly on raised beds. Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey. Black Honey: The coffee is only turned once per day. The Chacons also do three natural processes. Perla Negra: Dries directly in the sun for 10 days, rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds. Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day. Diamonda Negra: This new process is dried completely in piles in the greenhouse. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 2 Las Lajas Micromill - Finca Calle Liles - Yellow Honey (GrainPro) 10545 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Big lime, honey and cherry with some floral flavor; syrupy sweetness and tangy winey acidity. Big lime, honey and cherry with some floral flavor; syrupy sweetness and tangy winey acidity. Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously. As average temperatures rise and the weather patterns change, the Chacons are considering adding more shade trees to their farm to moderate the heat, and to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years. To mitigate their water usage, Don Oscar uses a Penagos demucilaginator to depulp his coffee, and since the coffees are all natural or honey process, very little water is used at the mill. Harvesting and processing are overseen with great care by both Don Oscar and Doña Francisca: During the harvest, Doña Francisca will measure the Brix of the cherry to determine the optimal ripeness, and picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors: Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys. Las Lajas began producing honey coffees in 2008, after an earthquake cut off the mill's access to water for several weeks. Don Oscar had heard that in Brazil and Ethiopia they use pulped-natural and natural techniques to process coffees, so he tried it with his harvest that year. Around that same time, Café Imports founder and president Andrew Miller visited the area, and was so impressed by the flavor of the Chacons' coffee he became one of the first buyers of the new process. Don Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. The Chacons produce several different types of honeys and naturals: For their honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested. Yellow Honey: Coffee is turned hourly on raised beds. Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey. Black Honey: The coffee is only turned once per day. The Chacons also do three natural processes. Perla Negra: Dries directly in the sun for 10 days, rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds. Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day. Diamonda Negra: This new process is dried completely in piles in the greenhouse. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 2 David Ureña - Finca Lupe - Catuai - Natural (GrainPro) 10631 69 Kg 6 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Soft, sweet, clean and balanced with floral chocolate and apple. Soft, sweet, clean and balanced with floral chocolate and apple. David Ureña is nicknamed "Macho Loco," and he is a hardworking producer who is part of a group of relatively close coffee growers in San Isidro de Leon Cortez. He's lived his whole life in coffee, but only recently started focusing on specialty: He previous sold his coffee to a co-operative, but now he selects out the best for microlots. He is able to use the mill facilities at UNDECAFE to process his lots, and he focuses on naturals and honeys. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 3 Aguilera Brothers Micromill - Finca Licho - Pacamara - Honey (GrainPro) 10732 69 Kg 1 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Lots of grapefruit and raspberry flavor with nutmeg, marmalade, orange and ginger; big citric and winey acidity, sweet and smooth. Lots of grapefruit and raspberry flavor with nutmeg, marmalade, orange and ginger; big citric and winey acidity, sweet and smooth. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Pacamara, which is a variety created in El Salvador in the 1950s that combines Pacas (a Bourbon mutation) with Maragogype (a Typica mutation known for its gigantic bean size). For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 3 Aguilera Brothers Micromill - Natural (GrainPro) (2016 Harvest) 9650 69 Kg 28 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 Microlot 4 Aguilera Brothers Micromill - Finca Angelina - Lot 2 - Villa Sarchi - Washed (GrainPro) 10610 69 Kg 15 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Heavy with chocolate, burnt sugar, molasses and tomato jam. Heavy with chocolate, burnt sugar, molasses and tomato jam. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 4 Aguilera Brothers Micromill - Finca Toño - Lot 2 - Villa Sarchi - Washed (GrainPro) 10611 69 Kg 20 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Juicy, apple, cocoa, lemon, orange and tamarind. Juicy, apple, cocoa, lemon, orange and tamarind. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 4 La Pira de Dota Micromill - Finca La Pira de Dota - Catuai - Washed (GrainPro) 10709 69 Kg 11 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Soft, juicy sweetness and clean with tangy acidity; toffee, chocolate, apple, green grape and vanilla flavors. Soft, juicy sweetness and clean with tangy acidity; toffee, chocolate, apple, green grape and vanilla flavors. Carlos Pira is the owner of La Pira de Dota Micromill, one of the first micromills in the region of Santa Maria de Dota, near Tarrazu. "I call him the scientist, or the engineer of coffee," says Café Imports green-coffee buyer Luis Arocha. "He is always thinking of some ways to improve his mill, and his techniques are different from what we see typically in Costa Rica." After harvesting the coffee, he puts the cherry in a tank with water, and leaves it overnight: The water is constantly cooled and circulated in order to maintain the cherry at a lower temperature. According to Luis, Don Carlos has a philosophy about the cold temperature making a sweeter fruit, using mango as an example: "If you grab a mango and you eat it at the ambient temperature," Luis explains, "your hands will get sticky and dirty with the juice. But if you put that same mango in the fridge, you can peel it the next day and it stays as it is, your hands stay clean." Don Carlos believes that the cold allows the fruit to maintain structure and lock in the sugar, and he wants to capture that to retain the sweetness in the beans. After one day of soaking, he depulps the coffee, then gives it a pre-dry for 3–4 days in the direct sun. On the 4th day, he brings the coffee into the greenhouse for another 15–20 days. Don Carlos has a dry mill at the farm as well, so he is able to do all of the production, from the farm level all the way to the green coffee. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 4 La Pira de Dota Micromill - Finca La Pira de Dota - Catuai - Washed (GrainPro) 10710 69 Kg 10 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Soft, juicy sweetness and clean with tangy acidity; toffee, chocolate, apple, green grape and vanilla flavors Soft, juicy sweetness and clean with tangy acidity; toffee, chocolate, apple, green grape and vanilla flavors Carlos Pira is the owner of La Pira de Dota Micromill, one of the first micromills in the region of Santa Maria de Dota, near Tarrazu. "I call him the scientist, or the engineer of coffee," says Café Imports green-coffee buyer Luis Arocha. "He is always thinking of some ways to improve his mill, and his techniques are different from what we see typically in Costa Rica." After harvesting the coffee, he puts the cherry in a tank with water, and leaves it overnight: The water is constantly cooled and circulated in order to maintain the cherry at a lower temperature. According to Luis, Don Carlos has a philosophy about the cold temperature making a sweeter fruit, using mango as an example: "If you grab a mango and you eat it at the ambient temperature," Luis explains, "your hands will get sticky and dirty with the juice. But if you put that same mango in the fridge, you can peel it the next day and it stays as it is, your hands stay clean." Don Carlos believes that the cold allows the fruit to maintain structure and lock in the sugar, and he wants to capture that to retain the sweetness in the beans. After one day of soaking, he depulps the coffee, then gives it a pre-dry for 3–4 days in the direct sun. On the 4th day, he brings the coffee into the greenhouse for another 15–20 days. Don Carlos has a dry mill at the farm as well, so he is able to do all of the production, from the farm level all the way to the green coffee. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 4 Aguilera Brothers Micromill - Finca Edgar - Villa Sarchi - Honey (GrainPro) 10713 69 Kg 16 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sweet and clean with a smooth mouthfeel; tart lemon, tart berry, caramelized sugar and a savory aftertaste. Sweet and clean with a smooth mouthfeel; tart lemon, tart berry, caramelized sugar and a savory aftertaste. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 4 Aguilera Brothers Micromill - Finca Edgar - Villa Sarchi - Washed (GrainPro) 10714 69 Kg 3 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Mild, sweet, clean and balanced with white sugar, lemon and almond flavors. Mild, sweet, clean and balanced with white sugar, lemon and almond flavors. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 4 Aguilera Brothers Micromill - Finca Toño - Villa Sarchi - Honey (GrainPro) 10717 69 Kg 10 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Balanced and sugary with fruit acidity and a smooth mouthfeel; big citrus fruit flavor with grape, apple, lime and caramel. Balanced and sugary with fruit acidity and a smooth mouthfeel; big citrus fruit flavor with grape, apple, lime and caramel. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 4 Aguilera Brothers Micromill - Finca Angelina - Villa Sarchi - Honey (GrainPro) 10718 69 Kg 15 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Tart fruit acidity and sweet with a smooth mouthfeel; chocolate, honey, fruity and mild florals. Tart fruit acidity and sweet with a smooth mouthfeel; chocolate, honey, fruity and mild florals. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 4 Aguilera Brothers Micromill - Finca Toño - Villa Sarchi - Honey (GrainPro) 10719 69 Kg 10 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Balanced and sugary with fruit acidity and a smooth mouthfeel; big citrus fruit flavor with grape, apple, lime and caramel Balanced and sugary with fruit acidity and a smooth mouthfeel; big citrus fruit flavor with grape, apple, lime and caramel The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 4 Finca La Abelita - Santa Laura - Caturra - Natural (GrainPro) 10823 69 Kg 30 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Lots of tart cherry flavor with caramel, coffee cherry, tropical fruits, berry and lemon; nice sweetness, crisp acidity and a smooth mouthfeel. nft,norg
Costa Rica
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Microlot 4 Don Pepe Micromill - Cesar Ureña - Finca Trinidad (GrainPro) (2016 Harvest) 9186 69 Kg 1 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
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Microlot 4 La Luisa Micromill - Oscar Flores - Villa Sarchi (GrainPro) (2016 Harvest) 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
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Microlot 4 Aguilera Brothers Micromill - Finca Licho - Lot #10 - Washed (GrainPro) (2016 Harvest) 9476 69 Kg 7 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
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Microlot 4 Aguilera Brothers Micromill - Finca Toño - Lot #5 - Washed (GrainPro) (2016 Harvest) 9495 69 Kg 2 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 Microlot 5 Don Sabino Micromill - Finca El Jordan - Caturra/Catuai - Natural (GrainPro) 10624 69 Kg 10 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Tropical fruit, lime, floral, melon, peach, mango and caramel. Tropical fruit, lime, floral, melon, peach, mango and caramel. Esteven Vargas and his father, Hiver Vargas, started the Don Sabino micromill in around 2011, though both men have been in coffee their whole lives. Starting in 2014, the father-son partners decided to switch all of their production over to naturals, because they like the profile, and our green-coffee buyer Luis Arocha says, "I keep asking them their secret, because their coffee is very good!" The cups have a very delicate acidity for being full naturals, and articulate sweetness and complex flavor. Perhaps one of the secrets of their production is that they keep things close to home—literally— which helps them control quality. After the coffee is harvested, dried, and milled, it is stored at the family house: "If you're in the living room and you walk through the rooms, you will see coffee bags stored all over the house." Luis says. "When you're in the house, there is the intense aroma of raisin because the coffee is so intense." For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 6 El Pilon Micromill - Finca Santa Maria - Lote 15 - Villa Sarchi - Natural (GrainPro) 10612 69 Kg 6 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Winey with strong berry flavor, floral, cherry, cotton candy, sweet, tart and smooth. Winey with strong berry flavor, floral, cherry, cotton candy, sweet, tart and smooth. El Pilon Micromill is owned and operated by Edgar Ureña, one of a family of coffee-producing brothers along with César "Don Pepe" Ureña and Martin Ureña. Don Edgar produces only natural coffee, using an ingenious, simple mill, consisting of only two tanks: Trucks pull up to the tanks and deposit the fresh-picked ripe cherry, and any impure coffee or floaters are removed. After sorting, the coffee goes into a secondary tank for secondary analysis. Then the coffee is moved to the raised drying beds. The Ureñas have been producing coffee all their lives, but decided to transition to fully natural processing about 5 years ago because they liked the flavor and the profile, and they are exceptional at what they do—which translates to higher-quality coffee that commands higher prices for Don Edgar and his family. Don Edgar is very detail-oriented, and insists on passing through the beds every two hours to remove any damaged or imperfect cherry, and to make sure that the coffee is drying evenly. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 6 La Chumeca Micromill - Finca Montañita - Catuai - Natural (GrainPro) 10856 69 Kg 15 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Sweet with tangy acidity and a smooth mouthfeel; lots of winey berry flavor, lemon and chocolate. Sweet with tangy acidity and a smooth mouthfeel; lots of winey berry flavor, lemon and chocolate. Martin Ureña owns La Chumeca Micromill and several farms, just up the hill from his brother Edgar's farms and micromill, El Pilon. Like Edgar, Martin produces only naturals, including a few experimental lots: He is also meticulous in his processing, but is interested in innovations and is curious about making improvements and changes. He constantly moves among the beds, rotating the coffee as it dries, and picking out any cherry that is not drying evenly. Martin Ureña uses the simple mill set-up at El Pilon, a two-tank device that quickly, easily, and effectively removes floaters and impurities from the coffee. The cherry goes from the first float tank to a secondary tank for further analysis, and the cherry is then brought up to La Chumeca's raised beds, where they are spread out by lot to keep them separate. This lot is a selection of Catuai variety coffee from Finca La Fila. There are 50 beds at La Chumeca Micromill, and Don Martin produces about 30 exportable bags annually. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 6 Aguilera Brothers Micromill - Finca Licho - Natural (GrainPro) (2016 Harvest) 9481 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota 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
