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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 More Info Location Dictionary Notes
Brazil
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Farm Select Decaf Decaf - Non FT or Org Yellow Bourbon Estate Mogiana - Rainha Farm - MWP 5833 69kg 17 Eniti Limited UK london-eu Clean and sweet with a juicy acidity and caramel and lemon flavors. Clean and sweet with a juicy acidity and caramel and lemon flavors. Brazil produces about 1/3 of the total world coffee production(including Arabica and Robusta)hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! 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
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Farm Select Decaf Decaf - Non FT or Org Yellow Bourbon Estate Mogiana - Cachoeira de Grama Farm - MWP 5884 69kg 12 Cafe Imports Fulfillment LLC minnesota-us Citric with graham and chocolate. Citric with graham and chocolate. This farm is ownedby the Carvalho Family. Farm size: 411 total area, 97 in coffee plantation. Annual production: 4000 bags Certification: UTZ certified, RA certified 2012 Other Products: eucalyptus Avg # of employees: 27 full time, 40 seasonal. They have schools here for the children from all the farms. 300 children total. Part from the government part from the farmers for payment for the teachers. Avg rainfall: 2000 mm Avg Temp: 19.2 C Soil: Volcanic Soil, rich in potassium Avg Tree Age: 20 years old, oldest planted in 1956 This farm is managedby Bourbon Specialty and highly organized. The valley that this farm is home to many of the premiere coffee farms in Brasil. Bourbon specialty manages 48 farms. The Valle de Gama is incredibly beautiful with large rolling hills surrounding the farm. People that work here are extremely happy and well taken care of. Quality of life is excellent. 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.
Brazil Microlot Carmo de Minas (GrainPro) 6120 60kg 110 OPEN   origin
Brazil Microlot Carmo de Minas (GrainPro) 6121 60kg 320 OPEN   origin
Brazil Microlot Carmo de Minas - Natural - Santa Lucia Farm (GrainPro) (Europe) 6785 60kg 20 AFLOAT afloat History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP'S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group's activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market; To become a national reference in the breeding of girolando cattle; To produce and sell corn and soybeans with high quality standards; Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region's economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature: 18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) *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 Microlot Carmo de Minas - Natural - Santa Lucia Farm (GrainPro) (Europe) 6786 60kg 15 AFLOAT afloat History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP'S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group's activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market; To become a national reference in the breeding of girolando cattle; To produce and sell corn and soybeans with high quality standards; Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region's economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature: 18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) *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 Microlot Carmo de Minas - Natural - Santa Lucia Farm (GrainPro) 6793 60kg 1 OPEN 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. 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 Microlot Carmo de Minas - Natural - Santa Lucia Farm (GrainPro) 6794 60kg 15 AFLOAT afloat History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP'S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group's activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market; To become a national reference in the breeding of girolando cattle; To produce and sell corn and soybeans with high quality standards; Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region's economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature: 18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) *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 Mogiana Pulped Natural Yellow Bourbon - Cachoeira da Grama Farm (GrainPro) 5963 60kg 90 AFLOAT afloat Toffee and soft, sweet caramels with tart lime acidity. Toffee and soft, sweet caramels with tart lime acidity. This farm is ownedby the Carvalho Family. Farm size: 411 total area, 97 in coffee plantation. Annual production: 4000 bags Certification: UTZ certified, RA certified 2012 Other Products: eucalyptus Avg # of employees: 27 full time, 40 seasonal. They have schools here for the children from all the farms. 300 children total. Part from the government part from the farmers for payment for the teachers. Avg rainfall: 2000 mm Avg Temp: 19.2 C Soil: Volcanic Soil, rich in potassium Avg Tree Age: 20 years old, oldest planted in 1956 This farm is managedby Bourbon Specialty and highly organized. The valley that this farm is home to many of the premiere coffee farms in Brasil. Bourbon specialty manages 48 farms. The Valle de Gama is incredibly beautiful with large rolling hills surrounding the farm. People that work here are extremely happy and well taken care of. Quality of life is excellent. 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.
Brazil Mogiana Pulped Natural Yellow Bourbon (GrainPro) 5964 60kg 320 OPEN   origin
Brazil Mogiana Pulped Natural Yellow Bourbon - Rainha Farm (GrainPro) 5965 60kg 260 AT DOCK afloat Honey peanut butter, floral,lemon, soft and clean. Honey peanut butter, floral,lemon, soft and clean. For general Brazil pictures click here Brazil produces about 1/3 of the total world coffee production(including Arabica and Robusta)hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! 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) 5966 60kg 215 OPEN   origin
Brazil Mogiana Pulped Natural Yellow Bourbon - Recreio Farm (GrainPro) 5967 60kg 300 AFLOAT afloat Citric, floral and honey. Citric, floral and honey. For images of Recreio Farm click here Brazil produces about ? 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) 5968 60kg 320 OPEN   origin
Brazil Mogiana Pulped Natural Yellow Bourbon - Sertaozinho Farm (GrainPro) (Melbourne) 5969 60kg 320 AFLOAT afloat Soft and citric with floral and chocolate. Soft and citric with floral and chocolate. 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 ? 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) 5970 60kg 320 OPEN   origin
Brazil Mogiana Pulped Natural Yellow Bourbon (GrainPro) 5971 60kg 320 OPEN   origin
Brazil Mogiana Pulped Natural Yellow Bourbon (GrainPro) 5972 60kg 320 OPEN   origin
Brazil Mogiana Pulped Natural Yellow Bourbon (GrainPro) 5973 60kg 215 OPEN   origin
Brazil Mogiana Pulped Natural Yellow Bourbon (GrainPro) 5974 60kg 220 OPEN   origin
Brazil Mogiana Pulped Natural Yellow Bourbon (GrainPro) 5976 60kg 215 OPEN   origin
Brazil Mogiana Natural Yellow Bourbon - Rainha Farm - (GrainPro) 6661 60kg 180 AFLOAT afloat Heavy and soft with caramel, cherry, orange and some red wine vinegar. Heavy and soft with caramel, cherry, orange and some red wine vinegar. Brazil produces about 1/3 of the total world coffee production(including Arabica and Robusta)hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! 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 Natural Yellow Bourbon - Sertaozinho Farm (GrainPro)(Europe) 6662 60kg 200 OPEN origin 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 ? 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 Natural Yellow Bourbon - Laranjal Farm - (GrainPro) 6663 60kg 320 AFLOAT afloat Toffee and chocolate with tart acidity and a creamy mouthfeel. Toffee and chocolate with tart acidity and a creamy mouthfeel. For pictures of Laranjal Farm click here Brazil produces about ⅓ 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 Natural Yellow Bourbon - Rainha Farm (GrainPro) 6664 60kg 320 AFLOAT afloat Lime and green grape with a sweet caramel aftertaste. Lime and green grape with a sweet caramel aftertaste. Brazil produces about 1/3 of the total world coffee production(including Arabica and Robusta)hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! 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 Natural Yellow Bourbon (GrainPro) 6665 60kg 320 OPEN   origin
Brazil Mogiana Natural Yellow Bourbon (GrainPro) (Melbourne) 6666 60kg 260 OPEN   origin
Brazil Mogiana Natural Yellow Bourbon (GrainPro) 6667 60kg 320 OPEN   origin
Brazil Mogiana Natural Yellow Bourbon (GrainPro) 6668 60kg 320 OPEN   origin
Brazil Mogiana Natural Yellow Bourbon (GrainPro) 6669 60kg 320 OPEN   origin
Brazil Mogiana Natural Yellow Bourbon (GrainPro) 6670 60kg 320 OPEN   origin
Brazil Mogiana Natural Yellow Bourbon (GrainPro) 6671 60kg 320 OPEN   origin
Brazil Mogiana Natural Yellow Bourbon (GrainPro) 6672 60kg 320 OPEN   origin
Brazil Org Cerrado Organic - Non Fair Trade Nossa Senhora de Fatima Farm (GrainPro) 6773 60kg 230 OPEN   origin
Brazil
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Origin Select Decaf Decaf - Non FT or Org Serra Negra - MWP 5832 69kg 2 Cafe Imports Fulfillment LLC minnesota-us Sweet, lemon, chocolate and cashew brittle. Sweet, lemon, chocolate and cashew brittle. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market. Origin Select Decafs are sourced green by Cafe Imports prior to decaffeination, breaking from the industry norm. By doing this we are able to provide the highest quality water and EA (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further. We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. Our Farm Select Decafs are highlighted in green below. 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 Serra Negra coffees come from Mogiana region in the state of Minas Gerais, one of Brazil's most important coffee regions. The lots are collections from various producers that fit a specific flavor and quality profile for us.
Brazil
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Origin Select Decaf Decaf - Non FT or Org Serra Negra - MWP 6600 69kg 254 Cafe Imports Fulfillment LLC minnesota-us Citric with good mouthfeel and sweetness.
Brazil Serra Negra   6598 60kg 4 AFLOAT afloat Smooth with honey peanut butter, floral, raisin flavors and orange acidity.
Brazil Serra Negra   6599 60kg 316 OPEN   origin
Brazil Spl Cat 100 Carmo de Minas - Pulped Natural (GrainPro) (Europe) 6112 60kg 35 OPEN   origin
Brazil Spl Cat 100 Carmo de Minas - Pulped Natural - Santa Ines Farm (GrainPro) (Melbourne) 6114 60kg 320 AFLOAT afloat History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP'S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group's activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market; To become a national reference in the breeding of girolando cattle; To produce and sell corn and soybeans with high quality standards; Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region's economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature: 18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) *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 Spl Cat 100 Carmo de Minas - Natural - Santa Lucia Farm (GrainPro) (Melbourne) 6115 60kg 320 AFLOAT afloat History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP'S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group's activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market; To become a national reference in the breeding of girolando cattle; To produce and sell corn and soybeans with high quality standards; Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region's economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature: 18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) *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 Spl Cat 100 Carmo de Minas - Pulped Natural (GrainPro) 6116 60kg 125 OPEN   origin
Brazil Spl Cat 100 Carmo de Minas - Pulped Natural - Santa Ines Farm (GrainPro) (Melbourne) 6117 60kg 320 AFLOAT afloat History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP'S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group's activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market; To become a national reference in the breeding of girolando cattle; To produce and sell corn and soybeans with high quality standards; Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region's economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature: 18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) *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 Spl Cat 100 Carmo de Minas - Natural - Santa Lucia Farm (GrainPro) (Melbourne) 6118 60kg 320 AFLOAT afloat History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP'S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group's activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market; To become a national reference in the breeding of girolando cattle; To produce and sell corn and soybeans with high quality standards; Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region's economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature: 18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) *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 Spl Cat 100 Carmo de Minas - Pulped Natural (GrainPro) 6119 60kg 80 OPEN   origin
Brazil Spl Cat 100 Carmo de Minas - Pulped Natural - Santa Lucia Farm (GrainPro) 6739 60kg 50 AFLOAT afloat Toffee and chocolate, with soft lemon flavors and a sweet, clean aftertaste. Toffee and chocolate, with soft lemon flavors and a sweet, clean aftertaste. 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 Spl Cat 100 Carmo de Minas - Pulped Natural - Serrado Farm (GrainPro) 6740 60kg 10 AFLOAT afloat Chocolate, toffee and sugar cookie, with plum flavors and tart acidity. Chocolate, toffee and sugar cookie, with plum flavors and tart acidity. Pereira Estate is perched in the high mountains of the South Minas Water Spa Circuit, near the towns of Lambari, Carmo de Minas and São Lourenço. The 300 acres of Pereira Estate bring together all the fundamental requirements for the production of great coffees: altitude, climate and personal dedication. The 250 acres cultivated with the Bourbon, Acaiá, Mundo Novo, Catuaí and Catucaí varieties are planted in fertile mountain soil at altitudes ranging between 3,500 and 4,000 feet. The high altitude favors a slow ripening of cherries and permits selective picking which are decisive factors to produce coffees of exceptional quality.The day-to-day attention to detail of the Pereira Family leaves its personal mark on the coffees produced by Pereira Estate. Their coffee beans are gaining widespread international recognition for their exceptional quality. In 2002 Pereira Estate was one of the winners in the Cup of Excellence coffee quality competition.
Brazil Spl Cat 100 Carmo de Minas - Pulped Natural - Alice Estate (GrainPro) 6741 60kg 50 AFLOAT afloat Sweet and soft, with sugar cookie and caramel flavors. Sweet and soft, with sugar cookie and caramel 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) *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 Spl Cat 100 Carmo de Minas - Pulped Natural - São Benedito Farm (GrainPro) 6742 60kg 60 AFLOAT afloat Chocolate and pecan, with honey and lemon flavors and a chewy mouthfeel. Chocolate and pecan, with honey and lemon flavors and a chewy mouthfeel. History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group.??Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP’S BUSINESS ACTIVITIES?? The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws.??The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group’s activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION?? To produce and commercialize high-quality coffee with specified grades suitable for the export market To become a national reference in the breeding of girolando cattle To produce and sell corn and soybeans with high quality standards Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society VISION? ?To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added VALUES? Family? Ethics? Transparency? Credibility? Professionalism? Humility? Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region’s economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59"? Longitude:45º 11' 27"? Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet)? Average annual rainfall:1,850 mm (73 inches) ?Average temperature:18ºC? Well-defined seasons Distances ?Carmo de Minas to São Paulo: 340km (210 miles)? Carmo de Minas to Belo Horizonte: 383km (240 miles)? Carmo de Minas to Rio de Janeiro: 290km (180 miles) Fazenda Sao Benedito OwnerAntonio Jose Junqeuira Villela. This farm won second place in the 2005 Brazil Early Harvest Cup Of Excellence.Coffee is Hand picked and processed meticulouslyto target high quality. Average temperature 22 C and elevation is 1250 masl. Average rainfall is 2100 m.
Brazil Spl Cat 100 Carmo de Minas - Pulped Natural- Sertao Farm (GrainPro) (Europe) 6779 60kg 120 AFLOAT afloat Sweet and creamy with god citric acidity; toffee and floral tones. Sweet and creamy with god citric acidity; toffee and floral tones. 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 Spl Cat 100 Carmo de Minas - Pulped Natural- Santa Ines Farm (GrainPro) (Europe) 6780 60kg 40 AFLOAT afloat Nutty toffee, lemon and smooth. Nutty toffee, lemon and smooth. 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 Spl Cat 100 Carmo de Minas - Pulped Natural - Furnas Farm (GrainPro) (Europe) 6781 60kg 50 AFLOAT afloat Creamy, soft and balanced with toffee and fruit; tartaric acidity. Creamy, soft and balanced with toffee and fruit; tartaric acidity. 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 Spl Cat 100 Carmo de Minas - Natural - Furnas Farm (GrainPro) (Europe) 6782 60kg 10 AFLOAT afloat Creamy with chocolate, grape and fig; complex tartaric acidity. Creamy with chocolate, grape and fig; complex tartaric acidity. 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 Spl Cat 100 Carmo de Minas - Natural - Niquinha Farm (GrainPro) (Europe) 6783 60kg 10 AFLOAT afloat Sweet and creamy with good fruit acidity, cacao nibs and caramel.
Brazil Spl Cat 100 Carmo de Minas - Natural - Furnas Farm (GrainPro) (Europe) 6784 60kg 15 AFLOAT afloat Bright citric acidity and soft with cherry, vanilla and orange. Bright citric acidity and soft with cherry, vanilla and orange. 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 Spl Cat 100 Carmo de Minas - Pulped Natural - Sertao Farm (GrainPro) (Europe) 6787 60kg 40 AFLOAT afloat Soft and citric with honey peanut butter and toffee. Soft and citric with honey peanut butter and toffee. 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 Spl Cat 100 Carmo de Minas - Pulped Natural - Serrado Farm (GrainPro) 6788 60kg 50 AFLOAT afloat Pereira Estate is perched in the high mountains of the South Minas Water Spa Circuit, near the towns of Lambari, Carmo de Minas and São Lourenço. The 300 acres of Pereira Estate bring together all the fundamental requirements for the production of great coffees: altitude, climate and personal dedication. The 250 acres cultivated with the Bourbon, Acaiá, Mundo Novo, Catuaí and Catucaí varieties are planted in fertile mountain soil at altitudes ranging between 3,500 and 4,000 feet. The high altitude favors a slow ripening of cherries and permits selective picking which are decisive factors to produce coffees of exceptional quality.The day-to-day attention to detail of the Pereira Family leaves its personal mark on the coffees produced by Pereira Estate. Their coffee beans are gaining widespread international recognition for their exceptional quality. In 2002 Pereira Estate was one of the winners in the Cup of Excellence coffee quality competition.
