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Offering Page Instructions

We update our offerings page with current information regularly and almost 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; delivery column shows scheduled shipment  month

AFLOAT: coffee has been shipped from  origin; ETA column shows estimated arrival date to U.S.  port.

Location Key:The following status indicators may be listed in the location column:  

  • Cafe Imports Fulfillment,  LLC:  coffee is in our warehouse in St Paul and  available for delivery.
  • Continental  Terminals:  coffee is in Continental in New Jersey and  available for delivery.
  • The  Annex:  coffee is in The Annex, San Leandro, California  and available for delivery.
  • Bruni  Intl:  coffee is in Bruni Intl in Laredo, TX and  available for delivery.
  • Olympia  Intl:  coffee is in Olympia Intl in Laredo, TX and  available for delivery.
  • CLEARING:  coffee has arrived at  destination port, but pending Customs and/or FDA  clearance.
  • St Paul,  MN:  coffee has arrived at the railyard in St Paul;  3-5 days for arrival to our warehouse
  • Laredo,  TX:  Coffee has crossed the border from Mexico; 5-7  days for arrival into our warehouse.
  • Houston: coffee has arrived in the port  of Houston; 7-10 days for arrival to our warehouse.
  • Newark,  NJ:  coffee has arrive in the port of New Jersey;  7-10 days for arrival to our warehouse.
  • IN  TRANSIT--USA:  coffee is in transit to Cafe Imports and should  arrive in 3-5 days.
  • IN TRANSIT--Continental  Terminals:  coffee is in transit to Continental in New  Jersey and should arrive in 3-5 days.
  • CUSTOMS  HOLD:  coffee has been placed on hold by U.S. customs,  pending exam.  Add 5-10 days to transit time.
  • All transit times are  estimates.

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.

Origin Grade Name ID Bag Size Bags Avail Location Destination More Info Location Dictionary Notes
Brazil
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Carmo de Minas Natural - Fazenda Santa Ines (GrainPro) 6114 60kg 49 CALM Melbourne Australia melbourne-au Dark chocolate, pear, caramel, lemon curd Dark chocolate, pear, caramel, lemon curd 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.
Brazil
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Carmo de Minas Pulped Natural - Fazenda Santa Ines (GrainPro) 6117 60kg 86 CALM Melbourne Australia melbourne-au 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.
Brazil
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Carmo de Minas Pulped Natural - Fazenda Irmas Pereira (GrainPro) 7346 60kg 127 Cafe Imports Fulfillment LLC USA minnesota-us Balanced, consistent, and soft with toffee, cherry and citric acidity.
Brazil Carmo de Minas Natural - Fazenda Santa Ines (GrainPro) 7354 60kg 320 OPEN Australia origin 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.
Brazil Carmo de Minas Natural - Fazenda Santa Ines (GrainPro) 7355 60kg 320 OPEN Australia origin 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.
Brazil Carmo de Minas Natural - Fazenda Santa Ines (GrainPro) 7356 60kg 320 OPEN UK origin 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.
Brazil Carmo de Minas Natural - Fazenda Santa Ines (GrainPro) 7357 60kg 40 OPEN USA origin 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.
Brazil Carmo de Minas Pulped Natural - Fazenda Santa Ines (GrainPro) 7358 60kg 320 OPEN Australia origin 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.
Brazil Carmo de Minas Pulped Natural - Fazenda Santa Ines (GrainPro) 7359 60kg 320 OPEN Australia origin 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.
Brazil Carmo de Minas Pulped Natural - Fazenda Santa Ines (GrainPro) 7360 60kg 320 OPEN UK origin 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.
Brazil Carmo de Minas Pulped Natural - Fazenda Santa Ines (GrainPro) 7361 60kg 320 OPEN UK origin 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.
Brazil Carmo de Minas Pulped Natural - Fazenda Santa Lucia (GrainPro) 7362 60kg 320 OPEN Australia origin 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.
Brazil Carmo de Minas Pulped Natural - Fazenda Santa Lucia (GrainPro) 7363 60kg 320 OPEN UK origin 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.
Brazil Carmo de Minas Pulped Natural - Fazenda Santa Lucia (GrainPro) 7364 60kg 320 OPEN USA origin 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.
Brazil Carmo de Minas Natural - Fazenda Sertão (GrainPro) 7366 60kg 320 OPEN Australia origin 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)
Brazil Carmo de Minas Natural - Fazenda Sertão (GrainPro) 7367 60kg 320 OPEN USA origin 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)
Brazil Carmo de Minas Pulped Natural - Fazenda Sertão (GrainPro) 7368 60kg 320 OPEN UK origin 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)
Brazil Carmo de Minas Pulped Natural - Fazenda Sertão (GrainPro) 7369 60kg 320 OPEN USA origin 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)
Brazil Carmo de Minas 1 Pulped Natural Yellow Bourbon - Fazenda Sertão (GrainPro) 7674 60kg 39 OPEN USA   origin
Brazil Carmo de Minas 1 Natural Yellow Catuai - Beneficio Pedra Branca (GrainPro) 7675 60kg 131 OPEN USA   origin
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Cerrado Natural Cherry - Acaia - Buriti (GrainPro) 7372 60kg 27 Cafe Imports Fulfillment LLC USA minnesota-us Citric, toffee. Citric, toffee. Império Estate is located in Buritizeiro, a municipality in the Cerrado region of Minas Gerais. Império Estate was acquired in 1998 by professionals with a backgroundin coffee; it currently has over 890 hectares with 554 hecaters being dedicated to the production of high quality Arabicas, with rational use of resources and respect to the environment. The estate is currently managed by siblings Paulo Henrique (Junior), Marília and Flávia together with their father Paulo Henrique de Faria who started the coffee producing business. Império Estate is a model of the use of technology with quality. The modern agricultural techniques adopted by the farm generate average yields in excess of 60 bags/hectare and the flat terrain allows harvesting to be 90% mechanized, resulting in efficiency and harvesting consistency, factors directly associated to the final coffee quality. Império Estate is located in the Alto São Francisco region, next to the Formoso River spring, which grants its abundant and excellent water quality. The area’s natural conditions such as high altitudes and great variation between day and night temperatures also enable the production of outstanding coffees. The climate and geographical conditions at Imperio Farm provide a good environment for high quality coffee production. The use of technology plays an important role in the production, the technologies applied are: drip irrigation, mechanical harvesting and precision agriculture. The Farm Buriti is a plant native to the Cerrado Minerio region. It is a type of coconut palm, remarkable at the Cerrado biome. Buriti produces lots of fruits that integrate the diet of animals such as agoutis, caybara and tapir, and birds such as the macaw. The variety Acaia Cerrado means "great fruit" in Tupi-Guarani language. It is an evolution of the Mundo Novo variety, generated from 50% Bourbon and 50% Tipica. More suited to the Cerrado Minerio, the tree growsin a triangular shape, so it gets sun homogeneously. It also has high productivity, great force and is excellent for mechanical harvesting. The process Coffee goes through a tank with water to separate the floaters, and only the perfectly ripen cherries are chosen to be dried at patios. On the patio, the coffee receives natural sunlight. The coffee is constantly moved to ensure homogeneous drying, which takes 15 - 20 days.
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Cerrado Natural Cherry - Acaia - Buriti (GrainPro) 7373 60kg 52 Cafe Imports Fulfillment LLC USA minnesota-us Citric, honey peanut butter. Citric, honey peanut butter. Império Estate is located in Buritizeiro, a municipality in the Cerrado region of Minas Gerais. Império Estate was acquired in 1998 by professionals with a backgroundin coffee; it currently has over 890 hectares with 554 hecaters being dedicated to the production of high quality Arabicas, with rational use of resources and respect to the environment. The estate is currently managed by siblings Paulo Henrique (Junior), Marília and Flávia together with their father Paulo Henrique de Faria who started the coffee producing business. Império Estate is a model of the use of technology with quality. The modern agricultural techniques adopted by the farm generate average yields in excess of 60 bags/hectare and the flat terrain allows harvesting to be 90% mechanized, resulting in efficiency and harvesting consistency, factors directly associated to the final coffee quality. Império Estate is located in the Alto São Francisco region, next to the Formoso River spring, which grants its abundant and excellent water quality. The area’s natural conditions such as high altitudes and great variation between day and night temperatures also enable the production of outstanding coffees. The climate and geographical conditions at Imperio Farm provide a good environment for high quality coffee production. The use of technology plays an important role in the production, the technologies applied are: drip irrigation, mechanical harvesting and precision agriculture. The Farm Buriti is a plant native to the Cerrado Minerio region. It is a type of coconut palm, remarkable at the Cerrado biome. Buriti produces lots of fruits that integrate the diet of animals such as agoutis, caybara and tapir, and birds such as the macaw. The variety Acaia Cerrado means "great fruit" in Tupi-Guarani language. It is an evolution of the Mundo Novo variety, generated from 50% Bourbon and 50% Tipica. More suited to the Cerrado Minerio, the tree growsin a triangular shape, so it gets sun homogeneously. It also has high productivity, great force and is excellent for mechanical harvesting. The process Coffee goes through a tank with water to separate the floaters, and only the perfectly ripen cherries are chosen to be dried at patios. On the patio, the coffee receives natural sunlight. The coffee is constantly moved to ensure homogeneous drying, which takes 15 - 20 days.
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Cerrado Natural Raisin - Acaia - Pequi (GrainPro) 7374 60kg 255 Cafe Imports Fulfillment LLC USA minnesota-us Heavy, citric and nutty. Heavy, citric and nutty. Império Estate is located in Buritizeiro, a municipality in the Cerrado region of Minas Gerais. Império Estate was acquired in 1998 by professionals with background in coffee; it currently has over 890 hectares with 554 hecaters being dedicated to the production of high quality Arabicas, with rational use of resources and respect to the environment. The estate is currently managed by the siblings Paulo Henrique (Junior), Marília and Flávia together with their father Paulo Henrique de Faria who started the coffee producing business. Império Estate is a model of the use of technology with quality. The modern agricultural techniques adopted by the farm generate average yields in excess of 60 bags/hectare and the flat terrain allows harvesting to be 90% mechanized, resulting in efficiency and harvesting consistency, factors directly associated to the final coffee quality. Império Estate is located in the Alto São Francisco region, next to the Formoso River spring, which grants it abundant and excellent quality water. The area’s natural conditions such as high altitudes and great variation between day and night temperatures also enable the production of outstanding coffees. The climate and geographical conditions at Imperio Farmprovide a good environment for high quality coffee production. The use of technology plays an important role in the production, the technologies applied are: drip irrigation, mechanical harvestin and precision agriculture. The Farm Pequi is a typical fruit of the Brazilan Cerrado that became a symbol of gastronomy and cultural institution of Minas Gerais. The variety Acaia Cerrado means "great fruit" in Tupi-Guarani language. Is an evolution of Mundo Novo variety, generated from 50% Bourbon and 50% Tipica. More suited to the Cerrado Minerio, the three grows in triangular shape, so it gets sun homogeneously. Also has high productivity, great force and is excellent for mechanical harvesting. The process: Natural Raisins The cherries have dried too long on the tree before being collected. This allows the bean to interact with the mucilage for a longer amount of time before the start of fermentation. The result is a much complex, sweet full bodied coffee.
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Cerrado Pulped Natural - Yellow Catuai - Formoso (GrainPro) 7375 60kg 29 Cafe Imports Fulfillment LLC USA minnesota-us Heavy with cedar. Heavy with cedar. Império Estate is located in Buritizeiro, a municipality in the Cerrado region of Minas Gerais. Império Estate was acquired in 1998 by professionals with background in coffee; it currently has over 890 hectares with 554 hecaters being dedicated to the production of high quality Arabicas, with rational use of resources and respect to the environment. The estate is currently managed by the siblings Paulo Henrique (Junior), Marília and Flávia together with their father Paulo Henrique de Faria who started the coffee producing business. Império Estate is a model of the use of technology with quality. The modern agricultural techniques adopted by the farm generate average yields in excess of 60 bags/hectare and the flat terrain allows harvesting to be 90% mechanized, resulting in efficiency and harvesting consistency, factors directly associated to the final coffee quality. Império Estate is located in the Alto São Francisco region, next to the Formoso River spring, which grants it abundant and excellent quality water. The area’s natural conditions such as high altitudes and great variation between day and night temperatures also enable the production of outstanding coffees. The climate and geographical conditions at Imperio Farmprovide a good environment for high quality coffee production. The use of technology plays an important role in the production, the technologies applied are: drip irrigation, mechanical harvestin and precision agriculture. The Farm The Formoso river offer clear water springs. This lot is named after the river, and in this area many animals can be seen such as pampas deer, giant anteater, maned wolf, emus, macaws, toucans, anacondas and other species. The variety: Yellow Catuai Derives 75% of Bourbon, is a small plant, but very vigorous and with abundand branches. The process: Pulp-natural Most, but not all the mucilage is mechanically remove from the fruit before laying the coffee on the patio.
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Cerrado Natural Cherry - Acaia - Buriti (GrainPro) 7376 60kg 41 Cafe Imports Fulfillment LLC USA minnesota-us Nutty and citric. Nutty and citric. Império Estate is located in Buritizeiro, a municipality in the Cerrado region of Minas Gerais. Império Estate was acquired in 1998 by professionals with background in coffee; it currently has over 890 hectares with 554 hecaters being dedicated to the production of high quality Arabicas, with rational use of resources and respect to the environment. The estate is currently managed by the siblings Paulo Henrique (Junior), Marília and Flávia together with their father Paulo Henrique de Faria who started the coffee producing business. Império Estate is a model of the use of technology with quality. The modern agricultural techniques adopted by the farm generate average yields in excess of 60 bags/hectare and the flat terrain allows harvesting to be 90% mechanized, resulting in efficiency and harvesting consistency, factors directly associated to the final coffee quality. Império Estate is located in the Alto São Francisco region, next to the Formoso River spring, which grants it abundant and excellent quality water. The area’s natural conditions such as high altitudes and great variation between day and night temperatures also enable the production of outstanding coffees. The climate and geographical conditions at Imperio Farmprovide a good environment for high quality coffee production. The use of technology plays an important role in the production, the technologies applied are: drip irrigation, mechanical harvestin and precision agriculture. The Farm Buriti is a plant native to the Cerrado Minerio region. It is a type of coconut palm, remarkable at the Cerrado biome. Buriti produces lots of fruits that integrate the diet of animals such as agoutis, caybara and tapir, and birds such as the macaw. The variety Acaia Cerrado means "great fruit" in Tupi-Guarani language. Is an evolution of Mundo Novo variety, generated from 50% Bourbon and 50% Tipica. More suited to the Cerrado Minerio, the three grows in triangular shape, so it gets sun homogeneously. Also has high productivity, great force and is excellent for mechanical harvesting. The process Coffee goes through a tank with water to separate the floaters, and only the perfectly ripen cherries are chosen to be dried at patios. In the patio coffee receive natural sunlight. The coffee is constantly moved to ensure homogeneous drying, which takes 15 - 20 days.
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Decaf Farm Select Decaf - Non FT or Org Yellow Bourbon Estate Mogiana - Fazenda Cachoeira de Grama - MWP 7078 69kg 5 Cafe Imports Fulfillment LLC USA minnesota-us Honey peanut butter, lemon, sweet and citric.
Brazil Decaf Farm Select Decaf - Non FT or Org Yellow Bourbon Estate Mogiana - MWP 7437 69kg 67 OPEN USA   origin
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Decaf Origin Select Decaf - Non FT or Org Serra Negra - MWP 7079 69kg 149 Cafe Imports Fulfillment LLC USA minnesota-us Nutty and mellow.
Brazil Decaf Origin Select Decaf - Non FT or Org Serra Negra - MWP 7438 69kg 199 OPEN USA   origin
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Microlot Carmo de Minas - Pulped Natural - Fazenda Santa Ines (GrainPro) 6121 60kg 55 Cafe Imports Fulfillment LLC USA minnesota-us Soft and smooth with chocolate, lemon and green grape. Soft and smooth with chocolate, lemon and green grape. 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.
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Microlot Carmo de Minas - Natural - Fazenda Santa Lucia (GrainPro) 6786 60kg 2 Eniti Limited UK UK london-eu 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. Fazenda Santa Lucia 83 out of 740 hectares of this farm are in Coffee. 9 in Yellow Bourbon, 18 in Catuai, 18 in Acaia and 25 in Mundo Novo. Current production is about 2800 bags, of which; 1260 are Pulped Natural and 1540 are Natural. This farm is a model of the region and is inovating in both quality and proper production methods with hopes of producing 4500 bags in the future.
Brazil
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Microlot Carmo de Minas - Pulped Natural- Fazenda Sertão (GrainPro) 7097 60kg 22 Cafe Imports Fulfillment LLC USA minnesota-us Complex, soft and heavy with honey, winey fruit and floral flavors. Complex, soft and heavy with honey, winey fruit and floral flavors. 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)
Brazil
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Microlot 1 CoE Lot # 4 - Pulped Natural - Fazenda Santa Barbara (VacPack) 7149 30kg 15 Cafe Imports Fulfillment LLC USA minnesota-us Rich, creamy and soft with a floral nose, buttery mouthfeel, winey acidity and cherry and root beer flavors. Rich, creamy and soft with a floral nose, buttery mouthfeel, winey acidity and cherry and root beer flavors. Producer: Eulino José de Novais Farm Size: 12 ha, 8 ha planted in coffee Images and description from the Alliance for Coffee Excellence Website: Fazenda Santa Bárbara (2014) - Eulino José de Novais History of the farm The farm was located in an area with land with all the characteristics for coffee-growing, good soil, elevation, cool climate. The catui? and catucai varieties were chosen due to their resistance to pests and for being adapted to our climate; over time, the coffee plants that did not produce quality or quantity were replaced by others of the same species, thus creating a uniform plantation targeting quality and productivity. Today, Fazenda Santa Barbara has several patios with greenhouse-like covered areas like, the harvest is selective, the coffee cherries being picked, drying is followed very carefully, avoiding dew and other climactic adversities. Coffee processing system The coffee is processed by wet method, remaining in the trough for between 18 and 24 hours, then goes to the patio where it is spread as finely as possible until all water has been removed. It is then raked according to the space of the patio until reaching the specified humidity and is later bagged and taken to the depot to wait for final processing.
Brazil Microlot 4 Espirito Santo - Catuai (GrainPro) 7667 60kg 6 OPEN USA   origin
Brazil Microlot 4 Espirito Santo - Catuai (GrainPro) 7668 60kg 6 OPEN USA   origin
Brazil
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Mogiana Natural Yellow Bourbon - Fazenda Sertãozinho (GrainPro) 6662 60kg 76 Eniti Limited UK UK london-eu Creamy with toffee, cherry, sour orange and malic acidity. Creamy with toffee, cherry, sour orange and malic acidity. José Renato Gonçalves Dias manages the Fazenda Sertaozinho in an ecological manner with the objective of preserving the life of the fertile soil for years to come. Every step from planting to drying is all done by hand. This process allows for a selective harvest by only hand-picking the ripe cherries. Such care shows in the cup! Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. -Piero Cristiani
Brazil Mogiana Pulped Natural Yellow Bourbon (GrainPro) 7311 60kg 320 OPEN USA   origin
Brazil Mogiana Pulped Natural Yellow Bourbon (GrainPro) 7312 60kg 320 OPEN USA   origin
Brazil Mogiana Pulped Natural Yellow Bourbon (GrainPro) 7313 60kg 320 OPEN USA   origin
Brazil Mogiana Pulped Natural Yellow Bourbon (GrainPro) 7314 60kg 320 OPEN USA   origin
Brazil Mogiana Pulped Natural Yellow Bourbon (GrainPro) 7315 60kg 320 OPEN USA   origin
Brazil Mogiana Pulped Natural Yellow Bourbon (GrainPro) 7316 60kg 320 OPEN USA   origin
Brazil Mogiana Pulped Natural Yellow Bourbon (GrainPro) 7317 60kg 320 OPEN USA   origin
Brazil Mogiana Pulped Natural Yellow Bourbon (GrainPro) 7318 60kg 320 OPEN USA   origin
Brazil Mogiana Pulped Natural Yellow Bourbon (GrainPro) 7319 60kg 320 OPEN USA   origin
Brazil Mogiana Pulped Natural Yellow Bourbon (GrainPro) 7320 60kg 320 OPEN USA   origin
Brazil Mogiana Natural Yellow Bourbon (GrainPro) 7321 60kg 320 OPEN USA   origin
Brazil Mogiana Natural Yellow Bourbon (GrainPro) 7322 60kg 320 OPEN Australia   origin
Brazil Mogiana Natural Yellow Bourbon (GrainPro) 7323 60kg 320 OPEN USA   origin
Brazil Mogiana Natural Yellow Bourbon (GrainPro) 7324 60kg 320 OPEN USA   origin
Brazil Mogiana Natural Yellow Bourbon (GrainPro) 7325 60kg 320 OPEN USA   origin
Brazil Mogiana Natural Yellow Bourbon (GrainPro) 7326 60kg 320 OPEN USA   origin
Brazil Mogiana Natural Yellow Bourbon (GrainPro) 7327 60kg 320 OPEN USA   origin
Brazil Mogiana Natural Yellow Bourbon (GrainPro) 7328 60kg 320 OPEN USA   origin
Brazil Natural 17/18 SS FC Amizade 7196 60kg 82 OPEN USA   origin
Brazil Natural 17/18 SS FC Amizade 7519 60kg 128 OPEN USA   origin
Brazil Natural 17/18 SS FC Amizade 7596 60kg 195 OPEN USA   origin
Brazil Org Cerrado Organic - Non Fair Trade Fazenda Nossa Senhora de Fatima - Natural (GrainPro) 7477 60kg 70 OPEN USA origin 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.
Brazil Org Cerrado Organic - Non Fair Trade Fazenda Nossa Senhora de Fatima - Natural (GrainPro) 7478 60kg 320 OPEN USA origin 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.
Brazil Serra Negra   7556 60kg 271 OPEN USA   origin
Brazil Serra Negra   7664 60kg 300 OPEN USA   origin
Burundi
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Microlot Mpanga (GrainPro) 6873 60kg 115 Cafe Imports Fulfillment LLC USA minnesota-us savory flavors with citric acidity. savory flavors with citric acidity. SEGEC ownsMpanga Washing Stationlocated a the Mpanga Hill, in the Kabuye zone in the Kayanza Province. 3,400 farmers are the suppliers of Mpanga Washing Station. Mpanga is equipped with 450 drying beds, six pulping machines and two pressers. Quality is present in all the productive chain. SEGEC encourages the producers giving them incentives if they harvest red and high quaility cherries. This is the starting point in the quality production of Mpanga. Coffee is fully washed and fermented. Once the coffee is fermented, it is pre-dried under shade in order to protect the coffee from the sun lights. After being pre-dried, the coffee is moved to drying beds located under the sun. Coffee is carefully dried and constantly moved to achieve a even dry process. The process of moving the coffee permits the parchment to stay intact, creating a beautifull parchment layer that is not damaged by the sunlights.
Burundi
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Microlot Kirema (GrainPro) 6874 60kg 200 Cafe Imports Fulfillment LLC USA minnesota-us Savory, chocolate, burnt sugar and floral with intense acidity. Savory, chocolate, burnt sugar and floral with intense acidity. Read Jason's bloghere View picture albumhere In typical fashion of many of our favorite washing stations in Burundi, Kirema is in Kayanza. It is a small "cooperative", as around 1350 small farmers deliver cherry here. This is part of a Cafe Imports project where a quality premium is paid above the normal "market rate" and this premium is paid directly back to the farmers. - Jason
Colombia
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D ACES Banexport - Las Nubes - Lauriña Variety (Innovation Bags) 6999 20kg 13 Eniti Limited UK UK london-eu Rich, syrupy body with dark chocolate and red fruit. Caramel and cashew aromatics. Rich, syrupy body with dark chocolate and red fruit. Caramel and cashew aromatics. *Lauriña is a naturally low caffeine content variety of arabica, at .6% compared to 1-1.2%. Get ready Europe! Cafe Imports, Finca Las Nubes, and Banexport have created an exclusive partnership to bring this amazing coffee to market from our European warehouse. We have three specific variety separations shipping from this harvest: Geisha, Rume Sudan, and Laurina We view this as an amazing opportunity to highlight variety specific attributes in the cup side by side. The attention to detail and processing techniques executed by Camilo and his staff at Finca Las Nubes are world class. We are seeing some of the most extreme examples of innovation at the farm level in Colombia. We are so excited for you to taste this coffee! Laurina is a Bourbon derivative originating from Reunion Island with a recessive gene mutation that gives it a dwarf-like habit, small leaves, small, pointed seeds and very low caffeine concentration: as low as 0.6% when compared to the 1.2% of Arabica and 2.2% found in Robusta.The Laurina is also parent to Mokka varieties, known for uniquely small beans and even more exotic flavors. Read this blog to learn more about our Variety Select program
Colombia
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D ACES Banexport - Las Nubes - Geisha Variety (Innovation Bags) 7001 20kg 26 Eniti Limited UK UK london-eu Intense, tangy, tartaric, and floral, with passionfruit, grape, and jasmine flavors. Intense, tangy, tartaric, and floral, with passionfruit, grape, and jasmine flavors. Get ready Europe! Cafe Imports, Finca Las Nubes, and Banexport have created an exclusive partnership to bring this amazing coffee to market from our European warehouse. We have three specific variety separations shipping from this harvest: Geisha, Rume Sudan, and Laurina We view this as an amazing opportunity to highlight variety specific attributes in the cup side by side. The attention to detail and processing techniques executed by Camilo and his staff at Finca Las Nubes are world class. We are seeing some of the most extreme examples of innovation at the farm level in Colombia. We are so excited for you to taste this coffee! Geisha: An Ethiopian descendent, Geisha had been trialed in Latin America since the mid 50's by researches seeking new means of disease resistance. Shelved for poor cup quality and yield due to being grown at too low of altitudes, the Geisha variety did not come to prominence until Price Peterson won the Best of Panama contest with it in 2006. In the decade since, the Geisha variety has ascended to the ranks of coffee variety superstardom. Geisha coffee typically offers a very floral cup with loads of citrus acidity. While Central American Geishas are commonly described as tea-like, with a lighter body and moderate sugar levels, those grown in Colombia frequently have a heavier mouthfeel and sweeter cup. Read this blog to learn more about our Variety Select project
Colombia Decaf Farm Select Decaf - Non FT or Org Sugarcane E.A. - Palestina 7563 70kg 100 OPEN USA   origin
Colombia Decaf Farm Select Decaf - Non FT or Org Sugarcane E.A. 7671 60kg 75 OPEN USA   origin
Colombia
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Decaf KVW MC Decaf - Non FT or Org Excelso EP 7152 60kg 13 Cafe Imports Fulfillment LLC USA minnesota-us Chocolate and nutty.