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Microlot 6 Aguilera Brothers Micromill - Finca Toño - Natural (GrainPro) (2016 Harvest) 9483 69 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Chocolate, berry, nuts, and honey sweetness. Chocolate, berry, 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
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Microlot 7 La Perla del Cafe Micromill - Finca La Montaña - Yellow Honey (GrainPro) (2016 Harvest) 9472 69 Kg 17 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. Carlos Barrantes's family has owned and operated the Herbazu micromill since the early 2000s, and in the early 2010s, Don Carlos decided to go off and work independently, with a laser focus on the kinds of coffees he wants to produce. He and his wife, Diana, own five small farms and La Perla Del Cafe Micromill—"micro" being the key word here. Not only do the Barrantes only produce about 300 bags a year, their dedication to quality and incredibly high mean they focus on quality over quantity in all ways. They even work with the exact same group of pickers every year, a group of 45 indigenous people from Panama who travel to the farms for work every season, and with whom the Barrantes keep in touch, like family, the rest of the year. These close relationships and exact practices allow them to work meticulously: Pickers focus on the cherry that's the color of sangre de toro, or "bull's blood," and Don Carlos and Doña Diana trust the pickers so much they don't even have float tanks at the mill. Workers and visitors alike are made to cover or remove their shoes before stepping into the drying area to avoid trailing dust and dirt, and the receiving and depulping stations at the mill are sparkling clean, as though they were brand new. The Barrantes' obsession with details translates in the cup year after year. Why do they pay such close attention? "We are not just selling a product," says Diana. "We are selling a beverage that someone is drinking." The couple appreciates the experience that a very fine coffee can offer a consumer, and they want to ensure that every coffee that leaves the mill is memorable and remarkable in its flavor. The mill produces mostly honey and natural coffees, and Carlos likes to experiment with different varieties: He currently grows Gesha, Villa Lobos, Typica, Villa Sarchi, and SL-28. (He was the first producer in Costa Rica to be given SL-28, and rather than hoard the special variety for himself, he has distributed seeds to friends and neighbors for the past few years.) Don Carlos believes that growing nontraditional varieties, in addition to focusing on honey and natural processing, will be what allows him to differentiate La Perla's coffee from others in the region. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 8 Las Lajas Micromill - Finca Calle San Juan - Alma Negra - Natural (GrainPro) 10540 69 Kg 23 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Chocolate, lemon, raspberry, dark chocolate, brown sugar and strong winey berry acidity. Chocolate, lemon, raspberry, dark chocolate, brown sugar and strong winey berry acidity. Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously. As average temperatures rise and the weather patterns change, the Chacons are considering adding more shade trees to their farm to moderate the heat, and to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years. To mitigate their water usage, Don Oscar uses a Penagos demucilaginator to depulp his coffee, and since the coffees are all natural or honey process, very little water is used at the mill. Harvesting and processing are overseen with great care by both Don Oscar and Doña Francisca: During the harvest, Doña Francisca will measure the Brix of the cherry to determine the optimal ripeness, and picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors: Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys. Las Lajas began producing honey coffees in 2008, after an earthquake cut off the mill's access to water for several weeks. Don Oscar had heard that in Brazil and Ethiopia they use pulped-natural and natural techniques to process coffees, so he tried it with his harvest that year. Around that same time, Café Imports founder and president Andrew Miller visited the area, and was so impressed by the flavor of the Chacons' coffee he became one of the first buyers of the new process. Don Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. The Chacons produce several different types of honeys and naturals: For their honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested. Yellow Honey: Coffee is turned hourly on raised beds. Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey. Black Honey: The coffee is only turned once per day. The Chacons also do three natural processes. Perla Negra: Dries directly in the sun for 10 days, rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds. Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day. Diamonda Negra: This new process is dried completely in piles in the greenhouse. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 8 Las Lajas Micromill - Finca Calle Liles - Alma Negra - Natural (GrainPro) 10548 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Rich chocolate, candied lemon, berry, cherry and caramel with tart citric acidity, sugary sweetness and a smooth mouthfeel. Rich chocolate, candied lemon, berry, cherry and caramel with tart citric acidity, sugary sweetness and a smooth mouthfeel. Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously. As average temperatures rise and the weather patterns change, the Chacons are considering adding more shade trees to their farm to moderate the heat, and to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years. To mitigate their water usage, Don Oscar uses a Penagos demucilaginator to depulp his coffee, and since the coffees are all natural or honey process, very little water is used at the mill. Harvesting and processing are overseen with great care by both Don Oscar and Doña Francisca: During the harvest, Doña Francisca will measure the Brix of the cherry to determine the optimal ripeness, and picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors: Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys. Las Lajas began producing honey coffees in 2008, after an earthquake cut off the mill's access to water for several weeks. Don Oscar had heard that in Brazil and Ethiopia they use pulped-natural and natural techniques to process coffees, so he tried it with his harvest that year. Around that same time, Café Imports founder and president Andrew Miller visited the area, and was so impressed by the flavor of the Chacons' coffee he became one of the first buyers of the new process. Don Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. The Chacons produce several different types of honeys and naturals: For their honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested. Yellow Honey: Coffee is turned hourly on raised beds. Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey. Black Honey: The coffee is only turned once per day. The Chacons also do three natural processes. Perla Negra: Dries directly in the sun for 10 days, rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds. Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day. Diamonda Negra: This new process is dried completely in piles in the greenhouse. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 8 La Chumeca Micromill - Finca Mima - Villa Sarchi - Natural (GrainPro) 10620 69 Kg 5 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Sweet, clean, soft, heavy and strong acidity with tropical fruit, caramel and berry. Sweet, clean, soft, heavy and strong acidity with tropical fruit, caramel and berry. Martin Ureña owns La Chumeca Micromill and several farms, just up the hill from his brother Edgar's farms and micromill, El Pilon. Like Edgar, Martin produces only naturals, including a few experimental lots: He is also meticulous in his processing, but is interested in innovations and is curious about making improvements and changes. He constantly moves among the beds, rotating the coffee as it dries, and picking out any cherry that is not drying evenly. Martin Ureña uses the simple mill set-up at El Pilon, a two-tank device that quickly, easily, and effectively removes floaters and impurities from the coffee. The cherry goes from the first float tank to a secondary tank for further analysis, and the cherry is then brought up to La Chumeca's raised beds, where they are spread out by lot to keep them separate. This lot is a selection of Villa Sarchi variety coffee from Finca Mima. There are 50 beds at La Chumeca Micromill, and Don Martin produces about 30 exportable bags annually. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 9 La Candelilla Micromill - Ricardo Hernandez - SL28 - Washed (GrainPro) 10527 69 Kg 7 CI USA Minnesota USA
ci-usa-minnesota Simple, sweet, clean and citric with toffee, lemon and chocolate. Simple, sweet, clean and citric with toffee, lemon and chocolate. La Candelilla was one of the first micromills in Tarrazu, opening in the year 2000. It's a collaboratively owned micromill: The farmers who use it and deliver their harvests to the mill share ownership. The farmer who grew this lot is named Ricardo Hernandez Naranjo. "As long as we can remember, we have worked in coffee," says Victor Hugo Naranjo of La Candelilla. "And now I have the opportunity to process—it's my passion." Once the cherry is brought to the mill, it is processed depending on the profile and the weather, and dried on patios or raised beds for 7–12 days. Most of the farmers who work with La Candelilla grow mainly Caturra and Catuai, but there are also Gesha and SL-28 selections, making up more than 70 total hectares of coffee farmland. The coffee is both wet- and dry-milled on-site. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 9 La Candelilla Micromill - Ricardo Hernandez - SL28 - Washed (GrainPro) 10528 69 Kg 2 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Very sweet with caramel, lime, chocolate, brown sugar, floral and red fruit Very sweet with caramel, lime, chocolate, brown sugar, floral and red fruit La Candelilla was one of the first micromills in Tarrazu, opening in the year 2000. It's a collaboratively owned micromill: The farmers who use it and deliver their harvests to the mill share ownership. The farmer who grew this lot is named Ricardo Hernandez Naranjo. "As long as we can remember, we have worked in coffee," says Victor Hugo Naranjo of La Candelilla. "And now I have the opportunity to process—it's my passion." Once the cherry is brought to the mill, it is processed depending on the profile and the weather, and dried on patios or raised beds for 7–12 days. Most of the farmers who work with La Candelilla grow mainly Caturra and Catuai, but there are also Gesha and SL-28 selections, making up more than 70 total hectares of coffee farmland. The coffee is both wet- and dry-milled on-site. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 9 La Candelilla Micromill - Ricardo Hernandez - SL28 - Washed (GrainPro) 10733 69 Kg 6 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat La Candelilla was one of the first micromills in Tarrazu, opening in the year 2000. It's a collaboratively owned micromill: The farmers who use it and deliver their harvests to the mill share ownership. The farmer who grew this lot is named Ricardo Hernandez Naranjo. "As long as we can remember, we have worked in coffee," says Victor Hugo Naranjo of La Candelilla. "And now I have the opportunity to process—it's my passion." Once the cherry is brought to the mill, it is processed depending on the profile and the weather, and dried on patios or raised beds for 7–12 days. Most of the farmers who work with La Candelilla grow mainly Caturra and Catuai, but there are also Gesha and SL-28 selections, making up more than 70 total hectares of coffee farmland. The coffee is both wet- and dry-milled on-site. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Organic Microlot 1 Las Lajas Micromill - Finca La Julia - Villa Sarchi & Caturra - Perla Negra - Natural - (CBC CR-BIO-002) (GrainPro) 10824 69 Kg 20 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Lots of chocolate and cherry flavors with winey acidity, very sweet and a heavy creamy mouthfeel. Lots of chocolate and cherry flavors with winey acidity, very sweet and a heavy creamy mouthfeel. Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously. As average temperatures rise and the weather patterns change, the Chacons are considering adding more shade trees to their farm to moderate the heat, and to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years. To mitigate their water usage, Don Oscar uses a Penagos demucilaginator to depulp his coffee, and since the coffees are all natural or honey process, very little water is used at the mill. Harvesting and processing are overseen with great care by both Don Oscar and Doña Francisca: During the harvest, Doña Francisca will measure the Brix of the cherry to determine the optimal ripeness, and picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors: Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys. Las Lajas began producing honey coffees in 2008, after an earthquake cut off the mill's access to water for several weeks. Don Oscar had heard that in Brazil and Ethiopia they use pulped-natural and natural techniques to process coffees, so he tried it with his harvest that year. Around that same time, Café Imports founder and president Andrew Miller visited the area, and was so impressed by the flavor of the Chacons' coffee he became one of the first buyers of the new process. Don Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. The Chacons produce several different types of honeys and naturals: For their honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested. Yellow Honey: Coffee is turned hourly on raised beds. Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey. Black Honey: The coffee is only turned once per day. The Chacons also do three natural processes. Perla Negra: Dries directly in the sun for 10 days, rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds. Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day. Diamonda Negra: This new process is dried completely in piles in the greenhouse. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,Organic
