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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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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 Pulped Natural - Fazenda Santa Ines (GrainPro) 7358 60 Kg 51 CALM Melbourne Australia
melbourne-au Balanced and sweet with chocolate, red fruit, vanilla, walnut and almond. Balanced and sweet with chocolate, red fruit, vanilla, walnut and almond. 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 Pulped Natural - Fazenda Sertão (GrainPro) 7359 60 Kg 141 CALM Melbourne Australia
melbourne-au Hazelnut, white peach, floral and creamy. Hazelnut, white peach, floral and creamy. Coffee cultivation at Fazenda Sertão dates all the way back to the first stages of coffee growing in Carmo de Minas. José Isidro Pereira was practicing as a dentist until he inherited Fazenda Sertão from his mother after her passing in the late 1940's. José met his wife Nazareth shortly after and settled their family at Sertão.The farm is now managed by Joséand Nazareth's children: Francisco, Luiz Paulo, Glycia, and Sandra. The farmland is 270 hectares, and the coffee is planted on hillsides with slopes up to 50%. This is an important note, since the crop can avoid frosts which are common to the region's winter months, resulting in a more uniform ripening as well as protection against fungi infections due to the lower relative humidity. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda I.P. - Yellow Bourbon (GrainPro) 8152 60 Kg 6 CALM Melbourne Australia
melbourne-au Rich caramel, apricot, and lime with a syrupy body. Rich caramel, apricot, and lime with a syrupy body. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and pulped-natural method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda I.P. - Yellow Bourbon (GrainPro) 8155 60 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Peanut and citric. Peanut and citric. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and pulped-natural method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg
Brazil Carmo de Minas Natural - Fazenda Santa Ines - Yellow Bourbon (GrainPro) 8712 59 Kg 325 Afloat/USA
Est Arrival: Dec 2016
USA
Est Arrival: Dec 2016
afloat Toffee, almond, lemon and floral. Toffee, almond, lemon and floral. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda I.P. - Yellow Bourbon (GrainPro) 8922 59 Kg 128 Eniti Limited UK UK
london-eu Almond, peanut brittle, graham, jelly, white grape. Almond, peanut brittle, graham, jelly, white grape. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and pulped-natural method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda Alta Vista (GrainPro) 9234 59 Kg 75 CI USA Minnesota USA
ci-usa-minnesota Tart with cocoa, coffee cherry and peanut. Tart with cocoa, coffee cherry and peanut. 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 Pulped Natural - Fazenda Santa Ines (GrainPro) 9235 59 Kg 5 CI USA Minnesota USA
ci-usa-minnesota Carmel, peanut, toffee, coffee cherry and tart complex acidity. Carmel, peanut, toffee, coffee cherry and tart complex acidity. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda Sertão (GrainPro) 9236 59 Kg 104 CI USA Minnesota USA
ci-usa-minnesota Soft and citric with toffee and peanut. Soft and citric with toffee and peanut. History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP’S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group’s activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION • To produce and commercialize high-quality coffee with specified grades suitable for the export market; • To become a national reference in the breeding of girolando cattle; • To produce and sell corn and soybeans with high quality standards; • Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES • Family • Ethics • Transparency • Credibility • Professionalism • Humility • Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region’s economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location:Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude:22º 05' 59" Longitude:45º 11' 27" Altitude:From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall:1,850 mm (73 inches) Average temperature:18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) nft,norg
Brazil
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Carmo de Minas Natural - Fazenda Furnas (GrainPro) 9237 59 Kg 299 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 Natural - Beneficio Pedra Branca (GrainPro) 9238 59 Kg 248 CI USA Minnesota USA
ci-usa-minnesota Chocolate, peanut, tart and heavy. Chocolate, peanut, tart and heavy. The Mantiqueira microregion is home to over 2,000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at CarmoCoffees recognized this potential and decided to build two strategically placed mills (called "beneficios") with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora — both beneficios were farms managed by their former owners before joining CarmoCoffees. Pedra Branca was the first of the beneficios, with CarmoCoffees partnership starting in 2012. Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol became part of CarmoCoffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Beneficio Presente do Sol has nine mechanical dryers and covered patios. Beneficio Pedra Branca has eight mechanical dryers, covered patios, and three African drying beds. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda I.P. (GrainPro) 9239 59 Kg 196 CI USA Minnesota USA
ci-usa-minnesota Toffee, coffee cherry, peanut and tart. Toffee, coffee cherry, peanut and tart. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and pulped-natural method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda Alta Vista (GrainPro) 9240 59 Kg 20 CI USA Minnesota USA
ci-usa-minnesota Clean coffee cherry, toffee, brown sugar, soft and tart. Clean coffee cherry, toffee, brown sugar, soft and tart. Fazenda Alta Vista is Managed by Robson Vilela, who purchased the 84 ha. property in 2001. Coffee was planted in 2004, and was first harvested in 2007, where his crop took 7th place in the 2007 Brazil Cup of Excellence. Alta vista has since delivered on the reputation of quality, returning to the Cup of Excellence finals in 2011 and 2012. The staff at Alta Vista is much smaller than other farms in the region. Robson made an agreement to pay higher wages than other farms in the area, resulting in zero staff turnover since 2007. Fazenda Alta vista also produces bananas, which are intercropped with the coffee trees providing sufficient shade. The multitude of banana trees on the farm also created a condition for the coffee trees to survive the unexpected drought in the summer of 2014, ensuring both quality and volume for the 2015 harvest. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda Santa Lucia (GrainPro) 9241 59 Kg 111 CI USA Minnesota USA
ci-usa-minnesota Toffee, peanut, lime, cocoa and soft. Toffee, peanut, lime, cocoa and soft. Fazenda Santa Lucia producer Hélcio Carneiro Pinto has been working in coffee since he was 15 years old, helping his mother produce and process crops. In 1976, Hélcio married Glycia Pereira Carneiro and began to manage Santa Lucia. In the 1990's, Hélcio was one of the founders of Aprocam, a group of pioneers that began a movement for the pursuit of quality coffee in the region of Carmo de Minas. Aprocam introduced the idea of processing pulped naturals on Carmo de Minas and Hélcio was the first producer to get the machines for this process. Since that development at Santa Lucia, Hélcio has worked with universities and scientists, and he has taken trips to other coffee producing countries to further his knowledge on the production of specialty coffee. Today, Hélcio and Fazenda Santa Lucia maintain a worldwide reputation for quality Brazilian coffees. Fazenda Santa Lucia is 740 hectares with 83 hectares of coffee: 9 planted in Yellow Bourbon, 18 in Catuai, 18 in Acaia, and 25 in Mundo Novo. The current production at Santa Lucia is about 2800 bags, of which 1260 are Pulped Natural and 1540 are Natural. This is a model farm of the Carmo de Minas region and is innovating in both quality and production methods with hopes of producing 4500 bags in the future. *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 Pulped Natural - Fazenda Alta Vista (GrainPro) 9244 59 Kg 229 CI USA Minnesota USA
ci-usa-minnesota Salted peanut, cocoa and citric. Salted peanut, cocoa and citric. Fazenda Alta Vista is Managed by Robson Vilela, who purchased the 84 ha. property in 2001. Coffee was planted in 2004, and was first harvested in 2007, where his crop took 7th place in the 2007 Brazil Cup of Excellence. Alta vista has since delivered on the reputation of quality, returning to the Cup of Excellence finals in 2011 and 2012. The staff at Alta Vista is much smaller than other farms in the region. Robson made an agreement to pay higher wages than other farms in the area, resulting in zero staff turnover since 2007. Fazenda Alta vista also produces bananas, which are intercropped with the coffee trees providing sufficient shade. The multitude of banana trees on the farm also created a condition for the coffee trees to survive the unexpected drought in the summer of 2014, ensuring both quality and volume for the 2015 harvest. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Honey - Fazenda Vale de Lua (GrainPro) 9245 59 Kg 298 Eniti Limited UK UK
london-eu Plum and blackcurrant with a citric acidity. Plum and blackcurrant with a citric acidity. Carmo Coffees is moving away from using demucilaginators for pulped natural coffees. Prior to 2016, a coffee would be pulped, then sent through a demucilaginator to remove some mucilage, and then dried. Now they are doing most "pulped natural" coffees as "honeys" and calling them honey. They are pulping, then going right to the patio. In addition to water savings, the resulting profile is a bit fruitier and sweeter profile that they feel ultimately will last longer for shelf life. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda Nossa Senhora de Fatima (GrainPro) 9247 59 Kg 316 Eniti Limited UK UK
london-eu Orange, honey with a rich buttery body. Orange, honey with a rich buttery body. The Nossa Senhora de Fátima farm is located on the city of Perdizes, Alto Paranaiba Region, Cerrado vegetation area of Minas Gerais State, Brazil. Coffee produced comes from Arabica species selected plants. All the process developed on the property is carefully followed by an Agronomist Engineer, ensuring a high-level quality and taste standard to the coffee. The Coffee produced on Nossa Senhora de Fátima Farm, has outstanding features of Cerrado Vegetation such as: good body, delicate acidity, and a chocolatey flavor. The main production at Nossa de Fátima is specialty coffee, but other activities include: pig-farming, cattle-farming, sheep-farming, and silviculture. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Carmo de Minas Honey - Fazenda Alta Vista (GrainPro) 9249 59 Kg 325 Afloat/Australia
Est Arrival: Dec 2016
Australia
Est Arrival: Dec 2016
afloat 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 Pulped Natural - Fazenda Santa Clara (GrainPro) 9250 59 Kg 315 Eniti Limited UK UK
london-eu Cherry, melon, juicy, citric acidity, soft and balanced. Cherry, melon, juicy, citric acidity, soft and balanced. Moacyr Dias Pereira and his wife have owned Fazenda Santa Clara since the year 2000. The farm itself was started in 1902 when Moacyt's father moved to the area in search of rich soil for coffee production. Santa Clara boasts a total of 400 hectares of land, of which 140 are dedicated to coffee production. As the Periera's have many different varieties at Santa Clara, they utilize both machinery and by-hand harvesting methods when it comes to picking coffee. A method of clean and proper pruning is utilized at Santa Clara, allowing for consistent volume in production and increased tree health. The family has deep concerns about the environment and leaves large areas of native forest and head waters well preserved. Other crops grown on the farm include bananas, corn, wheat, oat and soy, and they raise both dairy and beef cattle. For more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda Santa Ines (GrainPro) 9251 59 Kg 156 CI USA Minnesota USA
ci-usa-minnesota Sweet, lemon, toffee and peanut. Sweet, lemon, toffee and peanut. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Carmo de Minas Natural - Fazenda São Benedito (GrainPro) 9252 59 Kg 325 Afloat/Australia
Est Arrival: Dec 2016
Australia
Est Arrival: Dec 2016
afloat 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 OwnerAntonio Jose Junqeuira Villela. This farm won second place in the 2005 Brazil Early Harvest Cup Of Excellence.Coffee is Hand picked and processed meticulouslyto target high quality. Average temperature 22 C and elevation is 1250 masl. Average rainfall is 2100 m. nft,norg
Brazil Carmo de Minas Natural - Fazenda Furnas - Yellow Bourbon (GrainPro) 9253 59 Kg 325 Afloat/USA
Est Arrival: Dec 2016
USA
Est Arrival: Dec 2016
afloat Almond, coffee cherry, sage, citric and soft. Almond, coffee cherry, sage, citric and soft. History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP'S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group's activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market; To become a national reference in the breeding of girolando cattle; To produce and sell corn and soybeans with high quality standards; Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region's economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature: 18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. nft,norg
Brazil Carmo de Minas Honey - Fazenda Alta Vista - Yellow Catuai (GrainPro) 9254 59 Kg 325 Origin/Australia
Est Ship: Dec 2016
Australia
Est Ship: Dec 2016
origin Honey peanut butter, floral, coffee cherry and lemongrass. nft,norg
Brazil Carmo de Minas Pulped Natural (GrainPro) 9255 59 Kg 200 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin 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 Carmo de Minas Natural - Fazenda I.P. - Yellow Bourbon (GrainPro) 9256 59 Kg 242 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Chocolate, fruit, soft and floral. Chocolate, fruit, soft and floral. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and pulped-natural method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg
Brazil Carmo de Minas Natural - Fazenda Santa Ines - Yellow Bourbon (GrainPro) 9257 59 Kg 325 Origin/Australia
Est Ship: Dec 2016
Australia
Est Ship: Dec 2016
origin 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 Carmo de Minas Honey - Fazenda IP (GrainPro) 9258 59 Kg 325 Origin/UK
Est Ship: Dec 2016
UK
Est Ship: Dec 2016
origin Orange, apricot with a big creamy body, very sweet. Orange, apricot with a big creamy body, very sweet. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and pulped-natural method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Carmo Coffees is moving away from using demucilaginators for pulped natural coffees. Prior to 2016, a coffee would be pulped, then sent through a demucilaginator to remove some mucilage, and then dried. Now they are doing most "pulped natural" coffees as "honeys" and calling them honey. They are pulping, then going right to the patio. In addition to water savings, the resulting profile is a bit fruitier and sweeter profile that they feel ultimately will last longer for shelf life. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg
Brazil
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Decaf Origin Select MWP - Serra Negra 9569 69 Kg 179 CI USA Minnesota USA
ci-usa-minnesota Sweet toasted nut. Sweet toasted nut. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg,Decaf
Brazil Decaf Origin Select MWP - Serra Negra 9897 69 Kg 265 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg,Decaf
Brazil Espirito Santo Semi-Washed (Videplast) 9853 59 Kg 325 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Honey peanut butter, soft and citric. Honey peanut butter, soft and citric. This coffee has limited traceability, for more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil
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Microlot 4 Natural - Fazenda Sitio Serra - Marcelo Moraes - Pocos de Caldas (GrainPro) 8904 60 Kg 7 CI USA Minnesota USA
ci-usa-minnesota Chocolate, peanut and winey. Chocolate, peanut and winey. Marcelo Moraes and his family own and operate Sitio Serra, locaed in the mountains of Pocos de Caldas, Sul de Minas Gerais. Marcelo and his wife, Edilaine, purchased Sitio Serra in 1999 when it had only 4000 coffee trees. Today, the farm has more than 13,000 trees, all planted by Marcelo himself. In 2013, a coffee from Sitio Serra took 1st place in a cup quality competition. Marcelo and Edilaine were very inspired by this and have since been seeking a means for better quality in their coffee; hence, harvesting only very ripe cherries, processing as soon as possible, and consistently moving it on the patio as it dries. For more information on coffee in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Microlot 4 Natural - Sítio das Oliveiras - Alto Caparaó - Red Bourbon (GrainPro) 8990 60 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Fruit, nut and chocolate. Fruit, nut and chocolate. Henrique has been a coffee producer all his life and wants to continue with the production for many years to come. In the old days, he used to sell his coffee as a conventional product, but nowadays he has been focusing on quality production. His harvesting method has changed, and Henrique picks mostly red and mature cherries. After haversting, he removes all the green cherries left during the picking. He has seen an improvement in quality by processing mature cherries. He does Natural and Pulped Natural at his farm. Natural coffeetakes around 15-20 days to dry. For more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil
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Microlot 5 Pulped Natural - Beneficio Presente do Sol - Yellow Catuai (GrainPro) 8411 60 Kg 3 Eniti Limited UK UK
london-eu Short bread, honeydew, baking spices. Short bread, honeydew, baking spices. The Mantiqueira microregion is home to over 2,000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at CarmoCoffees recognized this potential and decided to build two strategically placed mills (called "beneficios") with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora — both beneficios were farms managed by their former owners before joining CarmoCoffees. Pedra Branca was the first of the beneficios, with CarmoCoffees partnership starting in 2012. Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol became part of CarmoCoffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Beneficio Presente do Sol has nine mechanical dryers and covered patios. Beneficio Pedra Branca has eight mechanical dryers, covered patios, and three African drying beds. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Microlot 5 Pulped Natural - Beneficio Pedra Branca - Yellow Bourbon (GrainPro) 8412 60 Kg 37 Eniti Limited UK UK
london-eu Soft, peanut brittle, sugary mouthfeel, chocolate and citric. Soft, peanut brittle, sugary mouthfeel, chocolate and citric. The Mantiqueira microregion is home to over 2,000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at CarmoCoffees recognized this potential and decided to build two strategically placed mills (called "beneficios") with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora — both beneficios were farms managed by their former owners before joining CarmoCoffees. Pedra Branca was the first of the beneficios, with CarmoCoffees partnership starting in 2012. Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol became part of CarmoCoffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Beneficio Presente do Sol has nine mechanical dryers and covered patios. Beneficio Pedra Branca has eight mechanical dryers, covered patios, and three African drying beds. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Microlot 6 Natural - Sítio Lambari - Beneficio Pedra Branca - Yellow Catuai (GrainPro) 8417 60 Kg 2 CALM Melbourne Australia
melbourne-au Very sweet, tropical fruits, banana, papaya, lime and creamy. Very sweet, tropical fruits, banana, papaya, lime and creamy. Sítio Lambari is a small farm owned and managed by Edson Ramon da Silva and his three brothers. The brothers grew up in a small town in the Mantiqueira region where farming was common. In 1997, the brothers decided to try their hand at farming and bought the land that is today known as Sítio Lambari. Since they did not know how to start a coffee farm from scratch they sought the help of consultants and agronomists in order to set and reach their goals. One thing they agreed initially was important was to restore native vegetation as the land is located at high altitude with headwaters. They isolated 2 hectares for this restoration and planted some native tree seedlings. Today the brothers have 50,000 coffee trees planted on 25 hectares with an estimated 800 bags produced annually. The main varieties grown are Yellow Bourbon, Red Catuaí and Mundo Novo. Recently they invested in drying machines and in facilities to improve the process of moving harvested beans to drying patios so that bad fermentation and other undesired affects can be avoided. The total farm area is 45 hectares, and, in addition to coffee, the brothers grow bananas on 6 hectares and have dairy livestock on another 12 hectares. Edson Ramon is considered the informal leader as he is the eldest brother and dedicated the most time to studying all aspects of farm management. Regarding the future of the farm, Edson Ramon says, “We need to keep investing in quality and in machinery, facilities and infrastructure as well if we want to succeed and achieve the best results for our coffees in cuppings. And by this, we’ll have an efficient and sustainable work model, which will allow us to grow competitively in coffee business.” 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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Microlot 6 Natural - Fazenda Contendas - Beneficio Pedra Branca (GrainPro) 8420 60 Kg 13 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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Microlot 6 Pulped Natural - Fazenda Santa Ines (GrainPro) 8425 60 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Peanut and citric. Peanut and citric. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Sertãozinho - Yellow Bourbon (GrainPro) 7313 60 Kg 26 Eniti Limited UK UK
london-eu Chocolate, fruit, soft and clean with apple acidity. Chocolate, fruit, soft and clean with apple acidity. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions.These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Natural - Fazenda Cachoeira da Grama - Yellow Bourbon (GrainPro) 9809 59 Kg 265 Afloat/USA
Est Arrival: Dec 2016
USA
Est Arrival: Dec 2016
afloat Mild, soft and sweet with peanut butter. Mild, soft and sweet with peanut butter. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Pulped Natural - Fazenda Cachoeira da Grama - Yellow Bourbon (GrainPro) 9810 59 Kg 325 Afloat/USA
Est Arrival: Dec 2016
USA
Est Arrival: Dec 2016
afloat Sweet, chocolate, cedar and some cherry. Sweet, chocolate, cedar and some cherry. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9837 59 Kg 325 Afloat/Australia
Est Arrival: Dec 2016
Australia
Est Arrival: Dec 2016
afloat Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Natural - Campos Altos - Fazenda Santa Edwiges - Yellow Bourbon (GrainPro) 9838 59 Kg 325 Afloat/Australia
Est Arrival: Jan 2017
Australia
Est Arrival: Jan 2017
afloat Sweet and savory with floral, lemon, tomato and coffee cherry. Sweet and savory with floral, lemon, tomato and coffee cherry. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Natural - Fazenda Sertãozinho - Yellow Bourbon (GrainPro) 9839 59 Kg 325 Origin/Australia
Est Ship: Dec 2016
Australia
Est Ship: Dec 2016
origin Soft, thick and tart with fruit and peanut butter. Soft, thick and tart with fruit and peanut butter. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Natural - Fazenda Sertãozinho - Yellow Bourbon (GrainPro) 9840 59 Kg 325 Origin/Australia
Est Ship: Dec 2016
Australia
Est Ship: Dec 2016
origin Caramel, peanut, toffee, lime, and tangy. Caramel, peanut, toffee, lime, and tangy. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9841 59 Kg 325 Afloat/USA
Est Arrival: Dec 2016
USA
Est Arrival: Dec 2016
afloat Citric, soft, and balanced with toffee and pecan. Citric, soft, and balanced with toffee and pecan. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9842 59 Kg 85 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Peanut butter, fruit, caramel, bran and raisin. Peanut butter, fruit, caramel, bran and raisin. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Yellow Bourbon (GrainPro) 9843 59 Kg 310 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Yellow Bourbon (GrainPro) 9844 59 Kg 325 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Yellow Bourbon (GrainPro) 9845 59 Kg 325 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Yellow Bourbon (GrainPro) 9846 59 Kg 325 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Natural 2/3 SS Cerrado - Screen 15/16 9499 59 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Soy nut. Soy nut. This coffee has limited traceability, for more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil Natural 2/3 SS 1 Amizade - Screen 17/18 10068 60 Kg 320 Afloat/USA
Est Arrival: Dec 2016
USA
Est Arrival: Dec 2016
afloat Pecan, coffee cherry and citric. nft,norg
Brazil Natural 2/3 SS 1 Amizade - Screen 17/18 10078 60 Kg 320 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin Peanut, herbal and citric. nft,norg
Brazil
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Org Cerrado Natural - Fazenda Saquarema - (CBC BR-BIO-141) (GrainPro) 8832 59 Kg 267 CI USA Minnesota USA
ci-usa-minnesota Salted peanut, lemon and pulp. Salted peanut, lemon and pulp. The Nossa Senhora de Fátima farm is located on the city of Perdizes, Alto Paranaiba Region, Cerrado vegetation area of Minas Gerais State, Brazil. The Organic Coffee produced comes from Arabica Specie selected plants. All the process developed on the property is carefully followed by an Agronomist Engineer, ensuring a high-level quality and taste standard to the coffee. All Activities aim to attend the organic compounds demand, giving sustainability to Organic Coffee production. The Coffee produced on Nossa Senhora de Fátima Farm, has outstanding features of Cerrado Vegetation such as: good body, delicate acidity, and a chocolatey flavor. The main production at Nossa de Fátima is specialty organic coffee, but other activities include: pig-farming, cattle-farming, sheep-farming, and silviculture. nft,Organic
Brazil Org Cerrado Natural - Fazenda Nossa Senhora de Fatima - (CBC BR-BIO-141) (GrainPro) 8833 59 Kg 100 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Heavy and citric with peanut and chocolate. Heavy and citric with peanut and chocolate. The Nossa Senhora de Fátima farm is located on the city of Perdizes, Alto Paranaiba Region, Cerrado vegetation area of Minas Gerais State, Brazil. The Organic Coffee produced comes from Arabica Specie selected plants. All the process developed on the property is carefully followed by an Agronomist Engineer, ensuring a high-level quality and taste standard to the coffee. All Activities aim to attend the organic compounds demand, giving sustainability to Organic Coffee production. The Coffee produced on Nossa Senhora de Fátima Farm, has outstanding features of Cerrado Vegetation such as: good body, delicate acidity, and a chocolatey flavor. The main production at Nossa de Fátima is specialty organic coffee, but other activities include: pig-farming, cattle-farming, sheep-farming, and silviculture. nft,Organic
Brazil Parana Natural - Fazenda Santa Barbara - Yellow Catuai (GrainPro) 10065 59 Kg 299 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin Chocolate, floral, cherry, cocoa with complex lively acidity. nft,norg
Brazil
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Serra Negra Natural 9231 59 Kg 161 CI USA Minnesota USA
ci-usa-minnesota Heavy with peanut. Heavy with peanut. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Serra Negra Natural (GrainPro) 9474 59 Kg 221 CI USA Minnesota USA
ci-usa-minnesota Soy nut, corn and citric. Soy nut, corn and citric. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Serra Negra Natural 9741 59 Kg 18 CI USA Minnesota USA
ci-usa-minnesota Peanut butter, herbal and soft. Peanut butter, herbal 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 Serra Negra Natural 9743 59 Kg 325 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin Peanut and herb. Peanut and herb. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra Natural (GrainPro) 9848 59 Kg 325 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Soy nut, salt and heavy. Soy nut, salt and heavy. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra Natural (GrainPro) 9849 59 Kg 325 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Sweet, lemon, peanut butter and toffee. Sweet, lemon, peanut butter and toffee. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra Natural (GrainPro) 9850 59 Kg 225 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Mild and sweet with peanut butter. Mild and sweet with peanut butter. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra Natural (GrainPro) 9851 59 Kg 315 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra Natural (GrainPro) 9852 59 Kg 325 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra 1 Natural (GrainPro) 9812 59 Kg 325 Afloat/Australia
Est Arrival: Dec 2016
Australia
Est Arrival: Dec 2016
afloat Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra 1 Natural (GrainPro) 9813 59 Kg 325 Origin/Australia
Est Ship: Dec 2016
Australia
Est Ship: Dec 2016