Brazil Spl Cat 100 Carmo de Minas - Pulped Natural - Sertao Farm (GrainPro) 6790 60kg 10 AFLOAT afloat History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP’S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group’s activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION • To produce and commercialize high-quality coffee with specified grades suitable for the export market; • To become a national reference in the breeding of girolando cattle; • To produce and sell corn and soybeans with high quality standards; • Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES • Family • Ethics • Transparency • Credibility • Professionalism • Humility • Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region’s economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location:Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude:22º 05' 59" Longitude:45º 11' 27" Altitude:From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall:1,850 mm (73 inches) Average temperature:18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles)
Brazil Spl Cat 100 Carmo de Minas - Pulped Natural - Niquinho Farm (GrainPro) 6791 60kg 15 AFLOAT afloat History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP'S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group's activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market; To become a national reference in the breeding of girolando cattle; To produce and sell corn and soybeans with high quality standards; Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region's economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature: 18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) *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 Spl Cat 100 Carmo de Minas - Pulped Natural - Sertao Farm (GrainPro) 6792 60kg 5 AFLOAT afloat History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP’S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group’s activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION • To produce and commercialize high-quality coffee with specified grades suitable for the export market; • To become a national reference in the breeding of girolando cattle; • To produce and sell corn and soybeans with high quality standards; • Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES • Family • Ethics • Transparency • Credibility • Professionalism • Humility • Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region’s economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location:Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude:22º 05' 59" Longitude:45º 11' 27" Altitude:From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall:1,850 mm (73 inches) Average temperature:18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles)
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Spl Cat 400 Sul de Minas Pulped Natural - Sertão Farm (GrainPro) 5013 60kg 248 Cafe Imports Fulfillment LLC minnesota-us Sweet and smooth with grapefruit and chocolate. Sweet and smooth with grapefruit and chocolate. 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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Spl Cat 400 Pulped Natural Yellow Bourbon - Sertaozinho Farm (GrainPro) 5650 60kg 45 Cafe Imports Fulfillment LLC minnesota-us Dark chocolate and peanut flavors with citric acidity. Dark chocolate and peanut flavors with citric 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 ? 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
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Spl Cat 400 Pulped Natural Yellow Bourbon - Sertaozinho Farm (GrainPro) 5950 60kg 37 Cafe Imports Fulfillment LLC minnesota-us Sweet and sugary with honey peanut butter. Sweet and sugary with honey peanut butter. José Renato Gonçalves Dias manages the Fazenda Sertaozinho in an ecological manner with the objective of preserving the life of the fertile soil for years to come. Every step from planting to drying is all done by hand. This process allows for a selective harvest by only hand-picking the ripe cherries. Such care shows in the cup! Brazil produces about ? 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
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Spl Cat 400 Pulped Natural Yellow Bourbon - Mogiana - Cachoeira da Grama Farm (GrainPro) 5952 60kg 72 Cafe Imports Fulfillment LLC minnesota-us Citric and smooth with chocolate and winey flavors; savory tones as it cools. Citric and smooth with chocolate and winey flavors; savory tones as it cools. This farm is ownedby the Carvalho Family. Farm size: 411 total area, 97 in coffee plantation. Annual production: 4000 bags Certification: UTZ certified, RA certified 2012 Other Products: eucalyptus Avg # of employees: 27 full time, 40 seasonal. They have schools here for the children from all the farms. 300 children total. Part from the government part from the farmers for payment for the teachers. Avg rainfall: 2000 mm Avg Temp: 19.2 C Soil: Volcanic Soil, rich in potassium Avg Tree Age: 20 years old, oldest planted in 1956 This farm is managedby Bourbon Specialty and highly organized. The valley that this farm is home to many of the premiere coffee farms in Brasil. Bourbon specialty manages 48 farms. The Valle de Gama is incredibly beautiful with large rolling hills surrounding the farm. People that work here are extremely happy and well taken care of. Quality of life is excellent. 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.
Brazil
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Spl Cat 400 Pulped Natural Yellow Bourbon - Cachoeira da Gamma Farm (GrainPro) 5953 60kg 156 Cafe Imports Fulfillment LLC minnesota-us Heavy and sweet with roasted cashew and peanut butter. Heavy and sweet with roasted cashew and peanut butter. This farm is ownedby the Carvalho Family. Farm size: 411 total area, 97 in coffee plantation. Annual production: 4000 bags Certification: UTZ certified, RA certified 2012 Other Products: eucalyptus Avg # of employees: 27 full time, 40 seasonal. They have schools here for the children from all the farms. 300 children total. Part from the government part from the farmers for payment for the teachers. Avg rainfall: 2000 mm Avg Temp: 19.2 C Soil: Volcanic Soil, rich in potassium Avg Tree Age: 20 years old, oldest planted in 1956 This farm is managedby Bourbon Specialty and highly organized. The valley that this farm is home to many of the premiere coffee farms in Brasil. Bourbon specialty manages 48 farms. The Valle de Gama is incredibly beautiful with large rolling hills surrounding the farm. People that work here are extremely happy and well taken care of. Quality of life is excellent. 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.
Burundi Microlot Mpanga (GrainPro) 6873 60kg 320 OPEN origin Round and smooth with raw sugar and savory flavors; intense acidity.
Burundi Microlot Kirema (GrainPro) 6874 60kg 316 OPEN origin Savory, chocolate, burnt sugar and floral with intense acidity.
Burundi Microlot Bubezi (GrainPro) 6875 60kg 15 OPEN origin Creamy with raw sugar, herb and intense tropical fruit flavor.
Burundi Microlot Maridadi (GrainPro) 6876 60kg 1 OPEN origin Floral and toffee flavors with bubble gum sweetness and intense, tart lime acidity.
Burundi Microlot Nyangwe (GrainPro) 6877 60kg 77 OPEN origin Round, tart and creamy with caramel and florals.
Colombia A Carlos Trujillo - Patio Bonito (GrainPro) 6839 70kg 24 OPEN   origin
Colombia A Abdias Lasso - Costarrica Farm (GrainPro) 6840 70kg 23 OPEN   origin
Colombia A Marisol Bolanos - Lejanias Farm (GrainPro) 6842 70kg 4 OPEN   origin
Colombia A Gonzalo Daguax (GrainPro) 6843 70kg 14 OPEN   origin
Colombia A Jairo Quinayas (GrainPro) 6844 70kg 20 OPEN   origin
Colombia A Jose Bravo (GrainPro) 6845 70kg 5 OPEN   origin
Colombia A Manuel Rojas (GrainPro) (Melbourne) 6851 70kg 7 OPEN   origin
Colombia C Organic Popayan - Tierradentro 6684 70kg 280 OPEN origin View blog here We purchased this lot through Asociacion de Cabildos Juan Tama.  This is an indigenous group of coffee producers which are comprised of 8 different cabildos (tribes).  The total land of the 1400+ families amounts to 2,000 hectares with a total of 400 farms--all of which are certified organic.  About 25,000 people in the area depend one way or the other in coffee production. The eight cabildos are: Yaquiva, La Gaitana, San Andres, Santa Rosa, Calderas, Tumbichucue, Turbina and San Jose del Pedregal. In 1995 Unesco declared the Tierradentro Reserve to be a world heritage site, a center of historical and cultural heritage; citing mainly the necropolis of pre-hispanic Colombia or the Hippogeos of Tierradentro.  It is also home to a group of 1800 families of indigenous Colombians, organized in to six Resquerdos or reserves and eight Cabildos or tribes. The Cabildos provide guidance, technical assistance and quality control to the coffee farming families which receive social benefits and a way to maintain independence. They have been producing coffee for generations but have historically sold in on the street or to an independent collector. Recently though with some guidance and an independent passion, they have been able to commercialize their coffee themselves and it is very nice coffee.   The average farm in this region is about 3 acres with traditional varietals of Typica and Caturra growing amongst a forest of plantains, avacados, mangoes and guayaba fruits. The forest floor is a bed of mosses and what we could consider ornamental plants of pansies, violets and thick ferns. There is ample water coming down out of the mountains that producers use to ferment and wash their coffee. Most have a small hand pulpers out back and ferment overnight in a tub for something like 10-13 hours depending on the ambient temperature and humidity. It is a hand test in the morning to determine if the sugars are off the beans and then in to the drier, a small parabolic drier with a bamboo floor and domed poly roof to keep the afternoons rain off.  Once dried it goes to the communal warehouse in town where it is catalogued and cupped. Click here to see more pictures of Colombia and its coffee growing regions. 
Colombia C Organic Popayan - Tierradentro 6685 70kg 280 OPEN origin View blog here We purchased this lot through Asociacion de Cabildos Juan Tama.  This is an indigenous group of coffee producers which are comprised of 8 different cabildos (tribes).  The total land of the 1400+ families amounts to 2,000 hectares with a total of 400 farms--all of which are certified organic.  About 25,000 people in the area depend one way or the other in coffee production. The eight cabildos are: Yaquiva, La Gaitana, San Andres, Santa Rosa, Calderas, Tumbichucue, Turbina and San Jose del Pedregal. In 1995 Unesco declared the Tierradentro Reserve to be a world heritage site, a center of historical and cultural heritage; citing mainly the necropolis of pre-hispanic Colombia or the Hippogeos of Tierradentro.  It is also home to a group of 1800 families of indigenous Colombians, organized in to six Resquerdos or reserves and eight Cabildos or tribes. The Cabildos provide guidance, technical assistance and quality control to the coffee farming families which receive social benefits and a way to maintain independence. They have been producing coffee for generations but have historically sold in on the street or to an independent collector. Recently though with some guidance and an independent passion, they have been able to commercialize their coffee themselves and it is very nice coffee.   The average farm in this region is about 3 acres with traditional varietals of Typica and Caturra growing amongst a forest of plantains, avacados, mangoes and guayaba fruits. The forest floor is a bed of mosses and what we could consider ornamental plants of pansies, violets and thick ferns. There is ample water coming down out of the mountains that producers use to ferment and wash their coffee. Most have a small hand pulpers out back and ferment overnight in a tub for something like 10-13 hours depending on the ambient temperature and humidity. It is a hand test in the morning to determine if the sugars are off the beans and then in to the drier, a small parabolic drier with a bamboo floor and domed poly roof to keep the afternoons rain off.  Once dried it goes to the communal warehouse in town where it is catalogued and cupped. Click here to see more pictures of Colombia and its coffee growing regions. 
Colombia
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Decaf KVW MC Decaf - Non FT or Org Excelso EP 5560 60kg 94 Cafe Imports Fulfillment LLC minnesota-us Heavy and soft with tart lemon and chocolate.
Colombia
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Decaf KVW MC Decaf - Non FT or Org Excelso EP 5878 60kg 23 Cafe Imports Fulfillment LLC minnesota-us Lemon, orange, chocolate and smooth.
Colombia
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Decaf KVW MC Decaf - Non FT or Org Excelso EP 6453 60kg 27 Cafe Imports Fulfillment LLC minnesota-us Nutty with citric acidity.
Colombia Excelso EP 6039 70kg 275 OPEN origin 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 Excelso EP 6454 70kg 156 OPEN   origin
Colombia Excelso EP 6923 70kg 275 OPEN   origin
Colombia Excelso Cauca Cauca Community Coffee - La Sierra y Paez (Europe) 6191 70kg 97 IN TRANSIT TO MSP afloat Creamy and balanced with caramel, orange, mulled wine, and toffee flavors Creamy and balanced with caramel, orange, mulled wine, and toffee flavors 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 6554 70kg 275 OPEN   origin
Colombia Excelso Tolima Tolima Community Coffee (GrainPro) 6928 70kg 175 OPEN   origin
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FTO Excelso Fair Trade Organic Ecolsierra Sierra Nevada de Santa Marta - FLO: 22057 6061 70kg 40 Cafe Imports Fulfillment LLC minnesota-us Chocolate and citric acidity. Chocolate and citric acidity. "Red Ecolsierra"  or Ecological Producers of the Sierra Nevada de Santa Marta, is a cooperative of 18 groups of 600 families farming on 900 small farms.  Their income was traditionally generated from coffee, but they gradually diversified into organic Honey and Cacao production as well.  Since they are so close to the natural reserves, and in order to live in harmony with their environment, Red Ecolsierra farmers always reserve a part of their farms for forestry. As a certified Organic and Fairtrade organization, Ecolsierra encourages members and their families to see the social and economic benefits of using modern production processes of organic products.  This generates sustainable income, which guarantees a better life for members.
Colombia FTO Excelso Fair Trade Organic Ecolsierra Sierra Nevada de Santa Marta - FLO ID 22057 6443 70kg 275 OPEN origin Citric acidity with cherry and herb. Citric acidity with cherry and herb. 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.  
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FTO Excelso Fair Trade Organic Ecolsierra Sierra Nevada de Santa Marta - FLO ID 22057 6467 70kg 139 Cafe Imports Fulfillment LLC 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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FTO Excelso Fair Trade Organic Cauca - COMEPCAFE FLO ID 26236 (GrainPro) 6481 70kg 25 Cafe Imports Fulfillment LLC minnesota-us Tangy chocolate and clove flavors with lively citric acidity. Tangy chocolate and clove flavors with lively citric acidity. COMEPCAFE is a cooperative in the Cauca department of Colombia. This is a fairly new cooperative. It was founded in 2010.  The COOP currently has 1000 members. The members of this coop are all small holders in the truest sense of the word, most having only a hectare of land or less.  We are excited to offer this FTO coffee as it offers a different, more fruit forward FTO Colombian option for you!