Colombia Decaf KVW MC Decaf - Non FT or Org Excelso EP 7197 60kg 186 OPEN USA   origin
Colombia Decaf KVW MC Decaf - Non FT or Org Excelso EP 7657 60kg 167 OPEN USA origin Nutty and lemon with good sweetness, mouthfeel and acidity.
Colombia Decaf KVW MC Decaf - Non FT or Org Excelso EP 7658 60kg 167 OPEN USA origin Nutty and lemon with good sweetness, mouthfeel and acidity.
Colombia Decaf Origin Select Decaf - Non FT or Org Sugarcane E.A. - Acevedo 7564 70kg 177 OPEN USA   origin
Colombia Decaf Origin Select Decaf - Non FT or Org Sugarcane E.A. 7670 60kg 200 OPEN USA   origin
Colombia
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E Banexport - Bertha Camayo (GrainPro) 6993 70kg 4 Cafe Imports Fulfillment LLC USA minnesota-us Carmel, jasmine, tangy and creamy. Carmel, jasmine, tangy and creamy. Totoro is a town located in the Cauca Department. Bertha Camayo has a 5 hectares farm cultivated with Colombia and Castillo Varieties. She does a selective hand picking of the right cherries, where the quality of her coffee starts. Coffee is fermented for 12 to 24 hours on concrete tanks. Once the fermentation is done, the coffee is moved to a parabolic dryer where coffee remains for 10 to 20 days, depending on the weather.
Colombia
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Excelso EP 6040 70kg 1 Cafe Imports Fulfillment LLC USA minnesota-us Chocolate and citric.
Colombia
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Excelso EP 7165 70kg 7 Cafe Imports Fulfillment LLC USA minnesota-us Citric with herb and chocolate.
Colombia
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Excelso EP 7166 70kg 118 Cafe Imports Fulfillment LLC USA minnesota-us Toffee, herbal, tart citric and a smooth mouthfeel.
Colombia Excelso EP 7167 70kg 112 IN TRANSIT TO MSP USA afloat Baking chocolate and citric acidity with an herbaceous aftertaste.
Colombia Excelso EP 7170 70kg 44 OPEN USA   origin
Colombia Excelso EP 7171 70kg 28 OPEN USA   origin
Colombia Excelso EP 7532 70kg 275 OPEN USA   origin
Colombia
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Excelso Cauca Cauca Community Coffee - La Sierra y Paez 6191 70kg 1 Cafe Imports Fulfillment LLC USA minnesota-us Heavy, cedar. Heavy, cedar. Regional Selects is a new project we are creating 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. Cauca is a Department, or State, in Colombia. 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 Narino 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 six acres of land. They pick, pulp, ferment and dry their coffee on raised beds with parabolic covers. They tend to work similar varietals, some old, some relatively old and some new but the style is pretty much the same. 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. These coffees are selected by cup and then blended together like a Rhone wine or a local honey that comes many fields in a four mile radius. 
Colombia Excelso Huila EP (GrainPro) 7669 70kg 275 OPEN USA   origin
Colombia
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Excelso Tolima Tolima Regional Select (GrainPro) 6928 70kg 103 Cafe Imports Fulfillment LLC USA minnesota-us Citric and creamy with chocolate and lime. Citric and creamy with chocolate and lime. Regional Selects is a new project we are creating 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. Tolima is a Department in Colombia in the center West of the country.  This part of the country has been difficult to travel to over the last ten years and is still a little dicey and pretty remote. Coffees from here, when done right, are nutty, tangy and fruity with creamy body and clean lingering acidity. Farmers in this region have slightly larger farms than most in the south, sometimes 10-15 hectares of land. They pick, pulp, ferment and dry their coffee on raised beds with parabolic covers. They tend to work similar varietals, some old, some relatively old and some new but the style is pretty much the same. 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. So these coffees are selected by cup and then blended together like a Rhone wine or a local honey that comes many fields in a 4 mile radius. 
Colombia
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FTO Excelso Fair Trade Non Organic Ecolsierra Sierra Nevada de Santa Marta - FLO ID 22057 6443 70kg 20 Cafe Imports Fulfillment LLC USA minnesota-us Citric acidity with cherry and herbal flavors. Citric acidity with cherry and herbal flavors. For blogs click here and here For images click here and here The Kogis have been cultivating coffee since the 1970's when they retreated to the Sierra Nevada de Santa Marta trying to escape from their invaders or 'little-brothers'.  They found these plants in the lands they were retreating to and saw the value they had and decided to commercialize it.  Thanks to this crop they have been using the cash to reclaim lands that were taken away from them.  
Colombia
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FTO Excelso Fair Trade Non Organic Ecolsierra Sierra Nevada de Santa Marta - FLO ID 22057 6467 70kg 106 Cafe Imports Fulfillment LLC USA minnesota-us Savory with lemon acidity. Savory with lemon acidity. For blogs click here and here For images click here and here The Kogis have been cultivating coffee since the 1970's when they retreated to the Sierra Nevada de Santa Marta trying to escape from their invaders or 'little-brothers'.  They found these plants in the lands they were retreating to and saw the value they had and decided to commercialize it.  Thanks to this crop they have been using the cash to reclaim lands that were taken away from them.  
Colombia
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Huila El Pital - Coagrobrisas (GrainPro) 6859 70kg 7 CALM Melbourne Australia melbourne-au Creamy, chocolate, orange, floral and praline Creamy, chocolate, orange, floral and praline Pital is a region located in the South Center part of Huila Department. Two active volcanos near the region influences the climate and soil, allowing the production of quality coffee. COAGROBRISAS is a coffee cooperative located in the Pital municipality, Huila Department. It was founded on 2003 by 20 coffee families decided to start a new cooperative in order to work together as a group to achieve better coffee quality and being able sold their coffee a better prices. Nowadays the cooperative has 216 active members with a total of 870 productive hectares. The potential of production is 1,900,000 kgs of parchment coffee. COAGROBRISAS owns a collection center and a dry facility. The dry facility includes solar and mechanics systems with a capacity of dry 100,000 kgs per week. The warehouse has the capability to store 250,000 coffee kgs. The dry mill has the capability to convert 700 kgs of parchment coffee to green coffee per hour.
Colombia
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Huila Acevedo - Primaveral (GrainPro) 7157 70kg 275 Cafe Imports Fulfillment LLC USA minnesota-us Soft with chocolate, caramel, lemon and herb. Soft with chocolate, caramel, lemon and herb. 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 Fruits, 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 cherries. The coffee is pulped, 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 that is 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 Micro-lots 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.
Colombia
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Huila Acevedo - Primaveral (GrainPro) 7159 70kg 71 Cafe Imports Fulfillment LLC USA minnesota-us Soft and sweet with caramel, tart lemon and lime. Soft and sweet with caramel, tart lemon and lime. 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 Fruits, 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 cherries. The coffee is pulped, 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 that is 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 Micro-lots 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.
Colombia
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Huila Acevedo - Primaveral (GrainPro) 7160 70kg 204 Cafe Imports Fulfillment LLC USA minnesota-us Cherry aroma, soft, sweet and tart with raisin and savory flavors. Cherry aroma, soft, sweet and tart with raisin and savory flavors. 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 Fruits, 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 cherries. The coffee is pulped, 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 that is 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 Micro-lots 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.
Colombia
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Huila San Agustin - Los Naranjos (GrainPro) 7161 70kg 22 Cafe Imports Fulfillment LLC USA minnesota-us Sweet red grapefruit, tart lime and a smooth mouthfeel. Sweet red grapefruit, tart lime and a smooth mouthfeel. This coffee is produced by 97 small coffee growers who comprise the "Asociacion Los Naranjos San Agustin." The individual farms are an average of 1.5 hectares, and the coffee they produce is fully washed and fully patio sun-dried. All coffee is hand sorted to ensure the highest quality beans. This commitment to quality is certainly shown in the cup, which is bright, fruity, and complex with a soft and sweet body. The Video above shows the people, sights, and sounds of the members of Association Los Naranjos in San Agustin, Huila Colombia. These amazing people's coffee is some of the most exquisite Colombian coffee, and we are proud to have grown with them over the past several years, seeing their members win Cup of Excellence, the United States Barista Championship, and the World Barista Championship. We have proudly sent this coffee across the globe to the US, Australia, New Zealand, Taiwan, Europe, and Korea. The global demand for this coffee is a testament to the integrity of these people and their commitment to quality. Thank you Los Naranjos! (Entire video shot on the Fujifilm X100)
Colombia
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Huila Acevedo - Primaveral (GrainPro) 7245 70kg 11 Cafe Imports Fulfillment LLC USA minnesota-us Intense, sparkling grapefruit acidity with a creamy mouthfeel and a sweet herbal aftertaste. Intense, sparkling grapefruit acidity with a creamy mouthfeel and a sweet herbal aftertaste. 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 Fruits, 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 cherries. The coffee is pulped, 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 that is 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 Micro-lots 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.
Colombia
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Huila Acevedo - Primaveral (GrainPro) 7443 70kg 260 Cafe Imports Fulfillment LLC USA minnesota-us Cane juice, apple, grapefruit, toffee, brown sugar and savory with good citric acidity. Cane juice, apple, grapefruit, toffee, brown sugar and savory with good citric acidity. 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 Fruits, 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 cherries. The coffee is pulped, 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 that is 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 Micro-lots 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.
Colombia
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Huila San Agustin - Los Naranjos (GrainPro) 7533 70kg 94 Cafe Imports Fulfillment LLC USA minnesota-us Caramel, floral and red grapefruit with tart acidity and a savory rhubarb aftertaste. Caramel, floral and red grapefruit with tart acidity and a savory rhubarb aftertaste. This coffee is produced by 97 small coffee growers who comprise the "Asociacion Los Naranjos San Agustin." The individual farms are an average of 1.5 hectares, and the coffee they produce is fully washed and fully patio sun-dried. All coffee is hand sorted to ensure the highest quality beans. This commitment to quality is certainly shown in the cup, which is bright, fruity, and complex with a soft and sweet body. The Video above shows the people, sights, and sounds of the members of Association Los Naranjos in San Agustin, Huila Colombia. These amazing people's coffee is some of the most exquisite Colombian coffee, and we are proud to have grown with them over the past several years, seeing their members win Cup of Excellence, the United States Barista Championship, and the World Barista Championship. We have proudly sent this coffee across the globe to the US, Australia, New Zealand, Taiwan, Europe, and Korea. The global demand for this coffee is a testament to the integrity of these people and their commitment to quality. Thank you Los Naranjos! (Entire video shot on the Fujifilm X100)
Colombia
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Microlot Excelso Tolima (GrainPro) 6691 70kg 3 Cafe Imports Fulfillment LLC USA   minnesota-us
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Microlot Cauca - Rio Negro (GrainPro) 7108 70kg 49 Eniti Limited UK UK london-eu Rich sugar and fruit with intense cola-like acidity and a mild aftertaste. Rich sugar and fruit with intense cola-like acidity and a mild aftertaste. Microlot program is a new project we are creating 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. Rio Negro is a municipality from Cauca Department, or State, in Colombia. 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 Narino 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 six acres of land. They pick, pulp, ferment and dry their coffee on raised beds with parabolic covers. They tend to work similar varietals, some old, some relatively old and some new but the style is pretty much the same. 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. These coffees are selected by cup and then blended together like a Rhone wine or a local honey that comes many fields in a four mile radius.
Colombia
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Microlot Huila - Oporapa (GrainPro) 7110 70kg 51 Eniti Limited UK UK london-eu Caramel and brown sugar flavors with lively, cola-like acidity and a fruity aftertaste. Caramel and brown sugar flavors with lively, cola-like acidity and a fruity aftertaste. Microlot program is a new project we are creating 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. Coffee production represents the majority income generation at the Huila Department. Huila production represents the 16.30% of Colombia’s total 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. Oparapa is a municipalty located in the Huila department.
Colombia
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Microlot Timana Tobo (GrainPro) 7235 70kg 40 Eniti Limited UK UK london-eu Date and peach with a mild sweet aftertaste. Date and peach with a mild sweet aftertaste. This coffee is part of the 90 points program we’ve launched in Colombia. Similar to the Regional Select program, it was created to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we’re focusing on are Huila, Narino, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is 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’re separated based on locale and quality. The separations look like this: Regional Select - 86-87 pts Microlot Program - 87-89 pts 90 points program - 90+ pts Timana is located in a natural depression at the northeast of Valle del Alto Magdalena. The altitude ranges 1000 – 2000 meters above sea level with a average temperature of 23°C. The topography is broken due to the location close to the northeast mountains. The water comes from the Timana River, which originates at the boundaries of Acevedo municipality.
Colombia
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Microlot Oporapa (GrainPro) 7236 70kg 7 Eniti Limited UK UK london-eu Panela, sweet cream, vegetal, papaya, mango and mandarin orange. Panela, sweet cream, vegetal, papaya, mango and mandarin orange. This coffee is part of the 90 points program we’ve launched in Colombia. Similar to the Regional Select program, it was created to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we’re focusing on are Huila, Narino, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is 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’re separated based on locale and quality. The separations look like this: Regional Select - 86-87 pts Microlot Program - 87-89 pts 90 points program - 90+ pts Oparapa is a municipality within the Huila department. Is located near the Magdalena River and its altitude ranges 1250 to 1800 meters above sea level. The annual rainfall range 500 to 1000 mm with a relative humidity of 80.5%. The sun shines for a total of 1365 hours per year. Oparapa’s soils are very fertile due to its geographical locations close to the humid forrest.
Colombia
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Microlot Guacacayo (GrainPro) 7237 70kg 70 Eniti Limited UK UK london-eu Sweet, balanced and creamy with lemon/lime, green apple and strawberry. Sweet, balanced and creamy with lemon/lime, green apple and strawberry. This coffee is part of the 90 points program we’ve launched in Colombia. Similar to the Regional Select program, it was created to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we’re focusing on are Huila, Narino, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is 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’re separated based on locale and quality. The separations look like this: Regional Select - 86-87 pts Microlot Program - 87-89 pts 90 points program - 90+ pts Cuacacayo is a vereda whitin Pitalito. Pitalitois located south of Huila near the central and west mountains. Huila limited north with Timana, west with Elias and Salado Blanco The altitude starts at 1000 masl going up to 2400 masl, with average temperatures of 18 to 21 degrees. Huila has diverse environmental conditions providing lots of water resources. Huila has a tropical climate, with annual rainfall of 1516 mm. January is the driest month of the year and June is the rainiest month. The sun shines an average of 130 hours per year, the south region is the exception due that the mayor part of time has fog. Coffee is cultivated en rocky and volcanic soils
Colombia
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Microlot Monte Bonito (GrainPro) 7239 70kg 6 Eniti Limited UK UK london-eu Bakers chocolate, lemon zest, savory rhubarb, with a black tea aftertaste. Bakers chocolate, lemon zest, savory rhubarb, with a black tea aftertaste. This coffee is part of the 90 points program we’ve launched in Colombia. Similar to the Regional Select program, it was created to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we’re focusing on are Huila, Narino, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is 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’re separated based on locale and quality. The separations look like this: Regional Select - 86-87 pts Microlot Program - 87-89 pts 90 points program - 90+ pts Monte Bonito is a vereda whitin Pitalito. Pitalito is located south of Huila near the central and west mountains. Huila limited north with Timana, west with Elias and Salado Blanco The altitude starts at 1000 masl going up to 2400 masl, with average temperatures of 18 to 21 degrees. Huila has diverse environmental conditions providing lots of water resources. Huila has a tropical climate, with annual rainfall of 1516 mm. January is the driest month of the year and June is the rainiest month. The sun shines an average of 130 hours per year, the south region is the exception due that the mayor part of time has fog. Coffee is cultivated en rocky and volcanic soils
Colombia
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Microlot Rio Negro (GrainPro) 7240 70kg 4 Eniti Limited UK UK london-eu Buttery with cookie dough sweetness, juicy, red fruits, clove and grapefruit. Buttery with cookie dough sweetness, juicy, red fruits, clove and grapefruit. This coffee is part of the 90 points program we’ve launched in Colombia. Similar to the Regional Select program, it was created to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we’re focusing on are Huila, Narino, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is 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’re separated based on locale and quality. The separations look like this: Regional Select - 86-87 pts Microlot Program - 87-89 pts 90 points program - 90+ pts Rio Negro is a municipality from Cauca Department, or State, in Colombia. 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 Narino 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 six acres of land. They pick, pulp, ferment and dry their coffee on raised beds with parabolic covers. They tend to work similar varietals, some old, some relatively old and some new but the style is pretty much the same. 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. These coffees are selected by cup and then blended together like a Rhone wine or a local honey that comes many fields in a four mile radius.
Colombia
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Microlot Albania (GrainPro) 7242 70kg 30 Eniti Limited UK UK london-eu Yellow fruit, nut, herb and custard. Yellow fruit, nut, herb and custard. This coffee is part of the 90 points program we’ve launched in Colombia. Similar to the Regional Select program, it was created to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we’re focusing on are Huila, Narino, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is 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’re separated based on locale and quality. The separations look like this: Regional Select - 86-87 pts Microlot Program - 87-89 pts 90 points program - 90+ pts Albania is a vereda whitin Pitalito. Pitalitois located south of Huila near the central and west mountains. Huila limited north with Timana, west with Elias and Salado Blanco The altitude starts at 1000 masl going up to 2400 masl, with average temperatures of 18 to 21 degrees. Huila has diverse environmental conditions providing lots of water resources. Huila has a tropical climate, with annual rainfall of 1516 mm. January is the driest month of the year and June is the rainiest month. The sun shines an average of 130 hours per year, the south region is the exception due that the mayor part of time has fog. Coffee is cultivated en rocky and volcanic soils
Colombia
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Microlot Banexport - Huila - San Isidro (GrainPro) 7422 70kg 7 CALM Melbourne Australia melbourne-au Heavy with a floral nose, chocolate, cherry cola and intense phosphoric acidity.
Colombia
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Microlot Banexport - Huila - Palestina ?Aromas Del Sur (GrainPro) 7423 70kg 35 CALM Melbourne Australia melbourne-au Balanced and very sweet with bing cherry, stone fruit, caramel and cola. Balanced and very sweet with bing cherry, stone fruit, caramel and cola. 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; Micata 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 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) 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 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 is consider as 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.
Colombia
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Microlot 1 Los Libios (GrainPro) 6963 70kg 52 Cafe Imports Fulfillment LLC USA minnesota-us Caramel, toffee and raisin with citric acidity.
Colombia
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Microlot 2 Huila - San Agustin - Finca El Faldon - 1900 Mts - Arnulfo Leguizamo (GrainPro) 7400 70kg 6 Cafe Imports Fulfillment LLC USA minnesota-us Raisin, floral and chocolate with citric acidity and a creamy mouthfeel. Raisin, floral and chocolate with citric acidity and a creamy mouthfeel. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be. He is a member of Asociacion Los Naranjos, a project we have developed over the years were we pay a premium for coffees that meet certain cup-quality specifications. In 2011, he won the first price at the Cup of Excellence with coffee from this farm. An unprecedented price of $45/lb was paid for the Cup of Excellence coffee. He promised his family he would take them to see the ocean and he already did. (He showed us the pictures to prove it). Arnulfo is very proud to be a farmer. What this new generation of cafeteros wants is recognition for their hard work and the means to sell their coffee as a traceable microlot and not a blend. We met Diego, his son, at the Los Naranjos cupping lab. He is training to be a cupper at the moment and plans to stay in the business. Farmers are now starting to understand the importance of being able to taste their own coffee. We are really excited for Arnulfo and Los Naranjos' future! It looks promising and should bring us more top-notch coffee throughout the years. Arnulfo Leguizamo COE Secrets from Noah N on Vimeo.
Colombia
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Microlot 2 Huila - San Agustin - Finca El Faldon - Arnulfo Leguizamo (GrainPro) 7534 70kg 14 Cafe Imports Fulfillment LLC USA minnesota-us Caramel, fruit, perfume florals, savory tomato and clove flavors and zesty grapefruit acidity. Caramel, fruit, perfume florals, savory tomato and clove flavors and zesty grapefruit acidity. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be. He is a member of Asociacion Los Naranjos, a project we have developed over the years were we pay a premium for coffees that meet certain cup-quality specifications. In 2011, he won the first price at the Cup of Excellence with coffee from this farm. An unprecedented price of $45/lb was paid for the Cup of Excellence coffee. He promised his family he would take them to see the ocean and he already did. (He showed us the pictures to prove it). Arnulfo is very proud to be a farmer. What this new generation of cafeteros wants is recognition for their hard work and the means to sell their coffee as a traceable microlot and not a blend. We met Diego, his son, at the Los Naranjos cupping lab. He is training to be a cupper at the moment and plans to stay in the business. Farmers are now starting to understand the importance of being able to taste their own coffee. We are really excited for Arnulfo and Los Naranjos' future! It looks promising and should bring us more top-notch coffee throughout the years. Arnulfo Leguizamo COE Secrets from Noah N on Vimeo.
Colombia
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Microlot 3 Finca Buenavista (GrainPro) 6964 70kg 62 Cafe Imports Fulfillment LLC USA minnesota-us Chocolate, citric and herbal.
Colombia
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Microlot 4 Huila - San Agustin - Finca Primavera - 1750 Mts - Arnulfo Leguizamo (GrainPro) 7535 70kg 2 Cafe Imports Fulfillment LLC USA minnesota-us Rich sugars with tangy tomato and tropical fruit flavors. Rich sugars with tangy tomato and tropical fruit flavors. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be. He is a member of Asociacion Los Naranjos, a project we have developed over the years were we pay a premium for coffees that meet certain cup-quality specifications. In 2011, he won the first price at the Cup of Excellence with coffee from this farm. An unprecedented price of $45/lb was paid for the Cup of Excellence coffee. He promised his family he would take them to see the ocean and he already did. (He showed us the pictures to prove it). Arnulfo is very proud to be a farmer. What this new generation of cafeteros wants is recognition for their hard work and the means to sell their coffee as a traceable microlot and not a blend. We met Diego, his son, at the Los Naranjos cupping lab. He is training to be a cupper at the moment and plans to stay in the business. Farmers are now starting to understand the importance of being able to taste their own coffee. We are really excited for Arnulfo and Los Naranjos' future! It looks promising and should bring us more top-notch coffee throughout the years.
Colombia Organic Popayan 2 Organic - Non Fair Trade Tierradentro 7332 70kg 280 OPEN USA origin Thick and citric with chocolate and herbaceous flavor.
Colombia
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Palestina Aromas Del Sur (GrainPro) 7234 70kg 152 Eniti Limited UK UK london-eu Sugary and balanced with tangy tropical fruit, raisin and tomato jam. Sugary and balanced with tangy tropical fruit, raisin and tomato jam. 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; Micata 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 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) 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 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 is consider as 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.
Colombia
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Regional Select Banexport - Cauca (GrainPro) 6087 70kg 7 CALM Melbourne Australia melbourne-au Chocolate with bright citrus. Chocolate with bright citrus. Regional Selects is a new project we are creating 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. Cauca is a Department, or State, in Colombia. 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 Narino to the south. 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 six acres of land. They pick, pulp, ferment and dry their coffee on raised beds with parabolic covers. They tend to work similar varietals, some old, some relatively old and some new but the style is pretty much the same. 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. These coffees are selected by cup and then blended together like a Rhone wine or a local honey that comes many fields in a four mile radius. 
Colombia
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Regional Select Banexport - Huila San Marcos (GrainPro) 6985 70kg 15 Cafe Imports Fulfillment LLC USA minnesota-us Sweet, clean and round with white grape and green apple flavors and a sugary graham sweetness. Sweet, clean and round with white grape and green apple flavors and a sugary graham sweetness. Regional Selects is a project we created in Colombia last year to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we have been highlighting are Huila, Narino, Cauca and Tolima. This particular coffee is from a neighborhood called San Marcos wich is in the mountains outside of Timana, a small town in Southern Huila.A few farmers in this area have contributed to this lot so the micro climate and terroir is very similar and unique. The state of Huila has been one of the consistent stars of Colombia with a number of COE winners and incredible small farmers throughout the region. Coffees from here when done right have tropical fruit, vanilla, caramel, chocolate, panella and bright acidity Farmers in this region average about six acres of land. They pick, pulp, ferment and dry their coffee on raised beds with parabolic covers. They tend to work similar varietals, some old, some relatively old and some new but the style is pretty much the same. 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. So these coffees are selected by cup and then blended together like a Rhone wine or a local honey that comes many fields in a 4 mile radius.
Colombia
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Regional Select Banexport - Huila (GrainPro) 7102 70kg 1 CALM Melbourne Australia melbourne-au Tart acids with lemon and plum flavors and a rich, sugary mouthfeel. Tart acids with lemon and plum flavors and a rich, sugary mouthfeel. Regional Selects is a new project we are creating 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. Coffee production represents the majority income generation at the Huila Department. Huila production represents the 16.30% of Colombia’s total 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.
Colombia
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Regional Select Banexport - Huila (GrainPro) 7103 70kg 22 Eniti Limited UK UK london-eu Tart acids with lemon and plum flavors and a rich, sugary mouthfeel. Tart acids with lemon and plum flavors and a rich, sugary mouthfeel. Regional Selects is a new project we are creating 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. Coffee production represents the majority income generation at the Huila Department. Huila production represents the 16.30% of Colombia’s total 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.
Colombia
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Regional Select Banexport - Nariño (GrainPro) 7104 70kg 15 CALM Melbourne Australia melbourne-au Intense citric acidity with lemon and floral flavors and a crisp aftertaste. Intense citric acidity with lemon and floral flavors and a crisp aftertaste. Regional Selects is a new project we are creating 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, Nariño, Cauca and Tolima. Nariño is a southeastdepartment of Colombia. The closeness location with the Andes Mountains creates a diversification of micro-climates; a perfect condition for coffee production. Coffee production and commercialization is source of income for the municipality. There is an approximation of 3,607.93 hectares planted with coffee in the region.