origin Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Serra Negra 1 Natural (GrainPro) 9898 59 Kg 241 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 2 Natural (GrainPro) 9806 59 Kg 75 Eniti Limited UK UK
london-eu Sweet lemon, milk chocolate, banana. Sweet lemon, milk chocolate, banana. 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 2 Natural (GrainPro) 9807 59 Kg 325 Afloat/UK
Est Arrival: Dec 2016
UK
Est Arrival: Dec 2016
afloat Cocoa, red fruit, nutty and smooth. Cocoa, red fruit, nutty and smooth. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Burundi
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Microlot Kinyovu - # 2605 Fully Washed (GrainPro) 9779 60 Kg 24 CI USA Minnesota USA
ci-usa-minnesota Eucalyptus and cedar. Eucalyptus and cedar. The Kinyovu Washing Station is located in the town of Rango, in the Kayanza Province of Burundi. On average there are 3800 coffee producers contributing to Kinyovu, 1321 of which contribute directly to the station, and 2479 of which contribute to 34 different collection points. Other crops in the area include: Banana, beans, sweet potatoes, cassava, and tea. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006 over the course of multiple trips and a total of 3 months on-the-ground time. We have really enjoyed passing along our findings and experience; time and energy well spent. Since 2006 we’ve cupped coffees from more than 50 washing stations and narrowed down our favorites, choosing to further our relationships and efforts respectively. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot Kiryama - # 1001 Fully Washed (GrainPro) 9781 60 Kg 10 CI USA Minnesota USA
ci-usa-minnesota Syrupy, lemon, lavender, sugar cane juice and chocolate with tart intense acidity. Syrupy, lemon, lavender, sugar cane juice and chocolate with tart intense acidity. The Kiryama Washing Station Cooperative is located in the town of Butaganzwa, in the province of Kayanza and over 4500 smallholder farmers contribute to Kiryama: 1152 directly to the station, and 3348 contribute to five different collection points. Other crops in the area include bananas, beans, sweet potatoes, and cassava. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006 over the course of multiple trips and a total of 3 months on-the-ground time. We have really enjoyed passing along our findings and experience; time and energy well spent. Since 2006 we’ve cupped coffees from more than 50 washing stations and narrowed down our favorites, choosing to further our relationships and efforts respectively. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot Gacokwe - # 1431 Fully Washed (GrainPro) 9782 60 Kg 23 CI USA Minnesota USA
ci-usa-minnesota Creamy, toffee, raisin, lavender, tarragon and intense acidity. Creamy, toffee, raisin, lavender, tarragon and intense acidity. The Gacokwe Washing Station is located in the town of Rango, in the Kayanza Province of Burundi. On average there are 2000 coffee producers contributing to Gacokwe, 565 of which contribute directly to the station, and 1435 of which contribute to six different collection points. Other crops in the area include: Banana, beans, sweet potatoes, cassava, and taro. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006 over the course of multiple trips and a total of 3 months on-the-ground time. We have really enjoyed passing along our findings and experience; time and energy well spent. Since 2006 we’ve cupped coffees from more than 50 washing stations and narrowed down our favorites, choosing to further our relationships and efforts respectively. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot Gatare - # 2703 Fully Washed (GrainPro) 9784 60 Kg 10 CI USA Minnesota USA
ci-usa-minnesota Lemon and tarragon, toffee, melon and complex intense acidity. Lemon and tarragon, toffee, melon and complex intense acidity. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006 over the course of multiple trips and a total of 3 months on-the-ground time. We have really enjoyed passing along our findings and experience; time and energy well spent. Since 2006we’ve cupped coffees from more than 50 washing stations and narrowed down our favorites, choosing to further our relationships and efforts respectively. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot Gacokwe - # 1432 Fully Washed (GrainPro) 9785 60 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Grape skin, tarragon, chocolate, lemon, vanilla and intense acidity. Grape skin, tarragon, chocolate, lemon, vanilla and intense acidity. The Gacokwe Washing Station is located in the town of Rango, in the Kayanza Province of Burundi. On average there are 2000 coffee producers contributing to Gacokwe, 565 of which contribute directly to the station, and 1435 of which contribute to six different collection points. Other crops in the area include: Banana, beans, sweet potatoes, cassava, and taro. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006 over the course of multiple trips and a total of 3 months on-the-ground time. We have really enjoyed passing along our findings and experience; time and energy well spent. Since 2006 we’ve cupped coffees from more than 50 washing stations and narrowed down our favorites, choosing to further our relationships and efforts respectively. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot Gacokwe - # 1404 Fully Washed (GrainPro) 9787 60 Kg 19 CI USA Minnesota USA
ci-usa-minnesota Almond, tarragon, lime, chocolate and intense acidity. Almond, tarragon, lime, chocolate and intense acidity. The Gacokwe Washing Station is located in the town of Rango, in the Kayanza Province of Burundi. On average there are 2000 coffee producers contributing to Gacokwe, 565 of which contribute directly to the station, and 1435 of which contribute to six different collection points. Other crops in the area include: Banana, beans, sweet potatoes, cassava, and taro. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006 over the course of multiple trips and a total of 3 months on-the-ground time. We have really enjoyed passing along our findings and experience; time and energy well spent. Since 2006 we’ve cupped coffees from more than 50 washing stations and narrowed down our favorites, choosing to further our relationships and efforts respectively. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot 2 Rugoza - Fully Washed Ngoma (GrainPro) (PC) 8176 60 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Caramel, melon and dill with tangy citric and tartaric acidity. Caramel, melon and dill with tangy citric and tartaric acidity. The Rugoza Washing Station is located in the town of Muhanga, in the Kayanza Province of Burundi. The trading center for Rugoza is located in Maramvya which is two kilometers from Rugoza. On average there are 1200 coffee producers contributing to Rugoza, 150 of which contribute directly to the station, and 1050 of which contribute to eight different collection points. Other crops in the area include: banana, beans, sweet potatoes, cassava and taro. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Washed Arabica Shimu, Kayanza, Mpanga (GrainPro) (PC) 8090 60 Kg 81 CI USA Minnesota USA
ci-usa-minnesota Savory chocolate, nutmeg and grapefruit pith. Savory chocolate, nutmeg and grapefruit pith. This coffee was produced by Gabriel Congera and processed by Jean Clément Birabereye. Gabriel's farm is 2 hectares, yielding 4000 kgs of coffee cherry on average. 74% of his farm is planted in coffee, other crops include banana, beans, cabbage, and cassava. Processing at Jean Clément's wet mill uses single fermentation for 13 hours. Coffee is dried 20–22 days depending on the weather. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Colombia
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Acevedo Primaveral (GrainPro) 8660 70 Kg 91 CI USA Minnesota USA
ci-usa-minnesota Cocoa, lime and nutty. Cocoa, lime and nutty. Asociacion de Productores Primaveral is a group of 21 farming families near the town of Acavedo in the State of Huila in Southern Colombia. Together, they have about 120 hectares of land in production, growing mainly Caturra with a little bit of Variedad Colombia at 1,300 to 1,700 meters. This is an absolutely stunning part of the world, rich with tropical fruit, flowers, birds, insects, and a deeply colored, heavy sky that seems close enough to touch. Coffee in this region is hand-picked with usually four to five passes throughout the harvest season, picking only ripe cherry. The coffee is depulped, washed, fermented overnight, and laid out to dry on raised beds with a parabolic cover to keep out the rain and dew. We have been working on a program with this group of producers where we offer them an additional 135,000 pesos per carga (250 lbs) when they tender coffee below 11% moisture and above 86 points on the cupping table. For coffees that are above 88 points, we keep them separate by producer and call them microlots, and, of course, pay even more. They have been extremely pleased with these premiums, and we are happy to be able to develop for market, some of the best coffees in this region of Colombia. nft,norg
Colombia Decaf Farm Select Sugarcane E.A. 10077 70 Kg 75 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,norg,Decaf
Colombia Decaf Farm Select Sugarcane E.A. - AGPROCEM - Planadas - Tolima 9777 70 Kg 73 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin Chocolate, lemon, cherry and cola. Chocolate, lemon, cherry and cola. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia
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Decaf FTO MWP Planadas - Nasa We'sx de Gaitania - ASOATA - FLO ID 25055 9738 69 Kg 38 CI USA Minnesota USA
ci-usa-minnesota Chocolate and intense lemon. Chocolate and intense lemon. Fair Trade,Organic,Decaf
Colombia Decaf KVW MC EP 10017 60 Kg 141 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Decaf
Colombia Decaf KVW MC EP 10071 60 Kg 200 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin Coffee and citric. nft,norg,Decaf
Colombia
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Decaf KVW MC EP 9916 60 Kg 90 CI USA Minnesota USA
ci-usa-minnesota Coffee and citric. Coffee and citric. This coffee has limited traceability, for more information on Colombian coffee visit our Colombia origin page. nft,norg,Decaf
Colombia
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Decaf KVW MC EP 9950 60 Kg 7 CI USA Minnesota USA
ci-usa-minnesota Sweet, citric and heavy. nft,norg,Decaf
Colombia Decaf Org Origin Sel MWP - Tolima - EP 9952 69 Kg 265 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,Organic,Decaf
Colombia Decaf Origin Select Sugarcane E.A. 10076 70 Kg 200 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,norg,Decaf
Colombia Decaf Origin Select Sugarcane E.A. - Quindio 9776 70 Kg 200 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin Chocolate, lemon, berry and tomato. Chocolate, lemon, berry and tomato. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Cauca 9792 70 Kg 97 CI USA Minnesota USA
ci-usa-minnesota Rich chocolate, cherry, lemon and fruit acidity. Rich chocolate, cherry, lemon and fruit acidity. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Cauca 9793 70 Kg 216 CI USA Minnesota USA
ci-usa-minnesota Very thick with rich chocolate, almond and lemon. Very thick with rich chocolate, almond and lemon. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Pijao - Quindio 9827 70 Kg 238 Eniti Limited UK UK
london-eu Toffee, citric and savory. Toffee, citric and savory. 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 Excelso EP 10013 70 Kg 92 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia Excelso EP 10014 70 Kg 275 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia Excelso EP 10015 70 Kg 275 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia Excelso EP 10016 70 Kg 275 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia Excelso EP 10094 70 Kg 275 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,norg
Colombia Excelso EP 10095 70 Kg 275 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,norg
Colombia
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Excelso EP 9073 70 Kg 12 CI USA Minnesota USA
ci-usa-minnesota Popcorn and lemon. Popcorn 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. Click here to read more about Colombia's coffee. nft,norg
Colombia
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Excelso EP 9968 70 Kg 124 CI USA Minnesota USA
ci-usa-minnesota Toffee and lemongrass. Toffee and lemongrass. “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila - EP (GrainPro) 10021 70 Kg 250 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin Caramel, green grape, savory, balanced and creamy. Caramel, green grape, savory, balanced and creamy. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila - EP (GrainPro) 10022 70 Kg 250 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin Brown sugar, coffee cherry, sweet lime and clove. Brown sugar, coffee cherry, sweet lime and clove. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila - Isnos - EP (GrainPro) 10038 70 Kg 150 Origin/Australia
Est Ship: Dec 2016
Australia
Est Ship: Dec 2016
origin Tart and creamy with toffee and grape. nft,norg
Colombia Excelso Gran Galope Huila - EP (GrainPro) 10091 70 Kg 275 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,norg
Colombia
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Excelso Gran Galope Cauca - EP (GrainPro) 9652 70 Kg 13 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 Excelso Gran Galope Huila - EP (GrainPro) 9956 70 Kg 91 Afloat/USA
Est Arrival: Dec 2016
USA
Est Arrival: Dec 2016
afloat Tart with toffee, chocolate, lemon and almond. Tart with toffee, chocolate, lemon and almond. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila - EP (GrainPro) 9957 70 Kg 260 Afloat/USA
Est Arrival: Dec 2016
USA
Est Arrival: Dec 2016
afloat Tart with toffee, chocolate, lemon and almond. Tart with toffee, chocolate, lemon and almond. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila - EP (GrainPro) 9958 70 Kg 135 Afloat/USA
Est Arrival: Dec 2016
USA
Est Arrival: Dec 2016
afloat Juicy and tangy with green grape, plum and chocolate. Juicy and tangy with green grape, plum and chocolate. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila - Mesa de Elias - EP (GrainPro) 9959 70 Kg 29 Origin/UK
Est Ship: Dec 2016
UK
Est Ship: Dec 2016
origin Sweet and soft with tomato, chocolate, green grape, floral and cranberry. nft,norg
Colombia FTO Tolima Planadas - Nasa We'sx - ASCISP - FLO ID 32862 (GrainPro) 10055 70 Kg 234 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin Fair Trade,Organic
Colombia
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Microlot 10 Puerto Rico - Cauca (GrainPro) 8330 70 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Tomato, chocolate and lemon with complex acidity. Tomato, chocolate and lemon with complex acidity. Amalfi Hernandez first began working with coffee when she decided to look after four hectares of her mother's unattended coffee trees about five years ago. She became immediately enthralled and has now sown over 11,000 more trees. Amalfi maintains a commitement to focus on improving every step of the process, seeing the fruits of her labor in both the physical and palatable qualities of her coffee. Harvesting only ripe cherries, Amalfi depulps them immediately and performs a dry fermentation for 18 hours before washing the coffee four times. Once clean, she places the coffee in a parabolic dryer where she manages the process for an average of 12 days. Once stable, the coffee is sacked and stacked on wooden pallets then sent to be dry-milled.` For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia
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Microlot 14 Finca El Mirador - Elkin Guzman - El Rosal - Pitalito - Huila - Caturra (GrainPro) 8851 70 Kg 23 CI USA Minnesota USA
ci-usa-minnesota Good acidity, body and sweetness. Good acidity, body and sweetness. Elkin Guzman is the leading pioneer in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtably paying off as he is now producing some of the most consistently impressive coffees we have ever seen come out of Colombia. His secret? Mentor Arnfulo Leguizamo. For more information on Colombian coffees visit our Colombia origin page. nft,norg
Colombia
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Microlot 15 Cauca Best Cup - Alma Julieth Castro (GrainPro) 8630 70 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Peanut and cedar. Peanut and cedar. Read a blog from Café Imports Europe's Gabe Dunn on Cauca Best Cup 2015 by clicking here. Read a blog from Café Imports President Andrew Miller on the first Cauca Best Cup 2014 by clicking here. For more general information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Microlot 15 Octavio Riano - Filo de Chillurco - Pitalito - Huila - Caturra/Red Bourbon (GrainPro) 8806 70 Kg 13 CALM Melbourne Australia
melbourne-au Cherry jam, panela, tropical fruits, peach and caramel. Cherry jam, panela, tropical fruits, peach and caramel. Octavio Riano, along with his wife Lucero Enriquez and their two children, live in the hills above Pitalitonear the village of Filo de Chillurco. For the past 15 years Octavio has been cultivating and selling his coffees to market, and coming from a coffee producing family, he already understood the quality conditions in Huila and the demand for specialty grade coffee once he decided to start farming on his own. Through networking and the sharing of ideas and techniques with other coffee producers in his locale, Octavio developed the following process for his coffee: Every three weeks the deep red Caturra cherries and the bright red Bourbon cherries are harvested. The coffee is then processed through a traditional three-outlet pulper that utlizes the "Zaranda" (a post-pulping screen that helps discard defects and small beans) the same day as harvest. The coffee is then dry-fermented in-tank for 24 hours, washed four times, then placed in a parabolic dryer for an average of 10-12 days. Once the coffee is fully dried and stable, it is sacked up and stacked on wooden pallets for eight days before being milled. nft,norg
Colombia
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Microlot 15 Rodrigo Sanchez - El Carmelo - Palestina - Huila - Caturra/Colombia/Bourbon (GrainPro) 8807 70 Kg 14 CALM Melbourne Australia
melbourne-au Rich chocolate, pink grapefruit, panela, orange and honey. Rich chocolate, pink grapefruit, panela, orange and honey. Rodrigo Sánchez, along with his wife, Claudia Samboni, and daughter, Natlia, is the coffee entrepreneur in charge of Finca El Progreso and Monteblanco. Monteblanco's name comes from its location, perched on the very top of a mountain, and often surrounded by clouds. Rodrigo has been farming coffee for almost 15 years now, and, as of late, has started involvement in projects with three innovative partners in his locale, each with a complementary focus. Elkin Guzman, of Pitalito, Huila, has been working with Rodrigo to foster specific methodology on the applications of experimental and varietal specific processing. Rodrigo has also been working in partnership with Jairo Ruiz of Banexport on "Monteblanco—Banexport Experimental Farm 2", a variety-specific experimental farm. Lastly, Rodrigo has developed a close relationship with a coffee cupper in Pitalito: Wbeimar Lasso. Rodrigo states, "He has been a crucial influence in my career, because he guides me, and he has helped me to find the true potential of my coffee." Rodrigo first developed a curiosity to experiment with his coffees when he, along with Wbeimar's confirmation of nuances in cupping notes, discovered "La Caturra Purpura," or Purple Caturra. Only 26 trees out of a lot of 20,000 had this unique mutation in their development of leaf growth. Rodrigo now has now bred an entire lot of this variety in his second experimental farm. It is farmers like Rodrigo who greatly excite us, as they are pushing our world of specialty coffee to new limits, identifying specific varieties, and experimenting with the use of current technologies to define the processing techniques these coffees deserve. This vector on the production side will undeniably call for a deepening response from roasters with the same ambition. nft,norg
Colombia
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Microlot 16 Aromas del Sur - Palestina - Huila (GrainPro) 8625 70 Kg 94 CI USA Minnesota USA
ci-usa-minnesota Grapefruit skin and peanut. Grapefruit skin and peanut. We are happy to introduce to you a new group, called "Aromas del Sur,” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina. The founding members created the group in 2013, when they discovered the potential of specialty-coffee production. Currently 73 active members compromise Aromas del Sur. The average farm size is 6 hectares, with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Tipica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca ("fly crop") is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards: They do a selective hand picking of ripe cherry, ferment the coffee to adequate level, and dry the coffee between 10–11.5% moisture content. The common practice is that the producers mill the coffee at their own farm, and once coffee is dried to the desire moisture content, it's transferred to Aromas del Sur's warehouse. Aromas del Sur has a project called “Universidad del Café” (coffee university), the focus of which is to teach and implement quality procedures among the group's producers. The goal of the project is to train the producers in agricultural practices, commercial know-how, and cupping ability. Aromas del Sur's warehouse functions as a storage place for parchment coffee, and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, ("blue water") because it's considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg
Colombia
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Microlot 7 Guido Montenegro - Cauca (GrainPro) 9816 70 Kg 9 CALM Melbourne Australia
melbourne-au Caramel syrup, burnt sugar, green grape and intense acidity. Caramel syrup, burnt sugar, green grape and intense acidity. ]]]]> ]]> This microlot offerings comes to us from producer Guido Hernán Montenegro Lopez of the village of La Paz, located in Cauca's El Tambo municipality. Guido lives on his 4 hectare farm with his mother Sixta Tulia, and his sister Alba. He has been producing coffee for more than 35 years and started to do so by growing Caturra in his mothers backyard. The family had to leave the farm for a period of time due to conflict in the region but as of late, they have returned and rejuvenated their coffee trees (4,000 in total). Guido is extremely dedicated to growing coffee to help with his mother's health issues (she is 82 years old). As for harvest and processing, Guido picks only the ripest cherries every 21 days during the harvest season and depulps them in the afternoons on the same day they were picked. He uses his traditional 2 outlet pulper and leaves the coffee to dry-ferment for a duration of 15 hours. Once fermented, the coffee is then washed 5 times to ensure maximum cleanliness. He then places his coffee on his patio for an average of 5 days until he feels it has reached a stable and desirable moisture content. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia
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Microlot 7 Sari Betancourth - Cauca (GrainPro) 9817 70 Kg 8 CALM Melbourne Australia
melbourne-au Caramel, cinnamon, chamomile, tropical, syrupy and tart. Caramel, cinnamon, chamomile, tropical, syrupy and tart. ]]> This microlot comes to us from producer Sary Betancurt of the town of El Voldero, located in Cauca’s Jambalo municipality. Sary has been producing coffee since 2012 and currently works with just 5,000 trees on 1 hectare of land. She lives on the farm with her mother Maria and youngest brother Diego. Her mother taught her most of what she knows, Sary also took a processing class to further understand the steps to achieving a higher quality cup score. As for harvest and processing, Sary picks only ripe cherries and depulps them with a traditional 2 outlet pulper every afternoon. She then allows them to dry-ferment for a duration of 15 hours then proceeds to wash the coffee 4 times. Once clean, the coffee is placed in the parabolic dryer for an average period of 15 days until it reaches a desirable and stable moisture content. As for the future, Sary hopes to plant more trees and increase her yield. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia
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Microlot 8 Cauca Best Cup - Rocio Diaz - Finca El Encino - El Negro - La Vega - Castillo (GrainPro) 9884 70 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Caramel, chocolate, cranberry, eucalyptus, panela and lime. Caramel, chocolate, cranberry, eucalyptus, panela and lime. This is a Cauca Best Cup 2016 competition microlot. Rocio Diaz and his wife live on their 1 hectare farm in the township of El Negro, located in Cauca's La Vega municipality. For this offering, he harvested fully ripe cherries from hs 5,000 Castillo trees, depupled, fermented for 18 hours, washed, then placed the coffee in a parabolic dryer to finish the process. For more information on Best Cup competitions, please click here. nft,norg
Colombia
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Microlot 8 Cauca Best Cup - Colegio ITAF - Finca ITAF - Fondas - El Tambo - Castillo/Caturra (GrainPro) 9887 70 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Lemon, savory floral, toffee, orange and raw almond. Lemon, savory floral, toffee, orange and raw almond. This is a Cauca Best Cup 2016 competition coffee. It was grown, harvested, and processed by the Colegio ITAF, a school located in the Fondas township in Cauca's El Tambo municipality. Their farm, Finca ITAF, is 11.5 hectares and has roughtly 2,700 trees of Castillo and Colombia. This harvest was picked ripe, depulped, fermented for 15 hours, then placed in a parabolic dryer to complete the process. For more information on Best Cup competitions, click here. nft,norg
Colombia
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Microlot 8 Cauca Best Cup - Aracelly Vitonco - Finca Voladero - Jambalo - Caturra/Castillo (GrainPro) 9888 70 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Caramel, cocoa, spice, floral and creamy. Caramel, cocoa, spice, floral and creamy. This is a Cauca Best Cup 2016 competition microlot. Aracelly Vitonca lives on her 2 hectare farm in the township of Voladera, located in Cauca's Jambalo municipality. For this offering, she harvested fully ripe cherries from her 10,000 Castillo and Caturra trees, depupled, fermented for 16 hours, washed, then placed the coffee in her parabolic dryer to finish the process. For more information on Best Cup competitions, please click here. nft,norg
Colombia
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Microlot 8 Cauca Best Cup - Fernando Zemanate - Finca La Toma - Popayancito - San Sebastian - Castillo (GrainPro) 9894 70 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Caramel, lemon juice, raisin and creamy. Caramel, lemon juice, raisin and creamy. This is a Cauca Best Cup 2016 competition microlot. Fernando Zemanate and his family live in the township of Popyancita , located in Cauca's San Sebastian municipality. This coffee comes from the 5,000 Castillo trees growing on his 2 hectares of land. It was picked ripe, depulped, fermented for 20 hours, then dried in a parabolic dryer. For more information on the Best Cup competitions, click here. nft,norg
Colombia Organic Tolima Tolima (GrainPro) 10064 70 Kg 275 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,Organic
Colombia Regional Select Tolima (GrainPro) 10066 70 Kg 60 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,norg,Regional Select
Colombia Regional Select Tolima (GrainPro) 10067 70 Kg 155 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,norg,Regional Select
Colombia Regional Select Huila (GrainPro) 10090 70 Kg 275 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,norg,Regional Select
Colombia
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Regional Select Cauca (GrainPro) 8326 70 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Chocolate, lemon and herb. Chocolate, lemon and herb. The capital Popayan has a little over a quarter-million people within the city limits. Cauca stretches from the Western Cordillera mountain range to the Pacific Ocean. Valle de Cauca is to the North and Nariño to the south. This coffee comes from multiple farmers in the Sierra and Paez communities within Cauca. Coffees from here, when done right, are big and juicy with red fruits, caramel, chocolate and some intense lingering acids. Farmers in this region average about 6 acres of land. They pick, pulp, ferment, and dry their coffee on raised beds with parabolic covers. They tend to work similar varieties, some old, some relatively old, and some new, but the style is pretty much the same. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
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Regional Select Huila (GrainPro) 8845 70 Kg 11 CI USA Minnesota USA
ci-usa-minnesota Cocoa, lemon and peanut. Cocoa, lemon and peanut. Regional Select is a new project we've created meant to highlight the unique profiles we have found inherent to specific microregions within Colombia. The regions that we are currently highlighting are Huila, Narino, Cauca and Tolima. Coffee production represents the majority of income for residents in the department of Huila. Huila's production represents 16.30% of Colombia’s total coffee production. In last few years the production of specialty coffee has increased in Huila Some statistics about Huila Coffee represents the 7.3% Gross Domestic Product 301,000 people depend on coffee activities 103,200 direct jobs and 198,000 indirect jobs in the coffee sector 96% of the producers are smallholders with an average size farm of 1.5 hectares. The smallholders produce the 82% of the coffee production. nft,norg,Regional Select