Costa Rica SHB EP Café Vida (GrainPro) 10864 69 Kg 250 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Mild, sweet and clean with tart acidity; toffee, lemon and a peanut aftertaste. Mild, sweet and clean with tart acidity; toffee, lemon and a peanut aftertaste. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. 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 211 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Toffee, cocoa, lemon and almond. Toffee, cocoa, lemon and almond. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. 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 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Caramel, lemon, cocoa and peanut. Caramel, lemon, cocoa and peanut. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. 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) 10592 69 Kg 275 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Mild, sweet and clean with sweet carrot, toffee, and citrus fruits. Mild, sweet and clean with sweet carrot, toffee, and citrus fruits. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. 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) 10593 69 Kg 266 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Mild, sweet and citric with lemon, peanut, and chocolate flavors. Mild, sweet and citric with lemon, peanut, and chocolate flavors. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) (2016 Harvest) 8566 69 Kg 61 CI USA Minnesota USA
ci-usa-minnesota Sweet lemon, nutty and herbal. Sweet lemon, nutty and herbal. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) (2016 Harvest) 8568 69 Kg 124 CI USA Minnesota USA
ci-usa-minnesota Lemon, toffee and peanut. Lemon, toffee and peanut. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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Spl Cat 600 Rio Jorco Micromill - Finca Los Pinos - Washed (GrainPro) 9266 69 Kg 14 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
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Microlot 11 Maputo - Rancho Tio Emilio - Typica (GrainPro) 9996 50 Kg 9 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, SL-28, 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
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Microlot 11 Maputo - Finca Hakuna Matata - Lot #2 - Typica (GrainPro) 9998 50 Kg 9 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, SL-28, 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
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Microlot 4 Olger Rogel - Pichincha - Typica (GrainPro) 10003 50 Kg 1 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
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Microlot 4 Juan Peña - Finca La Papaya - Lot #3 - Loja - Typica (GrainPro) 9991 50 Kg 8 CI USA Minnesota USA
ci-usa-minnesota Toffee, peanut and soft. Toffee, peanut and soft. "Hacienda La Papaya: the farm and guest houses owned and operated by Juan Pena. Don Juan (which is a very fitting descriptor, especially if you catch the ray of sunshine in his wide smile) is a multi-generation farmer, but he's very new to coffee: A former long-stem-rose producer, he started experimenting with coffee plants 5 years ago, when disastrous weather struck and wiped out his flower fields. Turning entirely to coffee, he has worked to develop as healthy, hardy, and horticulturally intentional a farm as possible, with a very well-nurtured plant nursery and a "garden of inputs" on the property. (The "inputs garden" is something new on me: He has coffee trees planted several yards apart and labeled with the fertilizer inputs they're given, to track the impact of the nutrients on growth and cherry development. You might not find it surprising to hear that the most purely chemical of the fertilizers had created the weakest and saddest looking tree...)" — Meister (for Meister's full blog on Ecuador surrounding this exerpt on Juan Pena, click here) For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 9 Jaime Ponce - Pichincha - Typica (GrainPro) 9994 50 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Toffee, floral, peanut, lime and cane juice. Toffee, floral, peanut, lime and cane juice. Pablo and Jaime Ponce are two brothers in the North of Ecuador who have started producing coffee no more than 3 years ago. Their coffee won first place in a local competition and third place in the national competition, Taza Dorada. Taza Dorada is a local, Ecuadorian, cupping competition were the top lots of the season are submitted and sold individually by each producer. 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. nft,norg
El Salvador Community Coffees Finca Las Nubitas - Natural (GrainPro) 10668 69 Kg 22 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Cocoa, clove, blueberry, citric and winey. nft,norg
El Salvador Community Coffees Finca Miramar - Washed (GrainPro) 10669 69 Kg 15 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Caramel, lemon, melon, juicy and sweet. nft,norg
El Salvador Community Coffees Finca Las Nubes - Washed (GrainPro) 10670 69 Kg 125 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Milk chocolate, lemon, toffee and baking spices. nft,norg
El Salvador Community Coffees Finca Las Nubes - Honey (GrainPro) 10671 69 Kg 96 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Tart and winey with toffee and chocolate. nft,norg
El Salvador Community Coffees Buenos Aires Smallholders - Washed (GrainPro) 10672 69 Kg 17 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Almond, chocolate, citric and sweet. nft,norg
El Salvador Community Coffees Buenos Aires Smallholders - Washed (GrainPro) 10749 69 Kg 110 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Almond, chocolate, citric and sweet. nft,norg
El Salvador Community Coffees Finca Las Nubitas - Natural (GrainPro) 10754 69 Kg 20 Origin/Australia
Est Ship: Jun 2017
Australia
Est Ship: Jun 2017
origin Cocoa, clove, blueberry, citric and winey. nft,norg
El Salvador Community Coffees Finca Divina Providencia - Honey (GrainPro) 10755 69 Kg 18 Origin/Australia
Est Ship: Jun 2017
Australia
Est Ship: Jun 2017
origin Chocolate milk, toffee, floral and lemon. nft,norg
El Salvador Community Coffees Finca Florencia - Orange Bourbon - Honey (GrainPro) 10756 69 Kg 15 Origin/Australia
Est Ship: Jun 2017
Australia
Est Ship: Jun 2017
origin Chocolate, peanut, tart lemon and grapefruit. nft,norg
El Salvador Community Coffees Buenos Aires Smallholders - Washed (GrainPro) 10757 69 Kg 50 Origin/Australia
Est Ship: Jun 2017
Australia
Est Ship: Jun 2017
origin Almond, chocolate, citric and sweet. nft,norg
El Salvador Microlot Roberto Adonay Dubon - Finca La Esperanza - Pacas - Natural (GrainPro) 10907 35 Kg 1 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Mild, sweet and clean with lemon, berry and some floral flavor. Mild, sweet and clean with lemon, berry and some floral flavor. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Roberto Adonay Dubon owns a 3.5-hectare farm called La Esperanza, which is planted with 2.5 manzanas of coffee (around 7,000 trees—Pacas and Pacamara varieties). The coffee is Natural process. Roberto Adonay hires five extra people to help during peak harvest, and he is interested in paying good prices for good quality work. Finca La Esperanza has produced about 28 quintales of coffee for the past few years, and this year there was a drought that that slowed production slightly. He hopes to expand by about a half-hectare this year. To the roasters who buy his coffee, Roberto Adonay says, "I would like them to understand my process so I can understand theirs. I would lik feedback to understand what I can do better." He is very interested in finding a buyer-partner with whom he can develop specific lots in future years. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot Ismael Recinos Flores - Finca La Benedicion - Bourbon - Washed (GrainPro) 10908 35 Kg 2 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Mild, sweet and clean with lemon-lime, clove and orange peel flavor with a nutty aftertaste. nft,norg
El Salvador
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Microlot Finca Las Nubes - Bourbon - Natural (GrainPro) 9398 69 Kg 16 CI USA Minnesota USA
ci-usa-minnesota Citric acidity with berry. Citric acidity with berry. 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
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Microlot Finca Las Nubes - Bourbon - Honey (GrainPro) 9400 69 Kg 39 CI USA Minnesota USA
ci-usa-minnesota Mild and citric with toffee and bakers chocolate. Mild and citric with toffee and bakers 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 Microlot 12 Finca La Divina Providencia - Kenya - Natural (GrainPro) 10752 69 Kg 7 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Perfumed florals, berry, caramel and boozy. nft,norg
El Salvador Microlot 12 Finca Miramar - Natural (GrainPro) 10753 69 Kg 32 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Blushy winey fruit, berry, toffee, lemon-lime and tart cherry. nft,norg
El Salvador Microlot 12 Jose Roberto Deraz - Finca Los Robles - Pacamara - Washed (GrainPro) 10899 35 Kg 15 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sweet and clean with a smooth mouthfeel; toffee, citrus fruits, green grape, caramel and lemon flavor. Sweet and clean with a smooth mouthfeel; toffee, citrus fruits, green grape, caramel and lemon flavor. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca Los Robles is owned by Jose Roberto Deraz, who has been a coffee producer since 2009. He was given 500 coffee trees to plant at that time, and he asked his father, who used to be a grower himself, for advice to get started. Now Jose Roberto grows about 1.5 manzanas worth of coffee, about 4,500 trees, most of which is Pacamara. Once the coffee is picked and depulped, it is fermented dry for about 24–36 hours before being washed and laid on raised beds to dry for about 16 days, on average. Every year, Jose Roberto grows a little bit, planting a few hundred more Pacamara trees, and fighting off diseases. The climate here will greatly affect fermentation process, which can be a challenge but has resulted in very good coffee so far. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 12 Victor Manuel Reyes - Finca Las Rositas - Pacas - Washed (GrainPro) 10900 35 Kg 13 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sugary sweet with tart fruit acidity and a smooth mouthfeel; grapefruit, savory plum, floral, chocolate and hoppy flavors. Sugary sweet with tart fruit acidity and a smooth mouthfeel; grapefruit, savory plum, floral, chocolate and hoppy flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. With just 1.5 manzanas and about 4,500 coffee trees (mostly Pacas and Pacamara), Victor Manuel Reyes only produces about 12–17 quintales of coffee per year, but he says that through coffee he is able to offer his family a more sustainable livelihood. He has had some trouble with coffee-leaf rust as well as most of the producers here, and it has lowered his yields, but he looks forward to selling his entire harvest and in having more coffee next year. Victor Manuel offers Washed coffees, which are picked and depulped on the same day, fermented dry for 10–12 hours, then washed before being spread on raised beds to dry for 12–17 days. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 12 Wilber Alfredo Landaverde - Finca Los Cascabeles - Pacamara - Washed (GrainPro) 10901 35 Kg 27 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Floral, lime and apple flavors with a nutty aftertaste; sweet and tart with a creamy mouthfeel. Floral, lime and apple flavors with a nutty aftertaste; sweet and tart with a creamy mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca Los Cascabeles is about an 5-manzana farm planted with Pacas, Pacamara, and Gesha coffee trees, with an annual production of only 20–25 quintales. The coffees are picked ripe and deplulped the same day, fermtend dry for 14–16 hours, and washed before being laid out to dry for 8–10 days. The farm is very remote, and bad weather can wash out access to the roads, which makes bringing the coffee to market very difficult. But hopefully the addition of another manzana of land will increase production for next year. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 12 Ismael Recinos Flores - Finca La Benedicion - Pacas - Washed (GrainPro) 10902 35 Kg 37 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Tart cherry, caramel, chocolate and lemon with a nutty aftertaste; Sweet and clean with a smooth mouthfeel. nft,norg