Colombia
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Regional Select Banexport - Huila (GrainPro) 7232 70kg 213 Cafe Imports Fulfillment LLC USA minnesota-us Creamy with caramel and cola sweetness, lemon-lime and green grape; crisp, lively acidity. Creamy with caramel and cola sweetness, lemon-lime and green grape; crisp, lively acidity. Regional Selects is a new project we are creating 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. Coffee production represents the majority income generation at the Huila Department. Huila production represents the 16.30% of Colombia’s total 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.
Colombia
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Regional Select Banexport - Huila (GrainPro) 7233 70kg 109 Eniti Limited UK UK london-eu Dense rich sugars- honey and caramel with savory fruits, plum, red grape, orange and spice flavors; tangy and sparkling acidity. Dense rich sugars- honey and caramel with savory fruits, plum, red grape, orange and spice flavors; tangy and sparkling acidity. Regional Selects is a new project we are creating 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. Coffee production represents the majority income generation at the Huila Department. Huila production represents the 16.30% of Colombia’s total 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.
Colombia
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Regional Select Banexport - Huila - Costa Rica (GrainPro) 7410 70kg 45 Cafe Imports Fulfillment LLC USA minnesota-us Tart complex acidity with vanilla, floral and citrus fruit.
Colombia
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Regional Select Banexport - Huila - Tobo (GrainPro) 7411 70kg 30 Cafe Imports Fulfillment LLC USA minnesota-us Transparent with raisin, toffee, clove and chocolate; crisp phosphoric acidity.
Colombia
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Regional Select Banexport - Huila - Hermanos Motta (GrainPro) 7412 70kg 75 CALM Melbourne Australia melbourne-au Sugary with caramel, green grape, lemon and a floral aftertaste; tangy and lively acidity. Sugary with caramel, green grape, lemon and a floral aftertaste; tangy and lively acidity. Don Edgar Motta and brothers havea 80 hectares farm located in Palestina, Huila. The farm has production of Caturra, Bourboun and recently they planted Pink Bourbon. Coffee is harvest by a selective hand picking of only ripe cherries. Coffee is depulp and fermented for 8-12 hours on tanks,depending on the weather. After fermentation is done, coffee is dried at parabolic dryers.
Colombia
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Regional Select Banexport - Huila - Palestina - Aromas Del Sur (GrainPro) 7415 70kg 22 CALM Melbourne Australia melbourne-au Round with caramel, red grape and savory flavors; creamy and tartaric. Round with caramel, red grape and savory flavors; creamy and tartaric. 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; Micata 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 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) 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 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 is consider as 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.
Colombia
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Regional Select Banexport - Huila - Yamboro (GrainPro) 7417 70kg 4 Cafe Imports Fulfillment LLC USA minnesota-us Chocolate and coffee cherry with a creamy mouthfeel and tart red wine vinegar acidity.
Colombia
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Regional Select Banexport - Huila - Guayabito Salado Blanco (GrainPro) 7418 70kg 50 CALM Melbourne Australia melbourne-au Juicy and soft with caramel fruit and tart cherry; tartaric acidity.
Colombia
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Regional Select Banexport - Huila - Palestina - Aromas Del Sur (GrainPro) 7419 70kg 80 CALM Melbourne Australia melbourne-au Cherry cola, stone fruit and savory flavors; lively mouthfeel and tangy acidity. Cherry cola, stone fruit and savory flavors; lively mouthfeel and tangy acidity. We are happy to introduce to you a new group called: “Aromas del Sur” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina! The founding members created the group in 2013 when they discovered the potential of specialty coffee production. Currently 73 active members compromise Aromas Del Sur. The average farm size is 6 hectares with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Tipica, Red Bourbon, Pink Bourbon and Tabi. Harvest starts in October and peak harvest is in November; Micata 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 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) 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 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 is consider as 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.
Colombia
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Regional Select Banexport - Huila - Bruselas (GrainPro) 7420 70kg 5 CALM Melbourne Australia melbourne-au Floral, grapefruit and savory with sparkling acids.
Colombia
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Regional Select Banexport - Huila - Acevedo (GrainPro) 7421 70kg 5 Cafe Imports Fulfillment LLC USA minnesota-us Balanced and tangy with toffee, lemon, raisin, chocolate and tomato.
Colombia
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Spl Cat 500 Huila - Finca La Calera - Urquina Bros (GrainPro) 7399 70kg 7 Cafe Imports Fulfillment LLC USA minnesota-us Chocolate, clove and grapefruit.
Costa Rica Community Coffees La Trinidad (GrainPro) 6492 69kg 100 AFLOAT USA afloat Tart lemon and soft chocolate flavors with a mild herbal aftertaste. Tart lemon and soft chocolate flavors with a mild herbal aftertaste. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   The results of this program 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
Costa Rica Community Coffees La Trinidad (GrainPro) 6493 69kg 265 AFLOAT USA afloat Sweet chocolate with balanced citric and malic acids and a soft toffee aftertaste. Sweet chocolate with balanced citric and malic acids and a soft toffee aftertaste. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   The results of this program 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
Costa Rica Community Coffees El Higueron (GrainPro) 6494 69kg 275 AFLOAT USA afloat Toffee, lemon and nut. Toffee, lemon and nut. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   The results of this program 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
Costa Rica Community Coffees Zapotal (GrainPro) 6495 69kg 153 AFLOAT USA afloat Chocolate with tangy lemon and lime flavors and a sweet floral aftertaste. Chocolate with tangy lemon and lime flavors and a sweet floral aftertaste. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   The results of this program 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
Costa Rica Community Coffees Parritilla (GrainPro) 6496 69kg 275 OPEN USA origin Soft and tart with toffee, lime and red grape. Soft and tart with toffee, lime and red grape. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   The results of this program 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
Costa Rica Community Coffees Parritilla (GrainPro) 6497 69kg 275 OPEN USA origin tart acids, toffee, chocolate, green grape and lime. tart acids, toffee, chocolate, green grape and lime. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   The results of this program 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
Costa Rica Community Coffees La Esperanza (GrainPro) 6500 69kg 275 OPEN USA origin Creamy and soft with floral, sweet herbal, lime and grapefruit flavors. Creamy and soft with floral, sweet herbal, lime and grapefruit flavors. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   The results of this program 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
Costa Rica Community Coffees La Angostura (GrainPro) 6501 69kg 175 AFLOAT USA afloat Juicy sweetness with caramel, toffee and fruit; lemon-lime acidity. Juicy sweetness with caramel, toffee and fruit; lemon-lime acidity. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   The results of this program 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
Costa Rica Community Coffees La Trinidad (GrainPro) 7630 69kg 75 AFLOAT USA afloat Tart lemon and soft chocolate flavors with a mild herbal aftertaste. Tart lemon and soft chocolate flavors with a mild herbal aftertaste. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   The results of this program 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
Costa Rica Community Coffees 1 Zapotal (GrainPro) 7624 69kg 50 OPEN UK origin Chocolate with tangy lemon and lime flavors and a sweet floral aftertaste. Chocolate with tangy lemon and lime flavors and a sweet floral aftertaste. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   The results of this program 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
Costa Rica Community Coffees 1 La Trinidad (GrainPro) 7626 69kg 50 OPEN UK origin Tart lemon and soft chocolate flavors with a mild herbal aftertaste. Tart lemon and soft chocolate flavors with a mild herbal aftertaste. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   The results of this program 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
Costa Rica Community Coffees 1 La Angostura (GrainPro) 7628 69kg 50 OPEN UK origin Juicy sweetness with caramel, toffee and fruit; lemon-lime acidity. Juicy sweetness with caramel, toffee and fruit; lemon-lime acidity. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   The results of this program 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
Costa Rica Community Coffees 2 Zapotal (GrainPro) 7625 69kg 50 OPEN Australia origin Chocolate with tangy lemon and lime flavors and a sweet floral aftertaste. Chocolate with tangy lemon and lime flavors and a sweet floral aftertaste. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   The results of this program 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
Costa Rica Community Coffees 2 La Trinidad (GrainPro) 7627 69kg 50 OPEN Australia origin Tart lemon and soft chocolate flavors with a mild herbal aftertaste. Tart lemon and soft chocolate flavors with a mild herbal aftertaste. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   The results of this program 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
Costa Rica Community Coffees 2 La Angostura (GrainPro) 7629 69kg 50 OPEN Australia origin Juicy sweetness with caramel, toffee and fruit; lemon-lime acidity. Juicy sweetness with caramel, toffee and fruit; lemon-lime acidity. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   The results of this program 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
Costa Rica Decaf KVW MC Decaf - Non FT or Org   7537 60kg 60 IN TRANSIT TO MSP USA afloat Nutty and mild.
Costa Rica
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Microlot Rio Jorco - El Bosque #1 (GrainPro) 6296 69kg 3 CALM Melbourne Australia melbourne-au Delicate with floral, cranberry, toffee and pecan. Delicate with floral, cranberry, toffee and pecan. Cafe Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time the microlot offerings were basically non-existent. In six years the Costa Rica microlot market has grown to be one of the most popular origins that deliver very consistent quality year-after-year. 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. 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 3/4 of the land is dedicated to a private reserve. Rio Jorco is equipped with a complete wet-mill and dry-mill which allows them to control quality throughout the process. They process coffee from their 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 micro-regions of Tarrazu have won multiple Cup of Excellence awards year after year. Cafe Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. -Piero Cristiani *Cafe Imports has partnered with Rio Jorco in SINEM Acosta, donating a dollar to this Costa Rican Youth Orchestra organization for every bag of Rio Jorco coffee purchased. SINEM Acosta was developed in 2008 under director Ronny Mora Campos. Today, over 140 Students ages 6-20 years old from the Acosta Cantons form part of two orchestras: "Tomad de Acosta" and "The Mountain".
Costa Rica
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Microlot 2 Aguilera Bros - Finca Toño (GrainPro) 6314 69kg 10 Eniti Limited UK UK london-eu fruit and caramel aromatics with tart acidity and raisin, lime, honey, nut and savory flavors. fruit and caramel aromatics with tart acidity and raisin, lime, honey, nut and savory flavors. Cafe Imports is excited to be working with the Aguilera Bros in West Valley.  The Aguilera’s are a total of 12 brothers and sisters all of which are involved in coffee from the time of 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, work the drying patios, prune the coffee fields, fertilize, etc year-round.  The Aguilera Bros understand quality at the farm level 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. The Aguilera Bros are getting ready to dry-mill their own coffee this upcoming harvest (2013/2014).  They are also experimenting with different varieties such as Pacamara and Geisha.  We are very excited to see what next harvest will bring from Aguilera Bros! ***************************************************** 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. Cafe Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time the microlot offerings were basically non-existent.  In six years the Costa Rica microlot market has grown to be one of the most popular origins that deliver very consistent quality year-after-year.  The Costa’s Cafe Imports is carrying this spring (2013) 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. -Piero Cristiani
Costa Rica SHB Tarrazu Café Vida (GrainPro) 6499 69kg 275 OPEN USA origin mild, toffee, lemon and citric. mild, toffee, lemon and citric. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   The results of this program 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
Costa Rica
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SHB Tarrazu Café Vida (GrainPro) 6651 69kg 20 Cafe Imports Fulfillment LLC USA minnesota-us Smooth and citric with bakers chocolate and nut. Smooth and citric with bakers chocolate and nut. 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 
Costa Rica SHB Tarrazu Café Vida (GrainPro) 6652 69kg 253 OPEN USA origin Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! -Piero Cristiani
Costa Rica
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SHB Tarrazu Café Vida (GrainPro) 6653 69kg 84 Cafe Imports Fulfillment LLC USA minnesota-us Mild, sweet and clean with lemon and raisin and a heavy mouthfeel. Mild, sweet and clean with lemon and raisin and a heavy mouthfeel. 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 
Costa Rica
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SHB Tarrazu Café Vida (GrainPro) 6654 69kg 229 Cafe Imports Fulfillment LLC USA minnesota-us Mild, sweet and clean with lemon, lime and vanilla flavors. Mild, sweet and clean with lemon, lime and vanilla flavors. 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 
Costa Rica
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SHB Tarrazu Café Vida (GrainPro) 6655 69kg 8 Continental Terminals USA minnesota-us 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 
Costa Rica
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SHB Tarrazu Café Vida (GrainPro) 6656 69kg 176 Cafe Imports Fulfillment LLC USA minnesota-us Creamy with citric and tartaric acidity; sweet, lemon and herb. Creamy with citric and tartaric acidity; sweet, lemon and herb. 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 
Costa Rica SHB Tarrazu Café Vida (GrainPro) 6657 69kg 275 AT DOCK USA afloat Toffee and chocolate with citric acidity. Toffee and chocolate with citric acidity. 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 
Costa Rica SHB Tarrazu Café Vida (GrainPro) 6658 69kg 206 AT DOCK USA afloat Chocolate with citric acidity and a nutty aftertaste. Chocolate with citric acidity and a nutty aftertaste. 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 
Costa Rica SHB Tarrazu Café Vida (GrainPro) 6659 69kg 275 OPEN USA origin Chocolate, toffee, lemon- lime and an herbal aroma. Chocolate, toffee, lemon- lime and an herbal aroma. 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 
Ecuador
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Microlot 6 Maputo - Rancho Tio Emilio - Typica (GrainPro) 7141 50kg 1 Cafe Imports Fulfillment LLC USA minnesota-us floral and sweet with tart lime and cinnamon; lemon acidity. floral and sweet with tart lime and cinnamon; lemon acidity. Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume. The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica. Café Imports alone moves more than 100 containers/year. The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports. To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 Maputo is located in La Perla, Nanegal in the up and coming region of North-West of Pichincha Province in the North of Ecuador in proximity to Colombia. The area where this farm is located has a very particular microclimate, that even though it’s only at 1350 masl, it produces 88+ coffee. Humidity levels are high and mist usually covers the coffee fields in the afternoons and temperatures at night drop significantly with respect to temperatures during the day. Maputo is owned and operated by Henry and Verena Gaibor. Henry, a veteran surgeon and war doctor and Verena a midwife; they met in Bujumbura, Burundi while volunteering for Doctors Without Borders and United Nations. They have since retired and dedicated to producing some of the best coffee I’ve tasted. Henry is extremely methodical with his coffee production and is just as dedicated and passionate as he once was with his profession. He is doing everything right when it comes to picking, processing, and drying and has his farm divided into different lots with different varieties (Typica, SL28, Bourbon, Kaffa, and Caturra). Maputo is a very new farm with only three years in production and is quickly growing year over year. Henry recently acquired the neighboring farm, La Nube, which will add significantly to next year’s production. I’m extremely excited to be working with Henry and Verena for their dedication to producing stellar coffees! -Piero Cristiani
Ecuador
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Microlot 7 Pablo & Jaime Ponce - Typica - Taza Dorada #3 (GrainPro) 6894 50kg 5 Cafe Imports Fulfillment LLC USA minnesota-us Delicate and perfumed, bergamot and lemon with tart acidity.
Ecuador
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Microlot 7 Pablo & Jaime Ponce - Typica - Taza Dorada #3 (GrainPro) 7143 50kg 13 Cafe Imports Fulfillment LLC USA minnesota-us Toffee, floral and lemon; smooth.
Ecuador Organic 1 Organic - Non Fair Trade Fair Trade Organic FAPECAFES - FLO ID 2406 (GrainPro) 6461 69kg 250 OPEN USA origin Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume.  The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica.  Café Imports alone moves more than 100 containers/year.  The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports.  To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 This lot comes from a small association in the south of Ecuador bordering the Peruvian border.  This association is part of a bigger federation.  The association has a great leadership and this has helped them position themselves as a top player in Ecuadorian coffee.  They've won and placed in Taza Dorada multiple times.   The producers in this area still have traditional varieties such as Typica, Caturra, and Bourbon which has been key to their success.  Rust has been an issue for most of these producers and having organic certification limits the products you can apply to your farm making it tougher. The micro-climate 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 small-holders with 1.5 hectares on average.  While in the North we see larger farms. Typical Southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee.  A big challenge these farmers are facing at the moment is leaf rust.  This decimated plantations in Colombia bringing their production down 50% in a couple of years.  The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route.  Also, plant nutrition in Ecuador is extremely low due to little fertilization.  This affects cup quality and yields from parchment to green coffee. Farms in the North are bigger, at 15 hectares or more.  They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee.  This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by NESPRESSO. -Piero Cristiani
Ecuador
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Organic 3 Organic - Non Fair Trade APECAP - Bracamoros Coffee (GrainPro) 7073 69kg 7 Cafe Imports Fulfillment LLC USA minnesota-us Nut brittle and tart citrus acidity. Nut brittle and tart citrus acidity. Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume.  The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica.  Café Imports alone moves more than 100 containers/year.  The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports.  To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 The producers in this area still have tradiditional varieties such as Typica, Caturra, and Bourbon which has been key to their success.  Rust has been an issue for most of these producers and having organic certification limits the products you can apply to your farm making it tougher. The micro-climate 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 small-holders with 1.5 hectares on average.  While in the North we see larger farms. Typical Southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee.  A big challenge these farmers are facing at the moment is leaf rust.  This decimated plantations in Colombia bringing their production down 50% in a couple of years.  The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route.  Also, plant nutrition in Ecuador is extremely low due to little fertilization.  This affects cup quality and yields from parchment to green coffee. Farms in the North are bigger, at 15 hectares or more.  They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee.  This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by NESPRESSO. -Piero Cristiani
Ecuador
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Organic 5 Organic - Non Fair Trade PROCAFEQ - Bracamoros Coffee (GrainPro) 7075 69kg 6 Cafe Imports Fulfillment LLC USA minnesota-us Chocolate with tart citric acidity and a nutty aftertaste. Chocolate with tart citric acidity and a nutty aftertaste. Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume.  The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica.  Café Imports alone moves more than 100 containers/year.  The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports.  To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 The producers in this area still have tradiditional varieties such as Typica, Caturra, and Bourbon which has been key to their success.  Rust has been an issue for most of these producers and having organic certification limits the products you can apply to your farm making it tougher. The micro-climate 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 small-holders with 1.5 hectares on average.  While in the North we see larger farms. Typical Southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee.  A big challenge these farmers are facing at the moment is leaf rust.  This decimated plantations in Colombia bringing their production down 50% in a couple of years.  The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route.  Also, plant nutrition in Ecuador is extremely low due to little fertilization.  This affects cup quality and yields from parchment to green coffee. Farms in the North are bigger, at 15 hectares or more.  They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee.  This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by NESPRESSO. -Piero Cristiani
El Salvador Arabica (GrainPro) 7434 69kg 275 OPEN UK   origin
El Salvador Microlot 11 Potrero Grande - Los Ortiz - Washed (GrainPro) 7607 69kg 52 AFLOAT USA   afloat
El Salvador Microlot 11 Potrero Grande - Honey (GrainPro) 7608 69kg 25 AFLOAT USA   afloat
El Salvador Microlot 11 Potrero Grande - Washed (GrainPro) 7609 69kg 42 AFLOAT USA   afloat
El Salvador Microlot 2 Pacamara - Honey - Ismael Recinos (GrainPro) 7465 69kg 8 AFLOAT UK afloat Floral, sweet orange and tropical fruit with a juicy mouthfeel and sugary aftertaste.
El Salvador Microlot 3 Pacamara - Honey - Jose Maria Lemus (GrainPro) 7466 69kg 5 AFLOAT UK afloat Honey, berries and jam with a creamy mouthfeel and tangy acidity.
El Salvador Microlot 4 Las Nubes - Washed (GrainPro) 6698 69kg 275 OPEN Australia origin 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. And in the following years coffee production is an important economic factor in El Salvador. Las Nubes Farm Las Nubes was purchased by Isidro Batlle in the 1920's and remains in the family. He liked to purchase high-altitude farms like Las Nubes and Kilimanjaro.
El Salvador Microlot 4 Las Nubes - Washed (GrainPro) 6699 69kg 275 OPEN USA origin 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. And in the following years coffee production is an important economic factor in El Salvador. Las Nubes Farm Las Nubes was purchased by Isidro Batlle in the 1920's and remains in the family. He liked to purchase high-altitude farms like Las Nubes and Kilimanjaro.
El Salvador Microlot 5 Pacamara - Rosendo Recinos (GrainPro) 7468 69kg 4 AFLOAT UK afloat Honey and fruit with tart lemon acidity and a tangy aftertaste.
El Salvador Microlot 5 Pacamara - Vicente Rafael Diaz (GrainPro) 7469 69kg 10 AFLOAT UK afloat Tangy fruit acids with a juicy mouthfeel and a sweet-savory aftertaste.
El Salvador Microlot 6 Pacas - Rosendo Recinos (GrainPro) 7472 69kg 13 AFLOAT UK afloat Sugar cane juice with tartaric acid, savory passion fruit and a creamy mouthfeel.
El Salvador Microlot 6 Pacas - Santos Alfredo (GrainPro) 7473 69kg 8 AFLOAT UK afloat Sugary bubblegum and winey acids with a soft mouthfeel and mild nutty aftertaste.
El Salvador Microlot 6 Pacas - Vicente Rafael Diaz (GrainPro) 7474 69kg 15 AFLOAT UK afloat Brown sugar syrup with juicy malic acidity and a deep, savory aftertaste.
El Salvador Microlot 6 Pacas - Wilber Dubon (GrainPro) 7475 69kg 5 AFLOAT UK afloat Soft and juicy with citric and malic acidity and mild floral aftertaste.
El Salvador Microlot 6 Bourbon - Santos Hernandez (GrainPro) 7476 69kg 16 AFLOAT UK afloat Fruit syrup, caramel and tart acids.
El Salvador Microlot 7 Potrero Grande - Los Martinez - Semi Washed (GrainPro) 7598 69kg 5 AFLOAT USA afloat Soft, creamy and very sweet with honey, lemon, sweet tart apple and a lime aftertaste.
El Salvador Microlot 7 Potrero Grande - Los Martinez - Honey (GrainPro) 7599 69kg 24 AFLOAT USA afloat Heavy and sweet with raisin, white grape, lemon and herbal flavors.
El Salvador Microlot 9 Potrero Grande - Semi Washed (GrainPro) 7602 69kg 11 AFLOAT USA afloat Brown butter, lemon, lime, citrus fruits and intense acidity.
El Salvador Microlot 9 Potrero Grande - Los Valdes - Washed (GrainPro) 7603 69kg 16 AFLOAT USA afloat Balanced and clean with toffee, caramel, burnt sugar, raisin and black tea.
El Salvador Pacamara Finca Himalaya (GrainPro) 7061 69kg 13 OPEN USA   origin
El Salvador Spl Cat 200 Potrero Grande - (GrainPro) 6926 69kg 275 OPEN UK   origin
El Salvador Spl Cat 200 Buenos Aires - (GrainPro) 6927 69kg 275 OPEN UK   origin
El Salvador
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Spl Cat 500 Toño Ticas - Yellow Catuai - Honey (GrainPro) 6538 69kg 1 Cafe Imports Fulfillment LLC USA minnesota-us Juicy with savory fruit, cherry and caramel flavor Juicy with savory fruit, cherry and caramel flavor 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. And in the following years coffee production is an important economic factor in El Salvador.
Ethiopia
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Decaf Coffein MC Decaf - Non FT or Org Sidama 5446 60kg 4 Cafe Imports Fulfillment LLC USA minnesota-us Citric and nut.
Ethiopia
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Decaf Coffein MC Decaf - Non FT or Org Sidama 6580 60kg 12 Cafe Imports Fulfillment LLC USA minnesota-us Lemon and nutty.
Ethiopia
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Decaf Coffein MC Decaf - Non FT or Org Sidama 7080 60kg 19 Cafe Imports Fulfillment LLC USA minnesota-us citric with lemon.
Ethiopia
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Decaf MWP Decaf - Non FT or Org Natural Sidama 7390 60kg 47 Cafe Imports Fulfillment LLC USA minnesota-us Citric with graham cracker.
Ethiopia FTO Yirgacheffe 1 Fair Trade Non Organic Konga Grade 2 - YCFCU FLO ID 2520 (GrainPro) 7184 60kg 295 OPEN USA origin Delicate and soft with perfumed floral, chocolate, lime and orange candy flavors. Delicate and soft with perfumed floral, chocolate, lime and orange candy flavors. YCFCU Konga is the Primary Cooperative for YCFCU, with 2372 producers, contributing to 16 containers annual production. Average YCFCU co-op farmer has .7 hectares YCFCU Konga processing: 48-72 hours wet fermentation,1 day Predry, 8-13 days for drying 4 localities of YCFCU Konga include: Wote, Seda, Birbis, and Kella Average price is 14-15 birr/kg of red cherry The YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) was organized in 2002 in an effort to establish stability amidst fluxuating coffee prices. Recognized under the national labor union, the YCFCUrepresents 43,794 farmers over 6 districts includingYirgacheffe,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. 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 Sidamo 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. 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.
Ethiopia FTO Yirgacheffe 1 Fair Trade Non Organic Konga Grade 2 - YCFCU FLO ID 2520 (GrainPro) 7185 60kg 320 OPEN USA origin Floral and sweet with sparkling acidity and a delicate tea-like mouthfeel. Floral and sweet with sparkling acidity and a delicate tea-like mouthfeel. YCFCU Konga is the Primary Cooperative for YCFCU, with 2372 producers, contributing to 16 containers annual production. Average YCFCU co-op farmer has .7 hectares YCFCU Konga processing: 48-72 hours wet fermentation,1 day Predry, 8-13 days for drying 4 localities of YCFCU Konga include: Wote, Seda, Birbis, and Kella Average price is 14-15 birr/kg of red cherry The YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) was organized in 2002 in an effort to establish stability amidst fluxuating coffee prices. Recognized under the national labor union, the YCFCUrepresents 43,794 farmers over 6 districts includingYirgacheffe,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. 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 Sidamo 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. 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.
Ethiopia FTO Yirgacheffe 1 Fair Trade Non Organic Adado Grade 2 - YCFCU FLO ID 2520 (GrainPro) 7186 60kg 320 OPEN USA origin Floral and lemon flavors with tart citric acidity and a perfumed aftertaste. Floral and lemon flavors with tart citric acidity and a perfumed aftertaste. The ancestral tribe surrounding this YCFCU co-op in the Gedeo Zone of Yirgacheffe is called "Adado", which where the co-op gets its name. there are 8 mills in the Adado region with about 7000 farmers. The Adado region produces 20-30 containers annually. The YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) was organized in 2002 in an effort to establish stability amidst fluxuating coffee prices. Recognized under the national labor union, the YCFCUrepresents 43,794 farmers over 6 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. 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 Sidamo 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. 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.