Colombia
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Regional Select Huila - Suaza Alto Brazil (GrainPro) 8894 70 Kg 26 CI USA Minnesota USA
ci-usa-minnesota Nut brittle, chocolate and lemon. Nut brittle, chocolate and lemon. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
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Regional Select Huila - Elias (GrainPro) 8982 70 Kg 47 CI USA Minnesota USA
ci-usa-minnesota Lime and chocolate with a heavy mouthfeel. Lime and chocolate with a heavy mouthfeel. Regional Select is a new project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
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Regional Select Huila - Bruselas - La Esperanza (GrainPro) 9057 70 Kg 34 CI USA Minnesota USA
ci-usa-minnesota Grapefruit, lemon, chocolate and savory. Grapefruit, lemon, chocolate and savory. Regional Select is a project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we highlight with this project are Huila, Narino, Cauca and Tolima. This lot comes from the Bruselas microregion within Huila, and specifically from the vereda,or village, of La Esperanza. Most of the harvest is done during November and December, and the remaining "fly crop" is harvested between April and June. The coffee is depulped, fermented between 20 and 36 hours, and fully washed; it is laid out to dry for 10 to 18 days before hulling. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
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Regional Select Huila - Acevedo - La Primavera (GrainPro) 9061 70 Kg 99 CI USA Minnesota USA
ci-usa-minnesota Heavy, citric and cedar. Heavy, citric and cedar. Regional Select is a new project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima. This lot comes from Acevedo municipality within the Department of Huila, a prominent coffee-growing region known for its diverse microclimates. It ranges in altitude from 1235 to 1800 meters above sea level; some areas are more humid, while others are drier. Average rainfall varies within this region as well, from as little as 150 to as much as 3000 mm of rain annually. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
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Regional Select Huila - Palestina - Aromas del Sur (GrainPro) 9654 70 Kg 99 Eniti Limited UK UK
london-eu Toffee, caramel, fruit, floral and tart green grape. Toffee, caramel, fruit, floral and tart green grape. We are happy to introduce to you a new group called: “Aromas del Sur” located in Palestina, Huila. We are working with Aromas del Sur to bring to you the best coffees from Palestina. The founding members created the group in 2013 when they discovered the potential of specialty-coffee production. Currently 73 active members compromise Aromas Del Sur. The average farm size is 6 hectares, with an altitude range going from 1400 to above 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Typica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca, or "fly crop" is May and June. Producers harvest and mill their coffee following quality standards; they do a selective hand-picking of ripe cherries, ferment the coffee to adequate level, and dry the coffee between 10 to 11.5% moisture content. The common practice is that the producers mill the coffee at their own farm, and once coffee is dried to the desire moisture content, it's transferred to Aromas Del Sur warehouse. Aromas del Sur has a project called Universidad del Café (Coffee University), which has a focus to teach and implement quality procedures among group producers. The goal of the project is to train the producers in agricultural practices, commercial knowhow, and cupping ability. Aromas del Sur warehouse function as a storage place for parchment coffee and has a well-equipped cupping lab for quality control. Each lot is cupped to get the coffee's profile and to check the quality. Palestina, located in the south of Huila, is also know as Agua Azul ("blue water") because is consider as the main source of water for the department of Huila, having several water sources: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg,Regional Select
Colombia
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Regional Select Cauca - Timbio (GrainPro) 9656 70 Kg 12 Eniti Limited UK UK
london-eu Balanced and sweet with toffee, floral, tart lemon and a creamy mouthfeel. Balanced and sweet with toffee, floral, tart lemon and a creamy mouthfeel. Timbío is a town located in the Andean highlands of the region, in the central area of Cauca. It has an annual rainfall of about 1800 mm, and its hill-and-mountain speckled landscape makes for a diverse growing environment. There are 4,700 hectares planted with coffee, with more than 4,600 coffee farmers tending to them. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
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Regional Select Cauca - Meseta Popayan (GrainPro) 9818 70 Kg 46 CALM Melbourne Australia
melbourne-au Sugar cane juice, black berry, floral and savory with a heavy mouthfeel and intense acidity. Sugar cane juice, black berry, floral and savory with a heavy mouthfeel and intense acidity. ]]>This offerings comes to us courtesy of 9 different producers throughout the Popayan area. In general, the producers adhere to very similar techniques in terms of harvest and processing: Only ripe cherries are picked on a frequency of every 20 days during harvest season. Once collected, cherries are sorted and depulped on the same day and wet-fermented for an average period of 16-18 hours. Once fermented, the coffee is washed 3-4 times before being placed in parabolic dryers. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
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Regional Select Cauca - Rosas (GrainPro) 9819 70 Kg 30 CALM Melbourne Australia
melbourne-au Juicy and sweet with caramel, green and white grape, tart cherry, lemon and floral. Juicy and sweet with caramel, green and white grape, tart cherry, lemon and floral. ]]> This lot comes from five different producers all located in the village of El Sauce. All farms adhere to very similar processing and harvest techniques. Coffee is picked fully ripe and depulped on the same day. It then undergoes a dry fermentation for an average of 16-18 hours and then 3-4 washings. Once clean, coffee is moved to drying patios and parabolic dryers for an average of 12 days until it is stable and ready for milling. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
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Regional Select Finca Las Brisas, Gladys Plaza Totoró, Cauca - Women Producers (GrainPro) 9821 70 Kg 15 CALM Melbourne Australia
melbourne-au Sugary and tart with caramel, chocolate and floral. Sugary and tart with caramel, chocolate and floral. ]]]]> ]]> This lot comes to us courtesy of producer Gladis Plaza of Finca Las Brisas, a 4 hectare farm located in the village of Santa Ana in Cauca’s Totoró municipality. Gladis lives with and supports her three daughters, one son, and one grandson on the farm. She has been producing coffee for 35 years since her mother gifted her a small plot to farm. As for harvest and processing: Gladis picks only ripe cherries and depulps on the same day, fermenting dry for an average time period of 12 hours. Once fermented, the coffee is washed 4 times and moved to parabolic dryers for an average period of 8 days. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
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Regional Select Cauca - Alto Cabuyal (GrainPro) 9822 70 Kg 6 CALM Melbourne Australia
melbourne-au Complex acidity, heavy mouthfeel, lemon candy, floral and sugar. Complex acidity, heavy mouthfeel, lemon candy, floral and sugar. ]]> This lot comes from two producers, Edwin Erazo of Finca Julieta and Henry Duvan Sandoval of Finca El Siloe — both of which are located in the village of Alto Cabuyal. Both producers follow very similar harvest and processing techniques: A harvest of only ripe cherries is performed frequently during the harvest season. Cherries are depulped on the same day and set to dry ferment dry for an average of 16 to 18 hours followed by 3 to 4 washings. Coffee is then placed in parabolic dryers for an average of 8 to 10 days until coffee reaches a desirable and stable moisture content. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
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Regional Select Cauca - Aracely Vitonco (GrainPro) 9823 70 Kg 11 CALM Melbourne Australia
melbourne-au Heavy, fruity, grape, lemon, dark chocolate and savory. Heavy, fruity, grape, lemon, dark chocolate and savory. Located in the village of EL Voladero in Cauca's Jambaló municipality, lives the producer Aracely Vitoncó Martinez and her family on their farm, Finca El Cedro. Aracely was born into a coffee producing family and learned most of what she knows from her parents. When she first met her husband, they began living together and decided to start growing coffee. Soon after, they began having issues with Roya and decided to introduce a population of Castillo trees into their farm. Today, they have a healthy farm of 10,000 trees spanning 2 hectares, and a family of 4 children. As for the harvest and processing techniques, Aracely adheres to her following practices: Fully ripe cherries are picked every 18 days during harvest and promptly depulped on the same day. Once depulped, they are dry fermented in-tank for 13 hours before being washed 4 times. Once clean, the coffee is moved to parabolic dryers for an average time of 15 days until it reaches a stable and desirable moisture content. Aracely takes great oversight in ensuring that her pickers harvest only the ripest cherries and believes that the true success of processing lies in the drying process and maintaining healthy airflow. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
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Regional Select Cauca - Rolma Lopez (GrainPro) 9824 70 Kg 14 CALM Melbourne Australia
melbourne-au Round with caramel, cane juice, plum, cherry and lemongrass. Round with caramel, cane juice, plum, cherry and lemongrass. ]]]]]]> ]]]]> ]]> This coffee comes to us courtesy of producer Rolma M Lopez from La Paz, a small village located in Cauca's El Tambo municipality. Roma has been producing coffee since 2008 when she purchased her current farm and spiked an interested in coffee production. She started with a loan from a bank and planted 6,000 trees. Today, she supports her 11-year-old daughter Maria and 10-year-old son Luis with the income from her coffee. As for harvest and process, Rolma adheres to the following techniques: During the harvest season, she manages picking every 21 days. Only ripe cherries are harvested and depulped on the same day. After depulping, the coffee undergoes a dry fermentation in-tank for 17 hours followed by 3 washings to ensure cleanliness. The coffee is then moved to parabolic dryers for an average of 8 days until it reaches a desired and stable moisture content. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
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Regional Select Huila (GrainPro) 9829 70 Kg 199 CI USA Minnesota USA
ci-usa-minnesota Thick and herbal. Thick and herbal. Regional Select is a new project we've created meant to highlight the unique profiles we have found inherent to specific microregions within Colombia. The regions that we are currently highlighting are Huila, Narino, Cauca and Tolima. Coffee production represents the majority of income for residents in the department of Huila. Huila's production represents 16.30% of Colombia’s total coffee production. In last few years the production of specialty coffee has increased in Huila Some statistics about Huila Coffee represents the 7.3% Gross Domestic Product 301,000 people depend on coffee activities 103,200 direct jobs and 198,000 indirect jobs in the coffee sector 96% of the producers are smallholders with an average size farm of 1.5 hectares. The smallholders produce the 82% of the coffee production. nft,norg,Regional Select
Colombia Regional Select Nariño (GrainPro) 9960 70 Kg 118 Afloat/USA
Est Arrival: Dec 2016
USA
Est Arrival: Dec 2016
afloat Sweet, thick and tart with chocolate, grapefruit, and lemongrass. nft,norg,Regional Select
Colombia
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Spl Cat 900 Cauca Best Cup #12 - Elmer Camayo - Finca Lote 4 - San Isidro - Sotara - Castillo (GrainPro) 9875 70 Kg 5 CI USA Minnesota USA
ci-usa-minnesota Soft, sweet and creamy with caramel, berry and panela. Soft, sweet and creamy with caramel, berry and panela. This coffee was purchased at auction for the Cauca Best Cup event in Popayan, Cauca on September 2nd, 2016. nft,norg
Colombia Variety Select Purple Caturra - Rodrigo Sanchez - Finca Monteblanco - Tocora - Acevedo - Huila - Washed (GrainPro) 9907 70 Kg 10 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin Rodrigo Sánchez, along with his wife, Claudia Samboni, and daughter, Natlia, is the coffee entrepreneur in charge of Finca El Progreso and Monteblanco. Monteblanco's name comes from its location, perched on the very top of a mountain, and often surrounded by clouds. Rodrigo has been farming coffee for almost 15 years now, and, as of late, has started involvement in projects with three innovative partners in his locale, each with a complementary focus. Elkin Guzman, of Pitalito, Huila, has been working with Rodrigo to foster specific methodology on the applications of experimental and varietal specific processing. Rodrigo has also been working in partnership with Jairo Ruiz of Banexport on "Monteblanco—Banexport Experimental Farm 2", a variety-specific experimental farm. Lastly, Rodrigo has developed a close relationship with a coffee cupper in Pitalito: Wbeimar Lasso. Rodrigo states, "He has been a crucial influence in my career, because he guides me, and he has helped me to find the true potential of my coffee." Rodrigo first developed a curiosity to experiment with his coffees when he, along with Wbeimar's confirmation of nuances in cupping notes, discovered "La Caturra Purpura," or Purple Caturra. Only 26 trees out of a lot of 20,000 had this unique mutation in their development of leaf growth. Rodrigo now has now bred an entire lot of this variety in his second experimental farm. It is farmers like Rodrigo who greatly excite us, as they are pushing our world of specialty coffee to new limits, identifying specific varieties, and experimenting with the use of current technologies to define the processing techniques these coffees deserve. This vector on the production side will undeniably call for a deepening response from roasters with the same ambition. nft,norg,Variety Select
Colombia Variety Select Bourbon/Caturra - Rodrigo Sanchez - Finca Monteblanco - Tocora - Acevedo - Huila - Washed (GrainPro) 9909 70 Kg 15 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin Rodrigo Sánchez, along with his wife, Claudia Samboni, and daughter, Natlia, is the coffee entrepreneur in charge of Finca El Progreso and Monteblanco. Monteblanco's name comes from its location, perched on the very top of a mountain, and often surrounded by clouds. Rodrigo has been farming coffee for almost 15 years now, and, as of late, has started involvement in projects with three innovative partners in his locale, each with a complementary focus. Elkin Guzman, of Pitalito, Huila, has been working with Rodrigo to foster specific methodology on the applications of experimental and varietal specific processing. Rodrigo has also been working in partnership with Jairo Ruiz of Banexport on "Monteblanco—Banexport Experimental Farm 2", a variety-specific experimental farm. Lastly, Rodrigo has developed a close relationship with a coffee cupper in Pitalito: Wbeimar Lasso. Rodrigo states, "He has been a crucial influence in my career, because he guides me, and he has helped me to find the true potential of my coffee." Rodrigo first developed a curiosity to experiment with his coffees when he, along with Wbeimar's confirmation of nuances in cupping notes, discovered "La Caturra Purpura," or Purple Caturra. Only 26 trees out of a lot of 20,000 had this unique mutation in their development of leaf growth. Rodrigo now has now bred an entire lot of this variety in his second experimental farm. It is farmers like Rodrigo who greatly excite us, as they are pushing our world of specialty coffee to new limits, identifying specific varieties, and experimenting with the use of current technologies to define the processing techniques these coffees deserve. This vector on the production side will undeniably call for a deepening response from roasters with the same ambition. nft,norg,Variety Select
Colombia
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Variety Select 3 Yellow Bourbon - Rio Negro - Iquira - Huila (GrainPro) 8781 70 Kg 58 Eniti Limited UK UK
london-eu Rich sugar, tropical fruit, raisin, plum and white grape with lime acidity and a creamy mouthfeel. Rich sugar, tropical fruit, raisin, plum and white grape with lime acidity and a creamy mouthfeel. Yellow Bourbon is a natural cross between Red Bourbon and Amarelo de Botacuto, which is labelled as a Typica variant with yellow fruit. Bourbon resulted from selections made by French botanists in wild Yemeni coffee groves. Moved to controlled fields for propagation, the relatively humble stock produced a remarkable variety and was given the namesake of its nursery - Bourbon Island - upon its introduction to South American. Under expanded cultivation in Brazil, a yellow mutant with a unique flavor profile expressed itself and was isolated, expanded, and named for its color. This Variety Select lot comes to us courtesy of 10 farmers from the small burroughs surrounding the village of Rio Negro, located in the municipality of Iquira, Huila: Evangelista Oca — 25 bags — Finca La Esmeralda -1900 masl Rodrigo Robayo — 30 bags — Finca Santa Rosa -1990 masl Daniel Perdomo — 30 bags — Finca Buena Vista -1940 masl Orlando Morea — 25 bags — Finca El Mirador -1940 masl Arquimedes Olarte — 20 bags — Finca Santa Rosa - 1990 masl Gabriel Perdomo — 25 bags — Finca El Portal - 1940 masl Robinson Quebrada — 30 bags — Finca La Esperanza - 1990 masl Guillermo Chantre — 25 bags — Finca Los Pinos - 1900 masl Pascual Ulchur — 20 bags — Finca La Esperanza - 1900 masl Argemiro Ruiz — 20 bags - Finca Villa Esperanza - 1990 masl With an average farm size of 3-7 hectares, volcanic soil, an average temperature of 20-25° C, and 160 CM of annual rainfall, this area is extremely conducive to the cultivation of coffee. Generally, these farmers are processing only ripe cherries the same day of harvest using a dry fermentation of 18-24 hours. The coffees are then washed, and dried in parabolicos for an average duration of 12-18 days. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Variety Select
Colombia
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Variety Select 3 Yellow Bourbon - Rio Negro - Huila (GrainPro) 9038 70 Kg 154 CI USA Minnesota USA
ci-usa-minnesota Grapefruit, green grape and sugary with intense acidity and a creamy mouthfeel. Grapefruit, green grape and sugary with intense acidity and a creamy mouthfeel. Yellow Bourbon is a natural cross between Red Bourbon and Amarelo de Botacuto, which is labelled as a Typica variant with yellow fruit. Bourbon resulted from selections made by French botanists in wild Yemeni coffee groves. Moved to controlled fields for propagation, the relatively humble stock produced a remarkable variety and was given the namesake of its nursery - Bourbon Island - upon its introduction to South American. Under expanded cultivation in Brazil, a yellow mutant with a unique flavor profile expressed itself and was isolated, expanded, and named for its color. This Variety Select lot comes to us courtesy of 10 farmers from the small burroughs surrounding the village of Rio Negro, located in the municipality of Iquira, Huila: Evangelista Oca — Finca La Esmeralda -1900 masl Rodrigo Robayo — Finca Santa Rosa -1990 masl Daniel Perdomo —Finca Buena Vista -1940 masl Orlando Morea — Finca El Mirador -1940 masl Arquimedes Olarte —Finca Santa Rosa - 1990 masl Gabriel Perdomo — Finca El Portal - 1940 masl Robinson Quebrada — Finca La Esperanza - 1990 masl Guillermo Chantre — Finca Los Pinos - 1900 masl Pascual Ulchur — Finca La Esperanza - 1900 masl Argemiro Ruiz- Finca Villa Esperanza - 1990 masl With an average farm size of 3-7 hectares, volcanic soil, an average temperature of 20-25° C, and 160 CM of annual rainfall, this area is extremely conducive to the cultivation of coffee. Generally, these farmers are processing only ripe cherries the same day of harvest using a dry fermentation of 18-24 hours. The coffees are then washed, and dried in parabolicos for an average duration of 12-18 days. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Variety Select
Colombia Women Producers AMACA - Cauca - Women Producers (GrainPro) 9963 70 Kg 48 Origin/UK
Est Ship: Dec 2016
UK
Est Ship: Dec 2016
origin Sweet, creamy and complex with rich chocolate, raisin and apple. Sweet, creamy and complex with rich chocolate, raisin and apple. ]]]]]]> ]]]]> ]]> AMACA (Assosiation of Women Producer..) is a group of women producers located in El Tambo, Cauca, Colombia — the newest relationship in terms of our Women Producers Program. This association was formed in 1999 by 80 women that were heads of their households, deriving their livelihood and the livelihoods of their families from the cultivation and production of coffee. In 2008, AMACA partnered with the Ministry of Agriculture, the governor of Cauca, and the municipality of El Tambo to increase the production and quality of coffee on 80 members’ farms. In 2010, the organization “Social Action” supplied 22 farms with new wet mills and processing tanks. Today, 140 active members from three different villages across the El Tambo municipality make up AMACA. The average farm size is 1 hectare (5,000 trees) per member, some members have 3+ hectares and many members have less than one. In terms of harvesting and process, most all members are harvesting only fully ripe cherries, depulping on the same day as harvest, processing on their own farms, and drying on raised beds inside parabolic dryers. As this is one of our Program Coffees, a premium is paid to AMACA above the value of the coffee itself to support their goals and aspirations as a group. Their mantra is simple: to improve the quality of life for their members and their members’ families. Currently, one of their most pressing needs is a warehouse space to properly receive, cup, manage, and store their coffees. We believe these premiums can help them to accomplish these goals and in turn, support this passionate and strong-willed group of women in their love for and livelihood of quality coffee. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,women-producers
Colombia Women Producers AMACA - Cauca - Women Producers (GrainPro) 9964 70 Kg 237 Afloat/USA
Est Arrival: Dec 2016
USA
Est Arrival: Dec 2016
afloat Chocolate, cane juice, melon, grapefruit and tropical fruits. Chocolate, cane juice, melon, grapefruit and tropical fruits. ]]]]]]]]]]]]> ]]]]]]]]]]> ]]]]]]]]> ]]]]]]> ]]]]> ]]> AMACA (Assosiation of Women Producer..) is a group of women producers located in El Tambo, Cauca, Colombia — the newest relationship in terms of our Women Producers Program. This association was formed in 1999 by 80 women that were heads of their households, deriving their livelihood and the livelihoods of their families from the cultivation and production of coffee. In 2008, AMACA partnered with the Ministry of Agriculture, the governor of Cauca, and the municipality of El Tambo to increase the production and quality of coffee on 80 members’ farms. In 2010, the organization “Social Action” supplied 22 farms with new wet mills and processing tanks. Today, 140 active members from three different villages across the El Tambo municipality make up AMACA. The average farm size is 1 hectare (5,000 trees) per member, some members have 3+ hectares and many members have less than one. In terms of harvesting and process, most all members are harvesting only fully ripe cherries, depulping on the same day as harvest, processing on their own farms, and drying on raised beds inside parabolic dryers. As this is one of our Program Coffees, a premium is paid to AMACA above the value of the coffee itself to support their goals and aspirations as a group. Their mantra is simple: to improve the quality of life for their members and their members’ families. Currently, one of their most pressing needs is a warehouse space to properly receive, cup, manage, and store their coffees. We believe these premiums can help them to accomplish these goals and in turn, support this passionate and strong-willed group of women in their love for and livelihood of quality coffee. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,women-producers
Congo FTO 1 SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 9454 60 Kg 140 Afloat/USA
Est Arrival: Jan 2017
USA
Est Arrival: Jan 2017
afloat Raisin, coffee cherry, tomato, savory, caramel, tart and lively. Raisin, coffee cherry, tomato, savory, caramel, tart and lively. From Sopacdi: We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place.Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level. We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope.For thefirst time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460m to over 2000 metres above sea level Fair Trade,Organic
Congo FTO 1 SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 9805 60 Kg 159 Afloat/UK
Est Arrival: Nov 2016
UK
Est Arrival: Nov 2016
afloat 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 Fair Trade,Organic
Congo FTO 1 SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 9922 60 Kg 160 Afloat/Australia
Est Arrival: Feb 2017
Australia
Est Arrival: Feb 2017
afloat Raisin, coffee cherry, tomato, savory, caramel, tart and lively. Raisin, coffee cherry, tomato, savory, caramel, tart and lively. From Sopacdi: We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place. Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level. We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope.For thefirst time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed Arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460to over 2000 meters above sea level Fair Trade,Organic
Costa Rica
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Community Coffees La Angostura - Tarrazu (GrainPro) 8605 69 Kg 108 CI USA Minnesota USA
ci-usa-minnesota Peanut and smooth. Peanut and smooth. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill. This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium, which the individual communities receive and decide as a group how the money will be used to improve their coffee production and livelihood. We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, build roofs for the children’s schools, and many other projects which have had a direct impact on these communities. This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and, in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment to improve the lives of its members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from high-altitude communities at the peak of the harvest, and has traceability to the community or microregion, as opposed to a generic SHB Tarrazu. The results of this program have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hardworking producers. For more photos from Costa Rica, click here. nft,norg
Costa Rica
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Community Coffees 1 Carrizal - Tarrazu (GrainPro) 8602 69 Kg 31 Eniti Limited UK UK
london-eu Creamy, sweet green grape, red fruits and savory. Creamy, sweet green grape, red fruits and savory. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill.This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to thecommunity or micro-region, as opposed to a Generic SHB Tarrazu. This is only their third year with this project and the results have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hard working producers. For more photos from Costa Rica, click here nft,norg
Costa Rica
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Decaf KVW MC   7537 60 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Nutty, lemon and mild. Nutty, lemon and mild. This coffee has limited traceability, for more information on Costa Rican coffee, visit our Costa Rica origin page. nft,norg,Decaf
Costa Rica
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Decaf KVW MC   9094 60 Kg 22 CI USA Minnesota USA
ci-usa-minnesota Nutty and citric. Nutty and citric. This coffee has limited traceability, for more information on Costa Rican coffee, visit our Costa Rica origin page. nft,norg,Decaf
Costa Rica
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Microlot Don Pepe Micromill - Finca La Casa (GrainPro) 9196 69 Kg 9 CALM Melbourne Australia
melbourne-au Thick with winey acidity; boozy berry, chocolate and nut. Thick with winey acidity; boozy berry, chocolate and nut. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
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Microlot Don Pepe Micromill - Cesar Ureña - Finca Trinidad (GrainPro) 9197 69 Kg 2 CALM Melbourne Australia
melbourne-au Fruity and floral with toffee, cherry and lemon. Fruity and floral with toffee, cherry and lemon. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill.This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to thecommunity or micro-region, as opposed to a Generic SHB Tarrazu. This is only their third year with this project and the results have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hard working producers. For more photos from Costa Rica CLICK HERE nft,norg
Costa Rica