Colombia FTO Excelso Fair Trade Organic Cauca - COMEPCAFE FLO ID 26236 (GrainPro) 6857 70kg 150 OPEN   origin
Colombia Huila El Pital - Coagrobrisas (GrainPro)(Melbourne) 6859 70kg 79 AFLOAT   afloat
Colombia Huila San Agustin - Los Naranjos (GrainPro) (Melbourne) 6959 70kg 50 OPEN   origin
Colombia Huila San Agustin - Los Naranjos (GrainPro) (Melbourne) 6960 70kg 57 OPEN   origin
Colombia Microlot Banexport 90 Points Program - Excelso Tolima (GrainPro) 6692 70kg 16 OPEN origin Dense sugar, smooth and creamy with chocolate, blackberry, tart lime, cassis and cherry. Dense sugar, smooth and creamy with chocolate, blackberry, tart lime, cassis and cherry. 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 Microlot Banexport Best of Cauca - El Tambo, Ricaurte Ante Ruiz (GrainPro) (Europe) 6809 70kg 14 OPEN   origin
Colombia Microlot Banexport Best of Cauca - Paez, Jonny Duran (GrainPro) 6810 70kg 11 OPEN   origin
Colombia Microlot Banexport Best of Cauca - Paez, Samuel Coscue (GrainPro)(Europe) 6811 70kg 6 OPEN   origin
Colombia Microlot Banexport Best of Cauca - Santander, Francisco Paz Penagos (GrainPro)(Europe) 6813 70kg 12 OPEN   origin
Colombia Microlot Banexport Best of Cauca - Santander, Leida Bejarano de Orozco (GrainPro) 6814 70kg 3 OPEN   origin
Colombia Microlot Banexport Best of Cauca - Sotara , Victoria Cabrera Hernandez (GrainPro)(Europe) 6815 70kg 5 OPEN   origin
Colombia Microlot Banexport Best of Cauca - Totoro, Maria Victoria Flor Flor (GrainPro) 6816 70kg 5 OPEN   origin
Colombia Microlot Best of Cauca - Florencia, Edinson  Martinez  Velasco (GrainPro) 6824 70kg 3 OPEN   origin
Colombia Microlot Best of Cauca - Florencia , Mauro Lopez Estrella (GrainPro) 6825 70kg 3 OPEN   origin
Colombia Microlot Best of Cauca - Jambalo, Mariano Pecueche (GrainPro) 6826 70kg 3 OPEN   origin
Colombia Microlot Best of Cauca - Jambalo, Rosa Evelia Cifuentes (GrainPro) 6827 70kg 3 OPEN   origin
Colombia Microlot Best of Cauca - Santander, Patricio Mesa Largo (GrainPro) 6829 70kg 3 OPEN   origin
Colombia Microlot Best of Cauca - Totoro, Jesus Albeiro Cometa Camayo (GrainPro) 6830 70kg 15 OPEN   origin
Colombia Microlot 2 Huila - San Agustin - El Faldon 1950 Mts - Arnulfo Leguizamo (GrainPro) (Melbourne) 6860 70kg 3 AFLOAT   afloat
Colombia Microlot 2 Huila - San Agustin - Finca El Faldon 1950 Mts - Arnulfo Leguizamo (GrainPro) (Melbourne) 6957 70kg 3 OPEN   origin
Colombia Microlot 3 German Garcia - Gaitania, Tolima (GrainPro) 6929 70kg 8 OPEN   origin
Colombia Microlot 3 Albeiro Perdomo, Finca El Faldon - Gaitania, Tolima (GrainPro) 6930 70kg 8 OPEN   origin
Colombia Microlot 3 Rubiel Salazar, Finca El Jardin - Gaitania, Tolima (GrainPro) 6931 70kg 13 OPEN   origin
Colombia Microlot 3 Ezequiel Arango, Finca San Jose - La Marina, Tolima (GrainPro) 6932 70kg 7 OPEN   origin
Colombia Microlot 3 Oscar Aldana, Finca El Tome - Ataco, Tolima (GrainPro) 6933 70kg 13 OPEN   origin
Colombia Microlot 3 Agustin Carvajal, Finca 01-02 - Planadas, Tolima (GrainPro) 6934 70kg 5 OPEN   origin
Colombia Microlot 3 Enrique Torres, Finca El Higueron - Gaitania, Tolima (GrainPro) 6935 70kg 7 OPEN   origin
Colombia Microlot 4 Best of Cauca #10 - Caloto, Gonzalo Dagua Conda (GrainPro)(Europe) 6818 70kg 7 OPEN   origin
Colombia Microlot 4 Huila - San Agustin - Arnulfo Leguizamo - "La Primavera" - 1750 Mts. (GrainPro) (Melbourne) 6958 70kg 4 OPEN   origin
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Org Popayan Organic - Non Fair Trade Tierradentro (Grainpro) 5846 70kg 119 Cafe Imports Fulfillment LLC minnesota-us Juicy floral and raspberry flavors, deep chocolaty cacao and a praline aftertaste. Juicy floral and raspberry flavors, deep chocolaty cacao and a praline aftertaste. View blog here We purchased this lot through Asociacion de Cabildos Juan Tama.  This is an indigenous group of coffee producers which are comprised of 8 different cabildos (tribes).  The total land of the 1400+ families amounts to 2,000 hectares with a total of 400 farms--all of which are certified organic.  About 25,000 people in the area depend one way or the other in coffee production. The eight cabildos are: Yaquiva, La Gaitana, San Andres, Santa Rosa, Calderas, Tumbichucue, Turbina and San Jose del Pedregal. In 1995 Unesco declared the Tierradentro Reserve to be a world heritage site, a center of historical and cultural heritage; citing mainly the necropolis of pre-hispanic Colombia or the Hippogeos of Tierradentro.  It is also home to a group of 1800 families of indigenous Colombians, organized in to six Resquerdos or reserves and eight Cabildos or tribes. The Cabildos provide guidance, technical assistance and quality control to the coffee farming families which receive social benefits and a way to maintain independence. They have been producing coffee for generations but have historically sold in on the street or to an independent collector. Recently though with some guidance and an independent passion, they have been able to commercialize their coffee themselves and it is very nice coffee.   The average farm in this region is about 3 acres with traditional varietals of Typica and Caturra growing amongst a forest of plantains, avacados, mangoes and guayaba fruits. The forest floor is a bed of mosses and what we could consider ornamental plants of pansies, violets and thick ferns. There is ample water coming down out of the mountains that producers use to ferment and wash their coffee. Most have a small hand pulpers out back and ferment overnight in a tub for something like 10-13 hours depending on the ambient temperature and humidity. It is a hand test in the morning to determine if the sugars are off the beans and then in to the drier, a small parabolic drier with a bamboo floor and domed poly roof to keep the afternoons rain off.  Once dried it goes to the communal warehouse in town where it is catalogued and cupped. Click here to see more pictures of Colombia and its coffee growing regions. 
Colombia Org Popayan Organic - Non Fair Trade Tierradentro 5847 70kg 280 All Jays Enterprises afloat Tart cherry, raisin and vanilla with a creamy mouthfeel. Tart cherry, raisin and vanilla with a creamy mouthfeel. View blog here We purchased this lot through Asociacion de Cabildos Juan Tama.  This is an indigenous group of coffee producers which are comprised of 8 different cabildos (tribes).  The total land of the 1400+ families amounts to 2,000 hectares with a total of 400 farms--all of which are certified organic.  About 25,000 people in the area depend one way or the other in coffee production. The eight cabildos are: Yaquiva, La Gaitana, San Andres, Santa Rosa, Calderas, Tumbichucue, Turbina and San Jose del Pedregal. In 1995 Unesco declared the Tierradentro Reserve to be a world heritage site, a center of historical and cultural heritage; citing mainly the necropolis of pre-hispanic Colombia or the Hippogeos of Tierradentro.  It is also home to a group of 1800 families of indigenous Colombians, organized in to six Resquerdos or reserves and eight Cabildos or tribes. The Cabildos provide guidance, technical assistance and quality control to the coffee farming families which receive social benefits and a way to maintain independence. They have been producing coffee for generations but have historically sold in on the street or to an independent collector. Recently though with some guidance and an independent passion, they have been able to commercialize their coffee themselves and it is very nice coffee.   The average farm in this region is about 3 acres with traditional varietals of Typica and Caturra growing amongst a forest of plantains, avacados, mangoes and guayaba fruits. The forest floor is a bed of mosses and what we could consider ornamental plants of pansies, violets and thick ferns. There is ample water coming down out of the mountains that producers use to ferment and wash their coffee. Most have a small hand pulpers out back and ferment overnight in a tub for something like 10-13 hours depending on the ambient temperature and humidity. It is a hand test in the morning to determine if the sugars are off the beans and then in to the drier, a small parabolic drier with a bamboo floor and domed poly roof to keep the afternoons rain off.  Once dried it goes to the communal warehouse in town where it is catalogued and cupped. Click here to see more pictures of Colombia and its coffee growing regions. 
Colombia Org Popayan Organic - Non Fair Trade Tierradentro 6683 70kg 280 AFLOAT afloat Caramel and burnt sugar with sparkling lemon acidity. Caramel and burnt sugar with sparkling lemon acidity. View blog here We purchased this lot through Asociacion de Cabildos Juan Tama.  This is an indigenous group of coffee producers which are comprised of 8 different cabildos (tribes).  The total land of the 1400+ families amounts to 2,000 hectares with a total of 400 farms--all of which are certified organic.  About 25,000 people in the area depend one way or the other in coffee production. The eight cabildos are: Yaquiva, La Gaitana, San Andres, Santa Rosa, Calderas, Tumbichucue, Turbina and San Jose del Pedregal. In 1995 Unesco declared the Tierradentro Reserve to be a world heritage site, a center of historical and cultural heritage; citing mainly the necropolis of pre-hispanic Colombia or the Hippogeos of Tierradentro.  It is also home to a group of 1800 families of indigenous Colombians, organized in to six Resquerdos or reserves and eight Cabildos or tribes. The Cabildos provide guidance, technical assistance and quality control to the coffee farming families which receive social benefits and a way to maintain independence. They have been producing coffee for generations but have historically sold in on the street or to an independent collector. Recently though with some guidance and an independent passion, they have been able to commercialize their coffee themselves and it is very nice coffee.   The average farm in this region is about 3 acres with traditional varietals of Typica and Caturra growing amongst a forest of plantains, avacados, mangoes and guayaba fruits. The forest floor is a bed of mosses and what we could consider ornamental plants of pansies, violets and thick ferns. There is ample water coming down out of the mountains that producers use to ferment and wash their coffee. Most have a small hand pulpers out back and ferment overnight in a tub for something like 10-13 hours depending on the ambient temperature and humidity. It is a hand test in the morning to determine if the sugars are off the beans and then in to the drier, a small parabolic drier with a bamboo floor and domed poly roof to keep the afternoons rain off.  Once dried it goes to the communal warehouse in town where it is catalogued and cupped. Click here to see more pictures of Colombia and its coffee growing regions. 
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Origin Select Decaf Decaf - Non FT or Org Supremo - Sugarcane E.A. 6152 70kg 10 CALM Melbourne melbourne-au Smooth and citric with lemon and chocolate flavors. Smooth and citric with lemon and chocolate flavors. This coffee is part of our "Origin Select Decaf" program.  We send small blended lots of high quality Colombian coffee to get decaffeinated by E.A. Sugarcane Alcohol locally in Colombia. The fact that this lot is sourced by us first, then sent to get decaffed, is a big differentiator in the world of decaf coffee; most is purchased "spot" without knowing the input product.   We hope you enjoy this industry leading decaf! See the rest of our Origin Select and Farm Select Decaf options, CLICK HERE
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Origin Select Decaf Decaf - Non FT or Org Supremo - Sugarcane E.A. 6152 70kg 20 Cafe Imports Fulfillment LLC minnesota-us Smooth and citric with lemon and chocolate flavors. Smooth and citric with lemon and chocolate flavors. This coffee is part of our "Origin Select Decaf" program.  We send small blended lots of high quality Colombian coffee to get decaffeinated by E.A. Sugarcane Alcohol locally in Colombia. The fact that this lot is sourced by us first, then sent to get decaffed, is a big differentiator in the world of decaf coffee; most is purchased "spot" without knowing the input product.   We hope you enjoy this industry leading decaf! See the rest of our Origin Select and Farm Select Decaf options, CLICK HERE
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Regional Select Banexport - Tolima (GrainPro) 6645 70kg 125 Cafe Imports Fulfillment LLC   minnesota-us
Colombia Regional Select Banexport - Huila (GrainPro) (Melbourne) 6686 70kg 232 AFLOAT   afloat
Colombia Regional Select Banexport - Huila (GrainPro) 6687 70kg 282 AFLOAT   afloat
Colombia Regional Select Banexport - Huila (GrainPro) 6688 70kg 182 OPEN   origin
Colombia Regional Select Banexport - Huila (GrainPro) 6689 70kg 149 OPEN   origin
Congo FLO Fairtrade Org Organic - Non Fair Trade Fully Washed SOPACDI FLO ID 26275 (GrainPro) 6578 60kg 63 OPEN origin Juicy, soft and citric with floral and savory tomato flavor. Juicy, soft and citric with floral and savory tomato flavor. From Sopacdi.com... We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa.  After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place. Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level.  We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station in the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460m to over 2000 metres above sea level  
Congo Washed Arabica Kivu Bordlac 6952 60kg 20 OPEN origin Tangy acidity with red grape, lemon and sweet vegetable flavors and a creamy mouthfeel.
Costa Rica
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Decaf KVW MC Decaf - Non FT or Org   6595 60kg 49 Cafe Imports Fulfillment LLC minnesota-us Heavy, with good sugar and lemon.
Costa Rica
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Microlot Maquina Vieja - Rio Jorco (GrainPro) 6182 69kg 5 Cafe Imports Fulfillment LLC minnesota-us Mild, sweet and clean, with tart apple and citrus acidities and a sugary, chocolate aftertaste. Mild, sweet and clean, with tart apple and citrus acidities and a sugary, chocolate aftertaste. 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".
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Microlot El Aguacate - Rio Jorco (GrainPro) 6185 69kg 1 Cafe Imports Fulfillment LLC minnesota-us Soft caramel apple, sweet and floral with green grape acidity opening as the cups cool. Soft caramel apple, sweet and floral with green grape acidity opening as the cups cool. 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".
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Microlot La Falda - Rio Jorco (GrainPro) 6186 69kg 1 Cafe Imports Fulfillment LLC minnesota-us Transparent meyer lemon, sugary and sweet with a buttery mouthfeel. Transparent meyer lemon, sugary and sweet with a buttery mouthfeel. 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".
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Microlot El Jocote - Rio Jorco (GrainPro) 6187 69kg 33 Cafe Imports Fulfillment LLC minnesota-us Intense sparkling acidity with complex fruit acidity and flavors of lemon and green grape. Intense sparkling acidity with complex fruit acidity and flavors of lemon and green grape. 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".
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Microlot Cerro Alto - Rio Jorco (GrainPro) 6188 69kg 4 Cafe Imports Fulfillment LLC minnesota-us Dark chocolate almonds with lemon acidity. Dark chocolate almonds with lemon acidity. 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".
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Microlot El Bosque #1 - Rio Jorco (GrainPro) (Melbourne) 6296 69kg 10 CALM Melbourne 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".
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Microlot Aguilera Bros - Finca Tono (GrainPro) 6417 69kg 32 Cafe Imports Fulfillment LLC minnesota-us Juicy with a soft mouthfeel, caramel, green grape, and apple flavor. Juicy with a soft mouthfeel, caramel, green grape, and apple flavor. 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
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Microlot Las Nacientes - Natural - Aw Experiment (GrainPro) 6420 69kg 4 Cafe Imports Fulfillment LLC minnesota-us Winey acidity and mild coffee cherry flavors with a nutty aftertaste.
Costa Rica
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Microlot El Tajo - Aw Experiment (GrainPro) 6421 69kg 4 Cafe Imports Fulfillment LLC minnesota-us Tart lemon and mild cherry flavors with a soft toffee sweetness.
Costa Rica
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Microlot El Roble - Honey - Aw Experiment (GrainPro) 6422 69kg 7 Cafe Imports Fulfillment LLC minnesota-us Citric with nutty milk chocolate and mild fruit.
Costa Rica
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Microlot Rio Jorco - Los Jocotes (GrainPro) 6507 69kg 3 Cafe Imports Fulfillment LLC minnesota-us Soft, sweet and clean with malic acidity and a buttery mouth feel. Soft, sweet and clean with malic acidity and a buttery mouth feel. 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 Rio Jorco - El Apolonio (GrainPro) 6508 69kg 21 Cafe Imports Fulfillment LLC minnesota-us Clean, balanced, creamy, soft and sweet with chocolate and honey flavors. Clean, balanced, creamy, soft and sweet with chocolate and honey flavors. 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 Rio Jorco - Las Nacientes - Honey (GrainPro) 6509 69kg 4 Cafe Imports Fulfillment LLC minnesota-us Sweet nutty flavors with citric acidity and a mild floral aftertaste. Sweet nutty flavors with citric acidity and a mild floral aftertaste. 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 Rio Jorco - Turi (GrainPro) 6510 69kg 13 Cafe Imports Fulfillment LLC minnesota-us Toffee, lemon, chocolate and citric. Toffee, lemon, chocolate and citric. 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 Rio Jorco - La Pollera (GrainPro) 6511 69kg 5 Cafe Imports Fulfillment LLC minnesota-us Creamy, with delicate citric and malic acidity; caramel apple, raisin and grape flavors. Creamy, with delicate citric and malic acidity; caramel apple, raisin and grape flavors. 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 Rio Jorco - Mi Pilar (GrainPro) 6512 69kg 3 Cafe Imports Fulfillment LLC minnesota-us Sweet and soft with good fruit acidity and a heavy mouth feel. Sweet and soft with good fruit acidity and a heavy mouth feel. 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 AGRIVID - Leiva Bros (GrainPro) 6585 69kg 20 Cafe Imports Fulfillment LLC minnesota-us Sugary mouthfeel with floral, green grape, and cinnamon.