El Salvador Microlot 12 Jose Maria Lemus - Finca Peña Redonda - Pacamara - Washed (GrainPro) 10903 35 Kg 18 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sweet, clean and tart with a smooth mouthfeel; toffee and lemon-lime flavors. Sweet, clean and tart with a smooth mouthfeel; toffee and lemon-lime flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jose Maria Lemus was the owner of Finca Pena Redonda, a 28-manzana farm that produces about 3,000 trees per manzana, with a mix of varieties: Pacas, Pacamara, Gesha, and "Kenya variety," which is likely a derivative of SL-28 or SL-34, which is occasionally found in El Salvador. Jose Maria unfortunately passed away recently in a car accident, and the farm is being run by his sons, brother Carlos and Luis, who have been working on the property since they were teenagers. They see it as a family business. Finca Pena Redonda produces Washed, Honey, and Natural coffees. This washed lot is picked ripe and depulped, fermented for 10 hours, washed three times, and dried between 10–15 days. While there are still some problems with coffee-leaf rust, the brothers say that fumigation seems to help with the disease, and they are determined to keep growing cofee and getting better quality every year. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 12 Jose William Diaz - Finca Hondurita - Pacas - Honey (GrainPro) 10904 35 Kg 1 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sweet lemon-lime flavor with a nutty aftertaste; sweet with tart citric acidity and a smooth mouthfeel. Sweet lemon-lime flavor with a nutty aftertaste; sweet with tart citric acidity and a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. The 9 manzanas of Finca Hondurita Jose are planted with Pacas, Pacamara, and Bourbon variety trees, about 2,500 plants per manzana. William Diaz, the farm's owner, produces both Honey and Washed coffees, with a total annual production of about 40 quintales. William has worked in coffee for 10 years, and he says that the size of his farm has grown considerably thatnks to the opportunities that exist to grow and sell high-quality coffee in Chalatenango. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 12 Renato Diaz - Finca Guachipilin - Pacas - Washed (GrainPro) 10905 35 Kg 2 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sweet and clean with a smooth mouthfeel; floral, lime, melon and hoppy flavors with a nutty aftertaste. Sweet and clean with a smooth mouthfeel; floral, lime, melon and hoppy flavors with a nutty aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Renato Diaz's small, 2-manzana farm Finca Guachipilin has about 6,000 coffee trees, mostly Pacas—though he is growing Pacamara on a new farm. The coffee is picked ripe, depulped, and fermented dry for 12 hours before being washed and laid on raised beds to dry for 15–18 days. During the drying period, the coffee is rotated every 15 minutes. Finca Guachipilin produces just 35–40 quintales of coffee a year, and while coffee-leaf rust isn't as much of a problem, access to the farm itself is difficult especially in bad weather. Since 2009, Renato has been growing coffee and trying to increase the size of his farm, and he will add 1.5 manzana of Pacamara this year. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 12 Sara del Carmen Salguero - Finca Sara 1, 2 Y 3 - Pacas - Washed (GrainPro) 10906 35 Kg 19 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sweet with tangy lemon acidity and a smooth mouthfeel; apple skin and lemon-lime flavor with a nutty aftertaste. Sweet with tangy lemon acidity and a smooth mouthfeel; apple skin and lemon-lime flavor with a nutty aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. The three higher-altitude farms Finca Sara 1, 2, and 3, are at a somewhat continuous harvest due to the elevation and microclimate, which can be quite challenging. The coffees are picked and depulped the same day, fermented dry for about 30–48 hours, and washed before being laid out to sun-dry for 8–16 days. The tricky weather makes the fermentation difficult as well: When it is warm, fermentation will sometimes be done in 24 hours, but when the temperature drops, it might take as long as two days, which requires a lot of space, attention, and extra labor. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 13 Community Coffee - Potrero Grande (GrainPro) 9404 69 Kg 3 Afloat/USA
Est Arrival: Jun 2016
USA
Est Arrival: Jun 2016
afloat 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 Microlot 14 Maria Julia Pleitez - Finca Flor Amarilla - Pacas - Washed (GrainPro) 10769 35 Kg 1 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Big grapefruit and lime flavors with caramel, floral, fennel and tamarind; juicy citric acidity and smooth. Big grapefruit and lime flavors with caramel, floral, fennel and tamarind; juicy citric acidity and smooth. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. María Julia Pleitéz has a single manzana planted with about 3,000 trees of Pacas, Bourbon, and Catuai varieties. She produces just between 6–9 quintales, all Washed coffees: The coffee is picked ripe, depulped, and fermented dry for 12 hours before being washed and spread on raised beds for 10–14 days. Her production was much lower for the 2016/2017 harvest, just 6 quintales, but for the past 4 years that she has been in "this beautiful world," as a coffee producer, she has seen that there is the possibility to grow and sell more coffee, and to make a sustainable livelihood from her farm. She explains that her costs are high because she is a widow tending to the farm by herself, and she hires workers during the harvest season to help during the peak. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 14 Jose Ovidio Flores - Finca Pena Oscura - Pacamara - Washed (GrainPro) 10770 35 Kg 9 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Lots of chocolate, brown sugar, apple and some floral with a savory aftertaste; balanced sweetness and tart fruit acidity. Lots of chocolate, brown sugar, apple and some floral with a savory aftertaste; balanced sweetness and tart fruit acidity. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Ovidio Flores purchased his farm in 2005, when it was just a 50-cuerda parcel. He has spent the following decade-plus planting Caturra and Bourbon and expanding the area little by little by buying farmland from his neighbors. He grows coffee on about 95 percent of his 10 manzanas of land, and uses the remaining area for fruit-bearing trees like lemon. He processes his coffees both Washed and Honey: This is a Washed lot from the farm Finca Peña Oscura. Coffee is picked ripe, depulped and fermented dry for 12–16 hours, before being washed and dried on patios, which typically takes about two weeks. Despite the growth to the size of his farm, José's annual production is still between 60–70 quintales, very small. Like most producers in this area of El Salvador, he says that he has had to deal with some coffee-leaf rust, but it is improving. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 14 Jose Maria Lemus - Finca Pena Redonda - Pacamara - Washed (GrainPro) 10771 35 Kg 6 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Intense caramel and fruit flavors with cascade hops, grapefruit and cola; bright fruit acidity, sweet and a heavy mouthfeel. Intense caramel and fruit flavors with cascade hops, grapefruit and cola; bright fruit acidity, sweet and a heavy mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jose Maria Lemus was the owner of Finca Pena Redonda, a 28-manzana farm that produces about 3,000 trees per manzana, with a mix of varieties: Pacas, Pacamara, Gesha, and "Kenya variety," which is likely a derivative of SL-28 or SL-34, which is occasionally found in El Salvador. Jose Maria unfortunately passed away recently in a car accident, and the farm is being run by his sons, brother Carlos and Luis, who have been working on the property since they were teenagers. They see it as a family business. Finca Pena Redonda produces Washed, Honey, and Natural coffees. This washed lot is picked ripe and depulped, fermented for 10 hours, washed three times, and dried between 10–15 days. While there are still some problems with coffee-leaf rust, the brothers say that fumigation seems to help with the disease, and they are determined to keep growing cofee and getting better quality every year. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 14 Jose William Diaz - Finca Hondurita - Pacas - Washed (GrainPro) 10772 35 Kg 9 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Very sweet, tart citric acidity and a smooth mouthfeel with lots of tart cherry flavor as well as toffee, apple, plum and chocolate. Very sweet, tart citric acidity and a smooth mouthfeel with lots of tart cherry flavor as well as toffee, apple, plum and chocolate. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. The 9 manzanas of Finca Hondurita Jose are planted with Pacas, Pacamara, and Bourbon variety trees, about 2,500 plants per manzana. William Diaz, the farm's owner, produces both Honey and Washed coffees, with a total annual production of about 40 quintales. William has worked in coffee for 10 years, and he says that the size of his farm has grown considerably thatnks to the opportunities that exist to grow and sell high-quality coffee in Chalatenango. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 14 Antonio Rene Aguilar - Finca La Montañita - Pacas - Honey (GrainPro) 10773 35 Kg 16 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Lots of rich milk chocolate flavor with honey, lime, berry and mandarin orange; sweet with lots of citric acidity and a creamy mouthfeel. Lots of rich milk chocolate flavor with honey, lime, berry and mandarin orange; sweet with lots of citric acidity and a creamy mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. All 15 manzanas of Finca Montañita are planted with coffee plants, about 3,000 plants per manzana: Farm owner Antonio René Aguilar grows a combination of Pacamara, Pacas, Bourbon, and Gesha, as well as lemon and orange trees. He processes his coffees as Washed and Honeys: The Washed coffees are picked and depulped, fermented dry for 15–22 hours, and then washed and dried on patios for 8–14 days. The Honeys are dried on raised beds after depulping, for 8–14 days as well. "All my life, I've dedicated myself to coffee," he says, and he has been able to grow the size of his farm and production over the years. He produces between 200–250 quintales per year, and is glad to have coffee as a way to provide opportunities and employment to his family and to the workers on his farm; it pushes him to want to grow and sell more high-quality coffee. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 14 Ignacio Gutierrez - Finca San Nicolas - Pacas - Honey (GrainPro) 10774 35 Kg 10 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Rich sugary sweetness, very tart lemon and lime acidity with a creamy mouthfeel; lots of brown sugar flavor and dried fruits. nft,norg
El Salvador Microlot 14 Angelino Landaverde - Finca El Cedro - Pacamara - Washed (GrainPro) 10775 35 Kg 9 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Lots of chocolate flavor with florals, caramel, lemon and sage; juicy sweetness and balanced acidity with a creamy mouthfeel. Lots of chocolate flavor with florals, caramel, lemon and sage; juicy sweetness and balanced acidity with a creamy mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Angelino Landaverde owns a 4-hectare farm that's planted with about 3,000 trees per manzana with primarily three different varieties: Gesha, Pacamara, and Pacas. The coffee is picked ripe and depulped right away before being fermented in open tanks for between 8–9 hours, then washed and laid on raised beds for around 14 days, depending on the climate. The coffee is moved and rotated evey 15 minutes throughout the drying process for the first few days, until it becomes more stable, then it is rotated every 30 minutes or so for the duration. The farm produces about 1000 quintales per year, and the land is also newly planted with lemon and avocado trees for shade and biological/commercial diversity. The coffee-leaf rust is less of a threat lately as Angelino is combatting it very actively on his farm, and he's able to expand his land by a few manzanas every year to grow his production. The farm was inherited from Angelino's father, and through improvements every year and processing innovations, Angelino hopes to continue to improve his quality, as coffee is the main source of his family's livelihood. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 14 Ignacio Gutierrez - Finca Los Pocitos - Pacas - Honey (GrainPro) 10776 35 Kg 12 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Rich caramel and burnt sugar flavors as well as honey, berry, grape, lemon, grapefruit and an herbal aftertaste; nice sweetness and tart lime acidity. nft,norg
El Salvador Microlot 14 Maria Estela Hernandez - Finca La Esperanza - Pacas - Washed (GrainPro) 10777 35 Kg 4 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Big floral flavors with cherry, melon, nectarine and peach; sweet, clean and smooth. Big floral flavors with cherry, melon, nectarine and peach; sweet, clean and smooth. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. María Hernández grows Pacas and Pacamara varieties on 2 manzanas of land in La Aguacatal, and she produces just about 20 quintales of coffee per year, all Washed process. The coffee is picked ripe, depulped, and fermented dry for 18–22 hours before being washed and laid on raised beds to dry for 15–22 days. She says that coffee-leaf rust and some weather have been obstacles, but after 6 years growing coffee she still finds it a good way to make a living. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 14 Jose Abelino Recinos - Finca La Lomona - Pacas - Washed (GrainPro) 10778 35 Kg 12 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Sweet, balanced, juicy acidity and a creamy mouthfeel; sweet lemon flavor with floral and candied pecan. nft,norg
El Salvador Microlot 14 Ignacio Gutierrez - Finca Los Pozos - Pacamara - Honey (GrainPro) 10779 35 Kg 10 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Lots of rich fruit wine flavor with very, lemonade and citrus fruits; sweet with tangy winey acidity and a smooth mouthfeel. nft,norg
El Salvador Microlot 14 Jose Antonio Aguilar - Finca La Montañita - Pacas - Washed (GrainPro) 10781 35 Kg 24 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Big caramel flavor with lemon, green grape, lime, and mild floral; sweet, citric and smooth. nft,norg