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Microlot Tio Juan Micromill - Juan Rafael Montero - Finca Monteroga - Caturra/Catuai - Honey Lot 4 (GrainPro) 9272 69 Kg 23 CALM Melbourne Australia
melbourne-au Citric with lemon-lime, chocolate and orange. Citric with lemon-lime, chocolate and orange. Juan Rafael Montero is a very motivated producer, whose ambitions include higher quality and various processes of coffee.His farm is at 1900 meters, and he grows mostly Caturra but has also been planting and separating Catuai. He processes his lots as honey and natural (this lot is a honey) and has worked with the Don Pepe micromill for the past few years. until he was able to save up enough money to purchase his own equipment: He named his micromill after his grandfather, Tio Juan. Juan Rafael keeps composting worms and produces his own fertilizer using manure and worm castings, and he also layers organic material around the coffee plants to create nutrient-dense soil. His other primary crop is avocado, which is both a shade plant and a good cash crop. nft,norg
Costa Rica
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Microlot Aguilera Brothers Micromill - Finca Licho - Lot #10 - Yellow Honey (GrainPro) 9477 69 Kg 8 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
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Microlot 1 Las Lajas Micromill - Finca Calle San Juan - Red Honey (GrainPro) 9201 69 Kg 12 CALM Melbourne Australia
melbourne-au Tropical, chocolate, cherry and vanilla with a creamy mouthfeel and complex fruit acidity. Tropical, chocolate, cherry and vanilla with a creamy mouthfeel and complex fruit acidity. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Las Lajas Micromill - Finca San Luis - Black Honey (GrainPro) 9202 69 Kg 11 CALM Melbourne Australia
melbourne-au Caramel, toffee, apple and lime with tart acidity. Caramel, toffee, apple and lime with tart acidity. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Rio Jorco Micromill - Finca Los Lobos 4 - Mi Pilar - Natural (GrainPro) 9267 69 Kg 1 Eniti Limited UK UK
london-eu Sweet winey fruit, lemon, raspberry and clean. Sweet winey fruit, lemon, raspberry and clean. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports carries are all sourced directly from micromills, and producers were paid at the farm-gate level. We manage local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute bags with its corresponding marks. This coffee comes from the mircromill Rio Jorco. Rio Jorco's owners are third-generation in the business. They are extremely focused on quality and conservation of nature. Their farm Los Lobos won Cup of Excellence #3 in 2012, and the owners have dedicated 3/4ths of the land to a private reserve. Los Lobos is divided into four lots for easy recognition and on each lot they grow different coffee varieties. This particular coffee comes from their 4th lot on which Caturra and Catuai varieties are grown. The micromill is equipped with a complete wet- and dry-mill operation, which allows quality control throughout the process. They process coffee from their own farm, Los Lobos, but also purchase cherry from producers in the area. Producers are compensated based on cup quality and get recognition for selling a microlot. Rio Jorco’s operations area is in the municipalities of Aserri, Acosta, Leon Cortez, Frailes, Desamparados, and Corralillo. These microregions of Tarrazu have won multiple Cup of Excellence awards year after year. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Finca Licho - Lot #11 - Washed (GrainPro) 9478 69 Kg 36 CI USA Minnesota USA
ci-usa-minnesota Peanut, coconut, toffee. Peanut, coconut, toffee. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Finca Toño - Lot #5 - Washed (GrainPro) 9479 69 Kg 18 CI USA Minnesota USA
ci-usa-minnesota Heavy and clean with toffee, tart lemon and caramel. Heavy and clean with toffee, tart lemon and caramel. 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) 9485 69 Kg 22 Eniti Limited UK UK
london-eu Honey, lime, floral and sugary. Honey, lime, floral and sugary. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Finca Toño - Honey (GrainPro) 9486 69 Kg 9 CALM Melbourne Australia
melbourne-au Honey, lime, floral and sugary. Honey, lime, floral and sugary. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Villa Sarchi - Honey (GrainPro) 9574 69 Kg 70 CI USA Minnesota USA
ci-usa-minnesota Tart lime, chocolate, fruit and tangy. Tart lime, chocolate, fruit and tangy. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Jhonnathan Camacho - Finca Llano Bonito - Black Honey (GrainPro) 9576 69 Kg 10 CI USA Minnesota USA
ci-usa-minnesota Sweet, clean, creamy and balanced with caramel, chocolate and lime. Sweet, clean, creamy and balanced with caramel, chocolate and lime. Jhonnathan Camacho is the descendant of Rafael Camacho Vega, one of the first coffee producers of West Valley. Jhonnathan is following his grandfather's steps in becoming a great coffee producer, and Café Imports is pleased to offer several microlots from his farms, processed in the Black Honey style for which Costa Rica is famous. Honey Processes Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day nft,norg
Costa Rica
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Microlot 1 Jhonnathan Camacho - Finca Don Pedro - Black Honey (GrainPro) 9577 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Berry, toffee, winey, tangy and soft. Berry, toffee, winey, tangy and soft. Jhonnathan Camacho is the descendant of Rafael Camacho Vega, one of the first coffee producers of West Valley. Jhonnathan is following his grandfather's steps in becoming a great coffee producer, and Café Imports is pleased to offer several microlots from his farms, processed in the Black Honey style for which Costa Rica is famous. Honey Processes Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day nft,norg
Costa Rica
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Microlot 10 Rio Jorco Micromill - Finca La Pascuala - Caturra/Catuai - Washed (GrainPro) 8862 69 Kg 35 CI USA Minnesota USA
ci-usa-minnesota Sweet, citric, herbal and toffee. Sweet, citric, herbal and toffee. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports carries are all sourced directly from micromills, and producers were paid at the farm-gate level. We manage local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute bags with its corresponding marks. This coffee comes from the mircromill Rio Jorco. Rio Jorco's owners are third-generation in the business. They are extremely focused on quality and conservation of nature. Their farm Los Lobos won Cup of Excellence #3 in 2012, and the owners have dedicated 3/4ths of the land to a private reserve. Los Lobos is divided into four lots for easy recognition and on each lot they grow different coffee varieties. This particular coffee comes from their 4th lot on which Caturra and Catuai varieties are grown. The micromill is equipped with a complete wet- and dry-mill operation, which allows quality control throughout the process. They process coffee from their own farm, Los Lobos, but also purchase cherry from producers in the area. Producers are compensated based on cup quality and get recognition for selling a microlot. Rio Jorco’s operations area is in the municipalities of Aserri, Acosta, Leon Cortez, Frailes, Desamparados, and Corralillo. These microregions of Tarrazu have won multiple Cup of Excellence awards year after year. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 10 Rio Jorco Micromill - Finca La Loma - Washed (GrainPro) 9100 69 Kg 7 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon, nutty, herbal and tart. Toffee, lemon, nutty, herbal and tart. This microlot comes to us courtesy of producer Alfonso Granados Alvarado. He owns and manages Finca La Loma, a three hectare farm in the San Ignacio district of 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
Costa Rica
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Microlot 14 La Perla del Cafe Micromill - Finca Cerro Alto - Villa Sarchi Variety - Yellow Honey (GrainPro) 9375 69 Kg 21 CI USA Minnesota USA
ci-usa-minnesota Savory floral, smooth, toffee, balanced and tart. Savory floral, smooth, toffee, balanced and tart. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Café spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica
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Microlot 14 La Perla del Cafe Micromill - Finca Palomar - Yellow Honey (GrainPro) 9470 69 Kg 14 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon, tart, clean and heavy. Toffee, lemon, tart, clean and heavy. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Café spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica
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Microlot 14 La Perla del Cafe Micromill - Finca La Montaña - Yellow Honey (GrainPro) 9471 69 Kg 45 CI USA Minnesota USA
ci-usa-minnesota Chocolate, toffee, grapefruit and lemon with a creamy mouthfeel. Chocolate, toffee, grapefruit and lemon with a creamy mouthfeel. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Café spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica
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Microlot 15 Las Lajas Micromill - Finca Sabonilla - Perla Negra - Natural (GrainPro) 9194 69 Kg 4 CALM Melbourne Australia
melbourne-au Berry, lemon-lime and toffee with juicy citric and winey acidity. Berry, lemon-lime and toffee with juicy citric and winey acidity. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica
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Microlot 17 Alto San Juan Micromill - Diego Abarca - Finca San Calletano - Las Cañas Lot (GrainPro) 9468 69 Kg 11 Eniti Limited UK UK
london-eu Sweet, clean, fruity, toffee, honey and creamy. Sweet, clean, fruity, toffee, honey and creamy. Producer: Diego Abarca Quirós (20 years producing) Farm Size: 20 Manzanas Seasonal Employees: 30 Permanent Employees: 3 Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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Microlot 2 Las Lajas Micromill - Finca Calle Lajas - Yellow Honey (GrainPro) 9192 69 Kg 10 Eniti Limited UK UK
london-eu Nice winey and citric acidity, clean, chocolate and berry. Nice winey and citric acidity, clean, chocolate and berry. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica
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Microlot 2 Las Lajas Micromill - Finca San Luis - Yellow Honey (GrainPro) 9217 69 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Chocolate, lemon, lavender and lime. Chocolate, lemon, lavender and lime. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica
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Microlot 3 Aguilera Brothers Micromill - Finca Licho - Lot #10 - Washed (GrainPro) 9475 69 Kg 38 CI USA Minnesota USA
ci-usa-minnesota Toffee, smooth and citric. Toffee, smooth and citric. 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 3 Aguilera Brothers Micromill - Finca Toño - Natural (GrainPro) 9484 69 Kg 1 CALM Melbourne Australia
melbourne-au Raspberry, chocolate, cherry, caramel and juicy with a sugary finish. Raspberry, chocolate, cherry, caramel and juicy with a sugary finish. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 3 Martin Ureña - Finca San Francisco - Natural (GrainPro) 9550 69 Kg 23 CI USA Minnesota USA
ci-usa-minnesota Lemon, berry and toffee with winey acidity and a smooth mouthfeel. Lemon, berry and toffee with winey acidity and a smooth mouthfeel. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
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Microlot 3 Don Pepe Micromill - Cesar Ureña - Casa Abuelo - Natural (GrainPro) 9555 69 Kg 22 CI USA Minnesota USA
ci-usa-minnesota Tart with cherry, lemon, peanut and chocolate. Tart with cherry, lemon, peanut and chocolate. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
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Microlot 3 El Pilon Micromill - Finca Doña Mima - Villasarchi (GrainPro) 9649 69 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Toffee, perfumed floral, winey berry and chocolate. Toffee, perfumed floral, winey berry and chocolate. Finca Doña Mima, named after the mother of producer Juaquín Solís, is a relatively new farm, located in the highlands of Santa Maria de Dota. The variety Villsarchi was first planted five years ago and Doña Mima is now harvesting the benefits of this wonderful decision! This lot was harvested from Doña Mima, then brought to El Pilon for processing as Doña Mima doesn't have the drying infrastructure just quite yet. This lot spend 17 days drying. For more information on Costa Rican coffee, visit our Costa Rica origin page. nft,norg
Costa Rica
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Microlot 3 Aguilera Brothers Micromill - Natural (GrainPro) 9650 69 Kg 68 CI USA Minnesota USA
ci-usa-minnesota Winey fruit, cherry, lemon and chocolate. Winey fruit, cherry, lemon and chocolate. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 4 Don Pepe Micromill - Cesar Ureña - Finca Trinidad (GrainPro) 9186 69 Kg 5 CI USA Minnesota USA
ci-usa-minnesota Peanut and citric. Peanut and citric. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
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Microlot 4 La Luisa Micromill - Oscar Flores - Villa Sarchi (GrainPro) 9199 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemongrass and soft. Toffee, lemongrass and soft. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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Microlot 4 Tio Juan Micromill - Juan Rafael Montero - Finca Monteroga - Caturra/Catuai - Honey Lot 2 (GrainPro) 9273 69 Kg 37 CI USA Minnesota USA
ci-usa-minnesota Chocolate, peanut, red fruit and citric. Chocolate, peanut, red fruit and citric. Juan Rafael Montero is a very motivated producer, whose ambitions include higher quality and various processes of coffee.His farm is at 1900 meters, and he grows mostly Caturra but has also been planting and separating Catuai. He processes his lots as honey and natural (this lot is a honey) and has worked with the Don Pepe micromill for the past few years. until he was able to save up enough money to purchase his own equipment: He named his micromill after his grandfather, Tio Juan. Juan Rafael keeps composting worms and produces his own fertilizer using manure and worm castings, and he also layers organic material around the coffee plants to create nutrient-dense soil. His other primary crop is avocado, which is both a shade plant and a good cash crop. nft,norg
Costa Rica
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Microlot 4 Javier Barrantes - Finca La Joya - F1 Variety - Honey (GrainPro) 9466 69 Kg 1 Eniti Limited UK UK
london-eu Tart with toffee. chocolate, lime and floral. Tart with toffee. chocolate, lime and floral. Diego is the third generation running the farm, nowadays he helps his father Javier on managing. Diego has been changing the traditional varieties for new and exotic ones, such as Geisha, Ovata and F1. F1 represents a small part of the farm as it still testing variety for Diego. After the results from 2015/2016 he has decided to plant more F1 trees at his farm. The F1 variety is a hybrid created by crossing Rumesudan and Ethiopian varities. Diego decided to make ahoney process out of this lot because cherries ripened late in the harvest (Late Jan 2016) and he considered based on his experience that a honey would return a better profile. Coffee was dried on drying beds for a lapse of 20 days. For more information on Costa Rican coffee, 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) 9476 69 Kg 9 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) 9495 69 Kg 8 Eniti Limited UK UK
london-eu Heavy and clean with green grape, chocolate, brown sugar and orange. Heavy and clean with green grape, chocolate, brown sugar and orange. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 4 Don Pepe Micromill - Cesar Ureña - Finca Bananal - Honey (GrainPro) 9556 69 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Sweet lemon, nutty and chocolate. Sweet lemon, nutty and chocolate. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
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Microlot 4 La Joya Micromill - Finca Gravilias - Caturra/Catuai - Washed (GrainPro) 9590 69 Kg 12 CI USA Minnesota USA
ci-usa-minnesota Smooth and citric with toffee and peanut. Smooth and citric with toffee and peanut. The Costa’s Cafe Imports is carrying this spring (2014) are all sourced directly from micro-mills and producers were paid at the Farm Gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and Yute with its corresponding marks. Cafe Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. nft,norg
Costa Rica
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Microlot 4 Don Pepe Micromill - Cesar Ureña - Honey (GrainPro) 9696 69 Kg 18 CI USA Minnesota USA
ci-usa-minnesota Chocolate, pecan, almond and tart citric. Chocolate, pecan, almond and tart citric. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
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Microlot 5 La Joya Micromill - Ronald Quiros - Finca Gravilias - Honey (GrainPro) 9546 69 Kg 10 CI USA Minnesota USA
ci-usa-minnesota Winey berry, tart cherry, cocoa, creamy and citric. Winey berry, tart cherry, cocoa, creamy and citric. The Costa’s Cafe Imports is carrying this spring (2014) are all sourced directly from micro-mills and producers were paid at the Farm Gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and Yute with its corresponding marks. Cafe Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. nft,norg
Costa Rica
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Microlot 6 Aguilera Brothers Micromill - Finca Licho - Natural (GrainPro) 9481 69 Kg 10 Eniti Limited UK UK
london-eu Chocolate, cherry and sugary with winey acidity and a heavy mouthfeel. Chocolate, cherry and sugary with winey acidity and a heavy mouthfeel. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 6 Aguilera Brothers Micromill - Finca Toño - Natural (GrainPro) 9483 69 Kg 10 Eniti Limited UK UK
london-eu Chocolate, nuts, and honey sweetness. Chocolate, nuts, and honey sweetness. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 7 La Perla del Cafe Micromill - Finca Cerro Alto - Villa Sarchi Variety - Yellow Honey (GrainPro) 9376 69 Kg 11 Eniti Limited UK UK
london-eu Savory floral, smooth, toffee, balanced and tart. Savory floral, smooth, toffee, balanced and tart. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Café spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica
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Microlot 7 La Perla del Cafe Micromill - Finca La Montaña - Yellow Honey (GrainPro) 9472 69 Kg 21 Eniti Limited UK UK
london-eu Chocolate, brown sugar, grapefruit and lemon with citric and tartaric acidity. Chocolate, brown sugar, grapefruit and lemon with citric and tartaric acidity. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Café spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica
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Organic Microlot 1 Las Lajas Micromill - Perla Negra - Natural - (CBC CR-BIO-002) (GrainPro) 9464 69 Kg 20 CI USA Minnesota USA
ci-usa-minnesota Berry, winey, tart, blueberry, chocolate and basil. Berry, winey, tart, blueberry, chocolate and basil. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,Organic
Costa Rica
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SHB EP   9665 69 Kg 34 CI USA Minnesota USA
ci-usa-minnesota Lemon, toffee, tart and smooth. Lemon, toffee, tart and smooth. This coffee has limited traceability, for more information on Costa Rican coffee, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Café Vida (GrainPro) 10079 69 Kg 275 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,norg
Costa Rica SHB EP Tarrazu Café Vida (GrainPro) 10080 69 Kg 275 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,norg
Costa Rica SHB EP Tarrazu Café Vida (GrainPro) 10081 69 Kg 275 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,norg
Costa Rica SHB EP Tarrazu Café Vida (GrainPro) 10082 69 Kg 275 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,norg
Costa Rica SHB EP Tarrazu Café Vida (GrainPro) 10083 69 Kg 275 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,norg
Costa Rica SHB EP Tarrazu Café Vida (GrainPro) 10084 69 Kg 275 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 8562 69 Kg 204 CI USA Minnesota USA
ci-usa-minnesota Simple, toffee, lemon and cashew. Simple, toffee, lemon and cashew. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 8563 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Lemon and peanut. Lemon and peanut. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 8565 69 Kg 186 CI USA Minnesota USA
ci-usa-minnesota Smooth and citric with toffee. Smooth and citric with toffee. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 8566 69 Kg 237 CI USA Minnesota USA
ci-usa-minnesota Sweet lemon, nutty and herbal. Sweet lemon, nutty and herbal. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 8568 69 Kg 187 CI USA Minnesota USA
ci-usa-minnesota Lemon and nutty. Lemon and nutty. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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Spl Cat 600 Rio Jorco Micromill - Finca Los Pinos - Washed (GrainPro) 9266 69 Kg 15 Eniti Limited UK UK
london-eu Caramel, nutty, toffee and lemon. Caramel, nutty, toffee and lemon. This microlot comes to us courtesy of producer Henry Hernandez Padilla. He owns and manages a three hectare farm, Finca El Platanillo, in the Leòn Cortez district of Tarrruzú, Costa Rica. This is a washed lot from the December-February harvest of 2015/2016. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Rio Jorco’s owners are third-generation in the business. They are extremely focused on quality and conservation of nature. Los Lobos won Cup of Excellence #3 in 2012, and the owners have dedicated 3/4ths of the land to a private reserve. Rio Jorco is equipped with a complete wet- and dry-mill operation, which allows quality control throughout the process. They process coffee from their own farm, Los Lobos, but also purchase cherry from producers from the area. Producers are compensated based on cup quality, and get recognition for selling a microlot. Rio Jorco’s operations area is in the municipalities of Aserri, Acosta, Leon Cortez, Frailes, Desamparados, and Corralillo. These microregions of Tarrazu have won multiple Cup of Excellence awards, year after year. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on Costa Rican coffee, visit our Costa Rica origin page. nft,norg
Ecuador
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Microlot 5 Taza Dorada #1 - Richard Granda - Puyango (GrainPro) 8718 50 Kg 5 CI USA Minnesota USA
ci-usa-minnesota Honey, grapefruit, strawberry jam, herbal, cola, lime, tangy, syrupy, sweet. Honey, grapefruit, strawberry jam, herbal, cola, lime, tangy, syrupy, sweet. This Taza Dorada–winning lot comes to us courtesy of producer Richard Granda. The microregion of Sitio Cango Nuevo in the Puyango region sits at about 1400 meters above sea level, hosting Granda's evenly mixed lot of Bourbon, Caturra, and Typica. He manually machine depulps the same day as the harvest, ferments in a tank for 14 hours, then follows with three washings. His coffee is then set on raised beds in a parabolic dryer, where it is moved three to four times per day until it is stable and dried. Ecuador has great potential, and is one of our favorite origins for being exotic, but also has the quality to back it up; the big issue we see at the moment is volume. The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica. Café Imports alone moves more than 100 containers/year. The rest of the coffee Ecuador produces is low-quality naturals and Robusta to sustain its huge instant-coffee market for internal consumption and exports. To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 The producers in this area still have traditional varieties such as Typica, Caturra, and Bourbon, which has been key to their success. Coffee-leaf rust has been an issue for most of these producers, and having organic certification limits the products you can apply to your farm making it tougher. The microclimate in this area is very particular. It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees. This weather is ideal for coffee growing and it reflects in the cup. The South of Ecuador has smallholders with 1.5 hectares on average, while in the north, we see larger farms. Typical southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee. A big challenge these farmers are facing at the moment is leaf rust. This decimated plantations in Colombia bringing their production down 50% in a couple of years. The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route. Also, plant nutrition in Ecuador is extremely low due to little fertilization. This affects cup quality and yields from parchment to green coffee. Farms in the north are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by Nestle. —Piero Cristiani Read a blog recapping the 2015 Ecuador origin trip by Meister. For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
El Salvador
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Microlot Finca Las Nubes - Bourbon - Natural (GrainPro) 9398 69 Kg 25 Eniti Limited UK UK
london-eu Chocolate, berry and savory with winey dry acidity. Chocolate, berry and savory with winey dry acidity. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
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Microlot Finca Las Nubes - Bourbon - Honey (GrainPro) 9400 69 Kg 40 Eniti Limited UK UK
london-eu Toffee, bakers chocolate and creamy. Toffee, bakers chocolate and creamy. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
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Microlot Finca Las Nubes - Bourbon - Natural (GrainPro) 9401 69 Kg 19 Eniti Limited UK UK
london-eu Fruit and nut, chocolate, soft and winey. Fruit and nut, chocolate, soft and winey. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
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Microlot Finca Las Nubes - Orange Bourbon - Honey (GrainPro) 9637 69 Kg 6 CALM Melbourne Australia
melbourne-au Peanut butter, lavender, lemon and chocolate. Peanut butter, lavender, lemon and chocolate. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador
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Microlot Community Coffee - Buenos Aires - Red Bourbon - Natural (GrainPro) 9638 69 Kg 4 CALM Melbourne Australia
melbourne-au White peach, rich citrus, raspberry, chocolate, floral and white grape. White peach, rich citrus, raspberry, chocolate, floral and white grape. High up on the north face of Volcan de Santa Ana, Buenos Aires is one of the best coffee areas of El Salvador. It's a tight-knit community where farmers help harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they filter out bad tasting Catimor to produce a Red Bourbon, Typica, Pacamara and Kenya lot from farms starting at 1450 m up to 1740. Every year we select around a dozen farms worth processing on their own, due to special varieties or a clear commitment to quality; these are the Buenos Aires Microlots.San Roberto, which placed 1st in the C.o.E. is also located in this area. nft,norg
El Salvador
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Microlot 11 Finca Las Nubes - Bourbon - Natural (GrainPro) 9716 69 Kg 25 Eniti Limited UK UK
london-eu Chocolate, nutty and savory fruit. Chocolate, nutty and savory fruit. 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 13 Community Coffee - Potrero Grande (GrainPro) 9404 69 Kg 7 Eniti Limited UK UK
london-eu Toffee, nutty, stonefruit and citric. Toffee, nutty, stonefruit and citric. Potrero Grande is a microregion at the top of Volcan de Santa Ana, between Palo Campana and Buenos Aires. At Potrero they have not planted many hybrids as they have elsewhere (Catimor in Buenos Aires) so the general quality of the cup is top notch. And this year we've seen very consistent ripe picking so we're very excited about this lot. The Rio Zarco mill has a cherry receiving station in the middle of Potrero Grande, making it easy for farmers to drop off their bags after they're done picking. Here theydo an initial screening and all bags are tagged with I.D.s telling us the farm, variety and quality of picking. When the bags arrive at the mill, Rio Zarcotakes samples from each bag and put the results through a computer program which calculates the percentage of ripe cherries as opposed to green, semi-ripe, dry and floating cherries. This way there isan objective standard to measure quality and farmers who have picked well receive a bonus. nft,norg
El Salvador
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Microlot 14 Finca Cajamarca - San Salvador Volcano - Bourbon (GrainPro) 9540 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon and peanut. Toffee, lemon and peanut. This offering comes to us courtesy of producer Hector Velasquez: a washed Bourbon lot from one of the oldest farms in El Salvador, dried on raised beds. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 14 Jose Diaz - Metapan - Bourbon (GrainPro) 9543 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Sweet and tart with pecan. Sweet and tart with pecan. This lot comes to us courtesy of producer Jose Diaz from El Salvador's Metapan - Montenegro Tecolota region. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 16 Santa Ana - Gold Peaberry - Natural (GrainPro) 9633 69 Kg 3 CALM Melbourne Australia
melbourne-au Sparkling citric acidity, ripe orange, limeade, icing sugar, hard candy, chewy. Sparkling citric acidity, ripe orange, limeade, icing sugar, hard candy, chewy. This offering is a screen size selection of Gold Peaberries from various Salvadorian varieties grown throughout the Santa Ana region. Coffee was first cultivated in El Salvador in the 19thcentury, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20thcentury, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 16 Miguel Angel Clemente - Finca San Miguel - Red Bourbon/Kenya - Honey (GrainPro) 9634 69 Kg 8 CALM Melbourne Australia