Costa Rica
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Microlot AGRIVID - Canaveral (GrainPro) 6586 69kg 25 Cafe Imports Fulfillment LLC minnesota-us Floral, green grape, and cinnamon. Floral, green grape, and cinnamon. 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
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Microlot 1 ACES Las Lajas - Cascara (Innovation Bags) 6423 25kg 3 CALM Melbourne melbourne-au Cascara is one of those quirky products that most people outside of the barista bubble probably aren’t familiar with.  Simply put, cascara is dried coffee cherry skin with the slightest bit of residual fruit clinging to it.  A cascara revival of sorts is among us, with an assortment of new beverages hitting café/coffee shop menus by the handful.  This is exciting! Coffee cherries go through a pulping machine colloquially referred to as a “pulper”, popping the seeds out of their skin.  The skin and its’ sweet-tart fruit are discarded to the compost heap with little to no thought given to them.  The prize (and the money) is in the seed of the cherry.  This has not always been the case, and in some of the oldest coffee producing countries in the world, is still not the case.  There is a long history of cascara being used as an ingredient all to itself.   After all, we’ve all heard the ancient myth of our cherry chewing goat-herder friend.  In Yemen, one of the oldest coffee growing origins, there is a tea called Qisher that is made from the dried cherry skin.   When coffee is dry processed, the skin (husk) along with the tightly clinging fruit, is removed.  It can be reconstituted in water.  The dried husks are ground, much like coffee, into a powder and added to hot water.  Often times other spices are added to compliment the beverage as we see in traditional Qisher recipes.  The process for this cascara from our good friends at Las Lajas is very similar; with a few key exceptions, notably the exquisite quality and courser size.  If you are not familiar with Las Lajas, it is time to get acquainted.  Extreme attention to every detail is paid in growing, harvesting and especially processing.  These coffees (and cascara) come to us full of deep fruit flavors, rich sweetness, and crisp acidity intact – producing truly stunning coffees from year to year.  Their top shelf naturals are called “Perla Negra”, and this cascara is the outer layers of skin and fruit from that top quality selection.  Suffice it to say, you will be hard pressed to find better cascara than this. Dona Francisca and Don Oscar Chacon of Las Lajas Micromill are third generation coffee producers in their family.  They inherited their farms from their grandparents and are known for being one of the first to process high-quality Honeys and Naturals in Central America and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost non-existent and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices.  Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day.  Water use is minimal since coffee is not washed.  During the harvest Francisca will measure the brix contents in the coffee cherry to determine the optimal time to pick their coffee.  21 - 22% brix content is the maximum they’ve seen. Here at Café Imports, we are flavor nerds. Not only do we enjoy the Sensory Analysis side of flavor finding in coffee, but we love to investigate new flavors, eat together, and celebrate the successful relationships we have with our producing partners through flavors; generally eat and drink together any chance we get. Getting our hands on this cascara has given us an opportunity to dive into some fun flavor experiences. We would love to share with you what we have found works well with cascara! Cascara Tea: 1 gram of Cascara to 1 ounce of water Steep for 5 minutes, or to desired strength This recipe is very open.  We have found that you can steep cascara for as long as you want, and it will only increase in strength, without off flavors developing.  So, have fun!  Feel free to turn your timers off.   Cascara Cider: 2.5 oz. cascara tea 2 oz. mulling spice tea* ¾ oz. simple syrup Garnish with orange zest Serve hot in your favorite mug *steep mulling spices in hot water to make   Iced Cascara and Citrus Cider: 2 oz. cascara tea 1 oz. mulling spice tea ½ oz. fresh squeezed grape fruit juice* ¾ oz. simple syrup   Combine ingredients in a cocktail shaker, add large ice cubes, and shake rigorously for about 10 seconds.  This drink can be served over ice or in a chilled glass.  To simplify, add ingredients to a pint glass, stir to incorporate the simple, add ice. *Other citrus juice can be subbed.   Chilled Cascara and Ginger: 3 oz cascara tea, brewed strong into a concentrate and chilled 1/8 oz fresh squeezed lemon juice ½ teaspoon fresh ginger juice ½ oz muscavado simple syrup   Combine in pint glass. Stir ingredients. Add Ice to the rim. Top the drink with soda water an gently stir.   Cascara and Juniper Mocktail: 10 juniper berries 3 oz. cascara tea ¼ teaspoon or about 5 drops of fresh ginger juice 1/8 oz. fresh squeezed lemon juice ½ oz. simple syrup   Muddle the juniper berries in a cocktail shaker*.  Combine remaining ingredients, and stir before adding ice. Fill shaker with large ice cubes.  Shake rigorously for 10-15 seconds.  Serve over ice.  <iframe allowfullscreen="" frameborder="0" height="281" mozallowfullscreen="" src="//player.vimeo.com/video/94679024?byline=0&portrait=0" webkitallowfullscreen="" width="500"></iframe>
Costa Rica
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Microlot 2 Aguilera Bros - Finca Chayote (GrainPro) (Melbourne) 6292 69kg 20 CALM Melbourne melbourne-au Juicy, very sweet and complex with floral, fig, apricot, lime, toffee and caramel flavors. Juicy, very sweet and complex with floral, fig, apricot, lime, toffee and caramel 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
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Microlot 2 Aguilera Bros - Finca Chayote (GrainPro) 6304 69kg 18 Cafe Imports Fulfillment LLC minnesota-us Juicy, very sweet and tart acidity with raisin, lemon and toffee flavors. Juicy, very sweet and tart acidity with raisin, lemon and toffee flavors. Cafe Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileraâ??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 Costaâ??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
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Microlot 2 Aguilera Bros - Finca Licho (GrainPro) 6305 69kg 48 Cafe Imports Fulfillment LLC minnesota-us Heavy and tart with floral, chocolate an lemon flavors. Heavy and tart with floral, chocolate an lemon 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
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Microlot 2 Aguilera Bros - Finca Toño (GrainPro) (Europe) 6314 69kg 24 Eniti Limited 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
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Microlot 2 Aguilera Bros - Finca Angelina (GrainPro) (Europe) 6315 69kg 21 Eniti Limited UK london-eu Lively acidity and heavy with toffee, pecan and butter flavors. Lively acidity and heavy with toffee, pecan and butter 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. ************************************ 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 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
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Microlot 2 Don Sabino - El Jordan Natural (GrainPro) 6379 69kg 1 Cafe Imports Fulfillment LLC minnesota-us Good coffee cherry, big fruit and brown sugar with a heavy mouthfeel, tart acids and a clean aftertaste. Good coffee cherry, big fruit and brown sugar with a heavy mouthfeel, tart acids and a clean 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 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
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Microlot 2 Don Sabino - Adilia - Honey (GrainPro) 6381 69kg 4 Cafe Imports Fulfillment LLC minnesota-us Nutty, lemon grass and green grape. Nutty, lemon grass and green grape. Don Esteven Vargas started Don Sabino Micromill with his father. Hiver Vargas, who has worked in coffee his entire life, 5 years ago.  This micromill is at an interesting place, in Esteven's backyard! Stephen's family and his parents literally live right next to the mill, ensuring that meticulous processing is done to all the coffees flowing through here. Esteven's farms all deliver cherry to this backyard micromill operation where the coffee is milled and dried. Coffee is their life, it is their passion.  The volcanic soil, altitude, and variety selection on Esteven's farm make his coffee exceptional. We are very proud to be partnering with Don Sabino Micromill this year!
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Microlot 2 Don Pepe - Los Anonos 1800 - Honey (GrainPro) 6426 69kg 6 Cafe Imports Fulfillment LLC minnesota-us Balanced and sweet with lemon, toffee and peanut brittle. Balanced and sweet with lemon, toffee and peanut brittle. For more photos from Don Pepe Micromill CLICK HERE The story of Don Cesar Urena and Cafe Imports is one that honestly sounds like we made it up.  Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser that he was renting blew a tire in the micro-region of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" (Do you need some help?)  That man was Don Cesar Urena, the owner and operator of Don Pepe Micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident.  Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Cafe Imports now imports nearly all of Don Cesar's coffee from the several farms that deliver cherry to Don Pepe Micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherries, "Sangre de Toro" or bulls blood.  San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources in the area make this area an incredibly lush tropical setting.  Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away" - Don Cesar Urena We are so proud to call Don Cesar a partner and friend in Costa Rica. Pura Vida! <iframe allowfullscreen="" frameborder="0" height="444" mozallowfullscreen="" src="//player.vimeo.com/video/88463699?byline=0&portrait=0" webkitallowfullscreen="" width="790"></iframe> Don Pepe Micromill from Cafe Imports on Vimeo.
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Microlot 2 Don Pepe - El Caracol - Honey (GrainPro) 6428 69kg 2 Cafe Imports Fulfillment LLC minnesota-us lemon acidity, sugary and thick mouthfeel with floral, lemongrass and caramel flavor. lemon acidity, sugary and thick mouthfeel with floral, lemongrass and caramel flavor. For more photos from Don Pepe Micromill CLICK HERE The story of Don Cesar Urena and Cafe Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser that he was renting blew a tire in the micro-region of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "�¿Necesita ayuda?" (Do you need some help?) That man was Don Cesar Urena, the owner and operator of Don Pepe Micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening,Piero told Don Cesar that he was a coffee buyer, and the rest was history. Cafe Imports now imports nearly all of Don Cesar's coffee from the several farms that deliver cherry to Don Pepe Micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherries, "Sangre de Toro" or bulls blood. San Isidro de Leon Cortes is truly like paradise. The perfect microclimateand natural water sources in the area make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away" - Don Cesar Urena We are so proud to call Don Cesar a partner and friend in Costa Rica. Pura Vida!
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Microlot 2 Esnider Rodriguez - Manantiales (GrainPro) 6502 69kg 20 Cafe Imports Fulfillment LLC minnesota-us Tart lemon, toffee and hazelnut. Tart lemon, toffee and hazelnut. The Costa’s Cafe Imports is carrying this spring (2014) are all sourced directly from micro-mills and producers were paid at the Farm Gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and Yute with its corresponding marks. Cafe Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica.
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Microlot 3 La Perla del Café - La Planada - Villa Sarchi - Honey (GrainPro) 6164 69kg 20 Cafe Imports Fulfillment LLC minnesota-us Citric, floral with raisin and caramel sweetness. Citric, floral with raisin and caramel sweetness. Herbazu, owned by the Barranted family, was a pioneer with their micromill at the beginning of the 2000s.  They were selling to Starbucks back then at good prices.     Don Carlos of La Perla Del Cafe spun off Herbazu, put his own mill, and currently owns five farms.  He only produces about 250 bags a year but wanted to control his quality all the way and also have his wife and two daughters involved in the business, hence opening his own impressive operation.  He was the first to get the SL28 seeds in Costa Rica and gave them away selflessly to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region.  He will also have Geisha production in the coming years.     His work in quality is impeccable as he sees his coffee like wine.  He truly only picks ripe cherries or "Sangre de Toro" (Bull's Blood) as it is coined in Costa Rica and doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla Del Cafe, and are extremely grateful for Don Carlos' partnership with Cafe Imports.    Enjoy this video from Don Carlos!
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Microlot 3 La Perla del Cafe - Chispita - Villa Sarchi - Honey (GrainPro) (Melbourne) 6285 69kg 16 CALM Melbourne melbourne-au Dense raisin and caramel flavors, juicy acidity and a candied pecan aftertaste. Dense raisin and caramel flavors, juicy acidity and a candied pecan aftertaste. Herbazu, owned by the Barranted family, was a pioneer with their micromill at the beginning of the 2000s.  They were selling to Starbucks back then at good prices.     Don Carlos of La Perla Del Cafe spun off Herbazu, put his own mill, and currently owns five farms.  He only produces about 250 bags a year but wanted to control his quality all the way and also have his wife and two daughters involved in the business, hence opening his own impressive operation.  He was the first to get the SL28 seeds in Costa Rica and gave them away selflessly to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region.  He will also have Geisha production in the coming years.     His work in quality is impeccable as he sees his coffee like wine.  He truly only picks ripe cherries or "Sangre de Toro" (Bull's Blood) as it is coined in Costa Rica and doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla Del Cafe, and are extremely grateful for Don Carlos' partnership with Cafe Imports.    Enjoy this video from Don Carlos!