Ethiopia FTO Yirgacheffe 1 Fair Trade Non Organic Natural Biloya Grade 3 - YCFCU FLO ID 2520 (GrainPro) 7187 60kg 309 OPEN USA origin The YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) was organized in 2002 in an effort to establish stability amidst fluxuating coffee prices. Recognized under the national labor union, the YCFCUrepresents 43,794 farmers over 6 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. 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 Sidamo 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. 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.
Ethiopia FTO Yirgacheffe 1 Fair Trade Non Organic Natural Harfusa Grade 3 - YCFCU FLO ID 2520 (GrainPro) 7188 60kg 320 OPEN USA origin Harfusa cooperative was established in 1975 and is a member of YCFCU, the Yirgacheffe Coffee Farmers Cooperative Union. At last count, there are 843 members. Typically, the average small holder farmers owns around .7 of a HA and producers around 450 kgs of exportable coffee. The YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) was organized in 2002 in an effort to establish stability amidst fluxuating coffee prices. Recognized under the national labor union, the YCFCUrepresents 43,794 farmers over 6 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. 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 Sidamo 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. 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. For pictures of Yirgacheffe, dry mill and YCFCU cupping clickhere
Ethiopia
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Natural Sidama Grd 4   6924 60kg 206 Cafe Imports Fulfillment LLC USA minnesota-us Nut and fruit, floral, and heavy.
Ethiopia
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Natural Sidama Grd 4   7062 60kg 144 Cafe Imports Fulfillment LLC USA minnesota-us Pulpy fruit and nut.
Ethiopia Natural Yirgacheffe Grade-1 Gelana Abaya (GrainPro) 7265 60kg 80 OPEN Australia origin 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 3 months Gelana Abaya is another gem of a region in Yirga Cheffe region. This area is nestled between Lake Abaya on the west and the town of Yirgacheffe on the East. There is a lot of debate about natural coffees, but one thing that I do know is that it takes an amazing origin to shine through the intense flavour profile that comes from the natural process. Gelana Abaya has that intensity of cup to pair intrinsic bean with process! 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.
Ethiopia Natural Yirgacheffe Grade-1 Chelchele (GrainPro) 7266 60kg 40 OPEN Australia origin Creamy and smooth with berry, toffee, lemon and tangy herbal flavors. Creamy and smooth with berry, toffee, lemon and tangy herbal flavors. ChelChele is a microregion of Yirgacheffe Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer.
Ethiopia Natural Yirgacheffe Grade-1 Aricha (GrainPro) 7267 60kg 30 OPEN Australia origin Soft, sweet and tart with berry, chocolate and lemon. Soft, sweet and tart with berry, chocolate and lemon. Aricha is located 8km NorthWest of Yirga Cheffe, this is a new washing station we are working with this year. 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. - 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.
Ethiopia Natural Yirgacheffe Grade-1 Kochere (GrainPro) 7268 60kg 149 AFLOAT UK afloat Kochere: Local tribe: Hama # of washing stations: 15 # of farmers: 25,000 Average farm size: 5 hectares Avg. annual production: 100 containers 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. - 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.
Ethiopia Natural Yirgacheffe Grade-1 Adado (GrainPro) 7269 60kg 135 AFLOAT UK afloat Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado". The region iscomprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour 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.
Ethiopia Natural Yirgacheffe Grade-1 Gelana Abaya (GrainPro) 7270 60kg 150 AFLOAT UK afloat Tart blueberry and chocolate flavors with a perfumed nose. Tart blueberry and chocolate flavors with a perfumed nose. 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 3 months Gelana Abaya is another gem of a region in Yirga Cheffe region. This area is nestled between Lake Abaya on the west and the town of Yirgacheffe on the East. There is a lot of debate about natural coffees, but one thing that I do know is that it takes an amazing origin to shine through the intense flavour profile that comes from the natural process. Gelana Abaya has that intensity of cup to pair intrinsic bean with process! 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.
Ethiopia Natural Yirgacheffe Grade-1 Aricha (GrainPro) 7271 60kg 120 AFLOAT UK afloat Soft, tart and candy sweet with berry, chocolate and lemon. Soft, tart and candy sweet with berry, chocolate and lemon. Aricha is located 8km NorthWest of Yirga Cheffe, this is a new washing station we are working with this year. 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. - 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.
Ethiopia Natural Yirgacheffe Grade-1 Kochere (GrainPro) 7274 60kg 115 AFLOAT USA afloat Sugary berry and jasmine flavors with a creamy mouthfeel and caramel aftertaste. Sugary berry and jasmine flavors with a creamy mouthfeel and caramel aftertaste. Kochere: Local tribe: Hama # of washing stations: 15 # of farmers: 25,000 Average farm size: 5 hectares Avg. annual production: 100 containers 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. - 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.
Ethiopia Natural Yirgacheffe Grade-1 Chelchele (GrainPro) 7275 60kg 70 AFLOAT USA afloat Thick and creamy with berry, toffee and lemon flavors. Thick and creamy with berry, toffee and lemon flavors. ChelChele is a microregion of Yirgacheffe Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer.
Ethiopia Natural Yirgacheffe Grade-1 Adado (GrainPro) 7276 60kg 126 OPEN USA origin Berry and chocolate with tangy grape and a smooth mouthfeel. Berry and chocolate with tangy grape and a smooth mouthfeel. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado". The region iscomprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour 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.
Ethiopia Natural Yirgacheffe Grade-1 Beriti (GrainPro) 7277 60kg 96 AFLOAT USA afloat Orange blossom and tangy berry flavors with juicy lemon acidity. Orange blossom and tangy berry flavors with juicy lemon acidity. Beriti is a microregion of Yirgacheffe Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer.
Ethiopia Natural Yirgacheffe Grade-1 Chelchele (GrainPro) 7278 60kg 50 AFLOAT USA afloat Thick and creamy with berry, toffee and lemon flavors. Thick and creamy with berry, toffee and lemon flavors. ChelChele is a microregion of Yirgacheffe Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer.
Ethiopia Natural Yirgacheffe Grade-1 Adado (GrainPro) 7291 60kg 300 OPEN USA origin Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado". The region iscomprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour 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.
Ethiopia Natural Yirgacheffe Grade-1 Konga (GrainPro) 7292 60kg 175 AFLOAT USA afloat Berry and raisin with brown sugar and sweet lemonade flavors. Berry and raisin with brown sugar and sweet lemonade flavors. Konga Zone: Gedeo Local tribe: Konga Sede District: Yirgacheffe # of farmers : 5000 # of mills: 10 Amount of coffee processed at one mill: 5 containers washed, 4 natural Avg annual production: 40-50 containers Avg employees per mil: 474 Other crops: banana and corn Altitude: 1800-2100 Processing: Wet fermentation for 6 hours then post fermentation wash24 hour pre-dry,Then dry on african beds for 7-10 days Konga is about four kilometers south of the town of Yirga Cheffe and nearby both Harfusa and Biloya. We've always liked the Konga micro region of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stonefruit 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 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.
Ethiopia Natural Yirgacheffe Grade-1 Aricha (GrainPro) 7293 60kg 100 OPEN USA origin Smooth and sweet with intense acidity; big pulpy nose with orange and berry flavors. Smooth and sweet with intense acidity; big pulpy nose with orange and berry flavors. Aricha is located 8km NorthWest of Yirga Cheffe, this is a new washing station we are working with this year. 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. - 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.
Ethiopia Natural Yirgacheffe Grade-1 Beriti (GrainPro) 7294 60kg 200 OPEN USA origin Sweet and tart with caramel, browned sugar, savory floral and pine needle flavor. Sweet and tart with caramel, browned sugar, savory floral and pine needle flavor. Beriti is a microregion of Yirgacheffe Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer.
Ethiopia Natural Yirgacheffe Grade-1 Chelchele (GrainPro) 7295 60kg 140 OPEN USA origin ChelChele is a microregion of Yirgacheffe Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer.
Ethiopia Natural Yirgacheffe Grade-1 Gelana Abaya (GrainPro) 7296 60kg 120 OPEN USA origin 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 3 months Gelana Abaya is another gem of a region in Yirga Cheffe region. This area is nestled between Lake Abaya on the west and the town of Yirgacheffe on the East. There is a lot of debate about natural coffees, but one thing that I do know is that it takes an amazing origin to shine through the intense flavour profile that comes from the natural process. Gelana Abaya has that intensity of cup to pair intrinsic bean with process! 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.
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Org Yirgacheffe Organic - Non Fair Trade Birhanu (GrainPro) 6230 60kg 11 Cafe Imports Fulfillment LLC USA minnesota-us Creamy with milk chocolate, lime and buttermilk flavor. Creamy with milk chocolate, lime and buttermilk flavor. For farmer's photograph click here 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, is due to the smaller sized 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.  Cafe Imports and YCFCU are proud of this achievement and happy to be able to provide this type of traceability. Producer's Name: Birhanu Bali Jilo Age: 58 Children: 6 sons / 4 daughters Farm size: 12.5 ha Labor Type: 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
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Spl Cat 200 Grade 1 Natural Yirgacheffe - Kochere (GrainPro) 6025 60kg 73 Cafe Imports Fulfillment LLC USA minnesota-us Lively and crisp with sparkling acidity; very floral, cotton candy and clean berry flavors. Lively and crisp with sparkling acidity; very floral, cotton candy and clean berry flavors. Kochere: Local tribe: Hama # of washing stations: 15 # of farmers: 25,000 Average farm size: 5 hectares Avg. annual production: 100 containers 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. - 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.
Ethiopia Wash Yirgacheffe Gr ECX 7350 60kg 220 OPEN USA origin 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.
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Washed Yirgacheffe Adado (GrainPro) 5890 60kg 58 Cafe Imports Fulfillment LLC USA minnesota-us Lively acids, intense citrus with a crisp mouth feel and floral, peach, apricot and white grape flavors. Lively acids, intense citrus with a crisp mouth feel and floral, peach, apricot and white grape flavors. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado". The region iscomprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour 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.
Ethiopia Washed Yirgacheffe Grade-1 Adado (GrainPro) 7248 60kg 100 AFLOAT Australia afloat Creamy and tart with caramel, chamomile and white grape. Creamy and tart with caramel, chamomile and white grape. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado". The region iscomprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour 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.
Ethiopia Washed Yirgacheffe Grade-1 Adado (GrainPro) 7251 60kg 50 AFLOAT Australia afloat Creamy and tart with caramel, chamomile and white grape. Creamy and tart with caramel, chamomile and white grape. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado". The region iscomprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour 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.
Ethiopia Washed Yirgacheffe Grade-1 Aricha (GrainPro) 7253 60kg 100 AFLOAT Australia afloat Perfumed floral aromatics and sparkling limeade cups with a caramel aftertaste. Perfumed floral aromatics and sparkling limeade cups with a caramel aftertaste. Aricha is located 8km NorthWest of Yirga Cheffe, this is a new washing station we are working with this year. 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. - 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.
Ethiopia Washed Yirgacheffe Grade-1 Kochere (GrainPro) 7254 60kg 100 AFLOAT Australia afloat Syrupy apricot and sweet-tart Meyer lemon with tangy acidity and saturated sweetness. Syrupy apricot and sweet-tart Meyer lemon with tangy acidity and saturated sweetness. Kochere: Local tribe: Hama # of washing stations: 15 # of farmers: 25,000 Average farm size: 5 hectares Avg. annual production: 100 containers 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. - 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.
Ethiopia
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Washed Yirgacheffe Grade-1 Adado (GrainPro) 7255 60kg 150 Eniti Limited UK UK london-eu Creamy and tart with caramel, chamomile, white grape and apple. Creamy and tart with caramel, chamomile, white grape and apple. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado". The region iscomprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour 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.
Ethiopia Washed Yirgacheffe Grade-1 Aricha (GrainPro) 7256 60kg 150 AT DOCK UK afloat Aricha is located 8km NorthWest of Yirga Cheffe, this is a new washing station we are working with this year. 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. - 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.
Ethiopia Washed Yirgacheffe Grade-1 Konga (GrainPro) 7257 60kg 150 AT DOCK UK afloat Tart tartaric acidity with sweet, floral, grapefruit and orange tea flavor. Tart tartaric acidity with sweet, floral, grapefruit and orange tea flavor. Konga Zone: Gedeo Local tribe: Konga Sede District: Yirgacheffe # of farmers : 5000 # of mills: 10 Amount of coffee processed at one mill: 5 containers washed, 4 natural Avg annual production: 40-50 containers Avg employees per mil: 474 Other crops: banana and corn Altitude: 1800-2100 Processing: Wet fermentation for 6 hours then post fermentation wash24 hour pre-dry,Then dry on african beds for 7-10 days Konga is about four kilometers south of the town of Yirga Cheffe and nearby both Harfusa and Biloya. We've always liked the Konga micro region of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stonefruit 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 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.
Ethiopia
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Washed Yirgacheffe Grade-1 Chelchele (GrainPro) 7258 60kg 150 Eniti Limited UK UK london-eu Complex and creamy with floral, apricot, sweet and savory flavors; citric and malic acidity. Complex and creamy with floral, apricot, sweet and savory flavors; citric and malic acidity. ChelChele is a microregion of Yirgacheffe Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer.
Ethiopia Washed Yirgacheffe Grade-1 Konga (GrainPro) 7259 60kg 53 AFLOAT USA afloat Tart tartaric acidity with sweet, floral, grapefruit and orange tea flavor. Tart tartaric acidity with sweet, floral, grapefruit and orange tea flavor. Konga Zone: Gedeo Local tribe: Konga Sede District: Yirgacheffe # of farmers : 5000 # of mills: 10 Amount of coffee processed at one mill: 5 containers washed, 4 natural Avg annual production: 40-50 containers Avg employees per mil: 474 Other crops: banana and corn Altitude: 1800-2100 Processing: Wet fermentation for 6 hours then post fermentation wash24 hour pre-dry,Then dry on african beds for 7-10 days Konga is about four kilometers south of the town of Yirga Cheffe and nearby both Harfusa and Biloya. We've always liked the Konga micro region of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stonefruit 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 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.
Ethiopia Washed Yirgacheffe Grade-1 Adado (GrainPro) 7262 60kg 106 AFLOAT USA afloat Creamy and tart with caramel, chamomile, white grape and apple. Creamy and tart with caramel, chamomile, white grape and apple. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado". The region iscomprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour 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.
Ethiopia Washed Yirgacheffe Grade-1 Adado (GrainPro) 7279 60kg 280 OPEN USA origin Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado". The region iscomprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour 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.
Ethiopia Washed Yirgacheffe Grade-1 Adado (GrainPro) 7280 60kg 300 OPEN USA origin Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado". The region iscomprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour 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.
Ethiopia Washed Yirgacheffe Grade-1 Aricha (GrainPro) 7281 60kg 300 OPEN USA origin Creamy and sweet with mellow chocolate, sugar, integrated coffee cherry and floral flavors. Creamy and sweet with mellow chocolate, sugar, integrated coffee cherry and floral flavors. Aricha is located 8km NorthWest of Yirga Cheffe, this is a new washing station we are working with this year. 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. - 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.
Ethiopia Washed Yirgacheffe Grade-1 Beriti (GrainPro) 7282 60kg 287 AT DOCK USA afloat Rich, sweet floral and herbal with tart/ lively tartaric acidity and brown sugar sweetness. Rich, sweet floral and herbal with tart/ lively tartaric acidity and brown sugar sweetness. Beriti is a microregion of Yirgacheffe Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer.
Ethiopia Washed Yirgacheffe Grade-1 Kochere (GrainPro) 7283 60kg 220 AFLOAT USA afloat Floral, soft and sweet, with tart citrus and a jasmine aftertaste. Floral, soft and sweet, with tart citrus and a jasmine aftertaste. Kochere: Local tribe: Hama # of washing stations: 15 # of farmers: 25,000 Average farm size: 5 hectares Avg. annual production: 100 containers 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. - 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.
Ethiopia Washed Yirgacheffe Grade-1 Konga (GrainPro) 7284 60kg 270 OPEN USA origin Creamy, clean and tart with caramel, floral, lemon- lime and jasmine tones. Creamy, clean and tart with caramel, floral, lemon- lime and jasmine tones. Konga Zone: Gedeo Local tribe: Konga Sede District: Yirgacheffe # of farmers : 5000 # of mills: 10 Amount of coffee processed at one mill: 5 containers washed, 4 natural Avg annual production: 40-50 containers Avg employees per mil: 474 Other crops: banana and corn Altitude: 1800-2100 Processing: Wet fermentation for 6 hours then post fermentation wash24 hour pre-dry,Then dry on african beds for 7-10 days Konga is about four kilometers south of the town of Yirga Cheffe and nearby both Harfusa and Biloya. We've always liked the Konga micro region of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stonefruit 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 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.
Ethiopia Washed Yirgacheffe Grade-1 Konga (GrainPro) 7285 60kg 275 OPEN USA origin Caramel and browned sugar, jasmine, chamomile and lemon-lime with complex acidity. Caramel and browned sugar, jasmine, chamomile and lemon-lime with complex acidity. Konga Zone: Gedeo Local tribe: Konga Sede District: Yirgacheffe # of farmers : 5000 # of mills: 10 Amount of coffee processed at one mill: 5 containers washed, 4 natural Avg annual production: 40-50 containers Avg employees per mil: 474 Other crops: banana and corn Altitude: 1800-2100 Processing: Wet fermentation for 6 hours then post fermentation wash24 hour pre-dry,Then dry on african beds for 7-10 days Konga is about four kilometers south of the town of Yirga Cheffe and nearby both Harfusa and Biloya. We've always liked the Konga micro region of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stonefruit 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 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.
Ethiopia Washed Yirgacheffe Grade-1 Adado (GrainPro) 7286 60kg 140 OPEN USA origin Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado". The region iscomprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour 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.
Ethiopia Washed Yirgacheffe Grade-1 Konga (GrainPro) 7287 60kg 160 OPEN USA origin Konga Zone: Gedeo Local tribe: Konga Sede District: Yirgacheffe # of farmers : 5000 # of mills: 10 Amount of coffee processed at one mill: 5 containers washed, 4 natural Avg annual production: 40-50 containers Avg employees per mil: 474 Other crops: banana and corn Altitude: 1800-2100 Processing: Wet fermentation for 6 hours then post fermentation wash24 hour pre-dry,Then dry on african beds for 7-10 days Konga is about four kilometers south of the town of Yirga Cheffe and nearby both Harfusa and Biloya. We've always liked the Konga micro region of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stonefruit 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 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.
Ethiopia Washed Yirgacheffe Grade-1 Aricha (GrainPro) 7288 60kg 47 OPEN USA origin Aricha is located 8km NorthWest of Yirga Cheffe, this is a new washing station we are working with this year. 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. - 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.
Ethiopia Washed Yirgacheffe Grade-1 Chelchele (GrainPro) 7289 60kg 50 OPEN USA origin ChelChele is a microregion of Yirgacheffe Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer.
Ethiopia Washed Yirgacheffe Grade-1 Kochere (GrainPro) 7290 60kg 200 OPEN USA origin Kochere: Local tribe: Hama # of washing stations: 15 # of farmers: 25,000 Average farm size: 5 hectares Avg. annual production: 100 containers 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. - 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.
Guatemala FTO Acatenango Fair Trade Non Organic ASPROGUATE, FLO ID 32213 (GrainPro) 7660 69kg 275 OPEN USA   origin
Guatemala FTO Huehuetenango Fair Trade Non Organic ASDECAFE, FLO ID 30330 (GrainPro) 7198 69kg 221 AFLOAT USA afloat Toffee and lemon with a soft nutty aftertaste. Toffee and lemon with a soft nutty aftertaste. 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.
Guatemala FTO Huehuetenango Fair Trade Non Organic ASDECAFE, FLO ID 30330 (GrainPro) 7199 69kg 275 AFLOAT USA afloat Chocolate and citric acidity with a nutty aftertaste. Chocolate and citric acidity with a nutty aftertaste. 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.
Guatemala FTO Huehuetenango Fair Trade Non Organic ASDECAFE, FLO ID 30330 (GrainPro) 7200 69kg 250 OPEN USA origin Saturated sugars, citric and soft with raisin and caramel. Saturated sugars, citric and soft with raisin and caramel. 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.
Guatemala FTO Huehuetenango Fair Trade Non Organic ASDECAFE, FLO ID 30330 (GrainPro) 7201 69kg 275 OPEN USA origin 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.
Guatemala FTO Huehuetenango Fair Trade Non Organic ASDECAFE, FLO ID 30330 (GrainPro) 7202 69kg 275 OPEN UK origin Soft, sweet and round with caramel, fruit, floral, lime and lavender. Soft, sweet and round with caramel, fruit, floral, lime and lavender. 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.
Guatemala Huehuetenango 1 Waykan (GrainPro) 7395 69kg 275 AFLOAT USA afloat Tart lemon, toffee, cherry and nutty.
Guatemala Huehuetenango 1 Waykan (GrainPro) 7538 69kg 275 OPEN USA origin Sweet with nice tart lively acids; savory herbal and red grape flavor.
Guatemala Huehuetenango 1 Waykan (GrainPro) 7539 69kg 275 OPEN USA origin Creamy and soft with honey, granny smith apple and toffee.
Guatemala Microlot 1 San Juan (GrainPro) 7616 69kg 88 OPEN UK   origin
Guatemala Microlot 2 Pampojila (GrainPro) 7617 69kg 43 OPEN UK   origin
Guatemala Microlot 2 Sierra Madre (GrainPro) 7618 69kg 12 OPEN UK   origin
Guatemala Microlot 2 Xocomil (GrainPro) 7619 69kg 117 OPEN UK   origin
Guatemala Microlot 3 Natural Atitlan (GrainPro) 7620 69kg 18 OPEN UK   origin
Guatemala Microlot 5 Huehuetenango - Waykan (GrainPro) 7224 69kg 275 OPEN USA   origin
Guatemala Microlot 5 Huehuetenango - Waykan (GrainPro) 7225 69kg 275 OPEN USA   origin
Guatemala Nuevo Oriente Olopa (GrainPro) 7659 69kg 275 OPEN USA origin Rich sugar, caramel and savory fruit with big tangy tartaric and citric acidity.
Guatemala Org Atitlan Organic - Non Fair Trade APROCAFE (GrainPro) 7479 69kg 275 AFLOAT USA afloat Rich and savory with nut and buttermilk; sharp lemon acidity.
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 7221 69kg 130 OPEN USA   origin
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 7222 69kg 275 OPEN USA   origin
Guatemala Regional Select Quiche - Waykan (GrainPro) 7223 69kg 225 AFLOAT USA afloat Sugary, tart and soft with chocolate, floral, cherry and lime flavor.
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 7396 69kg 275 OPEN USA   origin
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 7673 69kg 145 OPEN USA   origin
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SHB EP Huehuetenango - Coop Rio Azul (GrainPro) 5854 69kg 17 CALM Melbourne Australia melbourne-au Sweet with plum, cherry, floral and caramel flavors. Sweet with plum, cherry, floral and caramel flavors. This is a Coop specific Guatemalan that have been so pleased with over the years (this coffee is different than the more generic "Huehue Rio Azul"). This lot is from an amazing coop of the same name in the Huehuetenango region. This cup was extremely fruity, with raspberry, blueberry, and other deep red fruits as the prominate notes, supported by a pleasant spice of sage. This coffee has a very delicate mouthfeel, and would be an excellent coffee to feature as a single origin on your drip bar. Definitely worth checking out while it lasts! Production is aprox 1,750 bags total  of which 375 bags of Organic Coffee Organic since 2006, Cooperativa  Rio Azul was founded December 12th, 1967.  In 1999 it collapsed  Due to economic and personal problems, but started again in 2004 and Ramon Delgado the current marketing manager of Unitrade, started with the Coop in 2005. Unitrade has been buying their coffee since 2004
Guatemala SHB EP Acatenango Quisache (GrainPro) 6954 69kg 250 OPEN USA   origin
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SHB EP Antigua Sereno (GrainPro) 7333 69kg 188 Cafe Imports Fulfillment LLC USA minnesota-us Soft and citric with toffee and chocolate. Soft and citric with toffee and chocolate. El Sereno is 100% produced in Antigua. The Coffee is purchased in cherry from small holders by Unitrade, one of our export partners in Guatemala. The wet mill process is done at “La Azotea” Mill located in Antigua. The parchment coffee is then transported to Unitrade's Serben dry mill, located in Villa Canales, Guatemala, where the coffee is prepared and stored prior shipment. Serben has a daily capacity of 750 69kg bags. About Unitrade (from their website): "Our company was established in 1989, when a team of ten people bean a small coffee exporting operation in joint venture with Westway Mercuria. In 1991, Westway closed its coffee division, and Unitrade became independent. By 1993 our operations had grown considerably. We were able to purchase and process coffee from all of Guatemala's main regions and our name became familiar in the local market. Today, we have become a solid, well-respected name in the industry; fully committed to our clients, and proud to be a 100% Guatemalan coffee trading company." for more information visit www.unitradecoffee.com
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SHB EP Antigua Sereno (GrainPro) 7334 69kg 269 Cafe Imports Fulfillment LLC USA minnesota-us Peanut brittle, chocolate and lime. Peanut brittle, chocolate and lime. El Sereno is 100% produced in Antigua. The Coffee is purchased in cherry from small holders by Unitrade, one of our export partners in Guatemala. The wet mill process is done at “La Azotea” Mill located in Antigua. The parchment coffee is then transported to Unitrade's Serben dry mill, located in Villa Canales, Guatemala, where the coffee is prepared and stored prior shipment. Serben has a daily capacity of 750 69kg bags. About Unitrade (from their website): "Our company was established in 1989, when a team of ten people bean a small coffee exporting operation in joint venture with Westway Mercuria. In 1991, Westway closed its coffee division, and Unitrade became independent. By 1993 our operations had grown considerably. We were able to purchase and process coffee from all of Guatemala's main regions and our name became familiar in the local market. Today, we have become a solid, well-respected name in the industry; fully committed to our clients, and proud to be a 100% Guatemalan coffee trading company." for more information visit www.unitradecoffee.com
Guatemala SHB EP Antigua Sereno (GrainPro) 7520 69kg 275 OPEN USA origin Soft, fruit and floral; toffee, apple, red grape and brown sugar. Soft, fruit and floral; toffee, apple, red grape and brown sugar. El Sereno is 100% produced in Antigua. The Coffee is purchased in cherry from small holders by Unitrade, one of our export partners in Guatemala. The wet mill process is done at “La Azotea” Mill located in Antigua. The parchment coffee is then transported to Unitrade's Serben dry mill, located in Villa Canales, Guatemala, where the coffee is prepared and stored prior shipment. Serben has a daily capacity of 750 69kg bags. About Unitrade (from their website): "Our company was established in 1989, when a team of ten people bean a small coffee exporting operation in joint venture with Westway Mercuria. In 1991, Westway closed its coffee division, and Unitrade became independent. By 1993 our operations had grown considerably. We were able to purchase and process coffee from all of Guatemala's main regions and our name became familiar in the local market. Today, we have become a solid, well-respected name in the industry; fully committed to our clients, and proud to be a 100% Guatemalan coffee trading company." for more information visit www.unitradecoffee.com
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 7034 69kg 147 AFLOAT USA afloat Balanced, toffee and chocolate with citric acidity. Balanced, toffee and chocolate with citric acidity. For general Atitlan pictures click here Throughout the harvest many lots from San Pedro, Atitlan were cupped and classified according to their cup quality and profile. The best lots were selected to form this microlot which is the best expression of what this region can offer. Average Rainfall: 2000mm Average Temperature: 68 - 73 F Humidity: 75 - 85% Soil: Volcanic Atitlan’s soil is the richest in organic matter. Volcanoes surround Lake Atitlan andthe 90% of the coffee is cultivated along the slopes of them. Daily winds stir the cold lake watersare an influence for the microclimates in the region.