melbourne-au Smooth, sweet and juicy with panela, rich red fruits, sweet floral and grape. Smooth, sweet and juicy with panela, rich red fruits, sweet floral and grape. Miguel Ángel Fuentes's farm, San Miguel, is planted with 2 manzanas of coffee, mostly Bourbon variety, with about a quarter-manzana of Kenya variety. There are shade trees planted around Don Miguel's coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
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Microlot 16 Rafael Ortiz Oliva - Finca San Rafael - Red Bourbon - Natural (GrainPro) 9635 69 Kg 5 CALM Melbourne Australia
melbourne-au Fruity, sugary and tart with berry, lime and lemon balm. Fruity, sugary and tart with berry, lime and lemon balm. This offering comes to us courtesy of producer Rafael Ortiz Oliva. His farm, Finca San Rafael, is located in Palo de Campana and is a total of 11 manzanas planted entirely in Bourbon with 50% shade cover. Generally, when it comes to harvest and processing only ripe cherries are picked and depulped on the same day. For honey, coffee is placed immediately on raised drying beds and turned according to the style preferred. For washed coffees, the depulped selection is set to ferment for a minimum of 12 hours, washed, then placed on a patio or raised beds to dry for an average of 12 day’s time. For more information on Salvadorian coffee visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 17 Miguel Angel Murcia - Finca Las Duanas - Pacas/Bourbon - Washed (GrainPro) 9618 35 Kg 6 CALM Melbourne Australia
melbourne-au Caramel, lemon-lime, floral, tart and creamy. Caramel, lemon-lime, floral, tart and creamy. Miguel Angel is the owner of Las Duanas farm in Altopetec-Metap´n El Salvador. Don Miguel grows Pacas and Bourbon varieties on about 2 manzanas of land, producing roughly 20 quintalés of coffee per year. The coffee is harvested in January and February using selective manual picking. Don Miguel's washed coffees are fermented for 11–19 hours, washed, and dried on African raised beds for 17–20 days. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
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Microlot 17 Jose Benjamin Garcia - Finca La Conquista - Pacas - Washed (GrainPro) 9620 35 Kg 24 CALM Melbourne Australia
melbourne-au Sweet vanilla, raisin, creamy and citric with lemon. Sweet vanilla, raisin, creamy and citric with lemon. Finca La Conquista (The Conquest) was built in 1994 and is now owned and operated by producer José Benjamin García. It is a quaint 2 manzana parcel located near the town of Las Duanas in El Salvador's Chalatenango region. Sitting at an altitude of 1700 meters above sea level, La Conquista everages an annual production of 40 quintales from its Pacas, Bourbon, Yellow Catuai, Catisic and Pacamara varietals. José first heard of the Pacamara variety through small talk among farmers in his locale. He found himself very curious about this plant, hearing of its strong maturation qualities and flavor in the cup. He found help from a local agronomist and began focusing on working with different varieties like Pacamara. José has developed the following process when it comes to this specific offering: Coffee is harvested by hand upon full maturation of the cherry and depulped manually on the same day. It is then set to dry-ferment for an average period of 12-31 hours. Once adequately fermented, José fully washes the coffee and moves it to his patio where it takes an average of 9-13 days to find a final stable moisture content. Throughout this drying process the coffee is moved consistently to promote even drying. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 18 Dimas Garcia Gutierrez - Finca Ecologica - Lot #2 - Pacas - Washed (GrainPro) 9609 35 Kg 5 CALM Melbourne Australia
melbourne-au Lively, sweet and creamy with caramel, jasmine and tart lemon-lime. Lively, sweet and creamy with caramel, jasmine and tart lemon-lime. Dimas García Gutierrez started growing coffee on his farm, Finca Ecologica, as an alternative source of income after seeing that other coffee producers in the area were becoming successful in this way. He started planting the Pacas variety and now maintains a 3 manzana parcel near the town of Santa Rosa in El Salvador's Chalatenango region. With an average production of 30 quintales of coffee, Dimas has developed the following technique for processing his crop: Coffee is harvested when fully ripe and depulped with a manual beneficio. It is then set to dry-ferment for a period of 7-24 hours before it is fully washed and moved to a patio for drying. The final drying process takes an average of 8-18 days, weather depending, and the coffee is moved consistently to promote uniform moisture content throughout. For more information of Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 18 Dimas Garcia Gutierrez - Finca Ecologica - Catisic Variety - Washed (GrainPro) 9611 35 Kg 16 CALM Melbourne Australia
melbourne-au Creamy with caramel, burnt sugar, nectarine and candy sweet marzipan. Creamy with caramel, burnt sugar, nectarine and candy sweet marzipan. Dimas García Gutierrez started growing coffee on his farm, Finca Ecologica, as an alternative source of income after seeing that other coffee producers in the area were becoming successful in this way. He started planting the Catisic and Pacas varietalsand now maintains a 3 manzana parcel near the town of Santa Rosa in El Salvador's Chalatenango region. With an average production of 30 quintales of coffee, Dimas has developed the following technique for processing his crop: Coffee is harvested when fully ripe and depulped with a manual beneficio. It is then set to dry-ferment for a period of 8-19 hours before it is fully washed and moved to a patio for drying. The final drying process takes an average of 7-16 days, weather depending, and the coffee is moved consistently to promote uniform moisture content throughout. For more information of Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 18 Jose Benjamin Garcia - Finca La Conquista - Yellow Catuai - Washed (GrainPro) 9616 35 Kg 15 CALM Melbourne Australia
melbourne-au Creamy, sweet and tangy with caramel, sweet lemon, honey and pear. Creamy, sweet and tangy with caramel, sweet lemon, honey and pear. Finca La Conquista (The Conquest) was built in 1994 and is now owned and operated by producer José Benjamin García. It is a quaint 2 manzana parcel located near the town of Las Duanas in El Salvador's Chalatenango region. Sitting at an altitude of 1700 meters above sea level, La Conquista everages an annual production of 40 quintales from its Pacas, Bourbon, Yellow Catuai, Catisic and Pacamara varietals. José first heard of the Pacamara variety through small talk among farmers in his locale. He found himself very curious about this plant, hearing of its strong maturation qualities and flavor in the cup. He found help from a local agronomist and began focusing on working with different varieties like Pacamara. José has developed the following process when it comes to this specific offering: Coffee is harvested by hand upon full maturation of the cherry and depulped manually on the same day. It is then set to dry-ferment for an average period of 18-23 hours. Once adequately fermented, José fully washes the coffee and moves it to his patio where it takes an average of 10-16 days to find a final stable moisture content. Throughout this drying process the coffee is moved consistently to promote even drying. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 18 Jose Benjamin Garcia - Finca La Conquista - Catisic Variety - Washed (GrainPro) 9619 35 Kg 5 CALM Melbourne Australia
melbourne-au Caramel, red apple, savory fruit, creamy and juicy with intense acidity. Caramel, red apple, savory fruit, creamy and juicy with intense acidity. Finca La Conquista (The Conquest) was built in 1994 and is now owned and operated by producer José Benjamin García. It is a quaint 2 manzana parcel located near the town of Las Duanas in El Salvador's Chalatenango region. Sitting at an altitude of 1700 meters above sea level, La Conquista everages an annual production of 40 quintales from its Pacas, Bourbon, Yellow Catuai, Catisic and Pacamara varietals. José first heard of the Pacamara variety through small talk among farmers in his locale. He found himself very curious about this plant, hearing of its strong maturation qualities and flavor in the cup. He found help from a local agronomist and began focusing on working with different varieties like Pacamara. José has developed the following process when it comes to this specific offering: Coffee is harvested by hand upon full maturation of the cherry and depulped manually on the same day. It is then set to dry-ferment for an average period of 12-31 hours. Once adequately fermented, José fully washes the coffee and moves it to his patio where it takes an average of 9-13 days to find a final stable moisture content. Throughout this drying process the coffee is moved consistently to promote even drying. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 18 Rodolfo Huezo Pineda - Finca Bendicion De Jheova - Pacas - Washed (GrainPro) 9621 35 Kg 10 CALM Melbourne Australia
melbourne-au Sweet and creamy with soft caramel, lemon and dried fruits. Sweet and creamy with soft caramel, lemon and dried fruits. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until the Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango was "discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana; it's a much cooler climate. It is a hard area to access. Coffee is traded in parchment here, so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, such as yield risk—each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there, as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand); another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: To access the best qualities. We have bought some coffees grown at 1900 meters in this area, which could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 18 Ismael Recinos Flores - Finca La Bendicion - Pacas - Washed (GrainPro) 9622 35 Kg 6 CALM Melbourne Australia
melbourne-au Sweet pear, sparkling lemon, chocolate, orange and creamy. Sweet pear, sparkling lemon, chocolate, orange and creamy. Ismael Recinos won second place in 2015 El Salvador Cup of Excellence, and we are proud to have bought one of his lots. (This is not the CoE winning lot.) Ismael takes good care of his farm, putting his passion for coffee production into his work. The process starts with a selective hand picking of only ripe cherry. Coffee is depulped the same day as it's harvested, and moved to beds to start the drying process. Drying takes between 17 and 20 days. Parchment coffee is stored in a warehouse, until the coffee is moved by mule to the dry mill. El Salvador has traditionally been known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places in the competition; the second year, Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana: It's a much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, as each coffee will yield various amounts of green depending on the amount of defects. I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 2 Rosendo Recinos - Finca Las Quebradas - Pacamara - Washed (GrainPro) 9138 35 Kg 4 Eniti Limited UK UK
london-eu Orange, burnt sugar and savory with a syrupy mouthfeel and complex intense acidity. Orange, burnt sugar and savory with a syrupy mouthfeel and complex intense acidity. 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 8 Eniti Limited UK UK
london-eu Intense and sugary with plum, lemon, lime, orange, savory and a syrupy mouthfeel. Intense and sugary with plum, lemon, lime, orange, savory and a syrupy mouthfeel. Fredy Recinos has been producing coffee since 2004. He has a 15-hectare farm planted with Pacamara, Bourbon, Yellow Catuai, Gesha, and Pacas. Don Fredy decided to do a Honey process with the Pacamara. The process started by doing a selective hand picking and depulping the same day as the coffee is harvested. After depulping, the coffee was dried on beds for 15–20 days. — Luis Arocha El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani nft,norg
El Salvador
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Microlot 2 Jaime Guevara - Finca Don Jaime - Pacas - Washed (GrainPro) 9141 35 Kg 4 Eniti Limited UK UK
london-eu Tropical, dried cherry, orange and savory fruits with intense citric acidity. Tropical, dried cherry, orange and savory fruits with intense citric acidity. Don Jaime has been producing coffee for 16 years. He is passionate about coffee and enjoys producing high-quality coffee. He has a 7-hectare farm: three planted with Pacas and four with Pacamara. Don Jaime depulped the coffee the same day as it was harvested. The fermentation is done in tanks for about 18 hours. After depulping, the coffee is dried on beds for 12 to 14days. — Luis Arocha El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 2 Ignacio Gutierrez - Finca La Roxanita - Pacamara (GrainPro) 9328 35 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Citric and smooth. Citric and smooth. 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 21 Community Coffee - Santa Teresa - Bourbon - Honey (GrainPro) 9708 69 Kg 13 Eniti Limited UK UK
london-eu Sweet and tart with cocoa and sweet lemon. Sweet and tart with cocoa and sweet lemon. This offering is a combination of lots selected from various producers of the Santa Ana community in El Salvador's Chalatenango region. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 21 Community Coffee - Vista Bella - Bourbon - Honey (GrainPro) 9709 69 Kg 32 Eniti Limited UK UK
london-eu Toffee, nutty and creamy. Toffee, nutty and creamy. Francisco Alberto García Sandoval owns the Vista Bella farm, which has about 70 manzanas planted with coffee. Around the coffee is planted Inga shade trees. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
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Microlot 21 Community Coffee - Miramar - Bourbon - Honey (GrainPro) 9710 69 Kg 23 Eniti Limited UK UK
london-eu Sweet, balanced, chocolate and nutty. Sweet, balanced, chocolate and nutty. Finca Miramar I is owned by Calixto Catota Lapa, and Finca Miramar II is owned by Jaime Ernesto Catota Moreno. Miramar I has 3 manzanas of coffee, and there are 5.5 manzanas planted with coffee on Miamar II, all of the Bourbon variety. Both farms have shade trees planted around the coffee to protect it. This is a honey-process lot. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
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Microlot 21 Community Coffee - Buenos Aires - Bourbon - Honey (GrainPro) 9712 69 Kg 57 Eniti Limited UK UK
london-eu Toffee, lime, tart and winey acidity. Toffee, lime, tart and winey acidity. High up on the north face of Volcan de Santa Ana, Buenos Aires is one of the best coffee areas of El Salvador. It's a tight-knit community where farmers help harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they filter out bad tasting Catimor to produce a Red Bourbon, Typica, Pacamara and Kenya lot from farms starting at 1450 m up to 1740. Every year we select around a dozen farms worth processing on their own, due to special varieties or a clear commitment to quality; these are the Buenos Aires Microlots.San Roberto, which placed 1st in the C.o.E. is also located in this area. nft,norg
El Salvador
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Microlot 3 Antonio Aguilar - Finca La Montañita - Pacamara - Washed (GrainPro) 9143 35 Kg 14 Eniti Limited UK UK
london-eu Intense and complex with, lime, green grape and sparkling acidity. Intense and complex with, lime, green grape and sparkling acidity. René Aguilar has worked along with his family producing coffee his entire life. René's farm size is 25 manzanas, and his processing includes a 10 to 12 hour fermentation time, along with an 8 to 10 day patio drying time. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 3 Antonio Aguilar - Finca La Montañita - Pacamara - Washed (GrainPro) 9144 35 Kg 1 Eniti Limited UK UK
london-eu Sweet citrus fruits, juicy orange and lemon-lime. Sweet citrus fruits, juicy orange and lemon-lime. René Aguilar has worked along with his family producing coffee his entire life. René's farm size is 25 manzanas, and his processing includes a 10 to 12 hour fermentation time, along with an 8 to 10 day patio drying time. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 4 Community Coffee - Potrero Grande - Honey (GrainPro) 9287 69 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Toffee, honey nut and a heavy mouthfeel. Toffee, honey nut and a heavy mouthfeel. 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
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Microlot 4 Finca Las Nubes - Tablón #6 (GrainPro) 9289 69 Kg 9 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon and peanut butter. Toffee, lemon and peanut butter. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador
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Microlot 4 Finca Las Nubes - Tablón #3 (GrainPro) 9290 69 Kg 12 CI USA Minnesota USA
ci-usa-minnesota Cocoa, peanut and citric. Cocoa, peanut and citric. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador
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Microlot 4 Finca Las Nubes - Tablón #11 (GrainPro) 9291 69 Kg 9 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon, nutty and citric. Toffee, lemon, nutty and citric. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador
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Microlot 4 La Isla - Bourbon - Honey (GrainPro) 9399 69 Kg 17 Eniti Limited UK UK
london-eu Creamy with toffee, chocolate and orange blossom. Creamy with toffee, chocolate and orange blossom. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani nft,norg
El Salvador
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Microlot 4 Finca Las Nubitas - Bourbon (GrainPro) 9402 69 Kg 11 Eniti Limited UK UK
london-eu Sweet and creamy with toffee and lemon. Sweet and creamy with toffee and lemon. nft,norg
El Salvador
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Microlot 4 Finca Las Nubes - Bourbon - Tablón #1 (GrainPro) 9403 69 Kg 74 Eniti Limited UK UK
london-eu Creamy, nutty, lemon and citric. Creamy, nutty, lemon and citric. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. "Tablón" is refering to the specific plot within the farm. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
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Microlot 4 Rafael Ortiz Oliva - Finca San Rafael - Red Bourbon - Honey (GrainPro) 9639 69 Kg 20 CALM Melbourne Australia
melbourne-au Melon, toffee, lemon and honey peanut butter. Melon, toffee, lemon and honey peanut butter. This offering comes to us courtesy of producer Rafael Ortiz Oliva. His farm, Finca San Rafael, is located in Palo de Campana and is a total of 11 manzanas planted entirely in Bourbon with 50% shade cover. Generally, when it comes to harvest and processing only ripe cherries are picked and depulped on the same day. For honey, coffee is placed immediately on raised drying beds and turned according to the style preferred. For washed coffees, the depulped selection is set to ferment for a minimum of 12 hours, washed, then placed on a patio or raised beds to dry for an average of 12 day’s time. For more information on Salvadorian coffee visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 5 Finca La Roxanita - Ignacio Gutierrez - Pacamara - Washed (GrainPro) 9146 35 Kg 14 Eniti Limited UK UK
london-eu Tangy and sweet with herb, lemon-lime, grapefruit and plum. Tangy and sweet with herb, lemon-lime, grapefruit and plum. Don Ignacio has a long history in farming: Before he started planting coffee in the year 2000, he worked with wood and tomatoes, and started his farms, La Roxanita and Los Pocitos with 500 coffee trees. He grows coffee on about 5 manzanas of rich soil in El Salvador, and has produced fantastic lots year after year: In both 2011 and 2013, his coffees took first place in the CoE competition. He produces a strong selection of heirloom varieties, processing some as fully washed, and some as honey. For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 5 Santos Alfredo Lemus - Finca El Limon - Pacas - Washed (GrainPro) 9147 35 Kg 12 Eniti Limited UK UK
london-eu Buttery, nutty, citric and baker's chocolate. Buttery, nutty, citric and baker's chocolate. Santos Alfredo Lemus owns a 1.5 hectarefarm located in Chalatenango, El Salvador. Santos is focus in quality and his goal is to produce quality coffee. He selects only ripe cherries during November to January. The coffee is manually depulped the same day it's harvested. The fermentation process is done in tanks and last 7 to 10 hours, depending on the weather. Coffee is dried on patios for 8 to 11 days. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 5 Orlando Aguilar - Finca Buena Vista - Pacas - Washed (GrainPro) 9150 35 Kg 18 Eniti Limited UK UK
london-eu Toffee, caramel and orange; creamy and citric. Toffee, caramel and orange; creamy and citric. 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 5 Eniti Limited UK UK
london-eu Creamy with savory and pungent florals, dark fruits and sugar cane juice. Creamy with savory and pungent florals, dark fruits and sugar cane juice. Leonisio Guilleén Reyes has been producing coffee from his farm Finca La Torera using very involved and selective processes. He harvests all coffee by hand, instructing everone involved to choose only the ripest cherries for processing. If washed, the coffee remains in-sack to ferment for up to 10 hours before being de-pulped, washed, and placed on the patio for drying. If honey processed, the coffee is de-pulped immiediately after harvest and placed on the patio to dry as a honey with its sugary muscilage still clinging to the parchment. For more information on El Salvadorian coffees, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 5 Leonicio Guillen Reyez - Finca La Torera - Pacas - Washed (GrainPro) 9154 35 Kg 4 Eniti Limited UK UK
london-eu Grape jelly, raspberry, tart lemon, and tangy with a viscous mouthfeel. Grape jelly, raspberry, tart lemon, and tangy with a viscous mouthfeel. Leonisio Guilleén Reyes has been producing coffee from his farm Finca La Torera using very involved and selective processes. He harvests all coffee by hand, instructing everone involved to choose only the ripest cherries for processing. If washed, the coffee remains in-sack to ferment for up to 10 hours before being depulped, washed, and placed on the patio for drying. If honey processed, the coffee is depulped immiediately after harvest and placed on the patio to dry as a honey with its sugary muscilage still clinging to the parchment. For more information on El Salvadorian coffees, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 5 Finca Las Nubes - Kenya Variety - 24 Hour Post Soak (GrainPro) 9397 69 Kg 2 Eniti Limited UK UK
london-eu Sweet and tart with chocolate, fruit, citric and tartaric acidity. Sweet and tart with chocolate, fruit, citric and tartaric acidity. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
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Microlot 6 Manuel Antonio Dubon - Finca La Esperanza - Pacas (GrainPro) 9335 35 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Apple, cane juice, floral, intense lemon lime, tartaric acidity. Apple, cane juice, floral, intense lemon lime, tartaric acidity. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until the Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango was "discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana; it's a much cooler climate. It is a hard area to access. Coffee is traded in parchment here, so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, such as yield risk—each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there, as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand); another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: To access the best qualities. We have bought some coffees grown at 1900 meters in this area, which could be one of the first El Sals at this altitude! — Piero Cristiani nft,norg
El Salvador
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Microlot 6 Gerardo Recinos Chavez - Finca El Naranjo - Pacas (GrainPro) 9346 35 Kg 8 CI USA Minnesota USA
ci-usa-minnesota Soy nut. Soy nut. Gerardo Recinos Chavez is the owner of El Naranjo farm in the mountainous microregion of Alotepec-Metapán in Chalatenango, El Salvador. The farm is about ¾ hectare in size and is located at 1700 masl. Both Pacamara and Pacas varieties are grown on the farm with annual production at 25 quintales. Coffee is harvested from December to February and handpicked. Beans are fermented for 16-18 hours and then dried on African beds for 10-12 days. Gerardo explains the history of the farm saying, “The farm has been around for 12 years and came from one generation to another generation. My dad gave a piece of land to me as inheritance and he told me that if I wanted, to plant to have my own coffee.” Additionally Gerardo has had to overcome the challenge of some roya “rust” disease on El Naranjo. For more information on our Chalatenango Pequeños Productores project in El Salvador, please visit the blog our green buyer Piero Cristiani wrote here. For more information on El Salvador coffees in general, please visit our El Salvador Origins page here. nft,norg
El Salvador
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Microlot 6 Chalatenango - Smallholder - Petite Peaberry (GrainPro) 9562 35 Kg 5 CI USA Minnesota USA
ci-usa-minnesota Simple, citric peanut and sweet. Simple, citric peanut and sweet. El Salvador has traditionally been known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places in the competition; the second year, Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana: It's a much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, as each coffee will yield various amounts of green depending on the amount of defects. I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 6 Chalatenango - Smallholder (GrainPro) 9563 35 Kg 7 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon, cocoa and mellow. Toffee, lemon, cocoa and mellow. El Salvador has traditionally been known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places in the competition; the second year, Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana: It's a much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, as each coffee will yield various amounts of green depending on the amount of defects. I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 6 Los Catota - Finca Miramar - Red Bourbon - Natural (GrainPro) 9631 69 Kg 4 CALM Melbourne Australia
melbourne-au Brown sugar, raspberry cordial, juicy mandarin, white grape, kaffir lime, lemonade, dark choc orange. Brown sugar, raspberry cordial, juicy mandarin, white grape, kaffir lime, lemonade, dark choc orange. Finca Miramar I is owned by Calixto Catota Lapa, and Finca Miramar II is owned by Jaime Ernesto Catota Moreno. Miramar I has 3 mananas of coffee, and there are 5.5 manzanas planted with coffee on Miamar II, all of the Bourbon variety. Both farms have shade trees planted around the coffee to protect it. This is a natural-process lot. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
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Microlot 6 Finca Las Nubes - Kenya Variety - Kenya Process (GrainPro) 9745 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Sweet melon, lemon and smooth. Sweet melon, lemon and smooth. 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 leaf-rust-resistant plants. He isalso 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 7 Ismael Recinos Flores - Finca La Bendicion - Pacas - Washed (GrainPro) 9160 35 Kg 4 Eniti Limited UK UK
london-eu Honey, cola, chocolate, lemon-lime, and malic acidity. Honey, cola, chocolate, lemon-lime, and malic acidity. Ismael Recinos won second place in 2015 El Salvador Cup of Excellence, and we are proud to have bought one of his lots. (This is not the CoE winning lot.) Ismael takes good care of his farm, putting his passion for coffee production into his work. The process starts with a selective hand picking of only ripe cherry. Coffee is depulped the same day as it's harvested, and moved to beds to start the drying process. Drying takes between 17 and 20 days. Parchment coffee is stored in a warehouse, until the coffee is moved by mule to the dry mill. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude. —Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 8 Sara Hernandez - Finca La Esperanza - Bourbon - Washed (GrainPro) 9604 35 Kg 2 CALM Melbourne Australia
melbourne-au Sugary, caramel, grapefruit, pungent and tropical with intense tartaric and citric acidity. Sugary, caramel, grapefruit, pungent and tropical with intense tartaric and citric acidity. This offering comes to us courtesy of Salvadorian producer Sara Hernandez of the Metapan region. Her farm, La Esperanza, is a single manzana of land with an average production of 13 quintales. Until this year she had been selling her coffee at very low prices, not as a microlot. Sara's process includes hand selection of only ripe cherries, depulping on the same day, and an average fermentation time of 7–15 hours. The coffee is then washed and placed on African beds for a period of 11–14 days until properly dried. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 8 Jose Alfredo Recinos - Finca San Andres - Lot #1 - Pacamara - Honey (GrainPro) 9605 35 Kg 13 CALM Melbourne Australia