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Microlot 3 Aguilera Bros - Finca Edgar - Honey (GrainPro) 6503 69kg 30 Cafe Imports Fulfillment LLC minnesota-us Sweet and creamy with lime, tart cherry, raisin and pecan flavors. Sweet and creamy with lime, tart cherry, raisin and pecan flavors. Cafe Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras 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. ***************************************************** 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 carryingare 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
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Microlot 3 Aguilera Bros - Finca Chayote - Honey (GrainPro) 6504 69kg 25 Cafe Imports Fulfillment LLC minnesota-us Honey peanut butter, tart cranberry, green grape and toffee. Honey peanut butter, tart cranberry, green grape and toffee. 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. ***************************************************** 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 carryingare 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
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Microlot 3 Aguilera Bros - Finca Toño - Honey (GrainPro) 6505 69kg 26 Cafe Imports Fulfillment LLC minnesota-us Delicate acidity with honey peanut butter, orange and toffee flavors. Delicate acidity with honey peanut butter, orange and toffee 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
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Microlot 3 ACES Las Lajas - Cascara Perla Negra (Innovation Bags) 6581 25kg 137 Cafe Imports Fulfillment LLC minnesota-us Cooked Apple, Mulling Spice, Dark Rum, Brown Sugar, Raisin Cooked Apple, Mulling Spice, Dark Rum, Brown Sugar, Raisin Cascara is one of those quirky products that most people outside of the barista bubble probably aren’t familiar with.  Simply put, cascara is dried coffee cherry skin with the slightest bit of residual fruit clinging to it.  A cascara revival of sorts is among us, with an assortment of new beverages hitting café/coffee shop menus by the handful.  This is exciting! Coffee cherries go through a pulping machine colloquially referred to as a “pulper”, popping the seeds out of their skin.  The skin and its’ sweet-tart fruit are discarded to the compost heap with little to no thought given to them.  The prize (and the money) is in the seed of the cherry.  This has not always been the case, and in some of the oldest coffee producing countries in the world, is still not the case.  There is a long history of cascara being used as an ingredient all to itself.   After all, we’ve all heard the ancient myth of our cherry chewing goat-herder friend.  In Yemen, one of the oldest coffee growing origins, there is a tea called Qisher that is made from the dried cherry skin.   When coffee is dry processed, the skin (husk) along with the tightly clinging fruit, is removed.  It can be reconstituted in water.  The dried husks are ground, much like coffee, into a powder and added to hot water.  Often times other spices are added to compliment the beverage as we see in traditional Qisher recipes.  The process for this cascara from our good friends at Las Lajas is very similar; with a few key exceptions, notably the exquisite quality and courser size.  If you are not familiar with Las Lajas, it is time to get acquainted.  Extreme attention to every detail is paid in growing, harvesting and especially processing.  These coffees (and cascara) come to us full of deep fruit flavors, rich sweetness, and crisp acidity intact – producing truly stunning coffees from year to year.  Their top shelf naturals are called “Perla Negra”, and this cascara is the outer layers of skin and fruit from that top quality selection.  Suffice it to say, you will be hard pressed to find better cascara than this. Dona Francisca and Don Oscar Chacon of Las Lajas Micromill are third generation coffee producers in their family.  They inherited their farms from their grandparents and are known for being one of the first to process high-quality Honeys and Naturals in Central America and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost non-existent and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices.  Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day.  Water use is minimal since coffee is not washed.  During the harvest Francisca will measure the brix contents in the coffee cherry to determine the optimal time to pick their coffee.  21 - 22% brix content is the maximum they’ve seen. Here at Café Imports, we are flavor nerds. Not only do we enjoy the Sensory Analysis side of flavor finding in coffee, but we love to investigate new flavors, eat together, and celebrate the successful relationships we have with our producing partners through flavors; generally eat and drink together any chance we get. Getting our hands on this cascara has given us an opportunity to dive into some fun flavor experiences. We would love to share with you what we have found works well with cascara! Cascara Tea: 1 gram of Cascara to 1 ounce of water Steep for 5 minutes, or to desired strength This recipe is very open.  We have found that you can steep cascara for as long as you want, and it will only increase in strength, without off flavors developing.  So, have fun!  Feel free to turn your timers off.   Cascara Cider: 2.5 oz. cascara tea 2 oz. mulling spice tea* ¾ oz. simple syrup Garnish with orange zest Serve hot in your favorite mug *steep mulling spices in hot water to make   Iced Cascara and Citrus Cider: 2 oz. cascara tea 1 oz. mulling spice tea ½ oz. fresh squeezed grape fruit juice* ¾ oz. simple syrup   Combine ingredients in a cocktail shaker, add large ice cubes, and shake rigorously for about 10 seconds.  This drink can be served over ice or in a chilled glass.  To simplify, add ingredients to a pint glass, stir to incorporate the simple, add ice. *Other citrus juice can be subbed.   Chilled Cascara and Ginger: 3 oz cascara tea, brewed strong into a concentrate and chilled 1/8 oz fresh squeezed lemon juice ½ teaspoon fresh ginger juice ½ oz muscavado simple syrup   Combine in pint glass. Stir ingredients. Add Ice to the rim. Top the drink with soda water an gently stir.   Cascara and Juniper Mocktail: 10 juniper berries 3 oz. cascara tea ¼ teaspoon or about 5 drops of fresh ginger juice 1/8 oz. fresh squeezed lemon juice ½ oz. simple syrup   Muddle the juniper berries in a cocktail shaker*.  Combine remaining ingredients, and stir before adding ice. Fill shaker with large ice cubes.  Shake rigorously for 10-15 seconds.  Serve over ice.  <iframe allowfullscreen="" frameborder="0" height="281" mozallowfullscreen="" src="//player.vimeo.com/video/94679024?byline=0&portrait=0" webkitallowfullscreen="" width="500"></iframe>
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SHB Tarrazu Café Vida 5862 69kg 2 Cafe Imports Fulfillment LLC minnesota-us Citric, smooth, tangy and toffee. Citric, smooth, tangy and toffee. Coffee has been cultivated in Costa Rica since 1779.  Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley.  Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties.  San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms.  The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers.  About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others.  The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership.  They´re just starting to explore the potential in the micro-regions of Tarrazu! -Piero Cristiani 
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SHB Tarrazu Café Vida 5863 69kg 4 Cafe Imports Fulfillment LLC minnesota-us Citric acidity and a clean, toffee sweetness. Citric acidity and a clean, toffee sweetness. Coffee has been cultivated in Costa Rica since 1779.  Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley.  Coffee production has been threatened 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 5864 69kg 15 Cafe Imports Fulfillment LLC 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) 6587 69kg 38 Cafe Imports Fulfillment LLC minnesota-us Honey roasted peanut, lemon acidity and a heavy mouthfeel. Honey roasted peanut, lemon acidity 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 SHB Tarrazu Café Vida (GrainPro) 6651 69kg 275 OPEN 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 SHB Tarrazu Café Vida (GrainPro) 6652 69kg 275 OPEN 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 SHB Tarrazu Café Vida (GrainPro) 6653 69kg 275 OPEN 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 SHB Tarrazu Café Vida (GrainPro) 6654 69kg 275 OPEN 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 SHB Tarrazu Café Vida (GrainPro) 6655 69kg 275 OPEN 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 SHB Tarrazu Café Vida (GrainPro) 6656 69kg 275 OPEN 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 SHB Tarrazu Café Vida (GrainPro) 6657 69kg 275 OPEN 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 SHB Tarrazu Café Vida (GrainPro) 6658 69kg 275 OPEN 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 SHB Tarrazu Café Vida (GrainPro) 6659 69kg 275 OPEN 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 SHB Tarrazu Café Vida (GrainPro) 6660 69kg 275 OPEN 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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Spl Cat 100 Community Coffees - La Trinidad Honey (GrainPro) 6069 69kg 19 Cafe Imports Fulfillment LLC minnesota-us Toffee and chocolate with citric acidity. Toffee and chocolate with citric acidity. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   This is only their 3rd year with this project and the results have been phenomenal.  We are very proud to partner with Coopetarrazu on this project and support these hard working producers. For more photos from Costa Rica CLICK HERE
Costa Rica
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Spl Cat 200 Community Coffees - San Pablo (GrainPro) 6099 69kg 41 Cafe Imports Fulfillment LLC minnesota-us Tangy, sweet and nutty with a floral black tea aftertaste. Tangy, sweet and nutty with a floral black tea 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.   This is only their 3rd year with this project and the results have been phenomenal.  We are very proud to partner with Coopetarrazu on this project and support these hard working producers. For more photos from Costa Rica CLICK HERE
Costa Rica
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Spl Cat 200 Community Coffees - San Pedro (GrainPro) 6100 69kg 50 Cafe Imports Fulfillment LLC minnesota-us Chocolate, caramel, and baking spices with citric acidity. Chocolate, caramel, and baking spices with citric acidity. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   This is only their 3rd year with this project and the results have been phenomenal.  We are very proud to partner with Coopetarrazu on this project and support these hard working producers. For more photos from Costa Rica CLICK HERE
Costa Rica Spl Cat 200 Community Coffees - La Trinidad (GrainPro) 6492 69kg 275 OPEN origin 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 Spl Cat 200 Community Coffees - La Trinidad (GrainPro) 6493 69kg 275 OPEN origin 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 Spl Cat 200 Community Coffees - El Higueron (GrainPro) 6494 69kg 275 OPEN origin 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 Spl Cat 200 Community Coffees - Zapotal (GrainPro) 6495 69kg 275 OPEN origin 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 Spl Cat 200 Community Coffees - Parritilla (GrainPro) 6496 69kg 275 OPEN origin 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 Spl Cat 200 Community Coffees - Parritilla (GrainPro) 6497 69kg 275 OPEN origin 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 Spl Cat 200 Community Coffees - San Francisco (GrainPro) 6498 69kg 275 OPEN origin 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 Spl Cat 200 Community Coffees - San Antonio (GrainPro) 6499 69kg 275 OPEN origin 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 Spl Cat 200 Community Coffees - La Esperanza (GrainPro) 6500 69kg 275 OPEN origin 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 Spl Cat 200 Community Coffees - La Angostura (GrainPro) 6501 69kg 275 OPEN origin 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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Spl Cat 400 Small Holder Select Lot - SHB (GrainPro) 6650 69kg 278 Cafe Imports Fulfillment LLC minnesota-us Citric acidity with toffee and chocolate.
Ecuador FTO Fair Trade Organic ACRIM - FLO ID 2406 (GrainPro) 6084 69kg 40 OPEN 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 Microlot 1 Maputo - Rancho Tio Emilio - Typica (GrainPro) 6866 50kg 11 OPEN origin Perfumed florals with sweet and tart cherry flavors, lemon candy and a complex herbal aftertaste. Perfumed florals with sweet and tart cherry flavors, lemon candy and a complex herbal 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 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 Microlot 1 Maputo - La Nube - Typica (GrainPro) 6867 50kg 33 OPEN origin Floral and cherry flavors with a complex savory aftertaste and caramelly sweetness. Floral and cherry flavors with a complex savory aftertaste and caramelly sweetness. 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 Microlot 1 SL28 Especial (GrainPro) 6955 50kg 3 OPEN origin Perfumed florals with sweet and tart cherry flavors, lemon candy and a complex herbal aftertaste.
Ecuador Microlot 2 Fabian Lomas - Las Cinco - Typica (GrainPro) 6864 50kg 8 OPEN origin Balanced and sweet with soft floral flavors and complex fruit acidity.
Ecuador Microlot 2 Fabian Lomas - Las Cinco - Caturra (GrainPro) 6865 50kg 2 OPEN origin Lemon and lime with a delicate nutty aftertaste.
Ecuador Microlot 2 Fabian Lomas - Las Cinco - Typica #2 (GrainPro) 6893 50kg 5 OPEN   origin
Ecuador Microlot 3 Pablo Ponce (GrainPro) 6894 50kg 30 OPEN   origin
Ecuador Microlot 4 Ochoa Pozo (GrainPro) 6870 50kg 2 OPEN origin Nutty sugars with tart lemon acidity.
Ecuador Organic Organic - Non Fair Trade APECAP (GrainPro) 6085 69kg 150 OPEN 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 Three Producer Microlot Carlos Minga, 1550 masl, Bourbon, Typica, Caturra Juan Chamba, 1800 masl, Typica, Caturra, Bourbon Manuel Corderon, 1600 masl, Bourbon 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 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 Organic Organic - Non Fair Trade APECAP (GrainPro) 6085 69kg 100 OPEN 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 Three Producer Microlot Carlos Minga, 1550 masl, Bourbon, Typica, Caturra Juan Chamba, 1800 masl, Typica, Caturra, Bourbon Manuel Corderon, 1600 masl, Bourbon 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 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 Organic 1 Organic - Non Fair Trade Fair Trade Organic FAPECAFES - FLO ID 2406 (GrainPro) 6461 69kg 250 OPEN 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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Washed Arabica Fair Trade Organic ACRIM - FLO ID 2406 (GrainPro) 6035 69kg 57 Cafe Imports Fulfillment LLC minnesota-us Citric acidity, tobacco and nut. Citric acidity, tobacco and nut. 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
El Salvador Microlot Las Nubes (GrainPro) 6697 69kg 275 OPEN 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 Las Nubes - Honey/Natural/Kenya Washed (GrainPro) 6700 69kg 275 OPEN 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
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Microlot 1 El Profesor - Divina Providencia - Honey (GrainPro) (Europe) 6246 69kg 2 Eniti Limited UK london-eu Intense citrus and floral flavors, big, juicy acidity continues to open, honey sweet and elegant. Intense citrus and floral flavors, big, juicy acidity continues to open, honey sweet and elegant. Driving up to the Buenos Aires coffee region of Volcan de Santa Ana we ran into El Profesor coming down the mountain. He teaches social studies at the Buenos Aires school and has one of the best kept farms in the area. Walking around with him, we saw Typica, Yellow Bourbon and Catimor growing among the Red Bourbons; he's also planting Pacamara and Kenya. Luckily, Rio Zarco already processes most of his beans and this year he's separating his Typica and Yellow Bourbons from his larger Red Bourbon lot. We're thinking they'll make great honey processed espresso!
El Salvador
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Microlot 1 Potrero Grande - Honey (GrainPro) 6247 69kg 6 Cafe Imports Fulfillment LLC minnesota-us Clean fruit acidity with mild chocolate flavors and a nutty aftertaste. Clean fruit acidity with mild chocolate flavors and a nutty aftertaste. Potrero Grande is a microregion at the top of Volcan de Santa Ana, between Palo Campana and Buenos Aires. At Potrero they have not planted many hybrids as they have elsewhere (Catimor in Buenos Aires) so the general quality of the cup is top notch. And this year we've seen very consistent ripe picking so we're very excited about this lot. The Rio Zarco mill has a cherry receiving station in the middle of Potrero Grande, making it easy for farmers to drop off their bags after they're done picking. Here they do an initial screening and all bags are tagged with I.D.s telling us the farm, variety and quality of picking. When the bags arrive at the mill, Rio Zarco takes samples from each bag and put the results through a computer program which calculates the percentage of ripe cherries as opposed to green, semi-ripe, dry and floating cherries. This way there isan objective standard to measure quality and farmers who have picked will receive a bonus.
El Salvador
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Microlot 1 El Pireo (GrainPro) 6388 69kg 18 Cafe Imports Fulfillment LLC minnesota-us Clean and balanced with toffee and some lemon.
El Salvador
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Microlot 3 Potrero Grande - Washed (GrainPro) 6249 69kg 6 Cafe Imports Fulfillment LLC minnesota-us Nutty, with cedar and citric acidity. Nutty, with cedar and citric acidity. Potrero Grande is a microregion at the top of Volcan de Santa Ana, between Palo Campana and Buenos Aires. At Potrero they have not planted many hybrids as they have elsewhere (Catimor in Buenos Aires) so the general quality of the cup is top notch. And this year we've seen very consistent ripe picking so we're very excited about this lot. The Rio Zarco mill has a cherry receiving station in the middle of Potrero Grande, making it easy for farmers to drop off their bags after they're done picking. Here they do an initial screening and all bags are tagged with I.D.s telling us the farm, variety and quality of picking. When the bags arrive at the mill, Rio Zarco takes samples from each bag and put the results through a computer program which calculates the percentage of ripe cherries as opposed to green, semi-ripe, dry and floating cherries. This way there isan objective standard to measure quality and farmers who have picked well receive a bonus.
El Salvador
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Microlot 3 Palo Campana - Miramar (GrainPro) (Europe) 6365 69kg 1 Eniti Limited UK london-eu The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, and was first cultivated in the early 1800's. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to its Civil War in the 1980's. During the years El Salvador had a Civil War, other countries were introducing Catimors and Catimor hybrids which have high yields, are resistant to diseases (like rust or roya), but are sub-par in terms of cup quality. Farms now have old-stock Bourbon trees (as old as 50 - 80 years old in extreme cases) which are susceptible to rust and could be problematic in terms of cup quality due to its deficient nutrition if not managed intensively. - Piero Cristiani
El Salvador
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Microlot 4 Las Nubes - Honey (GrainPro) (Melbourne) 6359 69kg 49 CALM Melbourne melbourne-au Floral aromatics, cola sweetness, raisin and nut. Floral aromatics, cola sweetness, raisin and nut. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, and was first cultivated in the early 1800â??s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to its Civil War in the 1980â??s. During the years El Salvador had a Civil War, other countries were introducing Catimors and Catimor hybrids which have high yields, are resistant to diseases (like rust or roya), but are sub-par in terms of cup quality. Farms now have old-stock Bourbon trees (as old as 50 - 80 years old in extreme cases) which are susceptible to rust and could be problematic in terms of cup quality due to its deficient nutrition if not managed intensively. - Piero Cristiani
El Salvador Microlot 4 Las Nubes - Washed (GrainPro) (Melbourne) 6696 69kg 275 OPEN 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) (Melbourne) 6698 69kg 275 OPEN 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 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
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SHG EP Las Nubes - Tablon #8 (GrainPro) 6198 69kg 2 Cafe Imports Fulfillment LLC minnesota-us Citric, smooth and clean with honey peanut butter. Citric, smooth and clean with honey peanut butter. 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. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, and was first cultivated in the early 1800â??s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to its Civil War in the 1980â??s. During the years El Salvador had a Civil War, other countries were introducing Catimors and Catimor hybrids which have high yields, are resistant to diseases (like rust or roya), but are sub-par in terms of cup quality. Farms now have old-stock Bourbon trees (as old as 50 - 80 years old in extreme cases) which are susceptible to rust and could be problematic in terms of cup quality due to its deficient nutrition if not managed intensively. - Piero Cristiani
El Salvador
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SHG EP Buenos Aires - Post Soak (GrainPro) (Europe) 6250 69kg 3 Eniti Limited UK london-eu Cacao and cashew flavors with mild green grape acidity and a buttery mouthfeel. Cacao and cashew flavors with mild green grape acidity and a buttery mouthfeel. High up on the north face of Volcan de Santa Ana, Buenos Aires is one of the best coffee areas of El Salvador. It's a tight-knit community where farmers help harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they filter out bad tasting Catimor to produce a Red Bourbon, Typica, Pacamara and Kenya lot from farms starting at 1450 m up to 1740. Every year we select around a dozen farms worth processing on their own, due to special varieties or a clear commitment to quality; these are the Buenos Aires Microlots.San Roberto, which placed 1st in the C.o.E. is also located in this area.
El Salvador
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SHG EP Buenos Aires - Green Lot - Honey (GrainPro) 6252 69kg 9 Cafe Imports Fulfillment LLC minnesota-us Citric with chocolate and sweet roasted peanut. Citric with chocolate and sweet roasted peanut. High up on the north face of Volcan de Santa Ana, Buenos Aires is one of the best coffee areas of El Salvador. It's a tight-knit community where farmers help harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they filter out bad tasting Catimor to produce a Red Bourbon, Typica, Pacamara and Kenya lot from farms starting at 1450 m up to 1740. Every year we select around a dozen farms worth processing on their own, due to special varieties or a clear commitment to quality; these are the Buenos Aires Microlots.San Roberto, which placed 1st in the C.o.E. is also located in this area.