El Salvador Microlot 14 Rosa Elida Flores - Finca El Cedro - Paca/Pacamara/Geisha - Washed (GrainPro) 10782 35 Kg 17 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Lots of caramelized sugar and green grape flavors with citrus fruits and juicy tomato; sugary sweetness and bit fruit acidity. Lots of caramelized sugar and green grape flavors with citrus fruits and juicy tomato; sugary sweetness and bit fruit acidity. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Rosa Elida Flores and her husband Angelino Landaverd owns a 4-hectare farm that's planted with about 3,000 trees per manzana with primarily three different varieties: Gesha, Pacamara, and Pacas. The coffee is picked ripe and depulped right away before being fermented in open tanks for between 8–9 hours, then washed and laid on raised beds for around 14 days, depending on the climate. The coffee is moved and rotated evey 15 minutes throughout the drying process for the first few days, until it becomes more stable, then it is rotated every 30 minutes or so for the duration. The farm produces about 1000 quintales per year, and the land is also newly planted with lemon and avocado trees for shade and biological/commercial diversity. The coffee-leaf rust is less of a threat lately as Rose and Angelino are combatting it very actively on the farm, and are able to expand his land by a few manzanas every year to grow the production. The farm was inherited from Angelino's father, and through improvements every year and processing innovations, Angelino hopes to continue to improve his quality, as coffee is the main source of his family's livelihood. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 14 Oscar Ernesto Aguilar - Finca La Limonera - Pacas - Honey (GrainPro) 10783 35 Kg 5 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Chocolate, berry, green grape and lime with a sweet herb aftertaste; big winey acidity and sweet. Chocolate, berry, green grape and lime with a sweet herb aftertaste; big winey acidity and sweet. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca La Limonera is a 10-manzana farm owned by Oscar Ernesto Aguilar, where he grows about 3,000 trees/manzana of a mix of varieties: Pacas, Pacamara, Bourbon, and Gesha. He produces Honey and Washed coffees, about 300 quintales per year. This year the harvest was small because of the weather, but he hopes to expand the size of his farm to grow even more. Oscar Ernesto picks his cherries and depulps them the same day: The honeys take about 10–15 days to dry. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 14 Wilber Alfredo Landaverde - Finca Los Cascabeles - Pacamara - Washed (GrainPro) 10785 35 Kg 2 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Balanced, juicy and clean; lots of floral flavor with melon, apple, green grape and toffee. Balanced, juicy and clean; lots of floral flavor with melon, apple, green grape and toffee. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca Los Cascabeles is about an 5-manzana farm planted with Pacas, Pacamara, and Gesha coffee trees, with an annual production of only 20–25 quintales. The coffees are picked ripe and deplulped the same day, fermtend dry for 14–16 hours, and washed before being laid out to dry for 8–10 days. The farm is very remote, and bad weather can wash out access to the roads, which makes bringing the coffee to market very difficult. But hopefully the addition of another manzana of land will increase production for next year. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 14 Gilberto Baraona - Finca Los Pirineos - Bourbon - Honey (GrainPro) 10910 69 Kg 17 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Winey berry flavors with floral perfume, lime and hops; sweet with tangy fruit acidity and a heavy mouthfeel. nft,norg
El Salvador Microlot 14 Gilberto Baraona - Finca Los Pirineos - Pacamara - Honey (GrainPro) 10911 69 Kg 4 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sweet and balanced with citric acidity and a creamy mouthfeel; lots of caramelized sugar with citrus fruits, berry and an herbal aftertaste. nft,norg
El Salvador Microlot 15 Ignacio Gutierrez - Finca San Nicolas - Pacamara - Honey (GrainPro) 10875 35 Kg 7 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Intense fruit acidity and sweetness with a heavy mouthfeel; lots of grapefruit with raspberry, plum, citrus fruit and floral flavors. nft,norg
El Salvador Microlot 15 Jose Ovidio Flores - Finca Peña Oscura - Pacamara - Washed (GrainPro) 10877 35 Kg 1 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Rich fruity flavors with grapefruit, melon, green grape, caramel, hops and chamomile; juicy sweetness with tart acidity and a smooth mouthfeel. Rich fruity flavors with grapefruit, melon, green grape, caramel, hops and chamomile; juicy sweetness with tart acidity and a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Ovidio Flores purchased his farm in 2005, when it was just a 50-cuerda parcel. He has spent the following decade-plus planting Caturra and Bourbon and expanding the area little by little by buying farmland from his neighbors. He grows coffee on about 95 percent of his 10 manzanas of land, and uses the remaining area for fruit-bearing trees like lemon. He processes his coffees both Washed and Honey: This is a Washed lot from the farm Finca Peña Oscura. Coffee is picked ripe, depulped and fermented dry for 12–16 hours, before being washed and dried on patios, which typically takes about two weeks. Despite the growth to the size of his farm, José's annual production is still between 60–70 quintales, very small. Like most producers in this area of El Salvador, he says that he has had to deal with some coffee-leaf rust, but it is improving. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 17 Jaime Guevara - Finca Don Jaime - Pacas - Washed (GrainPro) 10786 35 Kg 41 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Big fruit acidity and good sweetness; lots of grapefruit flavor with caramelized sugar, green grape, tart cherry and tropical fruits. nft,norg
El Salvador Microlot 17 Jose Matias Hernandez - Finca El Copinol - Pacas - Washed (GrainPro) 10787 35 Kg 6 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Tart, sweet and clean; fruit and floral with citrus fruits, cocoa and an herbal aftertaste. Tart, sweet and clean; fruit and floral with citrus fruits, cocoa and an herbal aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jose Matias Hernandez owns two farms, where he grows a few different varieties, primarily Pacamara, Bourbon, and Pacas. He produces Washed and Honey process coffees, and he employs an interesting three-tier raised-bed drying system: He picks and depulps the coffee the same day, then fermends the coffee dry for about 28–30 hours before washing it. It is then moved to the drying tiers: It spends 4 days on the lowest level, 5–6 days on the midle level, and 5 days in full sun on the top. It's moved roughly every 15 minutes for the duration, to maintain evenness. Jose Matias is young, just 25 years old, and has only been producing specialty-quality coffee for the past 3 years; before he started selling to Café Imports, he sold commercial-grade coffees only. He's interested in growing his farm and has recently planted another manzana of Bourbon variety, and he wants to produce 86–88-point coffees consistently, year after year. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 17 Maria Estela Aguilar - Finca Los Irayoles - Pacamara - Washed (GrainPro) 10788 35 Kg 3 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Big lemon acidity and a creamy mouthfeel; caramel, floral potpourri and tropical fruits with an herbal finish. Big lemon acidity and a creamy mouthfeel; caramel, floral potpourri and tropical fruits with an herbal finish. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. With 6,000 plants and only 2 manzanas of land, María Estela Aguilar is growing and processing about 23–25 quintales of Washed coffee per year. Even on such limited farmland, she is able to grow and separate out her lots of Pacas, Pacamara, and Catuai, which she picks ripe, depulps, ferments dry for 8–13 hours, and washes before laying the beans on patios to dry for 9–15 days. María Estela says that while she would like to have technical assistance to help her improve the quality of her coffee and processing, after 5 years growing coffee she finds it to be "a very good source of income." We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 17 Jose Maria Lemus - Finca Pena Redonda - Pacamara - Washed (GrainPro) 10789 35 Kg 9 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Sweet and clean with a smooth mouthfeel; tart lemon-lime, cocoa and a savory floral aftertaste. Sweet and clean with a smooth mouthfeel; tart lemon-lime, cocoa and a savory floral aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jose Maria Lemus was the owner of Finca Pena Redonda, a 28-manzana farm that produces about 3,000 trees per manzana, with a mix of varieties: Pacas, Pacamara, Gesha, and "Kenya variety," which is likely a derivative of SL-28 or SL-34, which is occasionally found in El Salvador. Jose Maria unfortunately passed away recently in a car accident, and the farm is being run by his sons, brother Carlos and Luis, who have been working on the property since they were teenagers. They see it as a family business. Finca Pena Redonda produces Washed, Honey, and Natural coffees. This washed lot is picked ripe and depulped, fermented for 10 hours, washed three times, and dried between 10–15 days. While there are still some problems with coffee-leaf rust, the brothers say that fumigation seems to help with the disease, and they are determined to keep growing cofee and getting better quality every year. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 17 Angelino Landaverde - Finca El Cedro - Pacamara - Washed (GrainPro) 10790 35 Kg 8 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Chocolate, lemon, lime and floral with good sweetness, tart acidity and a smooth mouthfeel. Chocolate, lemon, lime and floral with good sweetness, tart acidity and a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Angelino Landaverde owns a 4-hectare farm that's planted with about 3,000 trees per manzana with primarily three different varieties: Geisha, Pacamara, and Pacas. The coffee is picked ripe and depulped right away before being fermented in open tanks for between 8–9 hours, then washed and laid on raised beds for around 14 days, depending on the climate. The coffee is moved and rotated evey 15 minutes throughout the drying process for the first few days, until it becomes more stable, then it is rotated every 30 minutes or so for the duration. The farm produces about 1000 quintales per year, and the land is also newly planted with lemon and avocado trees for shade and biological/commercial diversity. The coffee-leaf rust is less of a threat lately as Angelino is combatting it very actively on his farm, and he's able to expand his land by a few manzanas every year to grow his production. The farm was inherited from Angelino's father, and through improvements every year and processing innovations, Angelino hopes to continue to improve his quality, as coffee is the main source of his family's livelihood. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 17 Santos Alfredo Lemus - Finca El Guayabo - Pacas - Washed (GrainPro) 10791 35 Kg 5 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Sweet, tart citric acidity and a smooth mouthfeel with caramel, toffee, sweet citrus fruits and a walnut aftertaste. Sweet, tart citric acidity and a smooth mouthfeel with caramel, toffee, sweet citrus fruits and a walnut aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Santos Alfredo Lemus owns a 1.5-hectare farm called Finca El Gauyabo, where he grows Pacas and Pacamara varieties. He is committed to quality, and he wants to constantly improve his lots. He picks only the ripe cherry, manually depulping it the same day as it's harvested. Then the coffee is fermented dry for about 7–10 hours, washed, and spread out to dry on a patio for 8–11 days. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 18 Finca Las Nubes - Natural (GrainPro) 10796 69 Kg 33 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Lots of berry wine and lemon flavor with coffee cherry and caramel; candy sweetness, white wine acidity and a delicate mouthfeel. nft,norg
El Salvador Microlot 18 Finca Las Nubes - Natural (GrainPro) 10797 69 Kg 30 Origin/Australia
Est Ship: Jun 2017
Australia
Est Ship: Jun 2017
origin Lots of berry wine and lemon flavor with coffee cherry and caramel; candy sweetness, white wine acidity and a delicate mouthfeel. nft,norg
El Salvador Microlot 19 Roberto Adonay Aguilar - Finca La Esperanza - Pacas - Honey (GrainPro) 10767 35 Kg 1 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Sugar, berry, fruit wine, cherry, chocolate and cola flavors big acidity, sweet and creamy. Sugar, berry, fruit wine, cherry, chocolate and cola flavors big acidity, sweet and creamy. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Roberto Adonay Dubon owns a 3.5-hectare farm called La Esperanza, which is planted with 2.5 manzanas of coffee (around 7,000 trees—Pacas and Pacamara varieties). The coffee is a Honey. Roberto Adonay hires five extra people to help during peak harvest, and he is interested in paying good prices for good quality work. Finca La Esperanza has produced about 28 quintales of coffee for the past few years, and this year there was a drought that that slowed production slightly. He hopes to expand by about a half-hectare this year. To the roasters who buy his coffee, Roberto Adonay says, "I would like them to understand my process so I can understand theirs. I would lik feedback to understand what I can do better." He is very interested in finding a buyer-partner with whom he can develop specific lots in future years. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 2 Rosendo Recinos - Finca Las Quebradas - Pacamara - Washed (GrainPro) 9138 35 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Cocoa and cedar. Cocoa and cedar. 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
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Microlot 2 Fredy Recinos - Finca San Andres - Pacamara - Washed (GrainPro) 9140 35 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Chocolate, red pepper and fruit pith flavor with an herbal aftertaste; mild sweet and clean. Chocolate, red pepper and fruit pith flavor with an herbal aftertaste; mild sweet and clean. 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