melbourne-au Rich sugars, cardamom and cinnamon with pink grapefruit, tangerine and intense citric, tartaric and phosphoric acidity. Rich sugars, cardamom and cinnamon with pink grapefruit, tangerine and intense citric, tartaric and phosphoric acidity. This lot comes to us courtesy of producer Jose Recinos, son of Francisco Recinos. Francisco worked hard and saved up his money in order to buy what is now Finca La Nueva Esperanza and his son Jose manages the adjecent lot, Finca San Andres. He harvests only fully ripe cherries by hand, ferments them in-sack for 11 to 17 hours, depulps and washed them, then dries them on raised beds for an average of 10 to 16 days. The farm area is about 1 manzana in sie, and produces about 15 quintales of coffee per year. Finca La Nueva Esperanza has won the El Salvador Cup of Excellence in years past. For more information on El Salvadorian coffees, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 8 Rafael Alvares Hernandez - Finca La Esperanza - Pacamara - Washed (GrainPro) 9606 35 Kg 4 CALM Melbourne Australia
melbourne-au Burnt sugar, green grape, lime, apricot and savory with intense citric and tartaric acidity. Burnt sugar, green grape, lime, apricot and savory with intense citric and tartaric acidity. This washed Pacamara lot comes to us courtesy of producer Rafael Alvares Hernandez of El Salvador's Chalatenango region. His farm, Finca La Esperanza, is a single, 9 year-old manzana parcel planted with Pacas and Pacamara. When it comes to harvest and process, Rafael adheres to the following practice: Only ripe cherries are harvested and depulped on the same day with a manual depulper. The coffee is then set to ferment for an average of 22-23 hours before being washed and placed on raised beds where it spends an average of 9 days drying. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 8 Rodolfo Huezo Pineda - Finca Bendicion De Jheova - Pacamara - Washed (GrainPro) 9612 35 Kg 5 CALM Melbourne Australia
melbourne-au Balanced, sugary and juicy with stewed apricot, sweet white grape, caramel and lemon-lime. Balanced, sugary and juicy with stewed apricot, sweet white grape, caramel and lemon-lime. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until the Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango was "discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana; it's a much cooler climate. It is a hard area to access. Coffee is traded in parchment here, so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, such as yield risk—each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there, as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand); another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: To access the best qualities. We have bought some coffees grown at 1900 meters in this area, which could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 8 Chalatenango - Pacas/Bourbon/Catisic - Washed (GrainPro) 9626 35 Kg 8 CALM Melbourne Australia
melbourne-au Elegant, balanced, well-structured, jammy, apricot, clean sugars with vanilla and honey. Elegant, balanced, well-structured, jammy, apricot, clean sugars with vanilla and honey. El Salvador has traditionally been known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places in the competition; the second year, Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana: It's a much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, as each coffee will yield various amounts of green depending on the amount of defects. I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Pacas Rolo Ramirez - San Jose - Ataco - Pacas - Honey (GrainPro) 9532 69 Kg 85 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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Pacas Rolo Ramirez - San Jose - Ataco - Pacas - Honey (GrainPro) 9572 69 Kg 29 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 23 CALM Melbourne Australia
melbourne-au Milk chocolate, toffee, juicy, candied apple, honey, stewed tomato. Milk chocolate, toffee, juicy, candied apple, honey, stewed tomato. This coffee has limited traceability, for more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
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SHG EP Rio Zarco - Bourbon - Honey (GrainPro) 9744 69 Kg 254 CI USA Minnesota USA
ci-usa-minnesota Peanut and smooth. Peanut and smooth. When the bags arrive at the mill, Rio Zarco takes samples and puts them through a computer program which calculates the percentage of ripe cherry as opposed to green, semi-ripe, dry, and floating cherries. This way there is an objective standard to measure quality, and farmers who have picked well receive a bonus. We are excited to be able to showcase these coffees from small producers in Chalatenango that are producing great coffees. nft,norg
El Salvador
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SHG EP Rio Zarco - Bourbon - Washed (GrainPro) 9746 69 Kg 182 CI USA Minnesota USA
ci-usa-minnesota Nut brittle and smooth. Nut brittle and smooth. When the bags arrive at the mill, Rio Zarco takes samples and puts them through a computer program which calculates the percentage of ripe cherry as opposed to green, semi-ripe, dry, and floating cherries. This way there is an objective standard to measure quality, and farmers who have picked well receive a bonus. We are excited to be able to showcase these coffees from small producers in Chalatenango that are producing great coffees. nft,norg
El Salvador
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SHG EP Rio Zarco - Bourbon - Honey (GrainPro) 9755 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Sweet and citric with toffee, lemon- lime and clean pulp. Sweet and citric with toffee, lemon- lime and clean pulp. When the bags arrive at the mill, Rio Zarco takes samples and puts them through a computer program which calculates the percentage of ripe cherry as opposed to green, semi-ripe, dry, and floating cherries. This way there is an objective standard to measure quality, and farmers who have picked well receive a bonus. We are excited to be able to showcase these coffees from small producers in Chalatenango that are producing great coffees. nft,norg
El Salvador Spl Cat 100 Chalatenango Microlots (GrainPro) 9928 35 Kg 275 Origin/UK
Est Ship: Dec 2016
UK
Est Ship: Dec 2016
origin El Salvador has traditionally been known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places in the competition; the second year, Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana: It's a much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, as each coffee will yield various amounts of green depending on the amount of defects. I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador Spl Cat 100 Chalatenango Microlots (GrainPro) 9929 35 Kg 275 Origin/Australia
Est Ship: Dec 2016
Australia
Est Ship: Dec 2016
origin El Salvador has traditionally been known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places in the competition; the second year, Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana: It's a much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, as each coffee will yield various amounts of green depending on the amount of defects. I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador Spl Cat 100 Los Pirineos Microlots (GrainPro) 9930 35 Kg 275 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin This lot comes to us courtesy of producer Gilberto Baraona of Finca Los Pirineos. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Variety Select Pacas - Chalatenango (GrainPro) 9362 35 Kg 5 CI USA Minnesota USA
ci-usa-minnesota baking chocolate and almond. baking chocolate and almond. El Salvador has traditionally been known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places in the competition; the second year, Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana: It's a much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, as each coffee will yield various amounts of green depending on the amount of defects. I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg,Variety Select
Ethiopia
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Decaf KVW MC Sidama 10024 60 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Citric and heavy. nft,norg,Decaf
Ethiopia Decaf KVW MC Sidama 9914 60 Kg 126 Afloat/USA
Est Arrival: Dec 2016
USA
Est Arrival: Dec 2016
afloat Peanut and lemon. Peanut and lemon. Located in the south of Ethiopia, the Sidama region offers great-quality coffee. Sidama’s coffees have lemon-citric tones with bright acidity. “Ethiopia Sidama” is a type of Arabica coffee grown in the Sidama Province of Ethiopia. For more information about coffee production in Ethiopia, visit our Ethiopia origin page. The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and, most importantly,coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better-quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region, and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. An exporter then purchases the coffee through the ECX. The coffee that this exporter purchases will, at most, be labeled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg,Decaf
Ethiopia
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Decaf KVW MC Sidama 9951 60 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Smooth and citric with peanut. nft,norg,Decaf
Ethiopia
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FTO Sidama SCFCU - FERO Cooperative - Grade 2 - FLO ID 2519 - (CBC ET-BIO-140) (GrainPro) 9278 60 Kg 195 CI USA Minnesota USA
ci-usa-minnesota Sweet floral, toffee, lemon and savory. Sweet floral, toffee, lemon and savory. From the Sidama Coffee Farmers Cooperative Union: The Sidama Coffee Farmers Cooperative Union was founded in 2001 to represent coffee producing cooperatives located throughout Sidama zone of southern Ethiopia that are now exporting high quality coffee directly to the international market. The union provides marketing, credit, and technical services to 47 primary cooperative societies and over 70,000 farmers. Coffee here is grown near homesteads and planted at low densities, ranging from 1000 to 1800 trees per hectare. Depending on altitudinal variation and rainfall distribution, the harvesting period varies from September to December while main exporting period is from January to August. Harvesting is mostly done by family labor. Freshly handpicked cherries are sorted before pulping and are sold to cooperatives for processing. Fresh clean red cherries are supplied to primary cooperative washing stations, depulped, and fermented. The fermented coffee is then washed with clean water, soaked, then dried to a moisture content of 11.5%. For more information on Ethiopian coffee, visit our Eithiopia origin page. Fair Trade,Organic
Ethiopia
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FTO Sidama SCFCU - FERO Cooperative - Grade 2 - FLO ID 2519 - (CBC ET-BIO-140) (GrainPro) 9278 60 Kg 40 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
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FTO Yirgacheffe 1 Konga Grade 2 - YCFCU FLO ID 2520 - (CBC ET-BIO-140) (GrainPro) (PC) 7184 60 Kg 54 CI USA Minnesota USA
ci-usa-minnesota Soft, floral, clean and mild. Soft, floral, clean and mild. YCFCU Konga is the primary cooperative for YCFCU, with 2,372 producers, contributing to 16 containers' worth ofannual production. The average YCFCU co-op farmer owns and grows on just0.7 hectares, which is why it takes so many producers to accumulate a relatively small amount of coffee (considering). This coffee was fermented for 48 to 72 hours before being pre-dried for one day, then fully dried for 8 to 13 days. The four localities (kebele) of YCFCU Konga include: Wote, Seda, Birbis, and Kella. The YCFCU was organized in 2002 in an effort to establish stability amidst fluctuating coffee prices. Recognized under the national labor union, the YCFCU represents 43,794 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after this the Ethiopian government, in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX). This would allow, amongst many things, for farmers to get paid in a timely manner. The nature of exchanges is to homogenize a product and sell it at a market price hence it doesn’t allow for premiums to be paid for a superior product. With this we saw a decline in quality. Cooperatives, like Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), are exempt from going through the ECX. We are working alongside YCFCU to pay premiums for better cherry selection at the washing station level to bring back the classic Yirgacheffe profile that was obscured for some years. The Video above is from YCFCU Konga, the primary cooperative of the Yirgacheffe Coffee Farmers Cooperative Union. From yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee-growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is done with the use of natural fertilizers. Pests are controlled by biological natural means. In this manner, the development work is done through the application of the age-old cultural traditional means, rather than the artificial modern pest, insect, and weed control by chemical and fertilizers. Fair Trade,Organic
Ethiopia
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FTO Yirgacheffe 1 Konga Grade 2 - YCFCU FLO ID 2520 - (CBC ET-BIO-140) (GrainPro) (PC) 7185 60 Kg 95 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon and herbal. Toffee, lemon and herbal. YCFCU Konga is the primary cooperative for YCFCU, with 2,372 producers, contributing to 16 containers' worth of annual production. The average YCFCU co-op farmer owns and grows on just 0.7 hectares, which is why it takes so many producers to accumulate a relatively small amount of coffee (considering). This coffee was fermented for 48 to 72 hours before being pre-dried for one day, then fully dried for 8 to 13 days. The four localities (kebele) of YCFCU Konga include: Wote, Seda, Birbis, and Kella. The YCFCU was organized in 2002 in an effort to establish stability amidst fluctuating coffee prices. Recognized under the national labor union, the YCFCU represents 43,794 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after this the Ethiopian government, in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX). This would allow, amongst many things, for farmers to get paid in a timely manner. The nature of exchanges is to homogenize a product and sell it at a market price hence it doesn’t allow for premiums to be paid for a superior product. With this we saw a decline in quality. Cooperatives, like Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), are exempt from going through the ECX. We are working alongside YCFCU to pay premiums for better cherry selection at the washing station level to bring back the classic Yirgacheffe profile that was obscured for some years. The video above is from YCFCU Konga, the primary cooperative of the Yirgacheffe Coffee Farmers Cooperative Union. From yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee-growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is done with the use of natural fertilizers. Pests are controlled by biological natural means. In this manner, the development work is done through the application of the age-old cultural traditional means, rather than the artificial modern pest, insect, and weed control by chemical and fertilizers. Fair Trade,Organic
Ethiopia
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Nat Yirgacheffe G3 Kochere - Kore - Grade 3 (Grainpro) 9413 60 Kg 220 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
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Natural Lekempti EP 8357 60 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Pulpy and soy nut. Pulpy and soy nut. "Lekempti" is the designtation given to coffee lots which come to the Ethiopian market through the woredas, or villages of Kelem Wellega, East Wellega and West Wolleqa, which are in the western part of the country. These coffees are known for typically being larger in size than many other varieties from Ethiopia, and have a moderate amount of acidity in the cup, which makes them valuable blend components. More more information about coffee production in Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia
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Natural Sidama Grd 4   9749 60 Kg 204 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
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Natural Yirgacheffe Gelana Abaya - Asgori - Grade 1 (GrainPro) 9015 60 Kg 106 CALM Melbourne Australia
melbourne-au Sherbet bomb, floral, elderflower, stewed jasmine, nectarine, bubble-gum, passion fruit, stewed strawberry, lime, cedar, blueberry, pineapple. Sherbet bomb, floral, elderflower, stewed jasmine, nectarine, bubble-gum, passion fruit, stewed strawberry, lime, cedar, blueberry, pineapple. This coffee comes from the Gelana Abaya washing station near the kebele (village) of Asgori located in the woreda (district) of Abaya. Gelana Abaya Local tribe: Tore Language: Omoromic Number of producers: 9000–10,000 Annual Production: 100+ containers Average farm size: 3.5 hectares Number of mills in the area: 5 Processing: Coffee is covered during the hottest part of the day. Lots of fresh compost used in this area. Composting takes three months Gelana Abaya is another gem of a region in Yirgacheffe region. This area is nestled between Lake Abaya on the west and the town of Yirgacheffe on the East. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares,bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 9017 60 Kg 147 CI USA Minnesota USA
ci-usa-minnesota Fruity, peanut, floral, lemon and citric. Fruity, peanut, floral, lemon and citric. Adado Our Adado Coffees are from the Adado washing station near the kebele (village) or Shara in the woreda (district) of Guanga. Located in theGedeo zone, this coffee is namedafter the local tribe "Adado." The region comprises 7,000 farmers, contributing to eight mills and exports 20–30 containers annually. Adado is my favorite micro region of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Yirgacheffe Konga - Sede - Grade 1 (GrainPro) 9022 60 Kg 99 CI USA Minnesota USA
ci-usa-minnesota Winey, floral, berry, lemon-lime and walnut. Winey, floral, berry, lemon-lime and walnut. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede, and comes from the Konga washing station located near the kebele (village) of Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Yirgacheffe Chelchele - Kochere - Grade 1 (GrainPro) 9023 60 Kg 160 CI USA Minnesota USA
ci-usa-minnesota Clean and sugary with strawberry, chocolate, juniper, lemon and walnut. Clean and sugary with strawberry, chocolate, juniper, lemon and walnut. This coffee comes from the Chelchele washing station located in the woreda (district) of Kochere, in Ethiopia's Yirgacheffe region. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own less than 1-hectare farms; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Yirgacheffe Kochere - Kore - Grade 1 (GrainPro) 9024 60 Kg 270 CI USA Minnesota USA
ci-usa-minnesota Sweet, soft and creamy with floral, lemon and tart cherry. Sweet, soft and creamy with floral, lemon and tart cherry. Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirga Cheffe and near a little village of Ch'elelek'tu in the Gedeo zone. While a "classic" Yirga coffee, all of the sub regions tend to have different flavour profiles. Adado - stone fruit, Konga - citrus and stone fruit, and for Kochere, it is a strong fruit tea that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varieties exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Yirgacheffe Chelchele - Kochere - Grade 1 (GrainPro) 9517 60 Kg 110 Eniti Limited UK UK
london-eu Fruity and floral with lemon-lime, berry, caramel and lemonade. Fruity and floral with lemon-lime, berry, caramel and lemonade. This coffee comes from the Chelchele washing station located in the woreda (district) of Kochere, in Ethiopia's Yirgacheffe region. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own less than 1-hectare farms; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 9518 60 Kg 109 Eniti Limited UK UK
london-eu Delicate and clean with berry, jasmine, cane juice, grape and cocoa. Delicate and clean with berry, jasmine, cane juice, grape and cocoa. Adado Our Adado Coffees are from the Adado washing station near the kebele (village) or Shara in the woreda (district) of Guanga. Located in theGedeo zone, this coffee is namedafter the local tribe "Adado." The region comprises 7,000 farmers, contributing to eight mills and exports 20–30 containers annually. Adado is my favorite micro region of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Yirgacheffe Chelchele - Kochere - Grade 1 (GrainPro) 9520 60 Kg 1 CALM Melbourne Australia
melbourne-au Fruity and floral with lemon-lime, berry, caramel and lemonade. Fruity and floral with lemon-lime, berry, caramel and lemonade. This coffee comes from the Chelchele washing station located in the woreda (district) of Kochere, in Ethiopia's Yirgacheffe region. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own less than 1-hectare farms; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Yirgacheffe Beriti - Tore - Grade 1 (GrainPro) 9702 60 Kg 59 CALM Melbourne Australia
melbourne-au Juicy sweetness with burnt sugar, cherry, honey, floral and citric. Juicy sweetness with burnt sugar, cherry, honey, floral and citric. This coffee comes from the Beriti washing station located in the Woreda (district) of Tore. Beriti is one of the many unique, high-altitude micro regions that contributes to the bright, clean, and floral characteristics that distinguish Yirgacheffe coffees. This crop is a fresh harvest from an array of Ethiopian heirloom varieties cultivated by many different farmers from this distinct terroir. Specifically, this coffee has been fully washed and dried on raised beds, lending cleanliness and a creamy, floral balance to the cup. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. For more photos and information on Ethiopian coffees, visit our Ethiopia origin page. nft,norg
Ethiopia
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Org Yirgacheffe Farmer Select - Zelelu Ararso - (CBC ET-BIO-140) (GrainPro) (PC) 7694 60 Kg 15 CI USA Minnesota USA
ci-usa-minnesota Toffee and lemon tea, sweet floral and creamy. Toffee and lemon tea, sweet floral and creamy. This is a microlot from a small producer out of Ethiopia. While it is common to see small-producer specific lots in Central and South America, it is not in East Africa. In part, this is due to the smaller-size farms in East Africa,and their lots and production being too small to make it practical to be "kept separate." It is common to see estate (large plantations) specific lots out of Ethiopia but these are rare. Café Imports and YCFCU are proud of this achievement and happy to be able to provide this type of traceability. Producer's Name: Zelelu Ararso Wife: Kasech Zelelu Children: 4 sons / 4 daughters Farm size: 6 hectares Fermentation: 24 hrs dry / 48 hrs wet Labor Type: Family and hired You can learn more about Zelelu by watching our From the Source video about him and his family. Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) YCFCU has around 50,000 farmers in 24 cooperatives. They harvest coffee from December through February. Most farms in Ethiopia are from small-holders on 0.7 ha of land on average. During my short coffee career I’ve seen quality of Ethiopian coffee spike and tank and spike back up. I hope this spike is here to stay! Ethiopian coffee is so tasty and unique it has to be one of my favorite origins. The floral taste notes and citric acidity complement each other so well that it makes it a refreshing drink. My most memorable experience in coffee was with a sundried Ethiopian while working at a local coffee shop in the Twin Cities. This was a natural Yirgacheffe in the Summer of 2009. I had no idea coffee could taste so different from what I was used to in washed coffees. I remember intense blueberries and strawberries in the flavor with a delicate floral aftertaste. This was a very pristine and complex cup which opened my eyes as to what coffee could offer. Shortly after this the Ethiopian government, in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX). This would allow, amongst many things, for farmers to get paid in a timely manner. The nature of exchanges is to homogenize a product and sell it at a market price hence it doesn’t allow for premiums to be paid for a superior product. With this we saw a decline in quality. Cooperatives, like Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), are exempt from going through the ECX. We are working alongside YCFCU to pay premiums for better cherry selection at the washing station level to bring back the classic Yirgacheffe profile that was obscured for some years. — Piero Cristiani nft,Organic
Ethiopia
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Org Yirgacheffe 1 Farmer Select - Tegegn Ocholo - (CBC ET-BIO-140) (GrainPro) (PC) 7700 60 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Cane sugar and tart lime, vanilla and chocolate. Cane sugar and tart lime, vanilla and chocolate. This year, we are pleased to highlight a collection of exquisite coffees from individual farmer members of the Yirgacheffe Coffee Farmers Cooperative Union, and offer them to our customers as microlots. This lot comes from a producer named Tegegn Ocholo. The YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) was organized in 2002 in an effort to establish stability amid fluctuating coffee prices.Recognized under the national labor union, the YCFCU represents more than 43,700 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after the co-op's founding, the Ethiopian government, acting in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX), ostensibly to allow farmers to get paid for their coffee in a timely manner, among other things. The nature of a commodity exchange is to homogenize a product to sell it at a market price, which makes it impossible to allow for quality premiums to be paid to individual farmers. With this, we saw an overall decline in quality in coffee in Ethiopia. Cooperatives like YCFCU are exempt from going through the ECX. We work alongside YCFCU to pay premiums for better cherry selection at the washing-station level, to bring back the classic Yirgacheffe profile that was obscured for some years. From http://www.yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is being done with the use of organic natural fertilizers. Pests are controlled by using the Biological natural means. In this manner, the development work is done through the application of the age -old cultural traditional means rather than the artificial modern pest, insect and weeds control by chemical and fertilizers. nft,Organic
Ethiopia
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Org Yirgacheffe 1 Farmer Select - Sherebo Waro - (CBC ET-BIO-140) (GrainPro) (PC) 7701 60 Kg 13 CI USA Minnesota USA
ci-usa-minnesota Tart and creamy with floral and sweet citrus flavors. Tart and creamy with floral and sweet citrus flavors. This year, we are pleased to highlight a collection of exquisite coffees from individual farmer members of the Yirgacheffe Coffee Farmers Cooperative Union, and offer them to our customers as microlots. This lot comes from a producer named Sherebo Maro. The YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) was organized in 2002 in an effort to establish stability amid fluctuating coffee prices.Recognized under the national labor union, the YCFCU represents more than 43,700 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after the co-op's founding, the Ethiopian government, acting in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX), ostensibly to allow farmers to get paid for their coffee in a timely manner, among other things. The nature of a commodity exchange is to homogenize a product to sell it at a market price, which makes it impossible to allow for quality premiums to be paid to individual farmers. With this, we saw an overall decline in quality in coffee in Ethiopia. Cooperatives like YCFCU are exempt from going through the ECX. We work alongside YCFCU to pay premiums for better cherry selection at the washing-station level, to bring back the classic Yirgacheffe profile that was obscured for some years. From http://www.yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is being done with the use of organic natural fertilizers. Pests are controlled by using the Biological natural means. In this manner, the development work is done through the application of the age -old cultural traditional means rather than the artificial modern pest, insect and weeds control by chemical and fertilizers. nft,Organic
Ethiopia
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Organic Natural Guji Shakiso - Kayon Mountain Farm - Grade 1 - Natural (GrainPro) 9283 60 Kg 54 CI USA Minnesota USA
ci-usa-minnesota Balanced with floral, lemon, tart cherry, toffee and a heavy mouthfeel. Balanced with floral, lemon, tart cherry, toffee and a heavy mouthfeel. 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 24–26 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. nft,Organic
Ethiopia
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Wash Yirgacheffe Gr ECX 9277 60 Kg 37 CI USA Minnesota USA
ci-usa-minnesota Floral with burnt sugar, jasmine, toffee and tart citric acidity. Floral with burnt sugar, jasmine, toffee and tart citric acidity. 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 ECX (GrainPro) (PC) 7281 60 Kg 111 CI USA Minnesota USA
ci-usa-minnesota Mellow with grapefruit, floral and lemon. Mellow with grapefruit, floral and lemon. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe ECX (GrainPro) (PC) 7285 60 Kg 176 CI USA Minnesota USA
ci-usa-minnesota Floral, lemon, chocolate, tart and sweet. Floral, lemon, chocolate, tart and sweet. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Coffee here is processed using wet fermentation for six hours, then a post-fermentation soak. There is a 24-hour pre-dry before the coffee is laid on raised beds to dry for 7–10 days. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 9006 60 Kg 12 CI USA Minnesota USA