El Salvador
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Spl Cat 100 Pacas (GrainPro) 6541 69kg 26 Cafe Imports Fulfillment LLC minnesota-us Citric, nutty. Citric, nutty. 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.
El Salvador Spl Cat 200 Potrero Grande - (GrainPro) 6925 69kg 275 OPEN   origin
El Salvador Spl Cat 200 Potrero Grande - (GrainPro) 6926 69kg 275 OPEN   origin
El Salvador Spl Cat 200 Buenos Aires - (GrainPro) 6927 69kg 275 OPEN   origin
El Salvador
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Spl Cat 300 Jaime Guevara - Pacas (GrainPro) 6540 69kg 21 Cafe Imports Fulfillment LLC minnesota-us Juicy and thick with honey and green grape. Juicy and thick with honey and green grape. 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.
El Salvador
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Spl Cat 300 Chalatenango SHG EP (GrainPro) 6546 69kg 46 Cafe Imports Fulfillment LLC minnesota-us Citrus, toffee and pecan.
El Salvador
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Spl Cat 400 Efrain Diaz - Pacamara (GrainPro) 6543 69kg 1 Cafe Imports Fulfillment LLC minnesota-us Smooth and tart with citric acidity and flavors of raisin and chocolate. Smooth and tart with citric acidity and flavors of raisin and chocolate. 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.
El Salvador
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Spl Cat 500 Toño Ticas - Yellow Catuai - Honey (GrainPro) 6538 69kg 4 Cafe Imports Fulfillment LLC 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   5946 60kg 1 Cafe Imports Fulfillment LLC minnesota-us Smooth, sweet, lemon.
Ethiopia
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Decaf Coffein MC Decaf - Non FT or Org Sidamo 6580 60kg 222 Cafe Imports Fulfillment LLC minnesota-us Lemon and nutty.
Ethiopia
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FTO Wshd Yirgacheffe Fair Trade Organic Tumticha - YCFCU FLO ID 2520 5899 60kg 81 Cafe Imports Fulfillment LLC minnesota-us Sweet, floral, lemon and apricot with soft citrus acidity. Sweet, floral, lemon and apricot with soft citrus acidity. 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 Tumticha Cooperative was founded in 1975 at Dilla. It consists of 960 members including 96 women and 864 men, and has a total of 763 hectares in coffee production. The Cooperative has two processing units at its' disposal, and has a production capacity of 10 containers per crop. Tumticha is a source ofwork in the district, offering jobsfor 120 seasonal workers, 14 temporary workers and 9 permanent workers. The soil in the region is characterized for being red brown and loamy, developing nutrients that allow the growth of quality coffee.
Ethiopia
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FTO Yirgacheffe Fair Trade Organic Negele Gorbitu Top Lot, Grade 2 FLO ID 897 5250 60kg 1 Cafe Imports Fulfillment LLC minnesota-us Floral aromatics and citric acidity.
Ethiopia
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FTO Yirgacheffe Fair Trade Organic Negele Gorbitu FLO ID 897 5885 60kg 270 Cafe Imports Fulfillment LLC minnesota-us A floral nose and lemon, bergamot, and chocolate cups. A floral nose and lemon, bergamot, and chocolate cups. The Negele Gorbitu Coop is a part of the Oromia Cooperative Union in Sidamo, Ethiopia. This part of Ethiopia is extremely mountainous, with altitudes reaching above 2200m The coop resides in Borena, Sidamo They have their own washing station where the coffee is wet milled. Their process includes a 48 hour wet fermentation then dry on raised beds. This is an outstanding FTO Ethiopian option, and we are proud to partner with them again this year!
Ethiopia
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Natural Sidamo Grd 4   6352 60kg 38 Cafe Imports Fulfillment LLC minnesota-us Chocolate, fruit and nut.
Ethiopia Natural Sidamo Grd 4   6924 60kg 300 OPEN   origin
Ethiopia
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Org Yirgacheffe Organic - Non Fair Trade Ayele (GrainPro) 6229 60kg 22 Cafe Imports Fulfillment LLC minnesota-us Tart acidity with caramel, lemon-lime and chamomile flavors. Tart acidity with caramel, lemon-lime and chamomile flavors. 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: Aylele Age: 45 Children: 8 sons / 4 daughters Farm size: 10 ha 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
Ethiopia
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Org Yirgacheffe Organic - Non Fair Trade Birhanu (GrainPro) 6230 60kg 62 Cafe Imports Fulfillment LLC 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
Ethiopia
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Org Yirgacheffe Organic - Non Fair Trade Zelelu (GrainPro) 6231 60kg 13 Cafe Imports Fulfillment LLC minnesota-us Citric with floral and lime. Citric with floral and lime. 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: Zelele Age: 52 Children: 4 sons / 4 daughters Farm size: 6 ha Fermentation: Dry - 24 hrs / Wet - 48 hrs Labor Type: Family and Hired 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
Ethiopia
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Spl Cat 100 Grade 1 Natural Yirgacheffe - Adado (GrainPro) 6020 60kg 56 Cafe Imports Fulfillment LLC minnesota-us Well rounded, sweet and soft cups with floral and blueberry flavors. Well rounded, sweet and soft cups with floral and blueberry flavors. 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 and when I saw this Donkey with Zebra stripes, I thought that this was this concept in a picture. - Jason
Ethiopia
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Spl Cat 100 Grade 1 Natural Yirgacheffe - Adado (GrainPro) 6021 60kg 295 Cafe Imports Fulfillment LLC minnesota-us Crisp citrus and white wine acids with perfumed florals, plum jam and fruity flavors. Crisp citrus and white wine acids with perfumed florals, plum jam and fruity flavors. 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 and when I saw this Donkey with Zebra stripes, I thought that this was this concept in a picture. - Jason
Ethiopia
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Spl Cat 100 Grade 1 Natural Yirgacheffe - Gelana Abaya (GrainPro)(Melbourne) 6022 60kg 194 CALM Melbourne melbourne-au Clean tart cherry, blueberry, lime, floral and caramel with crisp winey and malic acidity. Clean tart cherry, blueberry, lime, floral and caramel with crisp winey and malic acidity. 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!
Ethiopia
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Spl Cat 100 Grade 1 Natural Yirgacheffe - Gelana Abaya (GrainPro) 6023 60kg 129 Cafe Imports Fulfillment LLC minnesota-us Round, lively, juicy and tangy with winey acids, strawberry, floral and jam flavors. Round, lively, juicy and tangy with winey acids, strawberry, floral and jam flavors. 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!
Ethiopia
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Spl Cat 100 Grade 1 Natural Yirgacheffe - Kochere (GrainPro) 6024 60kg 189 Cafe Imports Fulfillment LLC minnesota-us Complex winey acids and mild florals, bing cherry, bubblegum and a crisp, clean aftertaste. Complex winey acids and mild florals, bing cherry, bubblegum and a crisp, clean aftertaste. Click here to see more pictures from Ethiopia and its coffee growing regions. 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 varietals exist naturally in these highlands, the origin of coffee. The cross pollination of genetics is totally amazing and when I saw this Donkey with Zebra stripes, I thought that this was this concept in a picture. - Jason
Ethiopia
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Spl Cat 100 Grade 1 Natural Yirgacheffe - Kochere (GrainPro) (Europe) 6025 60kg 177 Eniti Limited UK london-eu 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. Click here to see more pictures from Ethiopia and its coffee growing regions.  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 varietals exist naturally in these highlands, the origin of coffee.  The cross pollination of genetics is totally amazing and when I saw this Donkey with Zebra stripes, I thought that this was this concept in a picture.  - Jason
Ethiopia
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Spl Cat 100 Grade 1 Natural Yirgacheffe - Konga (GrainPro) 6026 60kg 161 Cafe Imports Fulfillment LLC minnesota-us Clean, tart acidity with intense berry, floral and lemon zest flavors. Clean, tart acidity with intense berry, floral and lemon zest flavors. 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 and when I saw this Donkey with Zebra stripes, I thought that this was this concept in a picture. - Jason
Ethiopia
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Spl Cat 100 Grade 1 Natural Yirgacheffe - Konga (GrainPro) 6027 60kg 166 Cafe Imports Fulfillment LLC minnesota-us Intense and floral with tart acidity; flavors of cherry, lemon and chocolate. Intense and floral with tart acidity; flavors of cherry, lemon and chocolate. 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 and when I saw this Donkey with Zebra stripes, I thought that this was this concept in a picture. - Jason
Ethiopia
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Wash Yirgacheffe Gr ECX 6004 60kg 91 Cafe Imports Fulfillment LLC minnesota-us Rose, lemon balm, buttermilk and caramel. Rose, lemon balm, buttermilk and caramel. For images click here The Ethiopian Commodities Exchange (ECX) was established by the Ethiopian government in 2008 to facilitate the buying and selling of grains and to make it more efficient.  At the same time the government wanted to protect the interests of small farmers.  Shortly after this coffee was also introduced into the Exchange. All coffee is to go through the ECX now unless it comes from a cooperative (such as YCFCU) or a private estate or large plantation.  Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares on average hence having to go either through the ECX or through a cooperative.   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. 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)
Ethiopia
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Wash Yirgacheffe Gr ECX 6031 60kg 100 Cafe Imports Fulfillment LLC minnesota-us Soft, sweet floral flavors, with crisp acidity and a delicate aftertaste. Soft, sweet floral flavors, with crisp acidity and a delicate aftertaste. For images click here The Ethiopian Commodities Exchange (ECX) was established by the Ethiopian government in 2008 to facilitate the buying and selling of grains and to make it more efficient.  At the same time the government wanted to protect the interests of small farmers.  Shortly after this coffee was also introduced into the Exchange. All coffee is to go through the ECX now unless it comes from a cooperative (such as YCFCU) or a private estate or large plantation.  Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares on average hence having to go either through the ECX or through a cooperative.   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. 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)
Ethiopia
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Wash Yirgacheffe Gr ECX 6032 60kg 75 Cafe Imports Fulfillment LLC minnesota-us Tangy and floral with chocolate, lemon, pecan and a perfume aftertaste. Tangy and floral with chocolate, lemon, pecan and a perfume aftertaste. For images click here The Ethiopian Commodities Exchange (ECX) was established by the Ethiopian government in 2008 to facilitate the buying and selling of grains and to make it more efficient.  At the same time the government wanted to protect the interests of small farmers.  Shortly after this coffee was also introduced into the Exchange. All coffee is to go through the ECX now unless it comes from a cooperative (such as YCFCU) or a private estate or large plantation.  Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares on average hence having to go either through the ECX or through a cooperative.   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. 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)
Ethiopia
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Washed Yirgacheffe Adado (GrainPro) 5889 60kg 76 Cafe Imports Fulfillment LLC minnesota-us Delicate, clean and crisp with lemon, lime, chocolate and floral flavors. Delicate, clean and crisp with lemon, lime, chocolate and floral flavors. 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. 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 and when I saw this Donkey with Zebra stripes, I thought that this was this concept in a picture. - Jason
Ethiopia
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Washed Yirgacheffe Adado (GrainPro) (Europe) 5890 60kg 201 Eniti Limited UK london-eu 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 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. 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 and when I saw this Donkey with Zebra stripes, I thought that this was this concept in a picture. - Jason
Ethiopia
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Washed Yirgacheffe Konga (GrainPro) 5893 60kg 25 Cafe Imports Fulfillment LLC minnesota-us Big blushy floral aromatics with jasmine, rose, apricot, lemon zest and herb. Big blushy floral aromatics with jasmine, rose, apricot, lemon zest and herb. For pictures of Konga Cooperative clickhere For pictures of Yirgacheffe, dry mill and YCFCU cupping clickhere Konga Cooperative is under the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) umbrella. 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 Iâ??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 doesnâ??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
Ethiopia
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Washed Yirgacheffe Konga (GrainPro) 5894 60kg 49 CALM Melbourne melbourne-au Sweet, perfumey cups with crisp acidity, jasmine and chamomile flavors. Sweet, perfumey cups with crisp acidity, jasmine and chamomile flavors. For pictures of Konga Cooperative clickhere For pictures of Yirgacheffe, dry mill and YCFCU cupping clickhere Konga Cooperative is under the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) umbrella. 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 have 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
Ethiopia
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Washed Yirgacheffe Aricha (GrainPro) 6053 60kg 20 Eniti Limited UK london-eu Sweet, round, clean and complex with juicy tamarind, lavender and white grape flavors. Sweet, round, clean and complex with juicy tamarind, lavender and white grape 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. The cross pollination of genetics is totally amazing and when I saw this Donkey with Zebra stripes, I thought that this was this concept in a picture. - Jason
Guatemala
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Decaf KVW MC Decaf - Non FT or Org   6300 60kg 18 Cafe Imports Fulfillment LLC minnesota-us Citric, floral and toffee.
Guatemala
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Decaf KVW MC Decaf - Non FT or Org   6596 60kg 58 Cafe Imports Fulfillment LLC minnesota-us Smooth, lemon and nutty with a very heavy mouthfeel.
Guatemala
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FTO Huehuetenango Fair Trade Organic ASDECAFE FLO ID 30330 (GrainPro) 6201 69kg 24 Cafe Imports Fulfillment LLC minnesota-us Citric and tart with toffee, fruit and floral. Citric and tart with toffee, fruit and floral. 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
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FTO Huehuetenango Fair Trade Organic ASDECAFE FLO ID 30330 (GrainPro) 6202 69kg 184 Cafe Imports Fulfillment LLC minnesota-us Citric with coffee cherry and herb. Citric with coffee cherry and herb. 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
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FTO Huehuetenango Fair Trade Organic ASDECAFE FLO ID 30330 (GrainPro) 6237 69kg 185 Cafe Imports Fulfillment LLC minnesota-us Citric acidity with coffee cherry and dark chocolate flavors. Citric acidity with coffee cherry and dark chocolate flavors. 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
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FTO Huehuetenango Fair Trade Organic ASDECAFE FLO ID 30330 (GrainPro) 6238 69kg 192 Cafe Imports Fulfillment LLC minnesota-us Toffee, cinnamon and cedar with citric acidity. Toffee, cinnamon and cedar with citric acidity. 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
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FTO Huehuetenango Fair Trade Organic Huehuetenango - ASDECAFE FLO ID 30330 (GrainPro) 6409 69kg 165 Cafe Imports Fulfillment LLC minnesota-us Creamy and sweet with lemon-lime and toffee flavors. Creamy and sweet with lemon-lime and toffee flavors. 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
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FTO SHB EP Fair Trade Organic ADINTHEC : José Escobar Ramírez - CODECH, FLO ID 2892 (GrainPro) 6333 69kg 1 Cafe Imports Fulfillment LLC minnesota-us Citric, nutty and chocolate. Citric, nutty and chocolate. This lot is part of CODECH's community microlots.  Producer's coffees from the same areas are separated into microlots. For picture gallery click here and here Average Farm Size: 0.5ha/farm Huehuetenango has been for years one of Guatemala’s prime coffee regions and it continues to be one.  The amount of high-altitude land in this region is very vast and the varieties cultivated are Bourbons or derivatives; both of these are essential to produce quality coffee.  The profile of this cup is very fruity with higher and brighter citric-acidity.  It is also very common to taste some chocolate notes in the background. This year we are also bringing in microlots from CODECH.  These are from higher altitude farms harvested later in the year and from specific associations under the CODECH umbrella. -Piero CODECH (Coordinator of organizations for the development of Concepcion Huista) is located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala.  It is comprised of 10 different organizations. CODECH comes to be in August of 1998, through the representatives of the different organizing bodies in search of alternative development programs for Concepcion Huista.  Out of all the organizations 4 of these focus mainly on coffee (organic and conventional). One of CODECH’s main objectives is the participation of women in society and the workforce.    Projects *Organic farming workshops *General agriculture workshops *National and international commercialization workshops *Teacher development workshops *Women specific workshops *Political incidence *Women rights and gender equity *Self esteem *Leadership *Medical attention *Household development *Classes by mail and radio station Gregorio, the general manager of CODECH, is pushing for farmers to renovate their farms.  He thinks they are underproducing at the moment and believes they could be producing about 3 times their current volume on average. His reasoning behind the organic certification is not only to be environmentally friendly but to be independent from transnationals which produce fertilizers.  They are also want independence from the price of oil (used in fertilizers).  Gregorio also believes that there is a growing market for organic products and wants to meet that demand.