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 7036 69kg 115 OPEN Australia origin Toffee, chocolate, lemon, red apple, raisin and berry. Toffee, chocolate, lemon, red apple, raisin and berry. For general Atitlan pictures click here Throughout the harvest many lots from San Pedro, Atitlan were cupped and classified according to their cup quality and profile. The best lots were selected to form this microlot which is the best expression of what this region can offer. Average Rainfall: 2000mm Average Temperature: 68 - 73 F Humidity: 75 - 85% Soil: Volcanic Atitlan’s soil is the richest in organic matter. Volcanoes surround Lake Atitlan andthe 90% of the coffee is cultivated along the slopes of them. Daily winds stir the cold lake watersare an influence for the microclimates in the region.
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 7037 69kg 275 OPEN USA origin Chocolate, red grape and coffee cherry with soft, clean winey acidity. Chocolate, red grape and coffee cherry with soft, clean winey acidity. For general Atitlan pictures click here Throughout the harvest many lots from San Pedro, Atitlan were cupped and classified according to their cup quality and profile. The best lots were selected to form this microlot which is the best expression of what this region can offer. Average Rainfall: 2000mm Average Temperature: 68 - 73 F Humidity: 75 - 85% Soil: Volcanic Atitlan’s soil is the richest in organic matter. Volcanoes surround Lake Atitlan andthe 90% of the coffee is cultivated along the slopes of them. Daily winds stir the cold lake watersare an influence for the microclimates in the region.
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 7038 69kg 275 OPEN USA origin For general Atitlan pictures click here Throughout the harvest many lots from San Pedro, Atitlan were cupped and classified according to their cup quality and profile. The best lots were selected to form this microlot which is the best expression of what this region can offer. Average Rainfall: 2000mm Average Temperature: 68 - 73 F Humidity: 75 - 85% Soil: Volcanic Atitlan’s soil is the richest in organic matter. Volcanoes surround Lake Atitlan andthe 90% of the coffee is cultivated along the slopes of them. Daily winds stir the cold lake watersare an influence for the microclimates in the region.
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 7039 69kg 275 OPEN USA origin For general Atitlan pictures click here Throughout the harvest many lots from San Pedro, Atitlan were cupped and classified according to their cup quality and profile. The best lots were selected to form this microlot which is the best expression of what this region can offer. Average Rainfall: 2000mm Average Temperature: 68 - 73 F Humidity: 75 - 85% Soil: Volcanic Atitlan’s soil is the richest in organic matter. Volcanoes surround Lake Atitlan andthe 90% of the coffee is cultivated along the slopes of them. Daily winds stir the cold lake watersare an influence for the microclimates in the region.
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 7402 69kg 32 AFLOAT USA afloat Creamy with toffee, citrus fruit and savory flavors; tartaric and citric acidity. Creamy with toffee, citrus fruit and savory flavors; tartaric and citric acidity. Throughout the harvest many lots from San Pedro, Atitlan were cupped and classified according to their cup quality and profile. The best lots were selected to form this microlot which is the best expression of what this region can offer. Average Rainfall: 2000mm Average Temperature: 68 - 73 F Humidity: 75 - 85% Soil: Volcanic Atitlan’s soil is rich with organic matter; 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Dailywinds stir the cold lake waters influencing variations for the micro-climates of the region..
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 7403 69kg 275 OPEN USA origin Throughout the harvest many lots from San Pedro, Atitlan were cupped and classified according to their cup quality and profile. The best lots were selected to form this microlot which is the best expression of what this region can offer. Average Rainfall: 2000mm Average Temperature: 68 - 73 F Humidity: 75 - 85% Soil: Volcanic Atitlan’s soil is rich with organic matter; 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Dailywinds stir the cold lake waters influencing variations for the micro-climates of the region..
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 7611 69kg 275 OPEN USA   origin
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 7612 69kg 275 OPEN USA   origin
Guatemala SHB EP Huehuetenango Huehuetenango Highland Coffee Presidium Slow Food (GrainPro) 7343 69kg 275 OPEN USA origin The Huehuetenango Highland Coffee Presidium was created with the help of Slow Food. The Slow Food movement aims to support small-scale producers who preserve crop varieties, agricultural practices, and food traditions. A Presidium is a local project with a goal to find a viable future for small scale producers of regional, artisanal food. Today, this Presidium represents 4 cooperatives and consists of approximately 150 small growers in two different communities: La Libertad and Todos Santos.  Members of the presidium must have farms over 1500 meters and be committed to the principles of Slow Food. The Presidium works to protect both the health of the local environment and the well-being of the producers and their families. In addition, the Presidium provides educational workshops and technical training to producers in order to improve the quality of the coffee. The Slow Food program puts emphasis on quality and traceability.  Every individual lot gets cupped and classified by quality and can be traced back to each individual producer.  The lots get blended into a full container and cupped prior to going afloat to ensure quality levels.
Guatemala SHB EP Huehuetenango Huehuetenango Highland Coffee Presidium Slow Food (GrainPro) 7344 69kg 275 OPEN USA origin The Huehuetenango Highland Coffee Presidium was created with the help of Slow Food. The Slow Food movement aims to support small-scale producers who preserve crop varieties, agricultural practices, and food traditions. A Presidium is a local project with a goal to find a viable future for small scale producers of regional, artisanal food. Today, this Presidium represents 4 cooperatives and consists of approximately 150 small growers in two different communities: La Libertad and Todos Santos.  Members of the presidium must have farms over 1500 meters and be committed to the principles of Slow Food. The Presidium works to protect both the health of the local environment and the well-being of the producers and their families. In addition, the Presidium provides educational workshops and technical training to producers in order to improve the quality of the coffee. The Slow Food program puts emphasis on quality and traceability.  Every individual lot gets cupped and classified by quality and can be traced back to each individual producer.  The lots get blended into a full container and cupped prior to going afloat to ensure quality levels.
Guatemala Spl Cat 500 SHB EP - Finca La Bolsa (GrainPro) 7448 69kg 275 AFLOAT UK afloat Soft, heavy and balanced with cherry, lemon and vanilla; tangy tartaric and citric acidity.
Hawaii Kona #1 (GrainPro) 7652 100kg 12 AFLOAT USA   afloat
Hawaii
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Kona Fancy   6950 100kg 1 Cafe Imports Fulfillment LLC USA minnesota-us Mild, with lemon and sweetgrass.
Hawaii
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Kona Fancy 18 Screen 7040 100kg 47 Cafe Imports Fulfillment LLC USA minnesota-us Citric acidity with sweet grass and nut flavors.
Hawaii
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Kona Prime   6377 100kg 8 Cafe Imports Fulfillment LLC USA minnesota-us Herbal and lemon.
Hawaii
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Kona Prime 16/17 Screen 6936 100kg 5 Cafe Imports Fulfillment LLC USA minnesota-us Mesquite and herb.
Hawaii
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Kona Prime 16 Screen 7041 100kg 13 Cafe Imports Fulfillment LLC USA   minnesota-us
Hawaii
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Kona Prime   7442 100kg 37 Cafe Imports Fulfillment LLC USA minnesota-us Nutty with citric acidity.
Hawaii Kona Prime 1 19 Screen (GrainPro) 7654 100kg 11 AFLOAT USA   afloat
Hawaii
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Washed Arabica Washed Red Catuai - Maui 6647 100kg 4 Cafe Imports Fulfillment LLC USA minnesota-us Vegetal and nutty.
Honduras
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FTO SHG EP Fair Trade Non Organic Coop RAOS Ltda, FLO ID 905 (GrainPro) 7229 69kg 260 Cafe Imports Fulfillment LLC USA minnesota-us Citric and soft with nice fruit aromas, salted nut and graham.
India
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Monsooned Malabar AA 6245 50kg 231 Cafe Imports Fulfillment LLC USA minnesota-us Popcorn and grassy with a foamy mouthfeel.
India
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Robusta Parchment Kaapi Royal 7054 60kg 6 Cafe Imports Fulfillment LLC USA minnesota-us Heavy, clean robusta.
India
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Robusta Parchment Washed AB 7440 60kg 27 Cafe Imports Fulfillment LLC USA minnesota-us Citric.
Java
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Estate Wonosobow Farmers Coffee - Arabica 6003 60kg 76 Cafe Imports Fulfillment LLC USA minnesota-us Citric with nut shell. Citric with nut shell. Java is a new old origin for us.  New, as we are taking a new look at this old origin. The Dutch planted coffee in the late seventeenth century in Indonesia, starting on the island of Java. This was one of the first areas of coffee being grown as a cash crop.  Although the coffee was once prized on the international coffee market and still quite famous as a coffee origin, the cup has left us wanting.  It is a fully washed coffee, but we've found it to be mostly woody and relatively bland so have focused elsewhere till now.  The life and citrus of this coffee gave us hope and we plan to visit and see if we can souce solely typica and of course, riper cherries in the summer of 2014.  - Jason
Kenya
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AA Kichwa Tembo (GrainPro) 6489 60kg 212 Cafe Imports Fulfillment LLC USA minnesota-us Sweet and tangy with chocolate, grapefruit and lemon.
Kenya
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AA Kichwa Tembo (GrainPro) 6489 60kg 28 Cafe Imports Fulfillment LLC USA minnesota-us Sweet and tangy with chocolate, grapefruit and lemon.
Kenya Microlot AA Oreti Estate (GrainPro) 7455 60kg 12 OPEN Australia origin Intense tart and sparkling acidity with caramel, ripe fruit, sauvignon blanc and clove.
Kenya Microlot AA Chania (GrainPro) 7459 60kg 21 OPEN UK origin Sweet and tangy with chocolate, cola and savory flavors; intense complex tartaric and phosphoric acids.
Kenya Microlot 1 AB Oreti Estate (GrainPro) 7449 60kg 29 OPEN USA origin Sweet lemon, floral and nut with crisp acidity.
Kenya Microlot 1 AB Chania (GrainPro) 7450 60kg 56 OPEN USA origin Tangy, creamy and sweet with brown sugar and chocolate.
Kenya Microlot 2 AA Weithaga (GrainPro) 7452 60kg 3 OPEN USA origin Complex citric, malic, tartaric and phosphoric acidity; juicy sweetness with cherry syrup, tomato, cola lime and herbal flavor.
Kenya Microlot 2 AA Ruaka (GrainPro) 7453 60kg 2 OPEN USA origin Round, creamy, tart and juicy with browned sugar, lime and grapefruit flavor; sparkling acidity.
Kenya Microlot 2 AA Gachika (GrainPro) 7457 60kg 49 OPEN Australia origin Juicy sweetness, creamy and tart with caramel, floral, tangy lime and dried fruit flavors; malic and tartaric acids.
Kenya Microlot 2 AA Gondo (GrainPro) 7458 60kg 51 OPEN Australia origin Sugary mouthfeel, sparkling cola acidity and juicy sweetness with lime, cacao, caramel, sweet tomato, and apple.
Kenya Microlot 2 AA Rianjagi Café (GrainPro) 7460 60kg 31 OPEN UK origin Chocolate, blackberry, cola, floral and lemon- lime flavors; lively tart citric, tartaric and phosphoric acidity.
Kenya Microlot 2 AA Gondo (GrainPro) 7462 60kg 50 OPEN UK origin Sugary mouthfeel, sparkling cola acidity and juicy sweetness with lime, cacao, caramel, sweet tomato, and apple.
Kenya Microlot 3 French Mission Natural (GrainPro) 7243 60kg 82 AT DOCK USA afloat Chocolate and fruity pebbles. Chocolate and fruity pebbles. This unique varietal is a look back into the past. French Mission is an original Bourbon varietal that was introduced by French Missionaries in the late 1800's. 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 this coffee to express its genetic treasures. The Harries family has been growing coffee for almost a century. The family has donated more than 50 acres of land to the Thika Municipal Council and co-founded the Wabeni Technical Institute. This institute seeks to teach underprivileged children practical skills that can help them make a living; e.g. dress making, motor mechanics, and carpentry.
Kenya Microlot 3 Natural (GrainPro) 7244 60kg 11 AT DOCK USA afloat Smooth, lemon, fruity pebbles, coffee cherry and basil.
Kenya Microlot 4 AA Riuki (GrainPro) 7454 60kg 13 OPEN USA origin Creamy, soft and sweet with red grapefruit, savory and lemon flavor; tartaric acid.
Kenya
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Organic Organic - Non Fair Trade Muiri (GrainPro) 7066 60kg 58 Cafe Imports Fulfillment LLC USA minnesota-us Tart and lively acidity with savory, floral and toffee flavors. Tart and lively acidity with savory, floral and toffee flavors.   We are excited to partner up with this rare Kenyan Organic farm.  The Muiri Estate has been certified organic since 2008.  The owners have been fertilizing with organic material--a rareity of its own in Kenya. We are looking forward to develop its fullest potential in the coming years! Farm Size 179 hectares of land, 16 hectares dam, 87 hectares of coffee (100% Organic) Processing Method Wet processing. Timely and selective hand picking is carried out at the wet mill. Cherry is delivered to the wet mill the same day it is picked. Cherry sorting is carried out at the wet mill prior to the pulping. Red ripe cherries are separated from underipes, overipes and foreign matter. Processing utilizes clean water (wet processing) that is recirculated before disposal into seepage pits. Sun drying is done before delivery of the coffee to the dry mill for secondary processing. Certifications Organic (NOP & EU) IMO Story The farm was previously known as Kihoto farm (1969-1975). Later changed in 1976 to Muiri coffee estate after an African tree species called pruners (Muiri in kikuyu language). This is a farm developed with coffee plantations, a wet mill, borehole, large dam, stores and labour cottages. Muiri Coffee Estate consists of about 110,000 trees (Sl28, Sl34, K7), with over 46,000 trees of Ruiru 11 interplanted in some of the blocks, 156,000 coffee trees in total. The farm has over 200 different species of other trees which were planted between the years 2000-2002. Gravellier, approx 25,000 trees, Eucalyptus, appox 40,000. Silver Oak 8,000, Neem 1,000 and 20,000 of different species, about 94,000 trees in total. To help farm workers and their families, we have allocated land to over 1,000 families for cultivation of beans. The Farm has been certified Organic from 2008 to date.
Kenya
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Spl Cat 200 AB 6491 60kg 28 Cafe Imports Fulfillment LLC USA minnesota-us Heavy and savory with chocolate.
Kenya
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Spl Cat 400 AB Ngutu (GrainPro) 6548 60kg 18 Cafe Imports Fulfillment LLC USA minnesota-us Caramel, herbaceous and black tea with citric and malic acidity. Caramel, herbaceous and black tea with citric and malic acidity. Info provided by: NGUTU WET MILL, RWAIKAMBA FARMERS COOPERATIVE SOCIETY LIMITED: Timely and selective hand picking is carried out at Ngutu wet mill. Cherry is delivered to the wet mill the same day it is picked. Cherry sorting is carried out at the wet mill prior to pulping. Red ripe cheries are separated from underipes, overipes and foreign matter. Processing utilizes clean river water (wet processing) that is recirculated before disposal into seepage pits. Sun drying is done before delivery of the coffee to the dry mill for secondary processing. RAIKAMBA FARMERS COOPERATIVE SOCIETY LIMITED Historical Background: Farmers in Rwaikamba planted their coffee trees in early 1950s. The coop has 7 wet mills namely Ngutu, kahiriga , Kiawanduma, Karuya, Kahete, Kagumo and Kanjahi. It is located on the highly productive Eastern slopes of Aberdare ranges and Southern side of Mt Kenya. Management & Membership: The coop is managed by 7 committee members. The secretary manager is the executive officer responsible for day to day management of the coop activities, supported by 28 permanent staff. The coop has a membership of 4000 farmers. Coffee Production: The production of Ngutu wet mill currently stands at an annual average of 350000 kg of cherry. Coffee Processing and Marketing: Farmers selectively hand pick red ripe cherries that are delivered for wet milling the same day. The parchment is then fermented, washed and sun dried . Dry parchment is milled and bagged at Central Kenya Mills Ltd, marketed by Coffee Management Services Ltd and exported by Sangana Commodities limited. The Coffee is then sold either through the Nairobi auction or direct to overseas buyers. Average Farm Size:0.5-1.0 acres - 200 trees per farm Number of producers:1200 Members Exporter:Sangana Commodities Harvest: Main crop: October-November; Fly crop: March- April Average Rainfall:1200 -1500 mm per year. The rains are in two seasons , short and long rains. Main crop depends on long rains that come between April and June. Early/ fly crop dependes on short rains received between October and November Processing: Timely and selective hand picking is carried out at Ngutu wet mill. Cherry is delivered to the wet mill the same day it is picked. Cherry sorting is carried out at the wet mill prior to pulping. Red ripe cheries are separated from underipes, overipes and foreign matter. Processing utilizes clean river water (wet processing) that is recirculated before disposal into seepage pits. Sun drying is done before delivery of the coffee to the dry mill for secondary processing.
Kenya Spl Cat 500 PB Chania (GrainPro) 7456 60kg 12 OPEN Australia origin Creamy with complex fruit acids; savory fruit, meyer lemon, toffee and a melon aftertaste.
Mexico Chiapas SHG EP Finca Nueva Linda - Rainforest Alliance (GrainPro) 7009 69kg 275 AT DOCK USA afloat Toffee and chocolate with lime acidity and a mild berry aftertaste.
Mexico Chiapas SHG EP Finca Nueva Linda - Rainforest Alliance (GrainPro) 7010 69kg 75 AT DOCK USA afloat Orange and chocolate with a sweet nutty aftertaste.
Mexico Chiapas SHG EP Finca Santa Teresa (GrainPro) 7138 69kg 275 OPEN USA origin Lemon and toffee with a smooth almond aftertaste. Lemon and toffee with a smooth almond aftertaste. Third generation farmer Erwin Pohlenz farms 300 hectares that serve as a buffer for the Triunfo biosphere reserve. His farm is 50% Pacas(yes, the Salvadorian varietal) and 50% Mundo Novo. It sits between 1,200 and 1,600 meters. They pick only ripe cherries. They are fully washed, patio dried and stored in a cool and stable environment on the farm until shipping. .  They are working towards RFA certification and have most of the environmental and social practices in place.  Viva Mexico! Click here for more pictures of Mexico and its coffee growing regions. 
Mexico Chiapas SHG EP Finca Santa Teresa (GrainPro) 7139 69kg 61 OPEN USA origin Third generation farmer Erwin Pohlenz farms 300 hectares that serve as a buffer for the Triunfo biosphere reserve. His farm is 50% Pacas(yes, the Salvadorian varietal) and 50% Mundo Novo. It sits between 1,200 and 1,600 meters. They pick only ripe cherries. They are fully washed, patio dried and stored in a cool and stable environment on the farm until shipping. .  They are working towards RFA certification and have most of the environmental and social practices in place.  Viva Mexico! Click here for more pictures of Mexico and its coffee growing regions. 
Mexico Chiapas SHG EP Finca Santa Teresa (GrainPro) 7206 69kg 220 OPEN USA origin Third generation farmer Erwin Pohlenz farms 300 hectares that serve as a buffer for the Triunfo biosphere reserve. His farm is 50% Pacas(yes, the Salvadorian varietal) and 50% Mundo Novo. It sits between 1,200 and 1,600 meters. They pick only ripe cherries. They are fully washed, patio dried and stored in a cool and stable environment on the farm until shipping. .  They are working towards RFA certification and have most of the environmental and social practices in place.  Viva Mexico! Click here for more pictures of Mexico and its coffee growing regions. 
Mexico Chiapas SHG EP Finca Santa Teresa (GrainPro) 7207 69kg 275 OPEN USA origin Third generation farmer Erwin Pohlenz farms 300 hectares that serve as a buffer for the Triunfo biosphere reserve. His farm is 50% Pacas(yes, the Salvadorian varietal) and 50% Mundo Novo. It sits between 1,200 and 1,600 meters. They pick only ripe cherries. They are fully washed, patio dried and stored in a cool and stable environment on the farm until shipping. .  They are working towards RFA certification and have most of the environmental and social practices in place.  Viva Mexico! Click here for more pictures of Mexico and its coffee growing regions. 
Mexico Chiapas SHG EP Finca Santa Teresa (GrainPro) 7208 69kg 275 OPEN USA origin Third generation farmer Erwin Pohlenz farms 300 hectares that serve as a buffer for the Triunfo biosphere reserve. His farm is 50% Pacas(yes, the Salvadorian varietal) and 50% Mundo Novo. It sits between 1,200 and 1,600 meters. They pick only ripe cherries. They are fully washed, patio dried and stored in a cool and stable environment on the farm until shipping. .  They are working towards RFA certification and have most of the environmental and social practices in place.  Viva Mexico! Click here for more pictures of Mexico and its coffee growing regions. 
Mexico Chiapas 1 SHG EP Finca El Retiro Jaltenango (GrainPro) 7176 69kg 275 OPEN USA origin Creamy caramel with orange and pomegranate.
Mexico
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Cristal XPW Crystal 7017 69kg 20 Cafe Imports Fulfillment LLC USA minnesota-us Chocolate, with a nutty aftertaste.
Mexico
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Cristal XPW Crystal 7020 69kg 100 Cafe Imports Fulfillment LLC USA minnesota-us Citric and heavy with herbal flavor.
Mexico Cristal XPW Crystal 7021 69kg 275 AT DOCK USA afloat Heavy with toffee, nut and herb.
Mexico Cristal XPW Crystal 7022 69kg 5 AT DOCK USA afloat Heavy with toffee, nut and herb.
Mexico Cristal XPW Crystal 7023 69kg 145 OPEN USA   origin
Mexico
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Cristal   7393 69kg 103 Cafe Imports Fulfillment LLC USA minnesota-us Citric with nut and herb.
Mexico Decaf Farm Select Decaf - Non FT or Org Santa Fe MWP 7622 69kg 75 OPEN USA   origin
Mexico Decaf FTO MWP Fair Trade Organic Decaf Origin Select - TECPATLAN FLO ID 27508 7441 69kg 215 OPEN USA   origin
Mexico Decaf Organic MWP Organic Decaf Origin Select 7662 69kg 275 OPEN USA   origin
Mexico Decaf Origin Select Decaf - Non FT or Org High Grown MWP 7621 69kg 200 OPEN USA   origin
Mexico
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Decaffeinated HG MC Decaf - Non FT or Org   7193 69kg 145 Cafe Imports Fulfillment LLC USA minnesota-us Mild, nutty and citric.
Mexico FTO Altura Chiapas 1 Fair Trade Non Organic CESMACH Coop - El Triunfo Biosphere Reserve, FLO ID 935 (GrainPro) 7214 69kg 131 OPEN USA origin To view images of CESMACH click here To view images of Union Triunfo Dry Mill and Cupping Training click here El Triunfo Biosphere Reserve Shade Grown Sustainable Coffee Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH) The CESMACH Co-op is comprised of 478 members Until recently, the country of Mexico had never been a player in the High-End Specialty Coffee world. The perception of many in the industry was that Mexican coffee is mediocre to say the least, but now those ideas are shifting as more and more exceptional Mexican coffee makes it to market. There is huge potential in Mexican coffee and things will only get better. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH). The cup quality on these has been solid year after year. Both of these commercialize their coffee through a 3rd party allowing them to do what they do best, produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as: heirloom coffee varieties (Bourbon, Typica), great altitude (1200-1750masl), and passionate coffee growers who want to produce high quality micro lots. The location is extremely close to the Guatemala border and Huehuetenango. Cafe Imports, along with the cooperatives, invested in a quality control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part in this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality. Some members of the cooperatives were excited about being able to produce micro lots which are farm and variety specific. This year we will be bringing a couple of these to complement our full container lots. -Piero About the the farms and El Triunfo Biosphere Reserve: Farms are located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas, El Triunfo Biosphere Reserve is one of the world's most diverse forest reserves. This reserve contains Meso-America's largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary that requires continued protection. All the coffee they produce is shade grown, and biological corridors are created in order to facilitate bird and animal migration.
Mexico FTO Chiapas Fair Trade Non Organic Sierra Azul FLO ID 27403 7439 69kg 165 OPEN USA origin Nutty and smooth with citric acidity.
Mexico FTO Oaxaca Fair Trade Non Organic HG EP - UNECAFE - FLO ID: 25617 7338 69kg 256 AT DOCK USA afloat Smooth with toffee, lemon and nut. Smooth with toffee, lemon and nut. UNECAFE is an acronym for Unidad Ecológica para el Sector Café Oaxaqueño   UNECAFE has nearly 2,198 members. 40% of these members are women.    The coop was founded in 2011, and collectively represents over 5000 hectares of coffee between its membership.        
Mexico FTO Oaxaca Fair Trade Non Organic HG EP - UNECAFE - FLO ID: 25617 7339 69kg 275 OPEN USA origin Nutty, cereal and citric. Nutty, cereal and citric. UNECAFE is an acronym for Unidad Ecológica para el Sector Café Oaxaqueño   UNECAFE has nearly 2,198 members. 40% of these members are women.    The coop was founded in 2011, and collectively represents over 5000 hectares of coffee between its membership.        