ci-usa-minnesota 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 Aricha - Edido - Grade 1 (GrainPro) 9008 60 Kg 167 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon, floral and smooth. Toffee, lemon, floral and smooth. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Celinga - Foge - Grade 1 (GrainPro) 9010 60 Kg 91 CI USA Minnesota USA
ci-usa-minnesota Intense flavors of jasmine, lemon-lime, lavender and chocolate. Intense flavors of jasmine, lemon-lime, lavender and chocolate. This coffee comes from the Celinga washing station located in the kebele (village) of Foge, in the woreda (district) of Guanga. This coffee was purchased through the ECX system in Ethiopia and milled at our export partner's impressive new mill. Our export partner is able to buy and evaluate lots from the ECX, then mill and blend based on quality levels, resulting in some very impressive ECX lots! Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Gelana Abaya - Asgori - Grade 1 (GrainPro) 9011 60 Kg 9 CI USA Minnesota USA
ci-usa-minnesota Sweet, lavender, lemon peanut and soft floral. Sweet, lavender, lemon peanut and soft floral. This coffee comes from the Gelana Abaya washing station near the kebele (village) of Asgori located in the woreda (district) of Abaya. Gelana Abaya Local tribe: Tore Language: Omoromic Number of producers: 9000–10,000 Annual Production: 100+ containers Average farm size: 3.5 hectares Number of mills in the area: 5 Processing: Coffee is covered during the hottest part of the day. Lots of fresh compost used in this area. Composting takes three months Gelana Abaya is another gem of a region in Yirgacheffe region. This area is nestled between Lake Abaya on the west and the town of Yirgacheffe on the East. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares,bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Chelchele - Kochere - Grade 1 (GrainPro) 9012 60 Kg 103 CI USA Minnesota USA
ci-usa-minnesota Sweet and floral with jasmine, toffee and tart lemon-lime. Sweet and floral with jasmine, toffee and tart lemon-lime. This coffee comes from the Chelchele washing station located in the woreda (district) of Kochere, in Ethiopia's Yirgacheffe region. The lot comprises coffee from 500 farmers in the area, most of whom own farms that of an average 5 hectare. The Chelchele station produces between 180 and 216 metric tons of coffee per year, most of which is Grade 1. The washed coffee is fermented between 36 and 48 hours and dried for 9 to 11 days. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own less than 1-hectare farms; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 9013 60 Kg 100 CI USA Minnesota USA
ci-usa-minnesota Raw sugar, jasmine, lemon, sweet, clean and delicate. Raw sugar, jasmine, lemon, sweet, clean and delicate. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Gelana Abaya - Asgori - Grade 1 (GrainPro) 9086 60 Kg 1 CALM Melbourne Australia
melbourne-au Rich juicy sugar, intense citrus fruits, jasmine and green grape with tangy acidity. Rich juicy sugar, intense citrus fruits, jasmine and green grape with tangy acidity. This coffee comes from the Gelana Abaya washing station near the kebele (village) of Asgori located in the woreda (district) of Abaya. Gelana Abaya Local tribe: Tore Language: Omoromic Number of producers: 9000–10,000 Annual Production: 100+ containers Average farm size: 3.5 hectares Number of mills in the area: 5 Processing: Coffee is covered during the hottest part of the day. Lots of fresh compost used in this area. Composting takes three months Gelana Abaya is another gem of a region in Yirgacheffe region. This area is nestled between Lake Abaya on the west and the town of Yirgacheffe on the East. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares,bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 9087 60 Kg 70 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 Aricha - Edido - Grade 1 (GrainPro) 9415 60 Kg 131 Eniti Limited UK UK
london-eu Floral, apricot, caramel, lemon, sweet, clean and delicate. Floral, apricot, caramel, lemon, sweet, clean and delicate. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) 9700 60 Kg 22 CALM Melbourne Australia
melbourne-au Sugary and floral with apricot, jasmine, caramel, lemon-lime and chocolate. Sugary and floral with apricot, jasmine, caramel, lemon-lime and chocolate. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede, and comes from the Konga washing station located near the kebele (village) of Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Guatemala
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Antigua Hunapu (GrainPro) 9725 46 Kg 15 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon, melon and smooth. Toffee, lemon, melon and smooth. Café Imports is pleased to present several microlots from the members of the Antigua Coffee Producers Association, purchased and processed through the Bella Vista micromill in Guatemala. Hunapu is a "brand" given to coffees collected from various small producers in and around a specific micoregion of Chimaltenango. These farms are located in the volcanic soil on the slopes of Volcan de Agua (formerly known as Hunapu—hence the name of the coffee!), and brought as cherry to the mill for processing. Antigua Guatemala is a valley surrounded by three volcanoes: Agua, Fuego, and Acatenago. The Fuego Volcano is still active, and every once in a while it erupts, adding a fresh dusting of mineral rich ash to Antigua soil. This ash helps to retain the soil moisture, and contributes to the coffee development. The Buena Vista micromill is managed by Luis Pedro Zelaya Aguirre and Luis Pedro Zelaya Zamora. Their quality standards to produce coffee are high, and they are focused not only on producing specialty coffee, but also to contribute positively to the environment. For more information about coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
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Decaf KVW MC   10025 60 Kg 69 CI USA Minnesota USA
ci-usa-minnesota Nutty and citric. nft,norg,Decaf
Guatemala
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Decaf Organic MWP El Quiche - Maya Ixil 9739 69 Kg 107 CI USA Minnesota USA
ci-usa-minnesota The co-operative Integral de Comercialización Maya Ixil R.L. was founded in 1998 by 28 member partners who saw the need to band together in order to improve their selling power on the coffee market, as well as to support member farmers' desire to farm using organic practices. Now, a little more than a decade later, the co-op is 190 members strong, and has made great strides in quality thanks to training, collaboration, investment in agricultural techniques, and dedication to excellence. The farmers represented by Maya Ixil are smallholders who hail from the local commuities of Suan Juan Cotzal, Santa María Nebaj, and San Gaspar Chajul in the Department of Quiche. Aside from coffee, these producers also sell organic honey, and the co-op offers technical assistance to smallholder members to allow them to achieve and maintain their certifications. The co-op also supports gender-equality initiatives, and well as nutrition and food-safety programs for its members. nft,Organic,Decaf
Guatemala
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FTO Huehuetenango ASDECAFE - FLO ID 30330 (GrainPro) 8873 69 Kg 60 CALM Melbourne Australia
melbourne-au Sweet and creamy with caramel, toffee and lemon. Sweet and creamy with caramel, toffee and lemon. The Guatemalan Republic located in the Central American region is one of the countries with a long tradition in producing high quality coffee. Its microclimates, lush nature and topography allow it to produce exquisite coffees that are among the best in the world. The Sustainable Coffee Association of Guatemala ASDECAFE, is organized with the objective of making washed Arabica coffees of excellent quality from the Huehuetenango and El Quiche regions available to the international market. Among its partners are groups of producers who are members of Associations and Cooperatives, keeping in mind the future of including private plantations and family groups. The concept of “sustainability” is based on a strong commitment to the protection of the environment, equal distribution of the generated profits, business transparency, a strong commitment to quality and long-term relationships with clients and suppliers. ASDECAFE contributes to the local and national economy by generating employment, foreign exchange earnings and fiscal responsibility. ASDECAFE currently has FAIR TRADE, Organic and Nespresso certification. Its total production is 30,000 bags of exported coffee which are distributed among the local and international markets. The following are ASDECAFE member organizations: COOPERATIVA AGRICOLA INTEGRAL A´XOLA R.L. The Axolá Cooperative, as it’s commonly called, is located in the Petatán village, in the town of Concepción Huista, Huehuetenango.  The partners are 105 producers with the majority of them being from the maya poptí ethnicity, the area in which they grow the coffee is 205 hectares. Its estimated annual coffee production is 5,000 quintales of parchment, with each one weighing 100 pounds. Of all of the coffee grown, some is organic (approximately 1,100 quintales) y the rest is conventional. The production altitude ranges from 1300 to 1800 msnm. Currently the Axolá Cooperative is part of the ASDECAFE and is FAIR TRADE and ORGANIC certified. For the 2014/2015 harvest they plan to develop microlots, mainly in the Qanalaj zone. The predominant varieties are Catuai, Bourbon and Arabic.    ASOCIACION DE DESARROLLO MICROREGIONAL  LOS ALTOS DEL ARROLLO SECO –ADIRSEC-. Commonly known as ADIRSEC, it’s an organization located en the Coyegual village, in the town of San Antonio Huista, Huehuetenango. The organization is made up of 28 partners, who are mainly ladino, with an expanse of 48 hectares of washed Arabic coffee. Its average annual production is about 2200 quintales of parchment. Being located in an excellent microclimate, with altitudes between 1500 and 1700 msnm, with producers of second and third generation coffee growers, makes this area a production area of microlots and specialty coffee. Currently it’s part of ASDECAFE and FAIR TRADE certified. For the 2014/2015 harvest they plan to identify microlots due to the excellent quality of their coffee. Its predominant varieties are Bourbon and Catuai.   ASOCIACION DESARRAIGADA MAYA INDIGENA -ADEMAYA- Commonly known as ADEMAYA, this organization is located in the town of Chajul, El Quiche, Guatemala. It is made up of 61 producers, mostly of the maya lxil population. The production area is 40 hectares for coffee production and its annual production is 1,100 quintales of parchment. Its production is 100% organic. Its currently part of ASDECAFE and ORGANIC and FAIR TRADE certified. The growing altitude ranges from 1200 to 1500 msnm. The predominant varieties are Bourbon, Catuai and Catimor. For the 2014/2015 harvest they are considering increasing the number of partners and the volume of organic production.   ASOCIACION DE DESARROLLO INTEGRAL LA ESPERANZA TONECA -ADIESTO- ADIESTO is located in the town of San Antonio Huista, Huehuetenango even though their range includes partners from other towns such as Union Cantinil and Concepción Huista. ADIESTO has 360 partners from diverse ethnic groups, predominantly ladino. Its producing area is 248 hectares with an estimated annual production of 11,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Catimor and a dispersed production of Maragogype and Pacamara. The production altitudes of ADIESTO range from 1000 to 1600 masl. ADIESTO is currently a member of ASDECAFE and has 3 certifications: one of them is TRIPLE A since ADIESTO is one the main suppliers of NESPRESSO coffee, in addition it is certified FAIR TRADE and ORGANIC. The organic production is 2100 which represents 18% of the total production. For the 2014/2015 harvest they are considering increasing the number of producing partners and the volume of organic coffee.   ASOCIACIÓN DE DESARROLLO INTEGRAL “EL ESFUERZO” TUIBOCH TODOS SANTOS -ASODIETT ONG-. ASODIETT is located in the Tuiboch village, in the town of Todos Santos Cuchumatán, Huehuetenango. It is made up of 34 partners of the maya-mam ethnicity. Its producting area is 42 hectares and its estimated production of parchment coffee is 1900 quintales. The predominant varieties are Catuai and Bourbon. Tuiboch has an average altitude of 1500 masl and has one of the best microclimates for growing coffee, as it’s at the basin of the Rio Ocho. Its currently a member of ASDECAFE and is FAIR TRADE certified. For the 2014/2015 harvest they plan to increase the number of partners.   ASOCIACION PARA EL DESARROLLO INTEGRAL DE SAN PEDRO NECTA –ASODESI- ASODESI is an organization located in the town of San Pedro Necta, Huehuetenango. ASODESI provides a variety of services to the community such as health services and education. It has 117 coffee-growing partners and the majority are maya-mam. It has a production area of 145 hectares with an annual production of 6200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Pache and Catimor. San Pedro Necta es one of the zones producing the best quality of coffee in Huehuetenango, its microclimates and altitudes ranging from 1400 to 1800 masl provide coffee with an excellent cup. Its currently a member of ASDECAFE and some of its coffee is exported as Slow Food. Fair Trade,Organic
Guatemala
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Huehuetenango 3 Finca La Bolsa (GrainPro) 8928 69 Kg 69 Eniti Limited UK UK
london-eu Creamy with chocolate, savory fruit, grapefruit and tomato. Creamy with chocolate, savory fruit, grapefruit and tomato. La Bolsa is an estate in La Libertad, Huehuetenango. They are known for their consistent quality year over year; they have won multiple awards, and their coffee has participated in many barista competitions. From Maria Elena Video de Ovalle: In 1956, Dr. Jorge Vides Molina bought a piece of land named La Bolsa; it was given that name because it is located between large mountains. It has its own spring water, and two rivers go across the property, leaving an island of the patio where we dry our coffee, the mill, farmhouse, and school. One of our strong features is that we have our own natural spring water, which while we use it we are also able to donate the surplus the Municipio La Mesilla, located at the border of Mexico.We support the environment by complying with all the prerequisites of the Certifications of Rainforest and C.A.F.E Practices.The farm also has hydroelectric power, and we work with earthworms for organic matter. In the year 2002, we obtained second place at the national level of the Cup of Excellence, with a rating of 94.98. In the year 2005, Finca La Bolsa was chosen by Anacafe-Huehuetenango to impart a documentary with the German Channel D W T V, with the purpose of filming the process of high quality coffee production in Guatemala, which was viewed worldwide. nft,norg
Guatemala
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Microlot 5 Ovidio Ramírez Ramírez - Finca El Guachipilín (GrainPro) 9599 69 Kg 1 CALM Melbourne Australia
melbourne-au Sweet with apple, floral, lemon-lime and grape. Sweet with apple, floral, lemon-lime and grape. Ovidio Ramirez purchased this farm, a 50 cuerda parcel near the town of San Pedro Necta, in 2005 and named it El Guachipilin. Over the past decade Ovidio has established proper production techniques, planted Caturra and Bourbon varieties, and expanded the farm by purchasing neighboring land. About 95% of his land is sowed with coffee, the remaining 5% is mostly fruit-bearing trees. When it comes to harvesting and processing, Ovidio maintains the following practices: Coffee is harvested at full ripeness, depulped, andset to ferment wet for an average period of 18-24 hours. Once fermented adequately the coffee is washed then moved to a cement patio where it is consistently turned until it reaches a stable moisture content, this typically takes two weeks. As for the future, Ovidio plans to plant new varieties on the farm and focus on improving his soil quality in hopes of growing taller plants. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg
Guatemala
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Nuevo Oriente Olopa (GrainPro) (PC) 7659 69 Kg 61 CI USA Minnesota USA
ci-usa-minnesota Cedar and nut. Cedar and nut. The Olopa municipality, a small but mighty region within the Chiquimula Department in Guatemala's eastern highlands, is known for its production of stellar specialty coffees. Most of the producers in this region are members of the Chorti Maya indigenous community, and are multigenerational smallholder farmers who rely on coffee for about 90% of their annual household income. Due in part to the high-quality varieties grown in the region, as well as the unusual microclimate caused by Olopa's 1400-meter altitude and longstanding good farming practices, the Asociacion de Productores de Olopa (APOLO) co-operative has won multiple regional and national awards for its farmer-members' coffees. Like Olopa itself, APOLO is a small but mighty group of local producers who joined forces in 2005 to promote the local coffee market and allow for farm and community development in the region. In 2008, APOLO leaders worked to establish wet mills throughout the region to allow producers to process and sell their coffee in parchment, rather than tendering cherry to local buyers or mills at a lower price. This coffee represents the work of eight of the 32 APOLO producer-members, and represents a range of the varieties and microclimates that comprise these farms and this region. nft,norg
Guatemala
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Org Atitlan APROCAFE (GrainPro) 8870 69 Kg 113 CI USA Minnesota USA
ci-usa-minnesota Toffee, citric and soy nut. Toffee, citric and soy nut. This coffee is from 30 producers within San Pedro La Laguna, Atitlán. The producers follow organic agricultural practices by taking care of the soil and water treatments. The common practice is to apply worm fertilizer, which they produce on their land. Harvest is done by hand, and only ripe cherries are picked. Coffee is fermented in tanks and dried in patios. Click here to read more about Guatemala and Atitlán. nft,Organic
Guatemala
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Org Nuevo Oriente ADISQUE (GrainPro) 8871 69 Kg 46 CI USA Minnesota USA
ci-usa-minnesota Toffee and citric. Toffee and citric. The organization of coffee growers called ADISQUE (Asociación de Desarrollo Integral Sostenible de Quezaltepeque) comprises 350 member producers, who grow on an average of 3 hectares each. The organization focuses its time, energy, and resources on growing and developing high-quality organic coffees, as well as providing community services such as climate-change-resilience resources and initiatives related to food security. nft,Organic
Guatemala
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Regional Select Huehuetenango - Waykan (GrainPro) 7225 69 Kg 30 Eniti Limited UK UK
london-eu Caramel, toffee, lemon-lime, cocoa and heavy. Caramel, toffee, lemon-lime, cocoa and heavy. In the Maya Q'qnjobal dialect from Huehuetenango, "Waykan" means "Star (or light) that shines in the sky at night." The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, y Nebaj and its ethinicities are: Ixil, Kiche, Q'anjobal, Guatemalan mestizo. Coffee is produced in 55 different communities. Today Guatemala has a very strong in-country support system for coffee producers. They also have a strong marketing presence to promote Guatemalan coffee globally. Guatemala accounts for 2.5 of the world's total coffee production. Guatemalan coffee has been a staple of Cafe Imports' offerings since our humble beginnings, and seeing the increase in quality has been heartwarming. We can't think of many other countries where excellent coffee is in such high abundance. Marathon cuppings in Guatemala are invigorating and exciting; quite literally there is an incredible amount of low hanging fruit in Guatemala. for more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Regional Select
Guatemala
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Regional Select Huehuetenango - Waykan (GrainPro) 8917 69 Kg 35 Eniti Limited UK UK
london-eu Sweet, floral, chocolate, green grape and savory fruit. Sweet, floral, chocolate, green grape and savory fruit. In the Maya Q'qnjobal dialect from Huehuetenango, "Waykan" means "star (or light) that shines in the sky at night." The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj and its ethinicities are: Ixil, Kiche, Q'anjobal, Guatemalan mestizo. Coffee is produced in 55 different communities. Today, Guatemala has a very strong in-country support system for coffee producers. They also have a strong marketing presence to promote Guatemalan coffee globally. Guatemala accounts for 2.5 of the world's total coffee production. Guatemalan coffee has been a staple of Cafe Imports' offerings since our humble beginnings, and seeing the increase in quality has been heartwarming. We can't think of many other countries where excellent coffee is in such high abundance. Marathon cuppings in Guatemala are invigorating and exciting; quite literally there is an incredible amount of low hanging fruit in Guatemala. for more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Regional Select
Guatemala
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SHB EP Atitlan San Pedro La Laguna (GrainPro) 8652 69 Kg 216 CI USA Minnesota USA
ci-usa-minnesota Soy nut Soy nut Throughout the harvest, many lots from San Pedro, Atitlan, were cupped and classified according to their quality and profile. The best lots were selected to form this offering, which is the best expression of what this region can offer. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region. For more information on coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
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SHB EP Atitlan San Pedro La Laguna (GrainPro) 8742 69 Kg 82 CI USA Minnesota USA
ci-usa-minnesota Mild, citric and sweet. Mild, citric and sweet. Throughout the harvest, many lots from San Pedro, Atitlan, were cupped and classified according to their quality and profile. The best lots were selected to form this offering, which is the best expression of what this region can offer. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region. For more information on coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
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SHB EP Atitlan San Pedro La Laguna (GrainPro) 8744 69 Kg 39 CI USA Minnesota USA
ci-usa-minnesota Caramel, toffee, lemon, lavender and smooth. Caramel, toffee, lemon, lavender and smooth. Throughout the harvest, many lots from San Pedro, Atitlan, were cupped and classified according to their quality and profile. The best lots were selected to form this offering, which is the best expression of what this region can offer. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region. For more information on coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
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SHB EP Atitlan San Pedro La Laguna (GrainPro) 8745 69 Kg 261 CI USA Minnesota USA
ci-usa-minnesota Lemon and peanut Lemon and peanut Throughout the harvest, many lots from San Pedro, Atitlan, were cupped and classified according to their quality and profile. The best lots were selected to form this offering, which is the best expression of what this region can offer. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region. For more information on coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
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SHB EP Atitlan San Pedro La Laguna (GrainPro) 8746 69 Kg 264 CI USA Minnesota USA
ci-usa-minnesota Citric and salted peanut. Citric and salted peanut. Throughout the harvest, many lots from San Pedro, Atitlan, were cupped and classified according to their quality and profile. The best lots were selected to form this offering, which is the best expression of what this region can offer. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region. For more information on coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
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SHB EP Huehuetenango ASDECAFE (Ecotact) (PC) 7866 69 Kg 105 CI USA Minnesota USA
ci-usa-minnesota Citric and savory. Citric and savory. The Guatemalan Republic is one of the Central American countries with a long tradition in producing high quality coffee. Its microclimates, lush nature and topography allow it to produce exquisite coffees, often considered among the best in the world. The Sustainable Coffee Association of Guatemala (ASDECAFE), is organized with the objective of making washed Arabica coffees of excellent quality from the Huehuetenango and El Quiche regions available to the international market. Among its partners are groups of producers who are members of various associations and cooperatives, with the future potential of including private plantations and family groups. The concept of “sustainability” for ASDECAFE is based on a strong commitment to the protection of the environment, equal distribution of the generated profits, business transparency, and a desire to develop quality long-term relationships with clients and suppliers. ASDECAFE contributes to the local and national economy by generating employment, foreign exchange earnings and fiscal responsibility. ASDECAFE currently has Fair Trade, organic, and Nespresso certifications. Its total production is 30,000 bags of exported coffee, which are distributed among the local and international markets. The following are ASDECAFE member organizations: COOPERATIVA AGRICOLA INTEGRAL (A´XOLA R.L.) The Axolá Cooperative, as it’s commonly called, is located in the Petatán village, in the town of Concepción Huista, Huehuetenango. It comprises 105 producer-members, the majority of whom are from the maya poptí ethnicity. The area in which they grow the coffee is 205 hectares, and the group's estimated annual coffee production is 5,000 quintales of parchment. Of all of the coffee grown, some is certified organic (approximately 1,100 quintales), while the rest is conventional. The production altitude ranges from 1300 to 1800 meters. Currently, the Axolá Cooperative is part of the ASDECAFE and is both Fair Trade and organic certified. The group plans to develop microlots for coming harvests, mainly in the Qanalaj zone. The predominant varieties are Catuai, Bourbon, and Arabic. ASOCIACION DE DESARROLLO MICROREGIONAL LOS ALTOS DEL ARROLLO SECO (ADIRSEC) Commonly known as ADIRSEC, this is an organization located en the Coyegual village, in the town of San Antonio Huista, Huehuetenango. The organization is made up of 28 partners, who are mainly ladino, and who farm on about 48 hectares. The group's average annual production is about 2,200 quintales of parchment. The members' farms are located in an excellent microclimate, with altitudes between 1500 and 1700 meters, and most producers are second- and third-generation coffee growers, making this area prime for microlot discovery. Currently, ADIRSEC is part of ASDECAFE, and also holds Fair Trade certification. The predominant varieties are Bourbon and Catuai from this group. ASOCIACION DESARRAIGADA MAYA INDIGENA (ADEMAYA) Commonly known as ADEMAYA, this organization is located in the town of Chajul, El Quiche. It is made up of 61 producers, mostly of the maya lxil population. The production area is 40 hectares for coffee, and ADEMAYA's typical annual production is 1,100 quintales of parchment. Its production is 100% organic. It's currently part of ASDECAFE, as well as being Fair Trade and organic certified. The growing altitude ranges from 1200 to 1500 meters, and the predominant varieties are Bourbon, Catuai and Catimor. ASOCIACION DE DESARROLLO INTEGRAL LA ESPERANZA TONECA (ADIESTO) ADIESTO is located in the town of San Antonio Huista, Huehuetenango, even though their range includes partners from other towns such as Union Cantinil and Concepción Huista. ADIESTO has 360 partners from diverse ethnic groups, predominantly ladino. Its producing area is 248 hectares, with an estimated annual production of 11,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Catimor, and a dispersed production of Maragogype and Pacamara, grown at altitudes from 1000 to 1600 meters. ADIESTO is currently a member of ASDECAFE and has three certifications: One of them is Triple-A, since ADIESTO is one the main suppliers of Nespresso coffee; the organization also has Fair Trade and organic certifications. The organic production is 2,100 quintales, which represents 18% of the group's total production. ASOCIACIÓN DE DESARROLLO INTEGRAL “EL ESFUERZO” TUIBOCH TODOS SANTOS (ASODIETT ONG) ASODIETT is located in the Tuiboch village, in the town of Todos Santos Cuchumatán, Huehuetenango. It is made up of 34 partners of the maya-mam ethnicity. Its production area is 42 hectares, and the group's estimated production of parchment coffee is 1,900 quintales. The predominant varieties are Catuai and Bourbon. Tuiboch has an average altitude of 1500 meters, as well as one of the best microclimates for growing coffee, as it’s at the basin of the Rio Ocho. Its currently a member of ASDECAFE, and is Fair Trade certified. ASOCIACION PARA EL DESARROLLO INTEGRAL DE SAN PEDRO NECTA (ASODESI) ASODESI is an organization located in the town of San Pedro Necta, Huehuetenango. ASODESI provides a variety of services to the local community, such as health services and education. It has 117 coffee-growing partners, the majority of whom are maya-mam. ASODESI has a production area of 145 hectares, with an annual production of 6,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Pache, and Catimor. San Pedro Necta es one of the zones producing the best quality of coffee in Huehuetenango; its microclimates and altitudes range from 1400 to 1800 meters, which provides coffee with an excellent cup. It's currently a member of ASDECAFE, and some of its coffee is exported as Slow Food certified. nft,norg