Guatemala
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FTO SHB EP Fair Trade Organic ADAT : Julio Humberto - CODECH, FLO ID 2892 (GrainPro) 6335 69kg 12 Cafe Imports Fulfillment LLC minnesota-us Soft with tart citric and acetic acidity and chocolate sweetness. Soft with tart citric and acetic acidity and chocolate sweetness. This lot is part of CODECH's community microlots.  Producer's coffees from the same areas are separated into microlots. For picture gallery click here and here Average Farm Size: 0.5ha/farm Huehuetenango has been for years one of Guatemala’s prime coffee regions and it continues to be one.  The amount of high-altitude land in this region is very vast and the varieties cultivated are Bourbons or derivatives; both of these are essential to produce quality coffee.  The profile of this cup is very fruity with higher and brighter citric-acidity.  It is also very common to taste some chocolate notes in the background. This year we are also bringing in microlots from CODECH.  These are from higher altitude farms harvested later in the year and from specific associations under the CODECH umbrella. -Piero CODECH (Coordinator of organizations for the development of Concepcion Huista) is located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala.  It is comprised of 10 different organizations. CODECH comes to be in August of 1998, through the representatives of the different organizing bodies in search of alternative development programs for Concepcion Huista.  Out of all the organizations 4 of these focus mainly on coffee (organic and conventional). One of CODECH’s main objectives is the participation of women in society and the workforce.    Projects *Organic farming workshops *General agriculture workshops *National and international commercialization workshops *Teacher development workshops *Women specific workshops *Political incidence *Women rights and gender equity *Self esteem *Leadership *Medical attention *Household development *Classes by mail and radio station Gregorio, the general manager of CODECH, is pushing for farmers to renovate their farms.  He thinks they are underproducing at the moment and believes they could be producing about 3 times their current volume on average. His reasoning behind the organic certification is not only to be environmentally friendly but to be independent from transnationals which produce fertilizers.  They are also want independence from the price of oil (used in fertilizers).  Gregorio also believes that there is a growing market for organic products and wants to meet that demand.
Guatemala
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Huehuetenango ASDECAFE 5955 69kg 16 Cafe Imports Fulfillment LLC minnesota-us Soft and citric with floral, toffee and spice. Soft and citric with floral, toffee and spice. 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
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Huehuetenango ASDECAFE (GrainPro) 6549 69kg 95 Cafe Imports Fulfillment LLC minnesota-us Pecan and toffee flavors with citric acidity. Pecan and toffee flavors with citric acidity. Lela Honcho is a sub-coop of the Sidama Coffee Farmers Cooperative Union, which is Fair Trade and Organic certified. This sub-coop consists of around 1,000 farmers. 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 andfamily 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 ASDECAFE (GrainPro) 6550 69kg 275 All Jays Enterprises afloat Citric, smooth, coffee cherry and nutty. Citric, smooth, coffee cherry and nutty. 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
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Microlot Cerro de Oro (GrainPro) (Europe) 6124 69kg 4 Eniti Limited UK london-eu Sweet floral aromatics with lively acidity, green grape and brown sugar flavors, a creamy mouthfeel and toffee aftertaste. Sweet floral aromatics with lively acidity, green grape and brown sugar flavors, a creamy mouthfeel and toffee aftertaste.
Guatemala
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Microlot Antigua - Buena Vista - Microlot #2(GrainPro) 6522 46kg 11 Cafe Imports Fulfillment LLC minnesota-us Caramel, sparkling white grape and a sweet-savory aftertaste.
Guatemala
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Microlot 1 Antigua - Buena Vista Estate (GrainPro) 6523 46kg 178 Cafe Imports Fulfillment LLC minnesota-us Balanced with tart acidity; caramel, citrus and candy pecan flavors. Balanced with tart acidity; caramel, citrus and candy pecan flavors. Antigua Guatemala is a valley surrounded by three volcanoes: Agua, Fuego y Acatenago. The Fuego Volcano is still active andevery once in a while it erupts, adding a fresh dusting mineral rich ash to Antigua soil. This ash helps to retain the soil moisture and contributes to the coffee development. Buena Vista Farm is managed by Luis Pedro Zelaya Aguirre and Luis Pedro Zelaya Zamora. Their quality standards to produce coffee are height, and they are focus not only in producing specialty coffee but also to contribute with the environment. The agronomic management of the farm includes the management of crocheting, vegetal nutrition , and prevention and control of plagues, sicknesses and a strict control of shade. Coffee is divided and process by lots. The lots are divided according to the varietal, altitude and day of picking. The mill is done at Buena Vistawhere it is depulped, fermented, washed and dried. The drying process is done in patios or under the greenhouse. The parchment coffee is stored at their warehouse waiting for the dry mill process. The parchment is removed and the green coffee is sorted with the colorimeter machine.
Guatemala
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Microlot 2 Huehuetenango - Piedra Azul (GrainPro) 6273 69kg 7 Cafe Imports Fulfillment LLC minnesota-us Caramel, with tart cherry and strawberry flavors, tangy acidity and a viscous mouthfeel. Caramel, with tart cherry and strawberry flavors, tangy acidity and a viscous mouthfeel. La Bolsa is an estate in La Libertad, Huehuetenango.  They are known for their consistent quality year over year; have won multiple awards and their coffee has participated in many barista competitions. From Maria Elena Video de Ovalle: In 1956 Dr. Jorge Vides Molina bought a piece of land named La Bolsa, it was given that name because it is located between large mountains. It has its own spring water and two rivers go across the property, leaving and island of the patio where we dry our coffee, the mill, farmhouse and school. One of our strong features is that we have our own natural spring water which while we use it we are also able to donate the surplus the Municipio La Mesilla, located at the border of Mexico. In the year 2002 we obtained second place at the national level of the Cup of Excellence with a rating of 94.98. The farm also counts with a school in order to alphabetize the children of the farm.  It also has a hydroelectric and we work with earthworms for organic matter. We support the environment by complying with all the pre-requisites of the Certifications of Rainforest and C.A.F.E Practices. In the year 2005, Finca La Bolsa was chosen by Anacafe-Huehuetenango to impart a documentary with the German Channel D W T V, with the purpose of filming the process of high quality coffee production in Guatemala, which was viewed worldwide.
Guatemala
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Origin Select Decaf Decaf - Non FT or Org SHB EP Huehuetenango MWP 6174 69kg 265 Cafe Imports Fulfillment LLC minnesota-us Mild, good citric and toffee.
Guatemala
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SHB EP Huehuetenango - Coop Rio Azul (GrainPro) 5853 69kg 156 Cafe Imports Fulfillment LLC minnesota-us Citric and floral with plum, chocolate and nut. Citric and floral with plum, chocolate and nut. 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
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SHB EP Huehuetenango - Coop Rio Azul (GrainPro) (Melbourne) 5854 69kg 62 CALM Melbourne 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 Acatenango Quisache (GrainPro) 6954 69kg 250 OPEN   origin
Guatemala
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SHB EP Antigua Sereno 3744 69kg 8 Cafe Imports Fulfillment LLC minnesota-us Lemon citrus,delicate, with a dry coca nib mouthfeel. Lemon citrus,delicate, with a dry coca nib mouthfeel. test
Guatemala
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SHB EP Huehuetenango Huehuetenango Highland Coffee Presidium Slow Food 5887 69kg 108 Cafe Imports Fulfillment LLC minnesota-us Heavy with chocolate and roasted peanut. Heavy with chocolate and roasted peanut. 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
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Spl Cat 400 Sierra Madre (GrainPro) (Europe) 6126 69kg 12 Eniti Limited UK london-eu Saturated floral aromatics, tropical tomato and sweet coffee cherry flavors; sugary, perfumed and creamy. Saturated floral aromatics, tropical tomato and sweet coffee cherry flavors; sugary, perfumed and creamy.
Guatemala
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Spl Cat 400 Asuvim (GrainPro) (Europe) 6129 69kg 13 Eniti Limited UK london-eu Floral, mild and sweet with tart lemon and lime acidity and a heavy mouthfeel. Floral, mild and sweet with tart lemon and lime acidity and a heavy mouthfeel. ASUVIM (Asociación Integral Unidos para Vivir Mejor) is a small, private association of men and women from the region of Guatemala surrounding lake Atitlán, with 130 members. Representing a union of several different ethnic communities (K'iches & Tz'utuil), the organizationisdedicated to consistently producing high quality coffees while preserving indigenous traditions and ways of knowing. As a testament to this dedication, ASUVIM has ranked two years in a row in Guatemala's Cup of Excellence competition. The fermentation process last 32 hours, and then the coffeeis soak for 24 hours. The organization has organic practices, which include organic fertilizer and mineralized extracts for plant nutrition. The drying process in done in patios.
Hawaii
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Washed Arabica Washed Yellow Caturra - Maui 6013 100kg 6 Cafe Imports Fulfillment LLC minnesota-us Soy nut
Hawaii
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Washed Arabica Washed Red Catuai - Maui 6647 100kg 9 Cafe Imports Fulfillment LLC minnesota-us Vegetal and nutty.
Honduras Spl Cat 100 HB EP 6455 69kg 250 OPEN   origin
Honduras Spl Cat 100 HB EP 6456 69kg 250 OPEN origin nutty.
Honduras Spl Cat 100 HB EP 6457 69kg 250 OPEN   origin
Honduras Spl Cat 100 HB EP 6459 69kg 150 OPEN   origin
Honduras Spl Cat 100 HB EP 6558 69kg 26 OPEN origin Nut and herb.
Honduras
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Spl Cat 500 HB EP 6872 69kg 16 Cafe Imports Fulfillment LLC   minnesota-us
India
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Arabica Plantation Plantation A - Shevaroys Superior 5248 60kg 25 Cafe Imports Fulfillment LLC minnesota-us Citric, peanut and popcorn.
India
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Arabica Plantation Plantation A (GrainPro) 6170 60kg 313 Cafe Imports Fulfillment LLC minnesota-us Nutty with soft, frothy cups, citric acidity and some caramel.
India Monsooned Malabar AA 6245 50kg 270 OPEN   origin
India
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Monsooned Malabar   6682 60kg 60 Cafe Imports Fulfillment LLC minnesota-us Thick with soy nut.
Java
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Arabica Blue Batavia Triple Picked 5852 60kg 9 Cafe Imports Fulfillment LLC minnesota-us Green pepper and cedar. Green pepper and cedar. In 1699 the Dutch governor in Malabar (India) sent a Yemeni coffee seedling to the Dutch governor ofBatavia(nowJakarta). In 1711 the first exports were sent from Java to Europe by theDutch East India Company, established in 1602. Within 10 years, exports rose to 60 tons per year. Java was the first place, outside of Arabia and Ethiopia, where coffee was widely cultivated. VOC monopolized world coffee trading from 1725 to 1780. This coffee is the true “Java” part of the famous “Mocha Java Blend”. It is produced in an area of Western Java in the mountains west of the city of Bandung called Preanger. It has a creamy mouthfeel with hints of flowers and spices. It has a bright, but very subtle earthy finish as is natural with this semi-washed coffee. The volcanic soil on the side of this mountain is very fertile and many other crops, frompotatoesto cacao, share space with the coffee. Recently, exporters and other professionals in the coffee industry have been working with the agricultural communities there to foster a resurgence in specialty coffee. The terrain is so steep that even four-wheel drive vehicles become useless about 3,000 feet, and you move up on foot. Coffee cherries are brought back down to the collection point via scooter.
Java
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Estate Wonosobow Farmers Coffee - Arabica 6003 60kg 229 Cafe Imports Fulfillment LLC minnesota-us Citric with nut and herb flavors. Citric with nut and herb flavors. 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 250 Cafe Imports Fulfillment LLC minnesota-us Balanced and sweet with chocolate and lemon.
Kenya
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AA Kichwa Tembo (GrainPro) 6489 60kg 216 Cafe Imports Fulfillment LLC minnesota-us Balanced and sweet with chocolate and lemon.
Kenya
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Microlot 1 ACES PB - Karani Wet Mill (Innovation Bags) 6411 20kg 11 Cafe Imports Fulfillment LLC minnesota-us Floral aromatics with complex and creamy cups. Lime, green grape and black cherry. Floral aromatics with complex and creamy cups. Lime, green grape and black cherry. KABARE FARMERS COOPERATIVE SOCIETY LIMITED Historical Background: Farmers in Kabare planted their first coffee trees in I954. The Coop has 11 wet mills namely Kiringa, Konyu,Karani, Kiang’ombe, Kaboyo, Mukure, Mukengeria, Kimandi, Kathata, Kiangothe, and Kiamiciri. The Coop is located within Kabare and Kirima locations of Gichugu Division, Kirinyaga East District on the southern slopes of Mount Kenya. Management & Membership: The Coop is managed by an elected board of 9 members. Each member represents an electoral zone in the two locations . Currently the Coop has 46 permanent members of staff who are headed by a Secretary Manager. The Secretary Manager oversees the day to day running of the Coop under the supervision of the board. The 11 Wet mills in the coop have a membership of 12,300 farmers. Coffee Production: The wet mill’s current production stands at 350,000 Kg of Cherry. The Coop has expressed interest in partnering with it’s marketing agent Sustainable Management Services Limited to implement a coffee quality improvement project with the aim of increasing the yields to over 600,000 Kg and getting the wet mill certified Rainforest alliance 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 Socfinaf coffee mills and then transported to SMS Ltd warehouses. The Coffee is then sold either through the Nairobi Central Auction or directly to overseas buyers. Name: Karani wet mill, Kabare farmers cooperative Society Country: Kenya Region / Area: Central Kenya,Kirinyaga East District, Gichugu Division, Kabare Location, Kirima Sub- location No. of Producers: 1500 Members Average Production: 350,000 Kg cherry Process: Timely and selective hand picking is carried out in Karani. Cherry is delivered to wet mill the same day it is picked. Cherry sorting is carried out at the wet mill prior to the 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. Varieties: SL 28, SL34 constitute 95% while the rest is Ruiru 11 Flowering: Main crop- March and Fly crop- October each year Average Rainfall: 1450 -1700 mm per year. The rains are in two seasons , short and long rains. Early crop depends on short rains that come between october – November . Main crop receives adequate rain between March and Juneeach year Altitude: 1500-1750 Metres Above Sea Level Temperature Range: 19 – 28 Degree Celsius Soils: Deep red volcanic soils
Kenya
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Microlot 1 AB Kingu (GrainPro) 6413 60kg 45 Cafe Imports Fulfillment LLC minnesota-us Perfumed floral aromatics with berry, grape and caramel flavors, citric acidity and a mild aftertaste. Perfumed floral aromatics with berry, grape and caramel flavors, citric acidity and a mild aftertaste. Embu region is located on the Eastern slopes of ice peaked Mount Kenya. This region gets a nice meter plus of rain and has, surprise since it is on the slope of an old volanco, very nice red volcanic soil, which contributes to the cup in a nice fashion. The Thambana Farmers Cooperative Society has just under 3,000 members and 300 HA of land collectively. Wow, that's .1 HA per average famer, or a little over one bag of top exporting coffee per farmer. Hope you enjoy this cup, Karibu!
Kenya
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Microlot 1 AB Kiruga (GrainPro) 6415 60kg 55 Cafe Imports Fulfillment LLC minnesota-us Creamy and tart with crisp acidity and balanced sweetness, tart cherry and cherry tomato flavors. Creamy and tart with crisp acidity and balanced sweetness, tart cherry and cherry tomato flavors. The parchment is then fermented, washed and sun dried.Cherry sorting is carried out at the wet mill prior to the 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
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Microlot 4 Red Cherry Chania Natural (GrainPro) 5776 60kg 16 Cafe Imports Fulfillment LLC minnesota-us Heavy, with savory chocolate, winey citric acidity, and a soft berry aftertaste. Heavy, with savory chocolate, winey citric acidity, and a soft berry aftertaste. 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
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Organic Organic - Non Fair Trade Muiri (GrainPro) 5901 60kg 28 Cafe Imports Fulfillment LLC minnesota-us Floral, savory, chocolate and tart lemon. Floral, savory, chocolate and tart lemon.   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 AA - Kichwa Tembo 6490 60kg 44 Cafe Imports Fulfillment LLC minnesota-us Rich sugars and a heavy mouth feel balancing grapefruit and roasted green pepper flavors.