Mexico Org Oaxaca Organic - Non Fair Trade Red 5 de Diciembre 7561 69kg 275 OPEN USA origin Herbaceous, sweet, heavy and citric. Herbaceous, sweet, heavy and citric. This coffee is grown in the Mazateca mountains where 100% of the producers are small indigenous coffee farmers.
Mexico Organic Organic - Non Fair Trade HG EP 7522 69kg 135 OPEN USA origin Toffee, nut and herb.
Mexico Organic Organic - Non Fair Trade HG EP (GrainPro) 7661 69kg 275 OPEN USA   origin
Mexico Regional Select SHG EP Coatepec (GrainPro) 6967 69kg 275 OPEN USA origin Coatapec is a beautiful classic Colonial town with a lively central square between the Cathedral and government buildings. Coffee has long been a part of this region and many producers roast and sell their own coffees in the region and at shops on the square. This part of the country has always been an agricultural basket with ample water, good soils and cool nights at the foot of the mountians. Producers in this part of Mexico have an average of 4 acres of land and delivery red cherries to the mills in town. The coffees from this region can have rich milk chocolate and caramel notes and good acidity. Click here for additional pictures of Mexico and its coffee growing regions. 
Mexico Regional Select SHG EP Ixhuatlan (GrainPro) 6968 69kg 275 OPEN USA origin Coatapec is a beautiful classic Colonial town with a lively central square between the Cathedral and government buildings. Coffee has long been a part of this region and many producers roast and sell their own coffees in the region and at shops on the square. This part of the country has always been an agricultural basket with ample water, good soils and cool nights at the foot of the mountians. Producers in this part of Mexico have an average of 4 acres of land and delivery red cherries to the mills in town. The coffees from this region can have rich milk chocolate and caramel notes and good acidity. Click here for additional pictures of Mexico and its coffee growing regions. 
Mexico Regional Select SHG EP Siltepec (GrainPro) 6969 69kg 275 AFLOAT USA afloat Toffee and lime with a nutty aftertaste. Toffee and lime with a nutty aftertaste. Coatapec is a beautiful classic Colonial town with a lively central square between the Cathedral and government buildings. Coffee has long been a part of this region and many producers roast and sell their own coffees in the region and at shops on the square. This part of the country has always been an agricultural basket with ample water, good soils and cool nights at the foot of the mountians. Producers in this part of Mexico have an average of 4 acres of land and delivery red cherries to the mills in town. The coffees from this region can have rich milk chocolate and caramel notes and good acidity. Click here for additional pictures of Mexico and its coffee growing regions. 
Mexico Regional Select SHG EP Baxtla (GrainPro) 6970 69kg 155 OPEN USA origin Toffee, lemon, nutty, chocolate, mild fruit. Toffee, lemon, nutty, chocolate, mild fruit. Coatapec is a beautiful classic Colonial town with a lively central square between the Cathedral and government buildings. Coffee has long been a part of this region and many producers roast and sell their own coffees in the region and at shops on the square. This part of the country has always been an agricultural basket with ample water, good soils and cool nights at the foot of the mountians. Producers in this part of Mexico have an average of 4 acres of land and delivery red cherries to the mills in town. The coffees from this region can have rich milk chocolate and caramel notes and good acidity. Click here for additional pictures of Mexico and its coffee growing regions. 
Mexico Regional Select SHG EP Pacho Nuevo (GrainPro) 6971 69kg 275 AT DOCK USA afloat Soft, creamy and sweet with amaretto and chocolate flavors. Soft, creamy and sweet with amaretto and chocolate flavors. Coatapec is a beautiful classic Colonial town with a lively central square between the Cathedral and government buildings. Coffee has long been a part of this region and many producers roast and sell their own coffees in the region and at shops on the square. This part of the country has always been an agricultural basket with ample water, good soils and cool nights at the foot of the mountians. Producers in this part of Mexico have an average of 4 acres of land and delivery red cherries to the mills in town. The coffees from this region can have rich milk chocolate and caramel notes and good acidity. Click here for additional pictures of Mexico and its coffee growing regions. 
Nicaragua FTO Segovia Fair Trade Non Organic UCA San Juan, FLO ID 2967 (GrainPro) 7227 69kg 238 OPEN USA origin Savory fruit and chocolate with citric acidity. Savory fruit and chocolate with citric acidity. Unión de Cooperativas Agropecuarias de San Juan del Río Coco (UCA San Juan) is located in the northeaster region of Nicaragua. UCA San Juan was founded in 1993 by the initiative of 11 cooperatives from San Juan del Rio Coco and Telpaneca. UCA San Juan is a union of 8 cooperatives with 370 active members. 75% of the coffee is grown and certified as organic. The average size of the farm is 5.6 hectares. The objective of the cooperative is to “promote economic and social development of the member cooperatives and their members, through the production and marketing of coffee, in an economically profitable and environmentally responsible way.”
Nicaragua
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FTO SHG EP Fair Trade Non Organic   7521 69kg 100 Cafe Imports Fulfillment LLC USA minnesota-us Thick with tobacco and herb.
Nicaragua FTO SHG EP Fair Trade Non Organic   7655 69kg 275 OPEN USA   origin
Nicaragua Org SHG EP Organic - Non Fair Trade   7536 69kg 74 OPEN USA   origin
Nicaragua SHG EP   7219 69kg 165 OPEN USA   origin
Nicaragua SHG EP   7656 69kg 100 OPEN USA   origin
Panama Boquete Traditional Kotowa (GrainPro) 7115 60kg 300 OPEN USA origin Kotowa, meaning "mountain" in the language of the indigenous Ngobe community, is an organization that consistently produces some of the highest quality coffees in Panama. The Kotowa coffee produced in an area surronded by mountains and a volcano. During the harvest, the cherries are picked carefully and after picked they are depulp with modern equipment. The water used in the mill comes from natural sources, it's pure water The traceability managment allows to trace all the coffee that is procces in the mill, each lot has their own code in order to be traced.
Panama Boquete Traditional Kotowa (GrainPro) 7116 60kg 210 OPEN USA origin Kotowa, meaning "mountain" in the language of the indigenous Ngobe community, is an organization that consistently produces some of the highest quality coffees in Panama. The Kotowa coffee produced in an area surronded by mountains and a volcano. During the harvest, the cherries are picked carefully and after picked they are depulp with modern equipment. The water used in the mill comes from natural sources, it's pure water The traceability managment allows to trace all the coffee that is procces in the mill, each lot has their own code in order to be traced.
Panama Org SHB EP Boquete Organic - Non Fair Trade Kotowa Duncan (GrainPro) 7118 60kg 45 OPEN USA origin Kotowa, meaning "mountain" in the language of the indigenous Ngobe community, is an organization that consistently produces some of the highest quality coffees in Panama. Known for their old river powered mill, they have recently constructed a new facility to meet the increasing demand for their crop. The Finca Duncan lot is certified Organic and is operated on principles of ecological responsibility and sensitivity.
Panama SHB EP Boquete Kotowa Don K (GrainPro) 7117 60kg 10 OPEN USA origin Kotowa, meaning "mountain" in the language of the indigenous Ngobe community, is an organization that consistently produces some of the highest quality coffees in Panama. Known for their old river powered mill, they have recently constructed a new facility to meet the increasing demand for their crop.
Papua New Guinea A Ulya (GrainPro) 7377 60kg 320 OPEN USA origin The Ulya plantation is located next Ulya Mill in the hear of Waghi Valley. The high altitude and cooler climate in Ulya is ideal for the cultivation of quality coffee. The plantation supplies high quality cherries to be procees at the mill. The milll has recently expanded its milling capacity, including a new wet-milling line, and waste water processing plant. Ulya Mill also processes cherry from the surrounding coffee blocks of the Ulya Plantation. The beans have similar characteristics tothe Ulya Plantation coffee. The coffee from this area is sold as a high end plantation style under the banner Ulya AX. With certified Chain of Custody processed in place for the mill, Monpi guarantees traceability and quality of its Ulya beans.
Papua New Guinea A Kunjin (GrainPro) 7379 60kg 320 OPEN USA origin PNG is an extremely diverse country with over 800 different languages spoken.  Most of the tribes from the highlands had contact with white men not until the 1930s as exploration in PNG had been minimal.  PNG is now a paradox between Western influence and indigenous traditions. Commercial coffee production started in Papua New Guinea in the 1920s with seeds brought from Jamaica’s Blue Mountain, a Typica known as Jamaica Blue Mountain.  At that time most of the coffee production came from 18 large plantations.  Plantations still exist in PNG but it only accounts for 15% of the total production; most of the production now comes from small-holders who tend to their coffee gardens, as they call them locally.  The small-holders are subsistence farmers (meaning they live of their land) and they also grow coffee--there are no coffee farmers per-se.  Each garden might have anywhere from a couple to a couple hundred trees of coffee and parchment deliveries can range from 25 - 65 kg. Kunjin comes from small-holders between 1400 - 1800 masl from the Waghi Valley in Western Highlands in close proximity to the town of Mt Hagen.  Coffee is being processed this year (2013) in a leased vintage John Gordon brand wet-mill.  The hopes is that the mill where the coffee will be processed next year will be owned and operated by our partners on the ground with brand new Pinhalense machinery.  This should allow us to have access to better quality the coming years. Personally, I’m really excited to work with PNG as a coffee producing country being culturally and socially as foreign as it gets.  During my first visit in 2012 my luggage was left in Jakarta and I wouldn’t get it back until my way out of PNG.  I took a cab to Vision City Mega Mall, in the capital city of Port Moresby, and bought a Quicksilver t-shirt for $50USD and there weren’t many options.  The Highlander Hotel in Mt Hagen will run you $300USD per night with cockroaches in your room and you might get the suite over the kitchen--good luck sleeping!  On the other hand locals are living off their land with very little income.  One of the reasons of such disparity is that there is a big mining boom as we speak where multinationals are extracting valuable minerals and have brought local prices up as mining is very resource-intensive. PNG is another one of those countries which has great of potential but it is still far away from hitting its peak.  It has heirloom varieties and great altitude, but its social and economic problems makes it extremely hard to achieve top-quality coffee.  We are happy, nonetheless, with the quality we are seeing this year and cleanliness in the cup is one of the biggest attributes for these.  As always, we will push the bar for better quality! -Piero Cristiani
Papua New Guinea A Kunjin (GrainPro) 7383 60kg 320 OPEN USA origin PNG is an extremely diverse country with over 800 different languages spoken.  Most of the tribes from the highlands had contact with white men not until the 1930s as exploration in PNG had been minimal.  PNG is now a paradox between Western influence and indigenous traditions. Commercial coffee production started in Papua New Guinea in the 1920s with seeds brought from Jamaica’s Blue Mountain, a Typica known as Jamaica Blue Mountain.  At that time most of the coffee production came from 18 large plantations.  Plantations still exist in PNG but it only accounts for 15% of the total production; most of the production now comes from small-holders who tend to their coffee gardens, as they call them locally.  The small-holders are subsistence farmers (meaning they live of their land) and they also grow coffee--there are no coffee farmers per-se.  Each garden might have anywhere from a couple to a couple hundred trees of coffee and parchment deliveries can range from 25 - 65 kg. Kunjin comes from small-holders between 1400 - 1800 masl from the Waghi Valley in Western Highlands in close proximity to the town of Mt Hagen.  Coffee is being processed this year (2013) in a leased vintage John Gordon brand wet-mill.  The hopes is that the mill where the coffee will be processed next year will be owned and operated by our partners on the ground with brand new Pinhalense machinery.  This should allow us to have access to better quality the coming years. Personally, I’m really excited to work with PNG as a coffee producing country being culturally and socially as foreign as it gets.  During my first visit in 2012 my luggage was left in Jakarta and I wouldn’t get it back until my way out of PNG.  I took a cab to Vision City Mega Mall, in the capital city of Port Moresby, and bought a Quicksilver t-shirt for $50USD and there weren’t many options.  The Highlander Hotel in Mt Hagen will run you $300USD per night with cockroaches in your room and you might get the suite over the kitchen--good luck sleeping!  On the other hand locals are living off their land with very little income.  One of the reasons of such disparity is that there is a big mining boom as we speak where multinationals are extracting valuable minerals and have brought local prices up as mining is very resource-intensive. PNG is another one of those countries which has great of potential but it is still far away from hitting its peak.  It has heirloom varieties and great altitude, but its social and economic problems makes it extremely hard to achieve top-quality coffee.  We are happy, nonetheless, with the quality we are seeing this year and cleanliness in the cup is one of the biggest attributes for these.  As always, we will push the bar for better quality! -Piero Cristiani
Papua New Guinea A Kunjin (GrainPro) 7385 60kg 320 OPEN USA origin PNG is an extremely diverse country with over 800 different languages spoken.  Most of the tribes from the highlands had contact with white men not until the 1930s as exploration in PNG had been minimal.  PNG is now a paradox between Western influence and indigenous traditions. Commercial coffee production started in Papua New Guinea in the 1920s with seeds brought from Jamaica’s Blue Mountain, a Typica known as Jamaica Blue Mountain.  At that time most of the coffee production came from 18 large plantations.  Plantations still exist in PNG but it only accounts for 15% of the total production; most of the production now comes from small-holders who tend to their coffee gardens, as they call them locally.  The small-holders are subsistence farmers (meaning they live of their land) and they also grow coffee--there are no coffee farmers per-se.  Each garden might have anywhere from a couple to a couple hundred trees of coffee and parchment deliveries can range from 25 - 65 kg. Kunjin comes from small-holders between 1400 - 1800 masl from the Waghi Valley in Western Highlands in close proximity to the town of Mt Hagen.  Coffee is being processed this year (2013) in a leased vintage John Gordon brand wet-mill.  The hopes is that the mill where the coffee will be processed next year will be owned and operated by our partners on the ground with brand new Pinhalense machinery.  This should allow us to have access to better quality the coming years. Personally, I’m really excited to work with PNG as a coffee producing country being culturally and socially as foreign as it gets.  During my first visit in 2012 my luggage was left in Jakarta and I wouldn’t get it back until my way out of PNG.  I took a cab to Vision City Mega Mall, in the capital city of Port Moresby, and bought a Quicksilver t-shirt for $50USD and there weren’t many options.  The Highlander Hotel in Mt Hagen will run you $300USD per night with cockroaches in your room and you might get the suite over the kitchen--good luck sleeping!  On the other hand locals are living off their land with very little income.  One of the reasons of such disparity is that there is a big mining boom as we speak where multinationals are extracting valuable minerals and have brought local prices up as mining is very resource-intensive. PNG is another one of those countries which has great of potential but it is still far away from hitting its peak.  It has heirloom varieties and great altitude, but its social and economic problems makes it extremely hard to achieve top-quality coffee.  We are happy, nonetheless, with the quality we are seeing this year and cleanliness in the cup is one of the biggest attributes for these.  As always, we will push the bar for better quality! -Piero Cristiani
Papua New Guinea
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A/X Kunjin - Western Highlands 5192 60kg 4 Cafe Imports Fulfillment LLC USA minnesota-us Sweet cedar. Sweet cedar. PNG is an extremely diverse country with over 800 different languages spoken.  Most of the tribes from the highlands had contact with white men not until the 1930s as exploration in PNG had been minimal.  PNG is now a paradox between Western influence and indigenous traditions. Commercial coffee production started in Papua New Guinea in the 1920s with seeds brought from Jamaica’s Blue Mountain, a Typica known as Jamaica Blue Mountain.  At that time most of the coffee production came from 18 large plantations.  Plantations still exist in PNG but it only accounts for 15% of the total production; most of the production now comes from small-holders who tend to their coffee gardens, as they call them locally.  The small-holders are subsistence farmers (meaning they live of their land) and they also grow coffee--there are no coffee farmers per-se.  Each garden might have anywhere from a couple to a couple hundred trees of coffee and parchment deliveries can range from 25 - 65 kg. Kunjin comes from small-holders between 1400 - 1800 masl from the Waghi Valley in Western Highlands in close proximity to the town of Mt Hagen.  Coffee is being processed this year (2013) in a leased vintage John Gordon brand wet-mill.  The hopes is that the mill where the coffee will be processed next year will be owned and operated by our partners on the ground with brand new Pinhalense machinery.  This should allow us to have access to better quality the coming years. Personally, I’m really excited to work with PNG as a coffee producing country being culturally and socially as foreign as it gets.  During my first visit in 2012 my luggage was left in Jakarta and I wouldn’t get it back until my way out of PNG.  I took a cab to Vision City Mega Mall, in the capital city of Port Moresby, and bought a Quicksilver t-shirt for $50USD and there weren’t many options.  The Highlander Hotel in Mt Hagen will run you $300USD per night with cockroaches in your room and you might get the suite over the kitchen--good luck sleeping!  On the other hand locals are living off their land with very little income.  One of the reasons of such disparity is that there is a big mining boom as we speak where multinationals are extracting valuable minerals and have brought local prices up as mining is very resource-intensive. PNG is another one of those countries which has great of potential but it is still far away from hitting its peak.  It has heirloom varieties and great altitude, but its social and economic problems makes it extremely hard to achieve top-quality coffee.  We are happy, nonetheless, with the quality we are seeing this year and cleanliness in the cup is one of the biggest attributes for these.  As always, we will push the bar for better quality! -Piero Cristiani
Papua New Guinea
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A/X Kunjin - Western Highlands (GrainPro) 6132 60kg 147 Cafe Imports Fulfillment LLC USA minnesota-us Soft with buttermilk, floral and herbal flavors. Soft with buttermilk, floral and herbal flavors. PNG is an extremely diverse country with over 800 different languages spoken.  Most of the tribes from the highlands had contact with white men not until the 1930s as exploration in PNG had been minimal.  PNG is now a paradox between Western influence and indigenous traditions. Commercial coffee production started in Papua New Guinea in the 1920s with seeds brought from Jamaica’s Blue Mountain, a Typica known as Jamaica Blue Mountain.  At that time most of the coffee production came from 18 large plantations.  Plantations still exist in PNG but it only accounts for 15% of the total production; most of the production now comes from small-holders who tend to their coffee gardens, as they call them locally.  The small-holders are subsistence farmers (meaning they live of their land) and they also grow coffee--there are no coffee farmers per-se.  Each garden might have anywhere from a couple to a couple hundred trees of coffee and parchment deliveries can range from 25 - 65 kg. Kunjin comes from small-holders between 1400 - 1800 masl from the Waghi Valley in Western Highlands in close proximity to the town of Mt Hagen.  Coffee is being processed this year (2013) in a leased vintage John Gordon brand wet-mill.  The hopes is that the mill where the coffee will be processed next year will be owned and operated by our partners on the ground with brand new Pinhalense machinery.  This should allow us to have access to better quality the coming years. Personally, I’m really excited to work with PNG as a coffee producing country being culturally and socially as foreign as it gets.  During my first visit in 2012 my luggage was left in Jakarta and I wouldn’t get it back until my way out of PNG.  I took a cab to Vision City Mega Mall, in the capital city of Port Moresby, and bought a Quicksilver t-shirt for $50USD and there weren’t many options.  The Highlander Hotel in Mt Hagen will run you $300USD per night with cockroaches in your room and you might get the suite over the kitchen--good luck sleeping!  On the other hand locals are living off their land with very little income.  One of the reasons of such disparity is that there is a big mining boom as we speak where multinationals are extracting valuable minerals and have brought local prices up as mining is very resource-intensive. PNG is another one of those countries which has great of potential but it is still far away from hitting its peak.  It has heirloom varieties and great altitude, but its social and economic problems makes it extremely hard to achieve top-quality coffee.  We are happy, nonetheless, with the quality we are seeing this year and cleanliness in the cup is one of the biggest attributes for these.  As always, we will push the bar for better quality! -Piero Cristiani
Papua New Guinea
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A/X Kunjin - Western Highlands (GrainPro) 6133 60kg 170 Cafe Imports Fulfillment LLC USA minnesota-us Citric with honey nut and toffee. Citric with honey nut and toffee. PNG is an extremely diverse country with over 800 different languages spoken.  Most of the tribes from the highlands had contact with white men not until the 1930s as exploration in PNG had been minimal.  PNG is now a paradox between Western influence and indigenous traditions. Commercial coffee production started in Papua New Guinea in the 1920s with seeds brought from Jamaica’s Blue Mountain, a Typica known as Jamaica Blue Mountain.  At that time most of the coffee production came from 18 large plantations.  Plantations still exist in PNG but it only accounts for 15% of the total production; most of the production now comes from small-holders who tend to their coffee gardens, as they call them locally.  The small-holders are subsistence farmers (meaning they live of their land) and they also grow coffee--there are no coffee farmers per-se.  Each garden might have anywhere from a couple to a couple hundred trees of coffee and parchment deliveries can range from 25 - 65 kg. Kunjin comes from small-holders between 1400 - 1800 masl from the Waghi Valley in Western Highlands in close proximity to the town of Mt Hagen.  Coffee is being processed this year (2013) in a leased vintage John Gordon brand wet-mill.  The hopes is that the mill where the coffee will be processed next year will be owned and operated by our partners on the ground with brand new Pinhalense machinery.  This should allow us to have access to better quality the coming years. Personally, I’m really excited to work with PNG as a coffee producing country being culturally and socially as foreign as it gets.  During my first visit in 2012 my luggage was left in Jakarta and I wouldn’t get it back until my way out of PNG.  I took a cab to Vision City Mega Mall, in the capital city of Port Moresby, and bought a Quicksilver t-shirt for $50USD and there weren’t many options.  The Highlander Hotel in Mt Hagen will run you $300USD per night with cockroaches in your room and you might get the suite over the kitchen--good luck sleeping!  On the other hand locals are living off their land with very little income.  One of the reasons of such disparity is that there is a big mining boom as we speak where multinationals are extracting valuable minerals and have brought local prices up as mining is very resource-intensive. PNG is another one of those countries which has great of potential but it is still far away from hitting its peak.  It has heirloom varieties and great altitude, but its social and economic problems makes it extremely hard to achieve top-quality coffee.  We are happy, nonetheless, with the quality we are seeing this year and cleanliness in the cup is one of the biggest attributes for these.  As always, we will push the bar for better quality! -Piero Cristiani
Papua New Guinea A/X Ulya (GrainPro) 7378 60kg 320 OPEN USA origin The Ulya plantation is located next Ulya Mill in the hear of Waghi Valley. The high altitude and cooler climate in Ulya is ideal for the cultivation of quality coffee. The plantation supplies high quality cherries to be procees at the mill. The milll has recently expanded its milling capacity, including a new wet-milling line, and waste water processing plant. Ulya Mill also processes cherry from the surrounding coffee blocks of the Ulya Plantation. The beans have similar characteristics tothe Ulya Plantation coffee. The coffee from this area is sold as a high end plantation style under the banner Ulya AX. With certified Chain of Custody processed in place for the mill, Monpi guarantees traceability and quality of its Ulya beans.
Papua New Guinea A/X Kunjin (GrainPro) 7380 60kg 320 OPEN USA origin PNG is an extremely diverse country with over 800 different languages spoken.  Most of the tribes from the highlands had contact with white men not until the 1930s as exploration in PNG had been minimal.  PNG is now a paradox between Western influence and indigenous traditions. Commercial coffee production started in Papua New Guinea in the 1920s with seeds brought from Jamaica’s Blue Mountain, a Typica known as Jamaica Blue Mountain.  At that time most of the coffee production came from 18 large plantations.  Plantations still exist in PNG but it only accounts for 15% of the total production; most of the production now comes from small-holders who tend to their coffee gardens, as they call them locally.  The small-holders are subsistence farmers (meaning they live of their land) and they also grow coffee--there are no coffee farmers per-se.  Each garden might have anywhere from a couple to a couple hundred trees of coffee and parchment deliveries can range from 25 - 65 kg. Kunjin comes from small-holders between 1400 - 1800 masl from the Waghi Valley in Western Highlands in close proximity to the town of Mt Hagen.  Coffee is being processed this year (2013) in a leased vintage John Gordon brand wet-mill.  The hopes is that the mill where the coffee will be processed next year will be owned and operated by our partners on the ground with brand new Pinhalense machinery.  This should allow us to have access to better quality the coming years. Personally, I’m really excited to work with PNG as a coffee producing country being culturally and socially as foreign as it gets.  During my first visit in 2012 my luggage was left in Jakarta and I wouldn’t get it back until my way out of PNG.  I took a cab to Vision City Mega Mall, in the capital city of Port Moresby, and bought a Quicksilver t-shirt for $50USD and there weren’t many options.  The Highlander Hotel in Mt Hagen will run you $300USD per night with cockroaches in your room and you might get the suite over the kitchen--good luck sleeping!  On the other hand locals are living off their land with very little income.  One of the reasons of such disparity is that there is a big mining boom as we speak where multinationals are extracting valuable minerals and have brought local prices up as mining is very resource-intensive. PNG is another one of those countries which has great of potential but it is still far away from hitting its peak.  It has heirloom varieties and great altitude, but its social and economic problems makes it extremely hard to achieve top-quality coffee.  We are happy, nonetheless, with the quality we are seeing this year and cleanliness in the cup is one of the biggest attributes for these.  As always, we will push the bar for better quality! -Piero Cristiani
Papua New Guinea A/X Ulya (GrainPro) 7382 60kg 320 OPEN USA origin The Ulya plantation is located next Ulya Mill in the hear of Waghi Valley. The high altitude and cooler climate in Ulya is ideal for the cultivation of quality coffee. The plantation supplies high quality cherries to be procees at the mill. The milll has recently expanded its milling capacity, including a new wet-milling line, and waste water processing plant. Ulya Mill also processes cherry from the surrounding coffee blocks of the Ulya Plantation. The beans have similar characteristics tothe Ulya Plantation coffee. The coffee from this area is sold as a high end plantation style under the banner Ulya AX. With certified Chain of Custody processed in place for the mill, Monpi guarantees traceability and quality of its Ulya beans.