Guatemala
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SHB EP Huehuetenango La Eterna (GrainPro) (PC) 9264 69 Kg 167 CI USA Minnesota USA
ci-usa-minnesota Sweet, heavy and seed. Sweet, heavy and seed. This coffe has limited traceablity, for more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg
Hawaii
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Kona Extra Fancy Kona Extra Fancy 10062 100 Lbs 34 CI USA Minnesota USA
ci-usa-minnesota Dill and chocolate. nft,norg
Hawaii
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Kona Prime Screen 15/17 (GrainPro) 10023 100 Lbs 16 CI USA Minnesota USA
ci-usa-minnesota Herbal and citric. nft,norg
Honduras
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Intibuca COCCAL Cooperative - San Juan (GrainPro) 9490 69 Kg 56 CI USA Minnesota USA
ci-usa-minnesota Cocoa and salted nut. nft,norg
Honduras
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Intibuca 1 Genaro Aguilar Nolasco - Finca Jaqueline - COCCAL Cooperative (GrainPro) 9491 69 Kg 22 CI USA Minnesota USA
ci-usa-minnesota Peanut and soy nut. nft,norg
Honduras
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SHG EP   9913 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Soy nut. Soy nut. This coffee has limited traceability. For more information on Honduran coffee, visit our Honduras origin page. nft,norg
India
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Arabica Plantation Plantation A - Yelnoorkhan Estate 8994 60 Kg 278 CI USA Minnesota USA
ci-usa-minnesota Soy nut, thick and citric. Soy nut, thick and citric. nft,norg
India Monsooned Malabar   10092 50 Kg 100 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,norg
India Monsooned Malabar AA 10093 50 Kg 270 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,norg
India
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Monsooned Malabar   9089 50 Kg 27 CI USA Minnesota USA
ci-usa-minnesota Popcorn, heavy. Popcorn, heavy. "Monsooning" is a style of processing that is particular to India, specifically the Malabar Coast, including Kerala and Karnataka, and produces a cup character which is remarkable in its uniqueness from other cofees and processing. Coffee is left quite literally exposed in the monsoon weather during the rainy season, for three to four months, which tempers the coffee's natural acidity and encourages more chocolaty, earthy, and spicy qualities often sought after in classic espresso blends. The coffee seeds themselves are often markedly different in color from more standard washing or natural processing, taking on a yellowish rather than greenish hue. nft,norg
India
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Robusta Cherry A 9983 60 Kg 47 CI USA Minnesota USA
  ci-usa-minnesota nft,norg
Jamaica
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Blue Mountain Jamaican Coffee Farmers Association - Grade 2 - Screen 16/17 (Barrel) 9558 30 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Peanut. Peanut. Watch the video above for a full run-down of a program we've initiated with a young band of Jamaican coffee farmers, the Jamaican Coffee Farmers Association. Jamaican Blue Mountain coffee is mainly produced by the Wallenford, Mavis Bank, Moy Hall, and Old Tavern Estates. It is consistently the highest-priced coffee in the world (outside of an auction system). A typical Jamaican farmer will pick his or herown "cherry-berry," and drop them off to these estates for processing and payment. For the 15–20 years that we have been buying Jamaican coffee, we have not been able to work or communicate with the producers or farmers. In 2014, Café Imports' president, Andrew Miller, met a young Jamaican coffee farmer who is a member of the Jamaican Coffee Farmers Association, a group of about 250 small producers in Jamaica that are trying to band together, process their own coffee, and bypass the big estates' processing services. Since meeting and visiting their farms in Jamaica, Café Imports has prefinanced Arthur and the Jamaican Coffee Farmers Association, so that they can produce their own coffee. nft,norg
Jamaica
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Blue Mountain Jamaican Coffee Farmers Association - Grade 1 (Barrel) 9794 30 Kg 27 CI USA Minnesota USA
ci-usa-minnesota Peanut butter. Peanut butter. Watch the video above for a full run-down of a program we've initiated with a young band of Jamaican coffee farmers, the Jamaican Coffee Farmers Association. Jamaican Blue Mountain coffee is mainly produced by the Wallenford, Mavis Bank, Moy Hall, and Old Tavern Estates. It is consistently the highest-priced coffee in the world (outside of an auction system). A typical Jamaican farmer will pick his or her own "cherry-berry," and drop them off to these estates for processing and payment. For the 15–20 years that we have been buying Jamaican coffee, we have not been able to work or communicate with the producers or farmers. In 2014, Café Imports' president, Andrew Miller, met a young Jamaican coffee farmer who is a member of the Jamaican Coffee Farmers Association, a group of about 250 small producers in Jamaica that are trying to band together, process their own coffee, and bypass the big estates' processing services. Since meeting and visiting their farms in Jamaica, Café Imports has prefinanced Arthur and the Jamaican Coffee Farmers Association, so that they can produce their own coffee. nft,norg
Jamaica
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Blue Mountain Jamaican Coffee Farmers Association - Grade 1 (Barrel) 9795 70 Kg 7 CI USA Minnesota USA
ci-usa-minnesota Peanut Peanut Watch the video above for a full run-down of a program we've initiated with a young band of Jamaican coffee farmers, the Jamaican Coffee Farmers Association. Jamaican Blue Mountain coffee is mainly produced by the Wallenford, Mavis Bank, Moy Hall, and Old Tavern Estates. It is consistently the highest-priced coffee in the world (outside of an auction system). A typical Jamaican farmer will pick his or her own "cherry-berry," and drop them off to these estates for processing and payment. For the 15–20 years that we have been buying Jamaican coffee, we have not been able to work or communicate with the producers or farmers. In 2014, Café Imports' president, Andrew Miller, met a young Jamaican coffee farmer who is a member of the Jamaican Coffee Farmers Association, a group of about 250 small producers in Jamaica that are trying to band together, process their own coffee, and bypass the big estates' processing services. Since meeting and visiting their farms in Jamaica, Café Imports has prefinanced Arthur and the Jamaican Coffee Farmers Association, so that they can produce their own coffee. nft,norg
Jamaica Mavis Bank Blue Mtn Grade 1 (Barrel) 10070 70 Kg 1 Afloat/USA
Est Arrival: Dec 2016
USA
Est Arrival: Dec 2016
  afloat nft,norg
Jamaica
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Mavis Bank Blue Mtn Grade 1 (Barrel) 9530 30 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Waterchestnut Waterchestnut This coffee has limited traceability. For more information on Jamaican coffee, visit our Jamaica origin page. nft,norg
Jamaica
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Mavis Bank Blue Mtn Grade 1 (Barrel) 9531 15 Kg 9 CI USA Minnesota USA
ci-usa-minnesota Salted peanut. Salted peanut. This coffee has limited traceability. For more information on Jamaican coffee, visit our Jamaica origin page. nft,norg
Jamaica
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Mavis Bank Blue Mtn Grade 1 (Barrel) 9531 15 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Salted peanut. Salted peanut. This coffee has limited traceability. For more information on Jamaican coffee, visit our Jamaica origin page. nft,norg
Kenya
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Estate Oreti Estate - SL 14 Variety - Fully Washed (GrainPro) 8667 60 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Green grape, tarragon, lemon, creamy, crisp and balanced. Green grape, tarragon, lemon, creamy, crisp and balanced. Oreti (Maori): "A place of danger and raw beauty" Oreti Estate, situated on Thika Plateau, is one of two owned by the Harries family. While the Harries family has been in Kenya since 1904, it wasn't until 1946 that Peter Allen Harries and his wife, Rowena (a New Zealander), bought the 36-hectare lot 5 miles above Chania and named it Oreti. Boyce Harries is current caretaker of the two estates. He oversees harvest, processing, and between-season upkeep. Though climate change is affecting timing, main crop is usually October through December, and fly, May through July. Boyce, through conversations with Café Imports's Jason Long, has begun exploring processing beyond the traditions of the washed process. He now experiments with natural processing and honey prep. The permanent staff of 40 is multigenerational, many having worked and lived alongside up to three generations of the Harries family. The homes Boyce and his family provide have clean water andelectricity standard, as well as numerous extra facilities such as a social hall, nurseryschool, and a homework room. The employees form a self-elected committee which meets monthly to raise and discuss social, welfare, safety, and health matters. The Harries family is extremely active in the local community, donating more than 50 acres of land to the Thika Municipal Council and co-founding the Wabeni Technical Institute. The institute seeks to teach underprivileged children practical skills whichcan help them make a living (e.g.. dressmaking, motor mechanics,carpentry). For more information on Kenyan coffees, visit our Kenya origin page. nft,norg
Kenya
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Microlot 1 Chania Estate (GrainPro) 9444 60 Kg 12 CI USA Minnesota USA
ci-usa-minnesota Intense grapefruit, cedar, melon and graham. Intense grapefruit, cedar, melon and graham. Boyce Harries is the current caretaker of the estates Chania and Oreti. He oversees harvest, processing, and between-season upkeep. Though climate change is affecting timing, main crop is usually October through December, and fly, May through July. Boyce, through conversations with Café Imports' Jason Long, has begun exploring processing beyond the traditions of the washed process. He now experiments with natural processing and honey prep. Over 76 centimeters of rain a year, combined with the deep red volcanic soil and temperatures of 22 to 28 degrees Celsius, come together to provide the perfect conditions for Boyce's coffee to express its genetic treasures. The permanent staff of 40 is multigenerational, many having worked and lived alongside up to three generations of the Harries family. The homes Boyce and his family provide have clean water and electricity standard, as well as numerous extra facilities such as a social hall, nursery school, and a homework room. The employees form a self-elected committee which meets monthly to raise and discuss social, welfare, safety, and health matters. The Harries family is extremely active in the local community, donating more than 50 acres of land to the Thika Municipal Council and co-founding the Wabeni Technical Institute. The institute seeks to teach underprivileged children practical skills which can help them make a living (e.g.. dressmaking, motor mechanics, carpentry). nft,norg
Kenya
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Microlot 10 Kagumoini - AA (GrainPro) 9435 60 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Sweet, tart and smooth with lemon, caramel and tomato. Sweet, tart and smooth with lemon, caramel and tomato. The Kagumoini coffee factory is located near the town of Mathioya, Murango county in Kenya's Nyeri region. The factory is owned by the Kamacharia Farmers Cooperative Society, an association comprised of 6,100 active smallholder members growing mainly SL28, with smaller amounts of Batian and Ruiru 11 varieties. Kamacharia F.C.S. provides training seminars for its members where they teach good agricultural practices, covers topics like manure application and fertilization. This production area has two harvests, one from March to May, and a main harvest from October to December. Coffee is delivered in cherry and depulped upon arrival. Once depulped, it is fermented overnight to break down the sugars then washed, soaked, and moved to raised beds where it begins the drying process. Total time spend drying depends on volume, climate, and ambient temperature. The coffee is also turned and sorted by hand during this final process. For more information on Kenyan coffee, visit our Kenya origin page. nft,norg
Kenya
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Microlot 14 Karindundu - Barichu F.C.S - Nyeri - AA (GrainPro) 9117 60 Kg 3 CALM Melbourne Australia
melbourne-au Soft and bright with floral, berry, lime leaf, brown sugar, pineapple, blackberry cordial and caramel. Soft and bright with floral, berry, lime leaf, brown sugar, pineapple, blackberry cordial and caramel. The Karindundu factory is located in the lowland region of Mt. Kenya, 1 km from the town of Karatina in Kenya’s Nyeri district. There are a total of 513 active members (349 male, 164 female) contributing to annual production, each with an average of 300 trees and 0.5 acres. Farmers grow macadamia, banana, maize, and beans near their coffee. After harvesting their ripe cherries, farmers deliver them to Karindundu where they undergo a traditional washed process. Coffee is de-pulped, fermented overnight, washed, and then placed on raised beds where it dries to a stable level. Karindundu helps to support the contributing farmers by advising the use of farm manure, pruning, and applying fertilizer. They also maintain a demonstration plot where these methods can be seen and better understood. For more information on Kenyan coffee, visit our Kenya origin page. nft,norg
Kenya
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Microlot 15 Ngunguru - AA (GrainPro) 9423 60 Kg 2 CALM Melbourne Australia
melbourne-au Melon, tomato, tropical fruit, brown sugar, green grape and floral. Melon, tomato, tropical fruit, brown sugar, green grape and floral. The Ngunguru Factory is located in Mathira division, Nyeri region of the Central province of Kenya. It is 160 km from Nairobi and 5 km from the town of Karatina along the Nairobi – Nyeri highway. This region has deepfertile soils rich in organic matter with a high water retention capacity. The soils have a well-developed structure providing good drainage and aeration for the coffee trees. In this area farmers mainly grow the SL 28 and SL 34 varieties, often receiving seeds from the factory’s nursery. Ngunguru has a field supervisory committees that oversees all field operations, offers technical advice and penalizes those who don’t conform by barring them from selling their coffee through the factory. Farmers are encouraged to plant shade trees and avoid intercropping to achieve higher production and a demonstration plot exists at the factory to train farmers on good agricultural practices. After fully ripe cherries are harvested, farmers deliver their coffee to the factory to be depulped on the same day. Cherries are sorted, graded, then depulped and set to ferment overnight. In the morning, the coffee is then washed, soaked, and placed on raised beds to begin the drying process. Drying is conducted in two phases here, the wet to black stage rapid step and the black to white stage conducted slowly and well monitored. On the drying tables parchment is turned continuously to protect it from hot temperatures and ensure even drying.? For more information on Kenyan coffee, visit our Kenya origin page. nft,norg
Kenya
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Microlot 2 Gucienda - Kirinyaga - AB (GrainPro) 9133 60 Kg 21 Eniti Limited UK UK
london-eu Sugary with rhubarb jam and apple. Sugary with rhubarb jam and apple. This coffee comes to us courtesy of Gucienda Estate, a large coffee farm located 15 km from the town of Embu, in Kenya's Kirinyaga region. As tradition teaches, coffee is harvested by hand upon full ripeness and de-pulped. It then ferments over night as the sugars naturally break down, and is washed the next day and placed on raised beds to dry in the sun. Typically, the sorting and turning of the coffee takes place during these stage, removing defects and helping the beans to dry evenly. The red volcanic soil of this area supports the SL 28 and Ruiru 11 varieties, among other crops grown such as maize and bananas. For more information on Kenyan coffee, visit our Kenya origin page. nft,norg
Kenya
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Microlot 3 Gichathaini - AA (GrainPro) 9432 60 Kg 39 CI USA Minnesota USA
ci-usa-minnesota Toffee, berry, black tea, grapefruit pith sweet and heavy. Toffee, berry, black tea, grapefruit pith sweet and heavy. The Gichathaini wet mill is one of three washing stations that make up the Gikanda FarmersCooperative Society in the Mathira West District of Kenya's Nyeri region. This factory itself is actually owned by the coffee farmers that deliver cherries to be processed. 1045 members make up the cooperative society, of which 770 actively sell their coffee through the mill and in turn, make elective decisions in terms of representatives and management positions at the factory. The factory is located about 6 km from the town of Karatina. The conditions in this specific area are ideal; abundant rainfall, average temperatures of 15°C to 26°C, fertile soil, and clean water from the Ragati river. Once coffee is picked ripe, it is delivered to the factory on the same day and depulped. It is then set to wet ferment overnight to break down the sugars. In the morning, the coffee is washed using Ragati river water and then moved to raised drying beds. The water used during the fermentation and washing processes is re-circulated for conservation purposes and moved to soak pits away from water sources so that it can naturally filter into the earth and not pollute the area. When the coffee is on the raised beds it is hand turned and sorted. For more information on Kenyan coffee, visit our Kenya origin page. nft,norg
Kenya
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Microlot 4 Karatina - Barichu F.C.S. - Nyeri - AA (GrainPro) 9123 60 Kg 8 CALM Melbourne Australia
melbourne-au Rich and intense with plum, candied orange, black tea, raspberry and pomegranate. Rich and intense with plum, candied orange, black tea, raspberry and pomegranate. Just 500 meters outside the rural center of Karatina sits this factory of the same name. The Karatina Factory is the oldest in the region with coffee processing beginning in 1957 under the then mega Cooperative Mathira F.C.S. in 1996 after the split of Mathira it be came one of four factories managed by the Barichu Farmers Cooperative society. Karatina is run by a factory manager and 2 supervisory members who oversee the delivery and processing an average or 500,000kg of coffee between October and January. This cherry is contributed by around 1000 active members, most of them from small plots averaging .5 acres or 250 trees. While the farmers do not practice inter-cropping they do grow macadamia, bananas, maize and beans on other fields under supervision of the field committee & the BarichuCoop.The Coop works to give the farmers credit facilities for school fees, farm input and other emergencies. They also house a nursery which serves the whole society providing matured seedlings to help reduce drops in production/income for farmers. To help educate farmers on Crop Husbandry and other agricultural practices key for quality the Co-op has a demonstration plot financed by Tropical Management. Cooperative Factories: 4 (Karatina, Gatomboya, Gaturiri, Karindundu) Active Members: 972 Farmers Females: 425 Males: 547 Production (kg of cherry): 500,000 Average Farm Size: 250 trees Average Rainfall: 1300 mm per year. March/April (long rains) and November/December (short rains) Temperature Range: 18–24° Celsius Soils: Red volcanic soils. nft,norg
Kenya
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Microlot 4 Ngerwe - AA (GrainPro) 9417 60 Kg 9 CALM Melbourne Australia
melbourne-au Syrupy sweetness, tomato, black berry, lemon- lime, fruity and floral with sprite like acidity. Syrupy sweetness, tomato, black berry, lemon- lime, fruity and floral with sprite like acidity. This offering comes to us from the Ngerwe Factory, a coffee processing station owned by the Kibugu Farmer Cooperative Society and located just outside of the town of Kibugu in Kenya's Embu region. Over 550 farmers deliver ripe cherries to be processed here. Apart from coffee, other crops grown in this region include passionfruit, maize, beans, and tea. After ripe cherries arrive at Ngerwe, the coffee is wet-processed using a disc-pulper. Once depulped, the coffee is fermented overnight to break down the sugars before it is washed, soaked, and spread out on raised beds to start the drying process. Over the course of the drying process, typically 7 to 15 days, coffee is turned and sorted by hand to ensure uniform drying and to remove defects. Farmers that are a part of the Kibugu Farmer Cooperative Society can take part in practice seminars, have access to sustainable farming handbooks, and can receive pre-financing to cover the cost of farm inputs and school fees. For more information on Kenyan coffee, visit our Kenya origin page. nft,norg
Kenya
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Microlot 8 Karindundu - Barichu F.C.S - Nyeri - AA (GrainPro) 9130 60 Kg 13 Eniti Limited UK UK
london-eu Soft and bright with floral, berry, brown sugar, tropical, blackberry cordial and caramel. Soft and bright with floral, berry, brown sugar, tropical, blackberry cordial and caramel. The Karindundu factory is located in the lowland region of Mt. Kenya, 1 km from the town of Karatina in Kenya’s Nyeri district. There are a total of 513 active members (349 male, 164 female) contributing to annual production, each with an average of 300 trees and 0.5 acres. Farmers grow macadamia, banana, maize, and beans near their coffee. After harvesting their ripe cherries, farmers deliver them to Karindundu where they undergo a traditional washed process. Coffee is de-pulped, fermented overnight, washed, and then placed on raised beds where it dries to a stable level. Karindundu helps to support the contributing farmers by advising the use of farm manure, pruning, and applying fertilizer. They also maintain a demonstration plot where these methods can be seen and better understood. For more information on Kenyan coffee, visit our Kenya origin page. nft,norg
Kenya
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Microlot 8 Kaiguri - AA (GrainPro) 9419 60 Kg 8 CALM Melbourne Australia
melbourne-au Rich sugar, tomato, melon, white grape and savory with lively acidity. Rich sugar, tomato, melon, white grape and savory with lively acidity. Established in 1969, the Kaiguri factory is located near the town of Kaiguri in Kenya's Nyeri region. Besides the SL 28, SL 34, Ruiru 11 and Baitan coffee varieties, other crops grown by farmers here are maize, beans, arrow roots, sweet potato and potato. Farmers producing specifically for Kaiguri have planted a variety of shade trees inlcuding: grevellea, Cordia Abysinicca, nandi flame, Prunus Africana, Croton Machrostychus, Themeda Triandra, Olea Africana, Vitex Keniensis. The main harvest here starts in October and each farmer has an honest average of about 200 trees. After harvesting ripe cherry, farmers deliver their coffee to the factory where it is depulped using water from the Gura river. (Wastewater is managed through the use of soaking pits to insure that the nutrient rich water created during depulping will not be returned to the nearby water source without proper treatment. This additional step will cut down the risk of contamination, after adequate time for reabsorption the water will be recirculated. Kaiguri is currently using four soaking pits for wastewater management.) Once depulped, the coffee is fermented overnight, washed and soaked, then spread out on raised beds to begin its drying process. Drying can take up to 15 days depending on the weather. It is also hand sorted and turned at this stage. The long term goal is to increase coffee production through farmer training, ready access to inputs, Good Agricultural Practice seminars, and providing the most current printed materials on sustainable farming. For more information on Kenyan coffee, visit our Kenya origin page. nft,norg
Kenya
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Microlot 8 Oreti Estate - SL 14/SL 28 Variety (GrainPro) 9442 60 Kg 9 CI USA Minnesota USA
ci-usa-minnesota Sugary aroma with grapefruit, intense acidity and chocolate. Sugary aroma with grapefruit, intense acidity and chocolate. Oreti (Maori): "A place of danger and raw beauty" Oreti Estate, situated on Thika Plateau, is one of two owned by the Harries family. While the Harries family has been in Kenya since 1904, it wasn't until 1946 that Peter Allen Harries and his wife, Rowena (a New Zealander), bought the 36-hectare lot 5 miles above Chania and named it Oreti. Boyce Harries is current caretaker of the two estates. He oversees harvest, processing, and between-season upkeep. Though climate change is affecting timing, main crop is usually October through December, and fly, May through July. Boyce, through conversations with Café Imports's Jason Long, has begun exploring processing beyond the traditions of the washed process. He now experiments with natural processing and honey prep. The permanent staff of 40 is multigenerational, many having worked and lived alongside up to three generations of the Harries family. The homes Boyce and his family provide have clean water andelectricity standard, as well as numerous extra facilities such as a social hall, nurseryschool, and a homework room. The employees form a self-elected committee which meets monthly to raise and discuss social, welfare, safety, and health matters. The Harries family is extremely active in the local community, donating more than 50 acres of land to the Thika Municipal Council and co-founding the Wabeni Technical Institute. The institute seeks to teach underprivileged children practical skills whichcan help them make a living (e.g.. dressmaking, motor mechanics,carpentry). For more information on Kenyan coffees, visit our Kenya origin page. nft,norg
Kenya
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Microlot 8 Chania Estate - French Mission Variety (GrainPro) 9443 60 Kg 29 CI USA Minnesota USA
ci-usa-minnesota Cocoa and grapefruit skin. Cocoa and grapefruit skin. Boyce Harries is the current caretaker of the estates Chania and Oreti. He oversees harvest, processing, and between-season upkeep. Though climate change is affecting timing, main crop is usually October through December, and fly, May through July. Boyce, through conversations with Café Imports' Jason Long, has begun exploring processing beyond the traditions of the washed process. He now experiments with natural processing and honey prep. Over 76 centimeters of rain a year, combined with the deep red volcanic soil and temperatures of 22 to 28 degrees Celsius, come together to provide the perfect conditions for Boyce's coffee to express its genetic treasures. The permanent staff of 40 is multigenerational, many having worked and lived alongside up to three generations of the Harries family. The homes Boyce and his family provide have clean water and electricity standard, as well as numerous extra facilities such as a social hall, nursery school, and a homework room. The employees form a self-elected committee which meets monthly to raise and discuss social, welfare, safety, and health matters. The Harries family is extremely active in the local community, donating more than 50 acres of land to the Thika Municipal Council and co-founding the Wabeni Technical Institute. The institute seeks to teach underprivileged children practical skills which can help them make a living (e.g.. dressmaking, motor mechanics, carpentry). nft,norg
Kenya
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Microlot 9 Gikirima - Kibugu F.C.S. - Embu - AB (GrainPro) 9131 60 Kg 16 Eniti Limited UK UK
london-eu Heavy with rhubarb jam, vanilla bean, blood orange and candied lime. Heavy with rhubarb jam, vanilla bean, blood orange and candied lime. The Gikirima Factory is located on the slopes of Mount Kenya, an area with an optimal balance of conditions for growing coffee. This area experiences two season of rainfall, resulting in two seasons of harvest. The main crop is harvested October through December and the fly crop harvested April through June. 80% of all coffee is picked during main crop and 20% during fly crop. Smallholder farmers in the surrounding areas pick only ripe cherries and deliver them to Gikirima where they undergo a traditional washed process. Cherries are de-pulped, and fermented in a soaking tank overnight where the sugars are naturally broken down. The coffee is then washed and placed on raised drying beds where it remains for an average period of 7-15 days, weather depending. Frequent turning and sorting of the coffee occurs while it is drying. Gikirima has a long term goal of increasing coffee production and establishing transparent, trust-based relationships with smallholder farmers through farmer training, agricultural practice seminars, and providing the most current printed references on sustainable farming. For more information on Kenyan coffee, visit our Kenya origin page. nft,norg
Malawi
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Fair Trade Mzuzu Misuku Hills - FLO ID 20144 (GrainPro) 7992 60 Kg 48 CI USA Minnesota USA
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