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Microlot 2 Jaime Guevara - Finca Don Jaime - Pacas - Washed (GrainPro) 9141 35 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Mild and citric with a smooth mouthfeel; chocolate flavor with a nutty aftertaste. Mild and citric with a smooth mouthfeel; chocolate flavor with a nutty aftertaste. 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 Microlot 20 Gilberto Baraona - Finca Los Pirineos - Pacamara - Natural (GrainPro) 10909 69 Kg 7 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Very sweet with green grape acidity and a heavy mouthfeel; lots of chocolate with apple, lime, raisin, bubble gum and hoppy flavors. nft,norg
El Salvador
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Microlot 21 Community Coffee - Santa Teresa - Bourbon - Honey (GrainPro) 9708 69 Kg 13 CI USA Minnesota USA
ci-usa-minnesota Sweet and tart with cocoa. Sweet and tart with cocoa. 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
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Microlot 21 Community Coffee - Vista Bella - Bourbon - Honey (GrainPro) 9709 69 Kg 30 CI USA Minnesota USA
ci-usa-minnesota Toffee, nutty and citric. Toffee, nutty and citric. 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
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Microlot 21 Community Coffee - Miramar - Bourbon - Honey (GrainPro) 9710 69 Kg 23 CI USA Minnesota USA
ci-usa-minnesota Sweet, balanced, cocoa and nutty. Sweet, balanced, cocoa 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
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Microlot 21 Community Coffee - Buenos Aires - Bourbon - Honey (GrainPro) 9712 69 Kg 55 CI USA Minnesota USA
ci-usa-minnesota Winey citric acidity, mild and sweet with a nutty aftertaste. Winey citric acidity, mild and sweet with a nutty aftertaste. 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
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Microlot 4 Finca Las Nubitas - Bourbon (GrainPro) 9402 69 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Soft, citric and sweet. Soft, citric and sweet. nft,norg
El Salvador
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Microlot 4 Finca Las Nubes - Bourbon - Tablón #1 (GrainPro) 9403 69 Kg 39 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and citric. Mild, sweet 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 Microlot 5 Jairo Luna - Finca La Golondrina - Pacamara - Honey (GrainPro) 10879 35 Kg 1 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Very caramel-y with lime. coffee cherry and berry flavors; rich sweetness and tart with a heavy mouthfeel. nft,norg
El Salvador Microlot 5 Manuel Humberto Guevara - Finca Maria Luisa - Pacas - Washed (GrainPro) 10882 35 Kg 5 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Nice sweetness and big fruit acidity with a thick mouthfeel; sweet floral flavor with lemon, caramel, berry, cherry and dark chocolate. Nice sweetness and big fruit acidity with a thick mouthfeel; sweet floral flavor with lemon, caramel, berry, cherry and dark chocolate. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Manuel Guevara's 5-hectare farm is planted with 3 hectares of coffee, mostly Pacamara and Pacas variety. He has about 9,000 plants, though the climate has affected his production quite a bit, making yields unsteady: His annual harvests have varied from 13–35 quintales in recent years, in part due to coffee-leaf rust, but also the lack of rains which will produce underdeveloped cherries. The coffees on Finca Maria Luisa are picked and depulped, then fermented dry for 10 hours before being washed and dried on raised beds for about 15 days, on average. He and his brother Jaime have been producing coffee for about a decade, and Don Manuel says that it is a joy to produce coffee, especially specialty coffee, which is new to him. He hopes to grow the size of his farm and plant more Pacamara for coming years. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 5 Isaac Luna - Finca El Plan - Pacamara - Honey (GrainPro) 10883 35 Kg 1 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Rich sweetness, soft and clean with a heavy mouthfeel; lots of tart cherry flavor with honey, citrus fruits and coffee cherry. nft,norg
El Salvador Microlot 5 Rodolfo Huezo Pineda - Finca El Diamante - Pacamara - Washed (GrainPro) 10886 35 Kg 1 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Rich sweetness, intense tangy acidity and a smooth mouthfeel; lots of sweet grapefruit and lemon with floral, hops and peach flavors. Rich sweetness, intense tangy acidity and a smooth mouthfeel; lots of sweet grapefruit and lemon with floral, hops and peach flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca El Diamante is very small, only 1 manzana planted with about 3,000 coffee trees, mostly Pacas with some Pacamara variety. Rodolfo Weso Pañera produces Washed coffees on his farm, picking the cherries ripe, depulping them righ taway, and fermenting them for about 48 hours before putting them on raised beds to dry for two weeks. Rodolfo will decide what technique to use for processing his coffee by sticking a long pole into the coffee and seeing if the pole will move, or if the mucilage is sticky and hard enough to hold it still. In 2015/2016 he only produced 15 quintales of coffee because the coffee-leaf rust was such a problem, but in 2016/2017 he has a 25-quintales yield. He has planted more Pacamara in hopes for a larger harvest next year, and he does most of the work on his farm himself, using a small hand-crank depulping machine. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 5 Alejandro Vasquez - Finca Los Vasquez - Pacas - Washed (GrainPro) 10887 35 Kg 1 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sweet with tart winey acidity with a smooth mouthfeel; big coffee cherry flavor with floral, apple, citrus and tropical fruit flavors. Sweet with tart winey acidity with a smooth mouthfeel; big coffee cherry flavor with floral, apple, citrus and tropical fruit flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Alejandro Vasquez grows about 2,200 coffee trees on his small farm, Finca Los Vasquez. About half of his plants are Pacas, and the other half is Pacamara. He picks the cherries as they ripen, depulp them immediately, and ferment them dry for about 12 hours before washing the coffee and laying it on raised beds to dry for 8–12 days. His production is between 6–8 quintal per year, and he does most of the work on the 4-year-old farm himself, including using a hand-depulper when the cherries are harvested and sorted. (He can't keep the depulper at his house, however, after he said that his last one was stolen.) He has been lucky not to struggle much with coffee-leaf rust, and plans to expand his farm area with more land up the side of one hill, which he's already planted with more Pacamara. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 5 Isaac Luna - Finca El Plan - Pacamara - Honey (GrainPro) 10888 35 Kg 2 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sweet, clean and soft with a smooth mouthfeel; lots of caramel with lime, and toffee flavors nft,norg
El Salvador Microlot 5 Jose Ovidio Flores - Finca Peña Oscura - Pacamara - Honey (GrainPro) 10889 35 Kg 5 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Mellow, sweet and tangy with a smooth mouthfeel; big winey berry flavor with grapefruit, chocolate and cascade hops. Mellow, sweet and tangy with a smooth mouthfeel; big winey berry flavor with grapefruit, chocolate and cascade hops. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Ovidio Flores purchased his farm in 2005, when it was just a 50-cuerda parcel. He has spent the following decade-plus planting Caturra and Bourbon and expanding the area little by little by buying farmland from his neighbors. He grows coffee on about 95 percent of his 10 manzanas of land, and uses the remaining area for fruit-bearing trees like lemon. He processes his coffees both Washed and Honey: This is a Honey lot from the farm Finca Peña Oscura. Coffee is picked ripe, depulped, and dried on raised beds, which typically takes about two weeks. Despite the growth to the size of his farm, José's annual production is still between 60–70 quintales, very small. Like most producers in this area of El Salvador, he says that he has had to deal with some coffee-leaf rust, but it is improving. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 5 Vincente Rafael Diaz - Finca El Derrumbo - Pacamara - Washed (GrainPro) 10893 35 Kg 34 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sweet and clean with a smooth mouthfeel; balanced grapefruit and lime with baking spice, savory floral and chocolate flavors. Sweet and clean with a smooth mouthfeel; balanced grapefruit and lime with baking spice, savory floral and chocolate flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca El Derrumbo is owned by Vincente Rafael Diaz, who is committed to selectively harvesting his cherries to ensure they are at uniform ripeness for best quality. After picking the coffee, he depulps it the same day, ferments it dry for 10–12 hours, and then washeds it before moving it to patios to dry for 9–13 days. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 5 Jose Francisco Recinos - Finca Nueva Esperanza - Pacas - Washed (GrainPro) 10894 35 Kg 4 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sweet with citric acidity and a smooth mouthfeel; lots of chocolate with grape, lime, caramel and cocoa flavors. Sweet with citric acidity and a smooth mouthfeel; lots of chocolate with grape, lime, caramel and cocoa flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Francisco Recinos grows Pacamara and Pacas on 1.5 manzanas of farmland, about 4,500 trees total, with just 28–35 quintales of production every year. Though he is a very small producer, he says to the roasters who are interested in his coffee, "Keep working,and always buy our whole harvest, and I will always give you good quality." He has sold his coffee as specialty to us for the past 4 years, and his coffees have won the Salvadoran Cup of Excellence compeition in the past. This lot is a Washed process of Pacas, which is picked ripe, depulped, and fermented dry for 14–18 hours before being washed and laid out on raised beds to dry. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 5 Rosa Elida Flores - Finca El Durazno - Pacamara - Washed (GrainPro) 10895 35 Kg 23 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sweet and mellow with a smooth mouthfeel; rich caramelized sugar flavor with hops and grapefruit. Sweet and mellow with a smooth mouthfeel; rich caramelized sugar flavor with hops and grapefruit. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Rosa Elida Flores and her husband Angelino Landaverd owns a 4-hectare farm that's planted with about 3,000 trees per manzana with primarily three different varieties: Gesha, Pacamara, and Pacas. The coffee is picked ripe and depulped right away before being fermented in open tanks for between 8–9 hours, then washed and laid on raised beds for around 14 days, depending on the climate. The coffee is moved and rotated evey 15 minutes throughout the drying process for the first few days, until it becomes more stable, then it is rotated every 30 minutes or so for the duration. The farm produces about 1000 quintales per year, and the land is also newly planted with lemon and avocado trees for shade and biological/commercial diversity. The coffee-leaf rust is less of a threat lately as Rose and Angelino are combatting it very actively on the farm, and are able to expand his land by a few manzanas every year to grow the production. The farm was inherited from Angelino's father, and through improvements every year and processing innovations, Angelino hopes to continue to improve his quality, as coffee is the main source of his family's livelihood. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 5 Jose William Diaz - Finca Hondurita - Pacas - Honey (GrainPro) 10896 35 Kg 9 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Very sweet with tart winey acidity and a thick mouthfeel; big berry and coffee cherry flavors with honey, cherry and pear. Very sweet with tart winey acidity and a thick mouthfeel; big berry and coffee cherry flavors with honey, cherry and pear. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. The 9 manzanas of Finca Hondurita Jose are planted with Pacas, Pacamara, and Bourbon variety trees, about 2,500 plants per manzana.William Diaz, the farm's owner, produces both Honey and Washed coffees, with a total annual production of about 40 quintales. William has worked in coffee for 10 years, and he says that the size of his farm has grown considerably thatnks to the opportunities that exist to grow and sell high-quality coffee in Chalatenango. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 5 Jose Francisco Recinos - Finca Nueva Esperanza - Pacamara - Honey (GrainPro) 10897 35 Kg 6 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sweet and clean with a smooth mouthfeel; lots of coffee cherry and berry with chocolate, dried strawberry and shortbread flavors. Sweet and clean with a smooth mouthfeel; lots of coffee cherry and berry with chocolate, dried strawberry and shortbread flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Francisco Recinos grows Pacamara and Pacas on 1.5 manzanas of farmland, about 4,500 trees total, with just 28–35 quintales of production every year. Though he is a very small producer, he says to the roasters who are interested in his coffee, "Keep working,and always buy our whole harvest, and I will always give you good quality." He has sold his coffee as specialty to us for the past 4 years, and his coffees have won the Salvadoran Cup of Excellence compeition in the past. This lot is a Honey process of Pacamara, which is picked ripe, depulped, and fermented in sacks for 14–18 hours before being laid out on beds for 13–20 days. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 5 Luis Hernandez - Finca Cerro Negro - Washed (GrainPro) 10898 35 Kg 18 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Very sweet with round fruit acidity and a smooth mouthfeel; big chocolate flavor with lime, apple and caramel. Very sweet with round fruit acidity and a smooth mouthfeel; big chocolate flavor with lime, apple and caramel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca Cerro Negro is a 2-hectare farm with about 6,000 coffee trees, owned and operated by Luis Alonzo Hernandez. He grows a mix of varieties, including Pacas, Bourbon, and small about of the leaf-rust resistant hybrid Catimor 90. The coffees are Washed process, picked and depulped before a dry fermentation of between 8–16 hours, after which the coffee is washed and dried on patios for 6–8 days. Luis Alonzo produces about 20 quintales of coffee a year, and he says the coffee-leaf rust is becoming less of a problem, which is good news for future harvests. However, the winters have gotten harsh, and sometimes it is so cold that the topsoil freezes: This is very dangerous for coffee production, as the plants cannot survive a heavy frost. When he was younger, Luis Alonzo hated working on his grandmother's coffee farm, and he never thought he'd work with coffee himself: Now, after 10 years as a grower, he feels like he has grown into coffee, and he feels like it has meaning because coffee touches everyone in the world. He hopes to expand his farm area, and to plant more Pacamara and some Gesha trees as well. We are proud to offer these mico-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 5 Finca La Roxanita - Ignacio Gutierrez - Pacamara - Washed (GrainPro) 9146 35 Kg 14 CI USA Minnesota USA