Papua New Guinea A/X Kunjin (GrainPro) 7384 60kg 320 OPEN USA origin PNG is an extremely diverse country with over 800 different languages spoken.  Most of the tribes from the highlands had contact with white men not until the 1930s as exploration in PNG had been minimal.  PNG is now a paradox between Western influence and indigenous traditions. Commercial coffee production started in Papua New Guinea in the 1920s with seeds brought from Jamaica’s Blue Mountain, a Typica known as Jamaica Blue Mountain.  At that time most of the coffee production came from 18 large plantations.  Plantations still exist in PNG but it only accounts for 15% of the total production; most of the production now comes from small-holders who tend to their coffee gardens, as they call them locally.  The small-holders are subsistence farmers (meaning they live of their land) and they also grow coffee--there are no coffee farmers per-se.  Each garden might have anywhere from a couple to a couple hundred trees of coffee and parchment deliveries can range from 25 - 65 kg. Kunjin comes from small-holders between 1400 - 1800 masl from the Waghi Valley in Western Highlands in close proximity to the town of Mt Hagen.  Coffee is being processed this year (2013) in a leased vintage John Gordon brand wet-mill.  The hopes is that the mill where the coffee will be processed next year will be owned and operated by our partners on the ground with brand new Pinhalense machinery.  This should allow us to have access to better quality the coming years. Personally, I’m really excited to work with PNG as a coffee producing country being culturally and socially as foreign as it gets.  During my first visit in 2012 my luggage was left in Jakarta and I wouldn’t get it back until my way out of PNG.  I took a cab to Vision City Mega Mall, in the capital city of Port Moresby, and bought a Quicksilver t-shirt for $50USD and there weren’t many options.  The Highlander Hotel in Mt Hagen will run you $300USD per night with cockroaches in your room and you might get the suite over the kitchen--good luck sleeping!  On the other hand locals are living off their land with very little income.  One of the reasons of such disparity is that there is a big mining boom as we speak where multinationals are extracting valuable minerals and have brought local prices up as mining is very resource-intensive. PNG is another one of those countries which has great of potential but it is still far away from hitting its peak.  It has heirloom varieties and great altitude, but its social and economic problems makes it extremely hard to achieve top-quality coffee.  We are happy, nonetheless, with the quality we are seeing this year and cleanliness in the cup is one of the biggest attributes for these.  As always, we will push the bar for better quality! -Piero Cristiani
Papua New Guinea
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FTO A/X Fair Trade Non Organic Purosa FLO 3120 (PC) 6064 60kg 18 Cafe Imports Fulfillment LLC USA minnesota-us Cedar flavors with a heavy mouthfeel. Cedar flavors with a heavy mouthfeel. Purosa region in located a the Eastern Highlands of Papua New Guinea. The area is characterized of having rich volcanic soils and plentiful rain allowing the production of quality arabica coffee.
Papua New Guinea FTO A/X Fair Trade Non Organic Keto Tpasi - FLO ID 19926 (GrainPro) 7027 60kg 100 IN TRANSIT TO MSP USA afloat Citric, floral and herbal.
Papua New Guinea FTO A/X Fair Trade Non Organic Keto Tpasi - FLO ID 19926 (GrainPro) 7518 60kg 139 AFLOAT USA afloat Sweet, savory vegetables with lemon-lime acidity and a tart cherry aftertaste.
Papua New Guinea
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Spl Cat 100 A/X - Kunjin - Western Highlands (GrainPro) 6131 60kg 283 Cafe Imports Fulfillment LLC USA minnesota-us lemon and cedar. lemon and cedar. PNG is an extremely diverse country with over 800 different languages spoken.  Most of the tribes from the highlands had contact with white men not until the 1930s as exploration in PNG had been minimal.  PNG is now a paradox between Western influence and indigenous traditions. Commercial coffee production started in Papua New Guinea in the 1920s with seeds brought from Jamaica’s Blue Mountain, a Typica known as Jamaica Blue Mountain.  At that time most of the coffee production came from 18 large plantations.  Plantations still exist in PNG but it only accounts for 15% of the total production; most of the production now comes from small-holders who tend to their coffee gardens, as they call them locally.  The small-holders are subsistence farmers (meaning they live of their land) and they also grow coffee--there are no coffee farmers per-se.  Each garden might have anywhere from a couple to a couple hundred trees of coffee and parchment deliveries can range from 25 - 65 kg. Kunjin comes from small-holders between 1400 - 1800 masl from the Waghi Valley in Western Highlands in close proximity to the town of Mt Hagen.  Coffee is being processed this year (2013) in a leased vintage John Gordon brand wet-mill.  The hopes is that the mill where the coffee will be processed next year will be owned and operated by our partners on the ground with brand new Pinhalense machinery.  This should allow us to have access to better quality the coming years. Personally, I’m really excited to work with PNG as a coffee producing country being culturally and socially as foreign as it gets.  During my first visit in 2012 my luggage was left in Jakarta and I wouldn’t get it back until my way out of PNG.  I took a cab to Vision City Mega Mall, in the capital city of Port Moresby, and bought a Quicksilver t-shirt for $50USD and there weren’t many options.  The Highlander Hotel in Mt Hagen will run you $300USD per night with cockroaches in your room and you might get the suite over the kitchen--good luck sleeping!  On the other hand locals are living off their land with very little income.  One of the reasons of such disparity is that there is a big mining boom as we speak where multinationals are extracting valuable minerals and have brought local prices up as mining is very resource-intensive. PNG is another one of those countries which has great of potential but it is still far away from hitting its peak.  It has heirloom varieties and great altitude, but its social and economic problems makes it extremely hard to achieve top-quality coffee.  We are happy, nonetheless, with the quality we are seeing this year and cleanliness in the cup is one of the biggest attributes for these.  As always, we will push the bar for better quality! -Piero Cristiani
Papua New Guinea X Namugo (GrainPro) 7381 60kg 320 OPEN USA origin PNG is an extremely diverse country with over 800 different languages spoken. Most of the tribes from the highlands had contact with white men not until the 1930s as exploration in PNG had been minimal. PNG is now a paradox between Western influence and indigenous traditions. Commercial coffee production started in Papua New Guinea in the 1920s with seeds brought from Jamaica’s Blue Mountain, a Typica known as Jamacica Blue Mountain. At that time most of the coffee production came from 18 large plantations. Plantations still exist in PNG but it only accounts for 15% of the total production; most of the production now comes from small-holders who tend to their coffee gardens, as they call them locally. The small-holders are subsistence farmers (meaning they live of their land) and they also grow coffee--there are no coffee farmers per-se. Each garden might have anywhere from a couple to a couple hundred trees of coffee and parchment deliveries can range from 25 - 65 kg. Namugo region Namugo is the local name in the Okapa dialect for the rainforest. Namugo is dominated by hills and mountains, diverse micro climates that allow the production of quality coffee. The rainforest offers all environment characteristics that coffee need to develop well during the growth stage. Only red cherries are harvest and delicately processed to get the best quality. Parchment coffee is stored in well ventilated warehouses before sold.
Peru
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FTO 1 Fair Trade Non Organic José H. Mejía Romero - FLO ID 4395 (GrainPro) 7133 69kg 3 Cafe Imports Fulfillment LLC USA minnesota-us Heavy, sweet and citric with nut. Heavy, sweet and citric with nut. Coffee came to Peru in the mid 1700s and was most likely introduced by Dutch immigrants. The Dutch brought the Typica variety which still dominates especially amongst the older farms and micro-farms. The first coffee plantings were in Chinchao, Huanuco in Selva Central and disseminated from there to the Northern (Cajamarca) and Southern (Cusco and Puno) regions of the country. Peru had its first coffee shop in 1771 in Lima and started exporting coffee in 1887. Peru is a country which has great potential but for particular reasons it is extremely hard to find 87+ coffee landed in consuming countries. The potential is there: the country is the 8th largest producer of coffee in the world, has plenty of farms at and above 1600 and 1800 meters, and has predominantly Typica and Bourbon varieties; all of these conditions should give us, in theory, 88 - 90+ coffee. But this is not the case, high-end coffee out of Peru is very scarce due to the challenges they face. Most farmers own a couple of hectares only and are in remote areas. Many times their farms are 4 hours by foot from the nearest town and the town could be 8 hours by truck from the nearest port. This means coffee can sit at the farm unnecessarily for extended periods of time after it is dried. During the drying season climate conditions tend to be very humid with precipitation. Without proper storage, such as GrainPro, coffee will gain moisture and destabilize cup-quality. CENFROCAFE is one of the strongest cooperatives in Peru, both in terms of volume and quality. They have programs in place to increase production through organic fertilization also keeping plants healthy which is extremely helpful during coffee leaf rust outbreaks. CENFROCAFE produces about 120,000 quintales (1 quintal = 100 lbs) of coffee per year being one of the leading cooperatives in the country in volume. The average production per hectare is about 22 quintales which is high for organic production around the world. CENFRO recommends its producers to fertilize with Guano de Isla, phosphore ore, and Ulexite to achieve these yields. In terms of quality, CENFROCAFE is one of the top exporters in Peru as well. They have placed in the top places in national competitions having a big potential for microlots and excellent delivery and consistent full containers. Beginning in 2013 we began offering microlots to complement the APU full containers. Prior to the 2013 harvest I had cupped delicious 90+ coffees from Southern Ecuador but nothing above 86+ from Northern Peru and the coffee growing regions are right next to each other with extremely similar conditions. CENFRO's producers have heirloom Typica and Bourbon varieties with altitudes of 1600+ and 1800+. We are extremely happy with the quality of the microlots we bought last year and will continue to expand this volume as the harvests keep coming in. -Piero Cristiani Clickhereto see additional photos of Peru and its coffee growing regions.
Peru
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FTO 1 Fair Trade Non Organic Zacarias Neira M - FLO ID 4395 (GrainPro) 7135 69kg 7 Cafe Imports Fulfillment LLC USA minnesota-us caramel, lemon and toffee with nice acidity. caramel, lemon and toffee with nice acidity. Coffee came to Peru in the mid 1700s and was most likely introduced by Dutch immigrants. The Dutch brought the Typica variety which still dominates especially amongst the older farms and micro-farms. The first coffee plantings were in Chinchao, Huanuco in Selva Central and disseminated from there to the Northern (Cajamarca) and Southern (Cusco and Puno) regions of the country. Peru had its first coffee shop in 1771 in Lima and started exporting coffee in 1887. Peru is a country which has great potential but for particular reasons it is extremely hard to find 87+ coffee landed in consuming countries. The potential is there: the country is the 8th largest producer of coffee in the world, has plenty of farms at and above 1600 and 1800 meters, and has predominantly Typica and Bourbon varieties; all of these conditions should give us, in theory, 88 - 90+ coffee. But this is not the case, high-end coffee out of Peru is very scarce due to the challenges they face. Most farmers own a couple of hectares only and are in remote areas. Many times their farms are 4 hours by foot from the nearest town and the town could be 8 hours by truck from the nearest port. This means coffee can sit at the farm unnecessarily for extended periods of time after it is dried. During the drying season climate conditions tend to be very humid with precipitation. Without proper storage, such as GrainPro, coffee will gain moisture and destabilize cup-quality. CENFROCAFE is one of the strongest cooperatives in Peru, both in terms of volume and quality. They have programs in place to increase production through organic fertilization also keeping plants healthy which is extremely helpful during coffee leaf rust outbreaks. CENFROCAFE produces about 120,000 quintales (1 quintal = 100 lbs) of coffee per year being one of the leading cooperatives in the country in volume. The average production per hectare is about 22 quintales which is high for organic production around the world. CENFRO recommends its producers to fertilize with Guano de Isla, phosphore ore, and Ulexite to achieve these yields. In terms of quality, CENFROCAFE is one of the top exporters in Peru as well. They have placed in the top places in national competitions having a big potential for microlots and excellent delivery and consistent full containers. Beginning in 2013 we began offering microlots to complement the APU full containers. Prior to the 2013 harvest I had cupped delicious 90+ coffees from Southern Ecuador but nothing above 86+ from Northern Peru and the coffee growing regions are right next to each other with extremely similar conditions. CENFRO's producers have heirloom Typica and Bourbon varieties with altitudes of 1600+ and 1800+. We are extremely happy with the quality of the microlots we bought last year and will continue to expand this volume as the harvests keep coming in. -Piero Cristiani Clickhereto see additional photos of Peru and its coffee growing regions.
Peru
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FTO Norte Fair Trade Non Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6324 69kg 78 Eniti Limited UK UK london-eu Praline, lime, raisin and toffee. Praline, lime, raisin and toffee. Coffee came to Peru in the mid 1700s and was most likely introduced by Dutch immigrants. The Dutch brought the Typica variety which still dominates especially amongst the older farms and micro-farms. The first coffee plantings were in Chinchao, Huanuco in Selva Central and disseminated from there to the Northern (Cajamarca) and Southern (Cusco and Puno) regions of the country. Peru had its first coffee shop in 1771 in Lima and started exporting coffee in 1887. Peru is a country which has great potential but for particular reasons it is extremely hard to find 87+ coffee landed in consuming countries. The potential is there: the country is the 8th largest producer of coffee in the world, has plenty of farms at and above 1600 and 1800 meters, and has predominantly Typica and Bourbon varieties; all of these conditions should give us, in theory, 88 - 90+ coffee. But this is not the case, high-end coffee out of Peru is very scarce due to the challenges they face. Most farmers own a couple of hectares only and are in remote areas. Many times their farms are 4 hours by foot from the nearest town and the town could be 8 hours by truck from the nearest port. This means coffee can sit at the farm unnecessarily for extended periods of time after it is dried. During the drying season climate conditions tend to be very humid with precipitation. Without proper storage, such as GrainPro, coffee will gain moisture and destabilize cup-quality. CENFROCAFE is one of the strongest cooperatives in Peru, both in terms of volume and quality. They have programs in place to increase production through organic fertilization also keeping plants healthy which is extremely helpful during coffee leaf rust outbreaks. CENFROCAFE produces about 120,000 quintales (1 quintal = 100 lbs) of coffee per year being one of the leading cooperatives in the country in volume. The average production per hectare is about 22 quintales which is high for organic production around the world. CENFRO recommends its producers to fertilize with Guano de Isla, phosphore ore, and Ulexite to achieve these yields. In terms of quality, CENFROCAFE is one of the top exporters in Peru as well. They have placed in the top places in national competitions having a big potential for microlots and excellent delivery and consistent full containers. Beginning in 2013 we began offering microlots to complement the APU full containers. Prior to the 2013 harvest I had cupped delicious 90+ coffees from Southern Ecuador but nothing above 86+ from Northern Peru and the coffee growing regions are right next to each other with extremely similar conditions. CENFRO's producers have heirloom Typica and Bourbon varieties with altitudes of 1600+ and 1800+. We are extremely happy with the quality of the microlots we bought last year and will continue to expand this volume as the harvests keep coming in. -Piero Cristiani Clickhereto see additional photos of Peru and its coffee growing regions.
Rwanda
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FT USA Organic Fair Trade Organic COOPAC - Kabirizi washing station (GrainPro) 6568 60kg 320 Cafe Imports Fulfillment LLC USA minnesota-us Heavy and sweet with herbaceous and savory fruit flavors; citric and tartaric acidity. Heavy and sweet with herbaceous and savory fruit flavors; citric and tartaric acidity. Lake Kivu is our favorite area in Rwanda. The climate of the lake and the volcanic soil come together in some magical way to make deep cherry fruit tones in these lovely coffees. An extra bonus for this specific coffee is that it is certified organic and ex-Ethiopia, there is very little certified African coffees. COOPAC is a fairtrade certified cooperative that began with 110 farmers in 2001 and today has over 2,200 members. COOPAC is committed to environmental and social sustainability in addition to producing high quality coffee. Waste by-products created during the coffee washing process are used to as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, health-care clinics, and roads and bridges in the community, and has a program to distribute cows and goats to the most productive farmers. COOPAC also provides farmers with an agricultural advisor to educate the growers about the latest production methods. -Jason
Rwanda
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FT USA Organic Fair Trade Organic COOPAC - Kabirizi washing station (GrainPro) 6569 60kg 160 Cafe Imports Fulfillment LLC USA minnesota-us Heavy and tartaric with caramel, tomato and cocoa flavors. Heavy and tartaric with caramel, tomato and cocoa flavors. Lake Kivu is our favorite area in Rwanda. The climate of the lake and the volcanic soil come together in some magical way to make deep cherry fruit tones in these lovely coffees. An extra bonus for this specific coffee is that it is certified organic and ex-Ethiopia, there is very little certified African coffees. COOPAC is a fairtrade certified cooperative that began with 110 farmers in 2001 and today has over 2,200 members. COOPAC is committed to environmental and social sustainability in addition to producing high quality coffee. Waste by-products created during the coffee washing process are used to as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, health-care clinics, and roads and bridges in the community, and has a program to distribute cows and goats to the most productive farmers. COOPAC also provides farmers with an agricultural advisor to educate the growers about the latest production methods. -Jason
Rwanda
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Washed Arabica 1 Organic COOPAC - Kigeyo washing station (GrainPro) 6565 60kg 25 Eniti Limited UK UK london-eu Bright and creamy with tropical fruit flavors as well as cola, floral, fig, lemon, brown sugar sweetness; sparkling phosphoric and tartaric acidity. Bright and creamy with tropical fruit flavors as well as cola, floral, fig, lemon, brown sugar sweetness; sparkling phosphoric and tartaric acidity. We've been buying for the last five years from Emmanuel, who is both President of Coopac Cooperative and Sacof. He works primarily in the Kivu/Western part of Rwanda, which has always been our favorite area. Here is a translated testimonial from one of the many many small producers that delivers into Kigeyo. It was translated directly from Kirwanda into English by a Kirwanda and French speaker, so not edited by us. "My name is Dusabemariya Helene, a widow with five children. I started coffee production with my late husband who inherited the plantation from his late uncle. It was difficutl for us to find buyers for our coffees and the coffee that we produced was not of good quality. It was not easy to plan our future especially after his death. Fortunately SACOF started business and began giving me enough organic fertilizer to enrich the soild in order to produce more coffee and get enough income. My children now go to school through the support of SACOF. Through the goats that I received from SACOF as a gift, the production of coffee has much improved and as result my life changed." The bulk of Rwandan coffee is sold as ordinary, which is unwashed and not a very clean natural. Premium prices like that paid for this coffee produce both superior cups and allow farmers to live and prosper in a manner that commodity coffee will and can not for the small farmer. for an additional look atvideo on Coopac Coffee watch this video. More info on Coopac from www.Coopac.com: "Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee. COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programs."
Rwanda
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Washed Arabica 4 Organic Gishamwana Island (GrainPro) 6564 60kg 4 Eniti Limited UK UK london-eu Salted caramel, raisin and lime with citric and soft malic acidity. Salted caramel, raisin and lime with citric and soft malic acidity. Island coffee with altitude and environmental attitude! Gishawama Island has over thirty five thousand coffee trees planted with environmental harmony in mind. This farm is in transition to becoming certified organic and is currently farmed with organic farming practices amongst forestry that provides a level of shade much greater than typical African coffee. Also, by nature of Gishamwana's isolation from other coffee, many of the other natural coffee diseases and pests quite simply have not made the boat over.
Sulawesi
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Microlot PT TOARCO Tana Toraja - A (GrainPro) 6604 60kg 66 Eniti Limited UK UK london-eu Toffee, floral, lime and juicy sugar with intense citric acidity. Toffee, floral, lime and juicy sugar with intense citric acidity. For pictures click here Sulawesi (Celebes), was influenced and controlled by the Netherlands from 1605 until World War II. In 1669 the Dutch East India Company took control of the trade in Sulawesi. The Dutch built Fort Rotterdam in Ujung Pandang (now Makassar) in the mid 1600’s and not until 1905 they finally gained control of the whole island becoming part of the Dutch state colony of the Netherlands East Indies. The Dutch East India Company was in control of coffee production in Indonesia during most the 1700’s and introduced Arabica Coffee (Typica) to Sulawesi in 1750. It took some time to arrive to Tana Toraja, Sulawesi from Minneapolis. Minneapolis – Tokyo – Singapore – Jakarta – Makassar and drive 8 hours north to Rantepao, Tana Toraja. It is the most beautiful place on earth. It’s green, lush, rice paddies everywhere—giving it a sense of calmness. Traditional Tongkonan Houses cover the background with fascinating Toraja Patterns decorating the structures. Indonesian coffee has traditionally been processed with the Giling-Basah method, or wet-hulled like Sumatra. In 1976 TOARCO, a Japanese-Indonesian joint-venture, introduced to Sulawesi the traditional washed-process, similar to Central America. TOARCO owns Pedamaran Plantation at 900 – 1250 masl and purchases wet-parchment (at 40% moisture) from small producers at 1200 – 1800 masl. Coffee is trucked to Pedamaran Plantation immediately and coffee gets dried on patios at their mill facilities. If a producer wants to sell their parchment coffee to TOARCO they need to get certified to their standards as far as selective-picking, storage, transportation, moisture levels, etc. Farmers are issued ID cards that allow them to sell their coffee at various purchasing points in the Tana Toraja region during the market of the week. Café Imports’ coffee comes from small producers at the higher altitude areas. Most of the coffee produced in Tana Toraja is S795 variety, a Typica hybrid. This proves once again how important the variety translates in the cup. Indonesia has a great deal of Catimor, a Robusta-heavy x Arabica hybrid, but Tana Toraja has kept high-quality varieties. In 2010 Sulawesi received double the normal amount of rain reducing the crop of 2011 down 70% making it unavailable for that season. -Piero Cristiani
Sulawesi
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Microlot PT TOARCO Tana Toraja - A (GrainPro) 6607 60kg 57 Cafe Imports Fulfillment LLC USA minnesota-us Toffee and caramel with tangy citric acidity, floral aromatics and an herbal aftertaste. Toffee and caramel with tangy citric acidity, floral aromatics and an herbal aftertaste. For pictures click here Sulawesi (Celebes), was influenced and controlled by the Netherlands from 1605 until World War II. In 1669 the Dutch East India Company took control of the trade in Sulawesi. The Dutch built Fort Rotterdam in Ujung Pandang (now Makassar) in the mid 1600’s and not until 1905 they finally gained control of the whole island becoming part of the Dutch state colony of the Netherlands East Indies. The Dutch East India Company was in control of coffee production in Indonesia during most the 1700’s and introduced Arabica Coffee (Typica) to Sulawesi in 1750. It took some time to arrive to Tana Toraja, Sulawesi from Minneapolis. Minneapolis – Tokyo – Singapore – Jakarta – Makassar and drive 8 hours north to Rantepao, Tana Toraja. It is the most beautiful place on earth. It’s green, lush, rice paddies everywhere—giving it a sense of calmness. Traditional Tongkonan Houses cover the background with fascinating Toraja Patterns decorating the structures. Indonesian coffee has traditionally been processed with the Giling-Basah method, or wet-hulled like Sumatra. In 1976 TOARCO, a Japanese-Indonesian joint-venture, introduced to Sulawesi the traditional washed-process, similar to Central America. TOARCO owns Pedamaran Plantation at 900 – 1250 masl and purchases wet-parchment (at 40% moisture) from small producers at 1200 – 1800 masl. Coffee is trucked to Pedamaran Plantation immediately and coffee gets dried on patios at their mill facilities. If a producer wants to sell their parchment coffee to TOARCO they need to get certified to their standards as far as selective-picking, storage, transportation, moisture levels, etc. Farmers are issued ID cards that allow them to sell their coffee at various purchasing points in the Tana Toraja region during the market of the week. Café Imports’ coffee comes from small producers at the higher altitude areas. Most of the coffee produced in Tana Toraja is S795 variety, a Typica hybrid. This proves once again how important the variety translates in the cup. Indonesia has a great deal of Catimor, a Robusta-heavy x Arabica hybrid, but Tana Toraja has kept high-quality varieties. In 2010 Sulawesi received double the normal amount of rain reducing the crop of 2011 down 70% making it unavailable for that season. -Piero Cristiani
Sulawesi
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Microlot 2 PT TOARCO Tana Toraja - AA (GrainPro) 6602 60kg 46 Cafe Imports Fulfillment LLC USA minnesota-us Tangy and herbaceous with a sweet cedar aftertaste. Tangy and herbaceous with a sweet cedar aftertaste. For pictures click here Sulawesi (Celebes), was influenced and controlled by the Netherlands from 1605 until World War II. In 1669 the Dutch East India Company took control of the trade in Sulawesi. The Dutch built Fort Rotterdam in Ujung Pandang (now Makassar) in the mid 1600’s and not until 1905 they finally gained control of the whole island becoming part of the Dutch state colony of the Netherlands East Indies. The Dutch East India Company was in control of coffee production in Indonesia during most the 1700’s and introduced Arabica Coffee (Typica) to Sulawesi in 1750. It took some time to arrive to Tana Toraja, Sulawesi from Minneapolis. Minneapolis – Tokyo – Singapore – Jakarta – Makassar and drive 8 hours north to Rantepao, Tana Toraja. It is the most beautiful place on earth. It’s green, lush, rice paddies everywhere—giving it a sense of calmness. Traditional Tongkonan Houses cover the background with fascinating Toraja Patterns decorating the structures. Indonesian coffee has traditionally been processed with the Giling-Basah method, or wet-hulled like Sumatra. In 1976 TOARCO, a Japanese-Indonesian joint-venture, introduced to Sulawesi the traditional washed-process, similar to Central America. TOARCO owns Pedamaran Plantation at 900 – 1250 masl and purchases wet-parchment (at 40% moisture) from small producers at 1200 – 1800 masl. Coffee is trucked to Pedamaran Plantation immediately and coffee gets dried on patios at their mill facilities. If a producer wants to sell their parchment coffee to TOARCO they need to get certified to their standards as far as selective-picking, storage, transportation, moisture levels, etc. Farmers are issued ID cards that allow them to sell their coffee at various purchasing points in the Tana Toraja region during the market of the week. Café Imports’ coffee comes from small producers at the higher altitude areas. Most of the coffee produced in Tana Toraja is S795 variety, a Typica hybrid. This proves once again how important the variety translates in the cup. Indonesia has a great deal of Catimor, a Robusta-heavy x Arabica hybrid, but Tana Toraja has kept high-quality varieties. In 2010 Sulawesi received double the normal amount of rain reducing the crop of 2011 down 70% making it unavailable for that season. -Piero Cristiani
Sulawesi
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Microlot 2 PT TOARCO Tana Toraja - AA (GrainPro) 6611 60kg 46 Cafe Imports Fulfillment LLC USA minnesota-us Cane juice and green grape flavors with tangy acidity and a mellow aftertaste. Cane juice and green grape flavors with tangy acidity and a mellow aftertaste. For pictures click here Sulawesi (Celebes), was influenced and controlled by the Netherlands from 1605 until World War II.  In 1669 the Dutch East India Company took control of the trade in Sulawesi.  The Dutch built Fort Rotterdam in Ujung Pandang (now Makassar) in the mid 1600’s and not until 1905 they finally gained control of the whole island becoming part of the Dutch state colony of the Netherlands East Indies.  The Dutch East India Company was in control of coffee production in Indonesia during most the 1700’s and introduced Arabica Coffee (Typica) to Sulawesi in 1750. It took some time to arrive to Tana Toraja, Sulawesi from Minneapolis.  Minneapolis – Tokyo – Singapore – Jakarta – Makassar and drive 8 hours north to Rantepao, Tana Toraja.  It is the most beautiful place on earth.  It’s green, lush, rice paddies everywhere—giving it a sense of calmness.  Traditional Tongkonan Houses cover the background with fascinating Toraja Patterns decorating the structures. Indonesian coffee has traditionally been processed with the Giling-Basah method, or wet-hulled like Sumatra.  In 1976 TOARCO, a Japanese-Indonesian joint-venture, introduced to Sulawesi the traditional washed-process, similar to Central America.  TOARCO owns Pedamaran Plantation at 900 – 1250 masl and purchases wet-parchment (at 40% moisture) from small producers at 1200 – 1800 masl.  Coffee is trucked to Pedamaran Plantation immediately and coffee gets dried on patios at their mill facilities.  If a producer wants to sell their parchment coffee to TOARCO they need to get certified to their standards as far as selective-picking, storage, transportation, moisture levels, etc.  Farmers are issued ID cards that allow them to sell their coffee at various purchasing points in the Tana Toraja region during the market of the week.  Café Imports’ coffee comes from small producers at the higher altitude areas. Most of the coffee produced in Tana Toraja is S795 variety, a Typica hybrid.  This proves once again how important the variety translates in the cup.  Indonesia has a great deal of Catimor, a Robusta-heavy x Arabica hybrid, but Tana Toraja has kept high-quality varieties. In 2010 Sulawesi received double the normal amount of rain reducing the crop of 2011 down 70% making it unavailable for that season.  -Piero Cristiani
Sulawesi
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Microlot 2 PT TOARCO Tana Toraja - PB (GrainPro) 6612 60kg 23 Cafe Imports Fulfillment LLC USA minnesota-us Rich and tangy with milk chocolate and cinnamon flavors and a mild herbaceous aftertaste. Rich and tangy with milk chocolate and cinnamon flavors and a mild herbaceous aftertaste. For pictures click here Sulawesi (Celebes), was influenced and controlled by the Netherlands from 1605 until World War II. In 1669 the Dutch East India Company took control of the trade in Sulawesi. The Dutch built Fort Rotterdam in Ujung Pandang (now Makassar) in the mid 1600’s and not until 1905 they finally gained control of the whole island becoming part of the Dutch state colony of the Netherlands East Indies. The Dutch East India Company was in control of coffee production in Indonesia during most the 1700’s and introduced Arabica Coffee (Typica) to Sulawesi in 1750. It took some time to arrive to Tana Toraja, Sulawesi from Minneapolis. Minneapolis – Tokyo – Singapore – Jakarta – Makassar and drive 8 hours north to Rantepao, Tana Toraja. It is the most beautiful place on earth. It’s green, lush, rice paddies everywhere—giving it a sense of calmness. Traditional Tongkonan Houses cover the background with fascinating Toraja Patterns decorating the structures. Indonesian coffee has traditionally been processed with the Giling-Basah method, or wet-hulled like Sumatra. In 1976 TOARCO, a Japanese-Indonesian joint-venture, introduced to Sulawesi the traditional washed-process, similar to Central America. TOARCO owns Pedamaran Plantation at 900 – 1250 masl and purchases wet-parchment (at 40% moisture) from small producers at 1200 – 1800 masl. Coffee is trucked to Pedamaran Plantation immediately and coffee gets dried on patios at their mill facilities. If a producer wants to sell their parchment coffee to TOARCO they need to get certified to their standards as far as selective-picking, storage, transportation, moisture levels, etc. Farmers are issued ID cards that allow them to sell their coffee at various purchasing points in the Tana Toraja region during the market of the week. Café Imports’ coffee comes from small producers at the higher altitude areas. Most of the coffee produced in Tana Toraja is S795 variety, a Typica hybrid. This proves once again how important the variety translates in the cup. Indonesia has a great deal of Catimor, a Robusta-heavy x Arabica hybrid, but Tana Toraja has kept high-quality varieties. In 2010 Sulawesi received double the normal amount of rain reducing the crop of 2011 down 70% making it unavailable for that season. -Piero Cristiani
Sumatra
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Decaf KVW MC Decaf - Non FT or Org Mandheling 7163 60kg 17 Cafe Imports Fulfillment LLC USA minnesota-us toffee and citric.
Sumatra
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FTO Mandheling DP Fair Trade Non Organic Gayo Mandiri - FLO ID 22710 6673 60kg 241 Cafe Imports Fulfillment LLC USA minnesota-us Heavy with lemon, chocolate and wood. Heavy with lemon, chocolate and wood. KSU Gayo Mandiri was established on November 2008 by the Ministry of Cooperatives, and in the present days counts with 1294 members. The coffee production is done by the cooperative members and commercialized by the cooperative. In the pursuit of quality, KSU has implemented new teaching and consulting strategies to help the producers to achieve better quality. The cooperative facilitate the know how of the usage of organic fertilizers among the producers. Gayo and Javanese women work together under the shade coverings as they hand sort beans from the villiages near Takegon. Mostof these women are widows from the Free Aceh conflict that only ended in 2005. Hopefully this aides in the healing of this troubled region that was also devastated by the Tsunami on the twenty sixth of December 2004 The cooperative has been developing an area of 100 hectares for Arabica production, which will start to produce in early 2015.
Sumatra
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FTO Mandheling DP Fair Trade Non Organic Grade 1 7337 60kg 8 Cafe Imports Fulfillment LLC USA minnesota-us Herbaceous, green pepper and nutty with good citric acidity.
Sumatra FTO Mandheling DP Fair Trade Non Organic Gayo Megah Bersiri FLO ID 28568 - Rainforest Alliance 7623 60kg 260 OPEN USA origin Gayo and Javanese women work together under the shade coverings as they hand sort beans from the villiages near Takegon.  Most of these women are widows from the Free Aceh conflict that only ended in 2005.  Hopefully this aides in the healing of this troubled region that was also devastated by the Tsunami on the twenty sixth of December 2004, as Cooperative Megah Berseri provides not only an income but also company and hope.
Sumatra
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FTO Mandheling DP 1 Fair Trade Non Organic KSU Makmur Jaya Mandiri - FLO ID 31076 7121 60kg 300 Cafe Imports Fulfillment LLC USA minnesota-us Herbaceous and earthy with citric acidity.
Sumatra Mandheling DP Harimau Tiger 6675 60kg 249 IN TRANSIT TO MSP USA afloat Sweet and thick with good citric acidity, caramel and some earthiness. Sweet and thick with good citric acidity, caramel and some earthiness. Sumatran coffees capture the wild jungle essence of this tropical Indonesian island. We cup Sumatran after Sumatran to find that earthy, deep, complex, full-bodied coffee that exhibits low-acidity smoothness and a touch of forest floor funk. A great Sumatran is creamy, sweet, with a touch of butterscotch, spice, and mustiness. (Yes, mustiness, not jungle rot. This is where cupping Sumatran after Sumatran pays off Big!) Sumatran coffee is a beautiful deep blue-green color with the appearance of jade. There is a tendency to over roast Sumatrans (along with other dry processed wild coffees) as they do not show much roast color, and roast unevenly. Sometimes the beans will look uneven and funky green. This is not a problem, however, or a sign of bad beans. Quality in the cup is what matters, or should matter, not mere appearance of beans. Sumatran coffees are hand sorted, and come in single-picked, double- picked, and even triple-picked lots. Since Sumatran's are dry processed and often laid out to dry on the dirt in small villages, sorting the coffee is essential to take out the sticks and stones that the beans inevitably acquire, but triple picking does not necessarily improve the quality of cup. In fact, we sometimes find that over-picked beautiful polished coffees are sometimes bland in the cup.
Sumatra Mandheling DP Grade 1 6879 60kg 320 AT DOCK USA   afloat
Sumatra
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Mandheling DP Harimau Tiger 7033 60kg 297 Cafe Imports Fulfillment LLC USA minnesota-us Clean earth and cedar, buttermilk, smooth and citric. Clean earth and cedar, buttermilk, smooth and citric. Sumatran coffees capture the wild jungle essence of this tropical Indonesian island. We cup Sumatran after Sumatran to find that earthy, deep, complex, full-bodied coffee that exhibits low-acidity smoothness and a touch of forest floor funk. A great Sumatran is creamy, sweet, with a touch of butterscotch, spice, and mustiness. (Yes, mustiness, not jungle rot. This is where cupping Sumatran after Sumatran pays off Big!) Sumatran coffee is a beautiful deep blue-green color with the appearance of jade. There is a tendency to over roast Sumatrans (along with other dry processed wild coffees) as they do not show much roast color, and roast unevenly. Sometimes the beans will look uneven and funky green. This is not a problem, however, or a sign of bad beans. Quality in the cup is what matters, or should matter, not mere appearance of beans. Sumatran coffees are hand sorted, and come in single-picked, double- picked, and even triple-picked lots. Since Sumatran's are dry processed and often laid out to dry on the dirt in small villages, sorting the coffee is essential to take out the sticks and stones that the beans inevitably acquire, but triple picking does not necessarily improve the quality of cup. In fact, we sometimes find that over-picked beautiful polished coffees are sometimes bland in the cup.
Sumatra
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Mandheling DP Harimau Tiger 7129 60kg 187 Cafe Imports Fulfillment LLC USA minnesota-us Soft, sweet and citric with chocolate and cooked buttered vegetables. Soft, sweet and citric with chocolate and cooked buttered vegetables. Sumatran coffees capture the wild jungle essence of this tropical Indonesian island. We cup Sumatran after Sumatran to find that earthy, deep, complex, full-bodied coffee that exhibits low-acidity smoothness and a touch of forest floor funk. A great Sumatran is creamy, sweet, with a touch of butterscotch, spice, and mustiness. (Yes, mustiness, not jungle rot. This is where cupping Sumatran after Sumatran pays off Big!) Sumatran coffee is a beautiful deep blue-green color with the appearance of jade. There is a tendency to over roast Sumatrans (along with other dry processed wild coffees) as they do not show much roast color, and roast unevenly. Sometimes the beans will look uneven and funky green. This is not a problem, however, or a sign of bad beans. Quality in the cup is what matters, or should matter, not mere appearance of beans. Sumatran coffees are hand sorted, and come in single-picked, double- picked, and even triple-picked lots. Since Sumatran's are dry processed and often laid out to dry on the dirt in small villages, sorting the coffee is essential to take out the sticks and stones that the beans inevitably acquire, but triple picking does not necessarily improve the quality of cup. In fact, we sometimes find that over-picked beautiful polished coffees are sometimes bland in the cup.
Sumatra Mandheling DP Harimau Tiger 7130 60kg 300 OPEN USA origin Sumatran coffees capture the wild jungle essence of this tropical Indonesian island. We cup Sumatran after Sumatran to find that earthy, deep, complex, full-bodied coffee that exhibits low-acidity smoothness and a touch of forest floor funk. A great Sumatran is creamy, sweet, with a touch of butterscotch, spice, and mustiness. (Yes, mustiness, not jungle rot. This is where cupping Sumatran after Sumatran pays off Big!) Sumatran coffee is a beautiful deep blue-green color with the appearance of jade. There is a tendency to over roast Sumatrans (along with other dry processed wild coffees) as they do not show much roast color, and roast unevenly. Sometimes the beans will look uneven and funky green. This is not a problem, however, or a sign of bad beans. Quality in the cup is what matters, or should matter, not mere appearance of beans. Sumatran coffees are hand sorted, and come in single-picked, double- picked, and even triple-picked lots. Since Sumatran's are dry processed and often laid out to dry on the dirt in small villages, sorting the coffee is essential to take out the sticks and stones that the beans inevitably acquire, but triple picking does not necessarily improve the quality of cup. In fact, we sometimes find that over-picked beautiful polished coffees are sometimes bland in the cup.
Sumatra
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Mandheling DP Grade 1 7445 60kg 190 Cafe Imports Fulfillment LLC USA minnesota-us Heavy with citric and red wine vinegar; cedar and herb.
Sumatra
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Spl Cat 400 Absynia - Sabri 6260 60kg 1 Cafe Imports Fulfillment LLC USA minnesota-us Herbal, toffee. Herbal, toffee. November 2013, we set out to Sumatra to answer a question: Is it possible to find high-end micro lots in Sumatra? We have been cupping good and very good container lots, and in 2012 we received a cherry selected lot that was very good for us. This lot was made up of ripe cherry of a single variety from a single farmer; quite unusual for Sumatra. In fact, it was that cherry selected lot that finally instigated our trip. Now, if you were to boil down the challenges facing high-end micro lot production in Sumatra to a single word, it would be “selection.” At every link in the chain of production, selection in some form emerges as a weak point. One of the problem areas unique to Sumatra has to do with the structure of the Sumatran coffee trade. In Sumatra, farmers sell to collectors, who then sell to coops or exporters. It is common practice for processing, i.e., sorting for quality or blending different lots, to be performed to some extent by all three. This means that any selection a farmer does could be nullified by another party at a later time. The extra exchange by a person who is essentially a broker on a very local level renders any selection that a coop or exporter might want to do meaningless. Full stop… almost… Sabri, the producer, has been able to identify varieties by cherry and by plant where other farmers that we met with could not. He is doing selective picking of the cherries and the results are shown in exceptional cup quality. Sabri had never been asked to separate lots before, which underscores the infrastructural and logistical challenges to selection and separation in Sumatran coffee. This is why Sumatran coffee has historically always been regionally marketed- Mandheling, Lintong, or even sub-regionally with the “Blue Batak” and “Lake Tawar” marks. In January 2014 we received pre-shipment samples representing both a single farm, single variety Bourbon lot and another Absynia lot. To read more about Sumatran coffee click here. The photos in this Beanology show an Absynia coffee tree. It is possible to distinguish the characteristics of this variety because the green cherry has a matte green color, and there is a distinctive narrow disc visible on the bottom of the cherry.
Sumatra Spl Cat 400 Absynia - Sabri 7391 60kg 24 OPEN USA origin November 2013, we set out to Sumatra to answer a question: Is it possible to find high-end micro lots in Sumatra? We have been cupping good and very good container lots, and in 2012 we received a cherry selected lot that was very good for us. This lot was made up of ripe cherry of a single variety from a single farmer; quite unusual for Sumatra. In fact, it was that cherry selected lot that finally instigated our trip. Now, if you were to boil down the challenges facing high-end micro lot production in Sumatra to a single word, it would be “selection.” At every link in the chain of production, selection in some form emerges as a weak point. One of the problem areas unique to Sumatra has to do with the structure of the Sumatran coffee trade. In Sumatra, farmers sell to collectors, who then sell to coops or exporters. It is common practice for processing, i.e., sorting for quality or blending different lots, to be performed to some extent by all three. This means that any selection a farmer does could be nullified by another party at a later time. The extra exchange by a person who is essentially a broker on a very local level renders any selection that a coop or exporter might want to do meaningless. Full stop… almost… Sabri, the producer, has been able to identify varieties by cherry and by plant where other farmers that we met with could not. He is doing selective picking of the cherries and the results are shown in exceptional cup quality. Sabri had never been asked to separate lots before, which underscores the infrastructural and logistical challenges to selection and separation in Sumatran coffee. This is why Sumatran coffee has historically always been regionally marketed- Mandheling, Lintong, or even sub-regionally with the “Blue Batak” and “Lake Tawar” marks. In January 2014 we received pre-shipment samples representing both a single farm, single variety Bourbon lot and another Absynia lot. To read more about Sumatran coffee click here. The photos in this Beanology show an Absynia coffee tree. It is possible to distinguish the characteristics of this variety because the green cherry has a matte green color, and there is a distinctive narrow disc visible on the bottom of the cherry.
Sumatra Spl Cat 400 Bourbon - Sabri 7392 60kg 33 OPEN USA origin November 2013, we set out to Sumatra to answer a question: Is it possible to find high-end micro lots in Sumatra? We have been cupping good and very good container lots, and in 2012 we received a cherry selected lot that was very good for us. This lot was made up of ripe cherry of a single variety from a single farmer; quite unusual for Sumatra. In fact, it was that cherry selected lot that finally instigated our trip. Now, if you were to boil down the challenges facing high-end micro lot production in Sumatra to a single word, it would be “selection.” At every link in the chain of production, selection in some form emerges as a weak point. One of the problem areas unique to Sumatra has to do with the structure of the Sumatran coffee trade. In Sumatra, farmers sell to collectors, who then sell to coops or exporters. It is common practice for processing, i.e., sorting for quality or blending different lots, to be performed to some extent by all three. This means that any selection a farmer does could be nullified by another party at a later time. The extra exchange by a person who is essentially a broker on a very local level renders any selection that a coop or exporter might want to do meaningless. Full stop… almost… Sabri, the producer, has been able to identify varieties by cherry and by plant where other farmers that we met with could not. He is doing selective picking of the cherries and the results are shown in exceptional cup quality. Sabri had never been asked to separate lots before, which underscores the infrastructural and logistical challenges to selection and separation in Sumatran coffee. This is why Sumatran coffee has historically always been regionally marketed- Mandheling, Lintong, or even sub-regionally with the “Blue Batak” and “Lake Tawar” marks. In January 2014 we received pre-shipment samples representing both a single farm, single variety Bourbon lot and another Absynia lot. To read more about Sumatran coffee click here.
Tanzania
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Washed Arabica Peaberry 6648 60kg 158 Cafe Imports Fulfillment LLC USA minnesota-us Herbal and dark chocolate flavors. Herbal and dark chocolate flavors. The Jesuits introduced mild Arabica in the 1890’s, and by 1990 coffee was seen as a commercial venture on Mount Kilimanjaro. The first variety grown was Bourbon and later the Kent variety was produced. Coffee is processed either by the smallholder’s farm with a hand pulper or in the Central Processing Units (wet Mills) run by the estates, private companies or cooperatives. The ripe cherries are picked and taken for pulping the same day. After being washed, the coffee is stored in special fermentation tanks for 48 hours after which they are washed to remove the mucilage. The drying process is done on raised drying tables. Once the coffee reaches the desire moisture is transported to the dry mill. The producer can sell his or her coffee either directly to private companies or to cooperative unions through secondary parties. These entities take care of the drying mill and exportation process. Any unique systems or practices specific to the country? Tell us about them. (i.e. Micromills in Costa, Auction in Kenya): Tanzanian coffees are grown on the slopes of Mount Kilimanjaro, under the shade of banana trees, truly an exotic location for this east African coffee. Tanzanian coffee is somewhat similar to the coffee of its neighbor north of the border (Kenya for the geographically challenged), bright, clean and aggressively complex. The grading process in Tanzania is also the same as in Kenya, where it is graded on bean size, and AA is the largest, followed by A and B down the line. In the United States a very popular Tanzanian coffee is the peaberry variety. Why? Well, a couple of theories about that one. Peaberries seem to have a mystique about them. What's a peaberry? It's when a single bean develops inside the coffee cherry, instead of the familiar two "flat beans". Why so many fans of the peaberry? The theory is that all the goodness of the coffee cherry is in only one bean. Another reason for the popularity of Tanzanian peaberries is simply a factor of supply. The Japanese buy the bulk of Tanzania flatberries (regular coffee beans) and since the peaberries have been sorted out, a market was needed for the peaberries. Since peaberries have the cult following mentioned above, Viola! Exotic Tanzania Peaberries! Hence, with the exotic name (Tanzania) and the peaberry factor, we cup and cup to find those cups that truly deserve the praise, and are not just a function of the hype!
Tanzania
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Washed Arabica Kiboko Peaberry 6953 60kg 79 Cafe Imports Fulfillment LLC USA minnesota-us Citric, fruit and cedar. Citric, fruit and cedar. The Jesuits introduced mild Arabica in the 1890’s, and by 1990 coffee was seen as a commercial venture on Mount Kilimanjaro. The first variety grown was Bourbon and later the Kent variety was produced. Coffee is processed either by the smallholder’s farm with a hand pulper or in the Central Processing Units (wet Mills) run by the estates, private companies or cooperatives. The ripe cherries are picked and taken for pulping the same day. After being washed, the coffee is stored in special fermentation tanks for 48 hours after which they are washed to remove the mucilage. The drying process is done on raised drying tables. Once the coffee reaches the desire moisture is transported to the dry mill. The producer can sell his or her coffee either directly to private companies or to cooperative unions through secondary parties. These entities take care of the drying mill and exportation process. Any unique systems or practices specific to the country? Tell us about them. (i.e. Micromills in Costa, Auction in Kenya): Tanzanian coffees are grown on the slopes of Mount Kilimanjaro, under the shade of banana trees, truly an exotic location for this east African coffee. Tanzanian coffee is somewhat similar to the coffee of its neighbor north of the border (Kenya for the geographically challenged), bright, clean and aggressively complex. The grading process in Tanzania is also the same as in Kenya, where it is graded on bean size, and AA is the largest, followed by A and B down the line. In the United States a very popular Tanzanian coffee is the peaberry variety. Why? Well, a couple of theories about that one. Peaberries seem to have a mystique about them. What's a peaberry? It's when a single bean develops inside the coffee cherry, instead of the familiar two "flat beans". Why so many fans of the peaberry? The theory is that all the goodness of the coffee cherry is in only one bean. Another reason for the popularity of Tanzanian peaberries is simply a factor of supply. The Japanese buy the bulk of Tanzania flatberries (regular coffee beans) and since the peaberries have been sorted out, a market was needed for the peaberries. Since peaberries have the cult following mentioned above, Viola! Exotic Tanzania Peaberries! Hence, with the exotic name (Tanzania) and the peaberry factor, we cup and cup to find those cups that truly deserve the praise, and are not just a function of the hype!
Yemen Special Category 400 Haraaz-Red Grade A+ 7531 64kg 70 OPEN USA origin Yemeni coffee is normally harvested from dried cherries picked straight from the tree. After the cherries are picked they are spread on rooftops or on sheets and allowed to dry even more of the next two to three weeks. When the coffee is ready to be exported, it is milled and away we go. Our Haraaz Red Marqaha is bought as ripe cherry from the farmer, not as dried raisons. This way, we know only the best ripest cherry is selected. Next, we dry it on raised beds and not on the traditional rooftop. This allows the perfect drying environment. You'll see it in the cup. My hope is that this coffee will be a single origin espresso at the WBC someday.
Yemen
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Special Category 500 Coffee Cherry Tea (Qisher Milled with Spices) 6171  kg 49 Cafe Imports Fulfillment LLC USA minnesota-us Groups like Al-Hamdani are working to reverse this trend. Acting as a unified force of 32,000 farmers, this group makes much needed financing accessible to alleviate the seasonal nature of a coffee farmer's income. They also work to ensure high quality standards and assist in the process of milling and sorting dried cherries. In 2007, Al-Hamdani established a new dam to make irrigation available to the farmers in the region. We hope to see more farmers join together in movements like this that make the production of uniquehigh quality Yemeni coffees a financially viable reality. Coffee husks have a long history of being prepared for consumption aside from the roasted beans we're now so familiar with. In Central America, they bear the name Cascara. In Africa, it is called Buna. In the Arabic world, where this offering comes from, it goes by Qish'r or Qisher. Served hot or cold, the dried husk tea makes for a unique beverage that offers flavors both new and familiar to the coffee drinker. When our last Cascara offering came out, Education Expert, Sales Rep and Roasting Pro Joe Marrocco wrote this blogand included some awesome ideas for how to prepare different iterations of the dried coffee cherry tea. We invite you to try these, or create your own! The flavors can be easily guided in different directions with the addition of spices and sweeteners so experimentation almost always yields interesting results.
Yemen
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Special Category 500 Coffee Cherry Tea (Qisher Milled) 6172  kg 38 Cafe Imports Fulfillment LLC USA minnesota-us Groups like Al-Hamdani are working to reverse this trend. Acting as a unified force of 32,000 farmers, this group makes much needed financing accessible to alleviate the seasonal nature of a coffee farmer's income. They also work to ensure high quality standards and assist in the process of milling and sorting dried cherries. In 2007, Al-Hamdani established a new dam to make irrigation available to the farmers in the region. We hope to see more farmers join together in movements like this that make the production of uniquehigh quality Yemeni coffees a financially viable reality. Coffee husks have a long history of being prepared for consumption aside from the roasted beans we're now so familiar with. In Central America, they bear the name Cascara. In Africa, it is called Buna. In the Arabic world, where this offering comes from, it goes by Qish'r or Qisher. Served hot or cold, the dried husk tea makes for a unique beverage that offers flavors both new and familiar to the coffee drinker. When our last Cascara offering came out, Education Expert, Sales Rep and Roasting Pro Joe Marrocco wrote this blogand included some awesome ideas for how to prepare different iterations of the dried coffee cherry tea. We invite you to try these, or create your own! The flavors can be easily guided in different directions with the addition of spices and sweeteners so experimentation almost always yields interesting results.
Yemen
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Special Category 500 Coffee Cherry Tea (Qisher Raw) 6173  kg 25 Cafe Imports Fulfillment LLC USA minnesota-us Groups like Al-Hamdani are working to reverse this trend. Acting as a unified force of 32,000 farmers, this group makes much needed financing accessible to alleviate the seasonal nature of a coffee farmer's income. They also work to ensure high quality standards and assist in the process of milling and sorting dried cherries. In 2007, Al-Hamdani established a new dam to make irrigation available to the farmers in the region. We hope to see more farmers join together in movements like this that make the production of uniquehigh quality Yemeni coffees a financially viable reality. Coffee husks have a long history of being prepared for consumption aside from the roasted beans we're now so familiar with. In Central America, they bear the name Cascara. In Africa, it is called Buna. In the Arabic world, where this offering comes from, it goes by Qish'r or Qisher. Served hot or cold, the dried husk tea makes for a unique beverage that offers flavors both new and familiar to the coffee drinker. When our last Cascara offering came out, Education Expert, Sales Rep and Roasting Pro Joe Marrocco wrote this blogand included some awesome ideas for how to prepare different iterations of the dried coffee cherry tea. We invite you to try these, or create your own! The flavors can be easily guided in different directions with the addition of spices and sweeteners so experimentation almost always yields interesting results.

Last Updated 04-17-15

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