ci-usa-minnesota Cocoa, cedar and soy nut. Cocoa, cedar and soy nut. 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
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Microlot 5 Santos Alfredo Lemus - Finca El Limon - Pacas - Washed (GrainPro) 9147 35 Kg 12 CI USA Minnesota USA
ci-usa-minnesota Heavy and sweet with chocolate, lemon and sweet cedar. Heavy and sweet with chocolate, lemon and sweet cedar. 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
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Microlot 5 Orlando Aguilar - Finca Buena Vista - Pacas - Washed (GrainPro) 9150 35 Kg 17 CI USA Minnesota USA
ci-usa-minnesota Citric with cocoa and cedar. Citric with cocoa and cedar. 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
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Microlot 5 Leonicio Guillen Reyez - Finca La Torera - Pacas - Washed (GrainPro) 9152 35 Kg 4 CI USA Minnesota USA
ci-usa-minnesota mild, sweet and clean with chocolate and lemon. mild, sweet and clean with chocolate and lemon. 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
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Microlot 5 Leonicio Guillen Reyez - Finca La Torera - Pacas - Washed (GrainPro) 9154 35 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Cocoa, citrus and nutty. Cocoa, citrus and nutty. 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
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Microlot 6 Gerardo Recinos Chavez - Finca El Naranjo - Pacas (GrainPro) 9346 35 Kg 6 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
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Pacas Rolo Ramirez - San Jose - Ataco - Pacas - Honey (GrainPro) 9532 69 Kg 59 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
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SHG EP Santa Ana - CUZCACHAPA (GrainPro) 9726 69 Kg 144 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
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SHG EP Rio Zarco - Bourbon - Honey (GrainPro) 9744 69 Kg 142 CI USA Minnesota USA
ci-usa-minnesota Toffee with tart citric, sweet and a nutty aftertaste. Toffee with tart citric, sweet and a nutty aftertaste. This offering comes from Rio Zarco, a full-scale coffee mill located in El Salvador's Chalatenango region. When coffee arrives 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, rewarding farmers for better cherry selection. Rio Zarco then controls all processing, from the cherry to exportable green, allowing for the provision of consistent offerings. “Focus” is the word that defines our coffees from El Salvador this year, and it’s what makes the incoming crop so special and exciting for us. While the country’s overall production is still reeling from a high prevalence of coffee-leaf rust, farmers are combatting lower yields (up to 35% less than last year) with improved processing, more and better variety selection, and a growing commitment to innovation. For the past few years, Piero has been on the ground in El Salvador more and more, developing relationships that have turned into long-term partnerships with producers whose coffee we buy year in and year out, often in parchment, which allows him direct oversight in the dry-milling process. This makes it possible for Piero to build specific lots, perform quality-control checks, and even choose the bag size for individual coffees. nft,norg
Ethiopia
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Decaf KVW MC Djimma - Grade 5 10517 60 Kg 15 CI USA Minnesota USA
ci-usa-minnesota Cocoa, nutty and citric. nft,norg,Decaf
Ethiopia
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Decaf KVW MC   10919 60 Kg 32 CI USA Minnesota USA
ci-usa-minnesota Citric, sweet and clean with mild toffee flavor. nft,norg,Decaf
Ethiopia FTO Sidama SCFCU - FERO Cooperative - Grade 2 - FLO ID 2519 - (CBC ET-BIO-140) (GrainPro) 10423 60 Kg 318 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Sweet, clean and delicate with floral, lemon and toffee. Sweet, clean and delicate with floral, lemon and toffee. The Sidama Coffee Farmers Cooperative Union (SCFCU), established in 2001, is a secondary co-operative, overseeing nearly 50 primary co-operatives in the Sidama region and representing more than 70,000 farmers. The contributing members raise mostly heirloom Ethiopian varieties on small plots of land near their homes, each farmer averaging between 1,000–1,800 trees per hectare. Farmers will harvest ripe cherry from September through December, and sell sorted cherry to cooperative washing stations for processing. Coffee is combined by quality and sold as blended lots by SCFCU. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. Fair Trade,Organic
Ethiopia
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FTO Sidama SCFCU - FERO Cooperative - Grade 2 - FLO ID 2519 - (CBC ET-BIO-140) (GrainPro) 9278 60 Kg 7 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 Nat Yirgacheffe G3 Kochere - Kore - Grade 3 (GrainPro) 10912 60 Kg 140 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Sweet with tart citric acidity and a smooth mouthfeel; winey berry, floral, cinnamon and lime flavors. nft,norg
Ethiopia
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Nat Yirgacheffe G3 Kochere - Kore - Grade 3 (GrainPro) 9413 60 Kg 112 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 Natural Guji Taro - Guji - Grade 2 (GrainPro) 10649 60 Kg 68 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
  afloat nft,norg
Ethiopia Natural Guji Grade 3 Grade 3 (GrainPro) 10915 60 Kg 320 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
  origin nft,norg
Ethiopia Natural Limu Cheffe Elfeta - Ashebir Gosaei - Grade 1 (GrainPro) 10917 60 Kg 300 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Lots of rich berry and floral flavors with chocolate, blueberry, apricot, lemon and hops; balanced sweetness with tart fruit acidity and a smooth mouthfeel. nft,norg
Ethiopia Natural Sidama Grd 4 Fancy 10923 60 Kg 100 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Sweet with tangy acidity and a smooth mouthfeel; floral, fruit and pine flavors. nft,norg
Ethiopia
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Natural Sidama Grd 4   9749 60 Kg 31 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 Natural Yirgacheffe Kochere - Kore - Grade 1 (GrainPro) 10646 60 Kg 88 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Cherry, lemon, toffee, floral and strawberry with winey tart acidity. Cherry, lemon, toffee, floral and strawberry with winey tart 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 Yirgacheffe and near a little village of Ch'elelek'tu. Kochere coffees have a strong fruit tea–like note 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. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 10647 60 Kg 79 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Clean fruity, berry, floral, lemon-lime, green grape and strong acidity. Clean fruity, berry, floral, lemon-lime, green grape and strong acidity. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically 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, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Gelana Abaya - Asgori - Grade 1 (GrainPro) 10648 60 Kg 67 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Cherry and chocolate, clean fruit, berry, floral, honey, strong citric acidity and a heavy mouthfeel. Cherry and chocolate, clean fruit, berry, floral, honey, strong citric acidity and a heavy mouthfeel. This coffee comes from our washing-station partners at Gelana Abaya, which is in the kebele, or village, of Asgori, in the woreda, or district, of Abaya, in the Yirgacheffe region. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 10651 60 Kg 221 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Floral, berry, chocolate, apple, strawberry, sugary and winey. Floral, berry, chocolate, apple, strawberry, sugary and winey. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 10652 60 Kg 287 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Floral, berry, chocolate, apple, strawberry, sugary and winey. Floral, berry, chocolate, apple, strawberry, sugary and winey. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically 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, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 10653 60 Kg 96 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Floral, berry, chocolate, apple, strawberry, sugary and winey. Floral, berry, chocolate, apple, strawberry, sugary and winey. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically 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, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Aricha - Edido - Grade 1 (GrainPro) 10654 60 Kg 139 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Winey, berry and floral, caramel, lime, cherry and tart. Winey, berry and floral, caramel, lime, cherry and tart. This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Aricha - Edido - Grade 1 (GrainPro) 10655 60 Kg 294 Afloat/USA
Est Arrival: Jul 2017
USA
Est Arrival: Jul 2017
afloat Winey, berry and floral, caramel, lime, cherry and tart. Winey, berry and floral, caramel, lime, cherry and tart. This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Aricha - Edido - Grade 1 (GrainPro) 10656 60 Kg 90 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Winey, berry and floral, caramel, lime, cherry and tart. Winey, berry and floral, caramel, lime, cherry and tart. This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Aricha - Edido - Grade 1 (GrainPro) 10657 60 Kg 12 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Winey, berry and floral, caramel, lime, cherry and tart. Winey, berry and floral, caramel, lime, cherry and tart. This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Beriti - Tore - Grade 1 (GrainPro) 10658 60 Kg 90 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Fruity, berry, tart lemon-lime, apple, grape, floral and winey. Fruity, berry, tart lemon-lime, apple, grape, floral and winey. This coffee comes from our washing-station partners at Beriti, which is in the kebele, or village, of Tore, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. The altitude and microregion creates a more floral tone in these coffees, balanced by a creamy citrus. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Beriti - Tore - Grade 1 (GrainPro) 10659 60 Kg 95 Afloat/UK
Est Arrival: Jun 2017
UK
Est Arrival: Jun 2017
afloat Fruity, berry, tart lemon-lime, apple, grape, floral and winey. Fruity, berry, tart lemon-lime, apple, grape, floral and winey. This coffee comes from our washing-station partners at Beriti, which is in the kebele, or village, of Tore, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. The altitude and microregion creates a more floral tone in these coffees, balanced by a creamy citrus. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Celinga - Foge - Grade 1 (GrainPro) 10661 60 Kg 88 Afloat/Australia
Est Arrival: Jul 2017
Australia
Est Arrival: Jul 2017
afloat Juicy, tart, clean, sweet, strong winey acidity and creamy with fruity, berry, cherry and lemon-lime flavors. Juicy, tart, clean, sweet, strong winey acidity and creamy with fruity, berry, cherry and lemon-lime flavors. This coffee comes from our washing-station partners at Celinga, which is in the kebele, or village, of Foge, in the woreda, or district, of Guanga, in the Yirgacheffe region. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Chelchele - Kochere - Grade 1 (GrainPro) 10662 60 Kg 95 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Cherry, floral, berry, lime, caramel, chocolate and tart. Cherry, floral, berry, lime, caramel, chocolate and tart. This coffee comes from our washing-station partners at Chelchele, which is in the kebele, or village, of Chelchele, in the woreda, or district, of Kochere, in the Yirgacheffe region. Chelchele coffees tend to have a nice backbone of sweetness from toffee and/or soft nuts like almond, with a floral and citrus overone. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Celinga - Foge - Grade 1 (GrainPro) 10830 60 Kg 200 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin This coffee comes from our washing-station partners at Celinga, which is in the kebele, or village, of Foge, in the woreda, or district, of Guanga, in the Yirgacheffe region. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Chelchele - Kochere - Grade 1 (GrainPro) 10831 60 Kg 120 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin This coffee comes from our washing-station partners at Chelchele, which is in the kebele, or village, of Chelchele, in the woreda, or district, of Kochere, in the Yirgacheffe region. Chelchele coffees tend to have a nice backbone of sweetness from toffee and/or soft nuts like almond, with a floral and citrus overone. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Gelana Abaya - Asgori - Grade 1 (GrainPro) 10832 60 Kg 300 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin This coffee comes from our washing-station partners at Gelana Abaya, which is in the kebele, or village, of Asgori, in the woreda, or district, of Abaya, in the Yirgacheffe region. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Kochere - Kore - Grade 1 (GrainPro) 10833 60 Kg 300 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin 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 Yirgacheffe and near a little village of Ch'elelek'tu. Kochere coffees have a strong fruit tea–like note 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. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 10834 60 Kg 200 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically 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, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Organic Guji Shakiso - Kayon Mountain Farm - Grade 1 - Washed (GrainPro) 10151 60 Kg 11 CI USA Minnesota USA
ci-usa-minnesota Strong jasmine and lemon flavors, brown sugar and caramel with a delicate body and light sweetness. Strong jasmine and lemon flavors, brown sugar and caramel with a delicate body and light sweetness. The Kayon Mountain Coffee Farm is owned by multiple families that have been born and raised around the experience of coffee. These shareholding members had mainly been supplying coffee to auction for the past 30 years until they started their farm in 2012.This farm boasts a 500 hecatare spread, of which half is planted in heirloom Typica coffee and the other land reserved for cabbage, and indigenous shade trees. By 2015, they had implemented washing stations and dry-hullers allowing them to start exporting their own coffees and now see an annual production of about 300 tonnes. The coffees see an average fermentation time of 24–36 hours, followed by an average drying time of 12–20 days. As for the future, Kayon Mountain plans to plant more coffee, improve the quality of their processing, and even begin leasing more land to expand their practice. This is a certified organic offering. For more information on Ethiopian coffee, visit our Ethiopia Origin Page. nft,Organic
Ethiopia Organic Guji Shakiso - Kayon Mountain Farm - Grade 1 - Natural (GrainPro) 10837 60 Kg 298 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Balanced, sweet and tart with a creamy mouthfeel; lots of fruity and floral flavors with apple and bubblegum. Balanced, sweet and tart with a creamy mouthfeel; lots of fruity and floral flavors with apple and bubblegum. The Kayon Mountain Coffee Farm is owned by multiple families that have been born and raised around the experience of coffee. These shareholding members had mainly been supplying coffee to auction for the past 30 years until they started their farm in 2012. This farm boasts a 500 hectare spread, of which half is planted in heirloom Typica coffee and the other land reserved for cabbage, and indigenous shade trees. By 2015, they had implemented washing stations and dry-hullers allowing them to start exporting their own coffees and now see an annual production of about 300 tons. The coffees see an average fermentation time of 36–48 hours, followed by an average drying time of 10–20 days. Kayon Mountain plans to plant more coffee, improve the quality of their processing, and even begin leasing more land to expand their practice. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,Organic
Ethiopia Washed Grd 2 Yirgach Konga - Grade 2 (GrainPro) 10218 60 Kg 32 Afloat/Australia
Est Arrival: Jun 2017
Australia
Est Arrival: Jun 2017
afloat This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus 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. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Grd 2 Yirgach Konga - Grade 2 (GrainPro) 10599 60 Kg 20 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus 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. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Grd 2 Yirgach Konga - Grade 2 (GrainPro) 10599 60 Kg 20 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus 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. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Grd 2 Yirgach Konga - Grade 2 (GrainPro) 10599 60 Kg 10 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus 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. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
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Washed Sidama Sidama - Werka - Grade 1 (GrainPro) 10229 60 Kg 134 Eniti Limited UK UK
london-eu Strong burnt sugar, cola, tamarind, raisin, strong complex fruit acidity and juicy. Strong burnt sugar, cola, tamarind, raisin, strong complex fruit acidity and juicy. This specific offering comes from the Gora Kone Washing Station, located in the village of Werka in the Nensebo district of the Sidamo region. The station itself has been in operation for seven years and has an estimated 800 contributing farmers registered for cherry delivery throughout the harvest period. These offerings are promptly sorted and floated to remove unwanted and unripe cherries. The prime selection is then depulped using a traditional disc pulper, washed, then dried for an average period of 10-12 days. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information on Ethiopian coffee, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Washed Sidama Sidama - Werka - Grade 1 (GrainPro) 10231 60 Kg 89 CALM Melbourne Australia
melbourne-au Strong burnt sugar, cola, tamarind, raisin, sweet with strong complex fruit acidity and juicy. Strong burnt sugar, cola, tamarind, raisin, sweet with strong complex fruit acidity and juicy. Sidama is a province in the southern part of Ethiopia, and is a larger region that comprises Yirgacheffe town and its surrounding coffeelands. Its name is not as immediately recognizable as Yirgacheffe, but coffees from Sidama are diverse in profile and the highest-quality lots have crisp lemon acidity and lots of clarity. This coffee is from the Werka Coffee Washing Station in theworedaor village of Nensebo, in the town of Werka. The washing station is used by between 700 and 800 farmers, each of whom grows coffee on an average of 3 hectares of land. The typical farm here is also planted with false banana and corn plants, and Acacia trees for shade. The farms range in altitude from 1900–2050 meters, with average daily temperatures up to about 77° Fahrenheit, with cool evenings of about 60° Fahrenheit. The washing station produces both washed and natural coffees: The washed lots are fermented underwater for 48 hours before the mucilage is removed; the coffee is dried on raised beds in a windy area, to speed the drying process. The washing water is purified and recycled for other uses. nft,norg
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Washed Sidama Sidama - Werka - Grade 1 (GrainPro) 10233 60 Kg 14 CI USA Minnesota USA
ci-usa-minnesota Very floral flavors with honey, chocolate and raisin; soft, juicy sweetness and complex fruit acidity. Very floral flavors with honey, chocolate and raisin; soft, juicy sweetness and complex fruit acidity. Sidama is a province in the southern part of Ethiopia, and is a larger region that comprises Yirgacheffe town and its surrounding coffeelands. Its name is not as immediately recognizable as Yirgacheffe, but coffees from Sidama are diverse in profile and the highest-quality lots have crisp lemon acidity and lots of clarity. This coffee is from the Werka Coffee Washing Station in the woreda or village of Nensebo, in the town of Werka. The washing station is used by between 700 and 800 farmers, each of whom grows coffee on an average of 3 hectares of land. The typical farm here is also planted with false banana and corn plants, and Acacia trees for shade. The farms range in altitude from 1900–2050 meters, with average daily temperatures up to about 77° Fahrenheit, with cool evenings of about 60° Fahrenheit. The washing station produces both washed and natural coffees: The washed lots are fermented underwater for 48 hours before the mucilage is removed; the coffee is dried on raised beds in a windy area, to speed the drying process. The washing water is purified and recycled for other uses. nft,norg
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Washed Yirgacheffe Chelchele - Grade 1 (GrainPro) (2015 Harvest) 7258 60 Kg 1 Eniti Limited UK UK
london-eu Complex and creamy with floral, apricot, sweet and savory flavors; citric and malic acidity. Complex and creamy with floral, apricot, sweet and savory flavors; citric and malic acidity. ChelChele is a microregion of Yirgacheffe 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
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10209 60 Kg 4 Eniti Limited UK UK
london-eu Floral, lemon, honey, lavender, sweet, heavy and strong citric acidity. Floral, lemon, honey, lavender, sweet, heavy and strong citric acidity. 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. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia
Add to Samples List
Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10215 60 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Lots of lemon, orange and lime flavors with honey and floral; crisp tart acidity and sweet with a heavy mouthfeel. Lots of lemon, orange and lime flavors with honey and floral; crisp tart acidity and sweet with a heavy mouthfeel. 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. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 10217 60 Kg 73 Afloat/Australia
Est Arrival: Jun 2017
Australia
Est Arrival: Jun 2017
afloat Strong florals, apricot, lemon, pear, jasmine and strong citric acidity. Strong florals, apricot, lemon, pear, jasmine and strong citric acidity. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically 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, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) 10236 60 Kg 100 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin Rich apricot and intense jasmine, strong burnt sugar. Rich apricot and intense jasmine, strong burnt sugar. This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus 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. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 10237 60 Kg 100 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Very sweet with nice tangy fruit acidity and a creamy mouthfeel; lots of citrus fruit and sweet tropical floral flavors with chocolate. Very sweet with nice tangy fruit acidity and a creamy mouthfeel; lots of citrus fruit and sweet tropical floral flavors with chocolate. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically 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, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10238 60 Kg 100 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Very sweet, clean, balanced and complex; lots of floral flavor with tropical fruits, apricot, cola and lime. Very sweet, clean, balanced and complex; lots of floral flavor with tropical fruits, apricot, cola and lime. 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. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10554 60 Kg 300 Afloat/USA
Est Arrival: May 2017
USA
Est Arrival: May 2017
afloat Lots of floral flavor with lemon, grapefruit and apricot; nice sugary sweetness, big citric acidity and a smooth mouthfeel. Lots of floral flavor with lemon, grapefruit and apricot; nice sugary sweetness, big citric acidity and a smooth mouthfeel. 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. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10597 60 Kg 60 Afloat/Australia
Est Arrival: Jun 2017
Australia
Est Arrival: Jun 2017
afloat 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. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10825 60 Kg 80 Origin/UK
Est Ship: Jun 2017
UK
Est Ship: Jun 2017
origin This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10826 60 Kg 220 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10827 60 Kg 180 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Yirgacheffe 1 Beriti - Tore - Grade 1 (GrainPro) 10828 60 Kg 120 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin This coffee comes from our washing-station partners at Beriti, which is in the kebele, or village, of Tore, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. The altitude and microregion creates a more floral tone in these coffees, balanced by a creamy citrus. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Yirgacheffe 1 Kochere - Kore - Grade 1 (GrainPro) 10829 60 Kg 300 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin 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 Yirgacheffe and near a little village of Ch'elelek'tu. Kochere coffees have a strong fruit tea–like note 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. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Yirgacheffe 1 Grade 1 (GrainPro) 10916 60 Kg 300 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
  origin nft,norg
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) (2016 Harvest) 9008 60 Kg 25 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. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Beriti - Tore - Grade 1 (GrainPro) 9084 60 Kg 1 CALM Melbourne Australia
melbourne-au Tart and creamy with passion fruit, chocolate, lime peel and citrus fruits. Tart and creamy with passion fruit, chocolate, lime peel and citrus fruits. 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
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Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) (2016 Harvest) 9087 60 Kg 59 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
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Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) (2016 Harvest) 9088 60 Kg 2 Eniti Limited UK UK
london-eu Sugary and floral with toffee and lemon. Sugary and floral with toffee and lemon. 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
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Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) (2016 Harvest) 9088 60 Kg 2 Eniti Limited UK UK
london-eu Sugary and floral with toffee and lemon. Sugary and floral with toffee and lemon. 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
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Washed Yirgacheffe 1 Chelchele - Kochere - Grade 1 (GrainPro) (2016 Harvest) 9270 60 Kg 51 CI USA Minnesota USA
ci-usa-minnesota Floral and delicate with soft lemon, almond and caramel. Floral and delicate with soft lemon, almond and caramel. 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 th