Kenya
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Spl Cat 200 AB 6491 60kg 54 Cafe Imports Fulfillment LLC minnesota-us Heavy and savory with chocolate.
Kenya
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Spl Cat 400 PB Kieni (GrainPro) 6547 60kg 13 Cafe Imports Fulfillment LLC minnesota-us Sweet cherry and tart currant flavors with perfumed floral aromatics and dense, sugary cups.
Kenya
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Spl Cat 400 AB Ngutu (GrainPro) 6548 60kg 91 Cafe Imports Fulfillment LLC minnesota-us Tart lemon acidity, sweet apple blossom, brown sugar, lime, cherry, hops and honey flavor.
Kona
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Prime   6377 100kg 5 Cafe Imports Fulfillment LLC minnesota-us Herbal and lemon.
Kona
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Prime   6837 100kg 2 Cafe Imports Fulfillment LLC minnesota-us Smooth and sweet with lemon, fresh vegetables and floral tones.
Kona Prime 16/17 Screen 6936 100kg 50 OPEN   origin
Mexico
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Altura Veracruz SHG EP Finca Santa Rosa Teocelo (GrainPro) 6302 69kg 100 Cafe Imports Fulfillment LLC minnesota-us Nutty, with mild citric acidity. Nutty, with mild citric acidity. This farm was established in 1974 under Senora Maria Enriqueta Sanchez Bravo, but they have been cultivating coffee here since 1950. The farm was taken over by professors Olivia Hernandez Virues and Ranulfo Lara in 1978 There is a gorgeous vacation lodge on the property, and we are very excited to be partnering with such a well run farm.    Read more from the BLOG on this competition! See more photos from Mexico HERE
Mexico
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Altura Veracruz SHG EP Finca Santa Rosa Teocelo (GrainPro) 6625 69kg 40 Cafe Imports Fulfillment LLC minnesota-us Heavy mouthfeel with citric acidity and cedar flavors. Heavy mouthfeel with citric acidity and cedar flavors. This farm was established in 1974 under Senora Maria Enriqueta Sanchez Bravo, but they have been cultivating coffee here since 1950. The farm was taken over by professors Olivia Hernandez Virues and Ranulfo Lara in 1978 There is a gorgeous vacation lodge on the property, and we are very excited to be partnering with such a well run farm.    Read more from the BLOG on this competition! See more photos from Mexico HERE
Mexico
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Altura Veracruz SHG EP Finca Santa Rosa Teocelo (GrainPro) 6693 69kg 12 Cafe Imports Fulfillment LLC minnesota-us Chocolate, floral and herb. Chocolate, floral and herb. This farm was established in 1974 under Senora Maria Enriqueta Sanchez Bravo, but they have been cultivating coffee here since 1950. The farm was taken over by professors Olivia Hernandez Virues and Ranulfo Lara in 1978 There is a gorgeous vacation lodge on the property, and we are very excited to be partnering with such a well run farm.    Read more from the BLOG on this competition! See more photos from Mexico HERE
Mexico
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Altura Veracruz SHG EP Finca Consolapan (GrainPro) 6694 69kg 11 Cafe Imports Fulfillment LLC minnesota-us Floral, sugar cane juice and lemon. Floral, sugar cane juice and lemon. The farm belongs to the Camberos family since about 1930 and have always planted coffee and small amounts of sugar cane. It is located at 1240 m in the region calls the High Mountains in the state of Veracruz. This is bordered by the new road - Coatepec Xalapa to the South and old road Xalapa - Coatepec to the North The land very fertile with an average annual rainfall of 1900 mm. The farm has coffee varieties Typica , Mundo Novo and Garnica planted in a pattern of shaded coffee production to keep the trees healthy. The pickers are extremely disciplined, only picking ripe coffee beans. The use a wet fermentation process, the resulting beans are then given a second rinse and soak in rain water. The coffee is dried on raised beds. This is a totally organic process. The farm production is advised through the AMSA's Carlos Sánchez since 2008. The program includes tree management (pruning ) , renovation of coffee plantations, shade management , clean and integrated pest management ( phytosanitary control program CBB ) application of dolomitic lime, foliar and soil fertilization . They do not use herbicides. This land and these producers create truly world class coffee that is just now beginning to be recognized for their quality. They placed third in 2010 for this competition. Read more from the BLOG on this competition! See more photos from Mexico HERE
Mexico
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Chiapas SHG EP Santa Teresa (GrainPro) 5838 69kg 16 Cafe Imports Fulfillment LLC minnesota-us Nutty, with soft apple acidity. Nutty, with soft apple acidity. 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
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Chiapas SHG - Tenejapa (GrainPro) 6058 69kg 183 Cafe Imports Fulfillment LLC minnesota-us Chocolate, toffee and lemon acidity. Chocolate, toffee and lemon acidity. The world of quality coffee never ceases to enrich, fulfill, and stimulate the lives of those involved in its journey from crop to cup. Caf�© Imports finds itself yet again in the coffee-filled hills of Mexico's southern Chiapas region; strengthening existing relationships and seeking out new ones. After a series of travel from Mexico City, to Tuxtla Guiterriez, through the culture-rich city of San Cristobal de Las Casas and over the slopes to the west, Piero Cristiani and myself make it to the pueblo of Tenejapa, a small town rooted deeply in it's indigenous beginnings. This year we have decided to book an entire container of high-end coffees from the Tzeltal people that reside in the Tenejapa sub-region, near the city of Chikt�´ntuk. Upon arrival we are welcomed with a ceremony consisting of the tribe's elders dressed from head to toe in their lasting culture's attire accompanied by traditional music. Sombreros draped with a plethora of brightly colored tassels, black sheep-skin vests fastened with copper-stamped buttons, fine-stitched woolen skirts, and bull-horn flasks containing the local brew; a fermented corn liquor. As customary, the guests are offered a taste and the music and dance commences. A twelve string guitar accompanied by a hand-made harp and fiddle fill the city center with song as the tribe's elders dance along in step. Seeing the almost ninety year-old supreme elders two-stepping along left me no choice but to join the movement for a song or two. The massive unpruned Bourbon trees and spot-planting method give testament to this. Pickers are more like gatherers in their rather slow process of winding through the forest, bending plants in all directions to reach mature cherries on upper shoots. Having cupped this coffee into the high eighties with notes of blueberries and honey butter, I was eager to see the Tzeltal's processing methods. Yet again, I find an original style. After being gathered from the farm, the ripe cherries remain in the sack they were collected in overnight and undergo a slight dry-fermentation process before pulping. The softened cherries are pulped the next morning. This pre-fermentation process most likely accounts for the strong berry aroma and sweetness in cup. As this is a newly sourced coffee, I am eager to see which roasters will be the first to develop a supportive profile to highlight the qualities of this bean. Our stay in Chiapas was generously accommodated by E-Caf�©, a unique organization that is relatively new to the quality coffee world. The majority of their coffee staff are Korean non-profit volunteers that live and teach at a boarding school in Com�­tan, Chiapas. E-Caf�© profits are used to fund the boarding school. Many of the students are children of coffee farmers that E-Caf�© works with. At the E-Caf�© location in Com�­tan lies one of the most complex dry mills we have seen. Based on rice mill designs, Teddy has designed a custom dry mill for coffee, with a linear flow and home-made peaberry sorter. From the coffee forests of the Tzeltal people, through the custom designs of a Korean missionary, and to the labs of Caf�© Imports, this coffee's unique journey holds true to it's cup; both complex and flavorful.
Mexico
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Chiapas SHG - Chicomuselo (GrainPro) 6059 69kg 245 Cafe Imports Fulfillment LLC minnesota-us Mild citric acidity, dark chocolate and pecan. Mild citric acidity, dark chocolate and pecan. Just as many exotic locations with none of the jet lag, Mexico is the closest coffee producing country to the United States. A burgeoning tourism destination, Mexico is a diverse country with deserts, blue waters, mountains, huge cities, and small hamlets. Taking a step away from the new resorts and seaside resort complexes will land you right in the middle of prime coffee country. Ease of access and abundant quality coffee has turned greater buyer interest towards Mexico in the recent years. This has helped elevate Mexico’s status from blend coffee to single-source and organic specialty offerings The following is an excerpt from Roast Magazine:Mexican coffees are known for being light to medium in body with mild acidity and good balance. But because the often lack the richness and body many buyers look for, Mexican coffees were traditionally used in blends and as a flavoring base. Today Mexico, like many other Central and South American countries is gaining new attention for its single origin, fair-trade and organic coffees. Some of this is due in part to the Mexican Coffee Council which has been working to increase Mexican coffee’s reputation by implementing an official quality certification program. This is also partly due to consumers increased interest in high-quality single-origin coffees. “We’ve seen the same things happening in Mexico that we’ve seen in other regions,” says Andrew Miller, president of Café Imports. “People have started understanding the uniqueness of different regions. Mexico has recognized that it has different regions and each region has its own flavor.” Mexico also has a long history of offering organic and fair-trade coffees, something that helps set it apart from other newer-to-the-fold countries. Currently Mexico is the main producer of organic coffee in the world according to the Mexican Coffee Council “I think (Mexico) was one of the first countries doing organic and fair trade,” Miller says, “They were early on the roster of fair trade producers. Part of what happened had to do with the coffee crisis—people who wanted to stay in the game had to differentiate. Mexican coffee is also popular in the United States for one of the same reasons that coffee from Hawaii is popular. “Mexico is accessible,” says Miller, “It’s easy to get there and safe to go there.” And once people visit a place, they often purchase coffee from that place, regardless of taste or quality. To see more photosCLICK HERE
Mexico
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Chiapas SHG EP Santa Teresa (GrainPro) 6244 69kg 16 Eniti Limited UK london-eu Delicate, creamy, citric and tartaric with lemon-lime cherry and almond flavors. Delicate, creamy, citric and tartaric with lemon-lime cherry and almond flavors. 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 Santa Teresa (GrainPro) 6244 69kg 21 IN TRANSIT TO MSP afloat Delicate, creamy, citric and tartaric with lemon-lime cherry and almond flavors. Delicate, creamy, citric and tartaric with lemon-lime cherry and almond flavors. 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 Cristal   6965 69kg 250 OPEN   origin
Mexico
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Decaffeinated HG MC Decaf - Non FT or Org   6551 69kg 60 Cafe Imports Fulfillment LLC minnesota-us Lemon and nut.
Mexico
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Decaffeinated HG MC Decaf - Non FT or Org   6553 69kg 83 Cafe Imports Fulfillment LLC minnesota-us heavy with lemon.
Mexico
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FTO Altura Fair Trade Organic Comon Yaj Noptic Coop - Joaquin Hernandez Gomez - FLO ID 19480 (GrainPro) 6277 69kg 8 Cafe Imports Fulfillment LLC minnesota-us Tart, toffee, lemon and nutty. Tart, toffee, lemon and nutty. The country of Mexico has never been a player in the High-End Specialty Coffee world until recently.  The perception of many in the industry is that Mexican coffee is mediocre to say the least.  This is not entirely true by any means.  There is huge potential in Mexican coffee and things will only get better.  We’ve been sourcing coffee from the south of Mexico in the state of Chiapas from a couple different cooperatives, Finca Triunfo Verde (FTV), Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), and Comon Yaj Noptic (Comon) this year.  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.                               <p 0px="" 12px="" a="" aid="" al="" already="" an="" and="" are="" areas="" as:="" assessment="" be="" but="" c="" cafe="" centralized="" certified="" coffee="" cooperative="" cooperatives="" could="" cup="" cupping="" different="" doing="" each="" excited="" extremely="" feedback="" font-family:="" font-size:="" from="" give="" grader="" great="" have="" impact="" in="" increase="" invested="" is="" job="" lab="" line-height:="" lot="" made="" margin:="" new="" of="" order="" overall="" p="" padding:="" part="" plan="" producers="" producing="" q="" quality="" selecti="" some="" rgb(0,="" 0,="" 0);="" 'palatino="" linotype',="" 'book="" antiqua',="" palatino,="" freeserif,="" serif;="" medium;="" 24px;"="" such="" that="" the="" their="" there="" they="" this="" times="" to="" use="" was="" were="" with="">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.
Mexico
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FTO Altura Fair Trade Organic Comon Yaj Noptic Coop - Agustin Hernandez Gomez - FLO ID 19480 (GrainPro) 6278 69kg 21 Cafe Imports Fulfillment LLC minnesota-us Toffee, with mild green grape acidity and a sweet, creamy mouthfeel. Toffee, with mild green grape acidity and a sweet, creamy mouthfeel. The country of Mexico has never been a player in the High-End Specialty Coffee world until recently.  The perception of many in the industry is that Mexican coffee is mediocre to say the least.  This is not entirely true by any means.  There is huge potential in Mexican coffee and things will only get better.  We’ve been sourcing coffee from the south of Mexico in the state of Chiapas from a couple different cooperatives, Finca Triunfo Verde (FTV), Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), and Comon Yaj Noptic (Comon) this year.  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. 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.
Mexico
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FTO Altura Fair Trade Organic Comon Yaj Noptic Coop - Ciro Mejia Martinez - FLO ID 19480 (GrainPro) 6279 69kg 9 Cafe Imports Fulfillment LLC minnesota-us Delicate, sweet, citric acidity with a nutty aftertaste. Delicate, sweet, citric acidity with a nutty aftertaste. The country of Mexico has never been a player in the High-End Specialty Coffee world until recently.  The perception of many in the industry is that Mexican coffee is mediocre to say the least.  This is not entirely true by any means.  There is huge potential in Mexican coffee and things will only get better.  We’ve been sourcing coffee from the south of Mexico in the state of Chiapas from a couple different cooperatives, Finca Triunfo Verde (FTV), Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), and Comon Yaj Noptic (Comon) this year.  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.                   <p 0px="" 12px="" a="" aid="" al="" already="" an="" and="" are="" areas="" as:="" assessment="" be="" but="" c="" cafe="" centralized="" certified="" coffee="" cooperative="" cooperatives="" could="" cup="" cupping="" different="" doing="" each="" excited="" extremely="" feedback="" font-family:="" font-size:="" from="" give="" grader="" great="" have="" impact="" in="" increase="" invested="" is="" job="" lab="" line-height:="" lot="" made="" margin:="" new="" of="" order="" overall="" p="" padding:="" part="" plan="" producers="" producing="" q="" quality="" selecti="" some="" rgb(0,="" 0,="" 0);="" 'palatino="" linotype',="" 'book="" antiqua',="" palatino,="" freeserif,="" serif;="" medium;="" 24px;"="" such="" that="" the="" their="" there="" they="" this="" times="" to="" use="" was="" were="" with="">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.
Mexico
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FTO Altura Fair Trade Organic Comon Yaj Noptic Coop - Eigar Velasquez Perez - FLO ID 19480 (GrainPro) 6280 69kg 9 Cafe Imports Fulfillment LLC minnesota-us Nutty, lemon and toffee. Nutty, lemon and toffee. The country of Mexico has never been a player in the High-End Specialty Coffee world until recently.  The perception of many in the industry is that Mexican coffee is mediocre to say the least.  This is not entirely true by any means.  There is huge potential in Mexican coffee and things will only get better.  We’ve been sourcing coffee from the south of Mexico in the state of Chiapas from a couple different cooperatives, Finca Triunfo Verde (FTV), Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), and Comon Yaj Noptic (Comon) this year.  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.                                                   <p 0px="" 12px="" a="" aid="" al="" already="" an="" and="" are="" areas="" as:="" assessment="" be="" but="" c="" cafe="" centralized="" certified="" coffee="" cooperative="" cooperatives="" could="" cup="" cupping="" different="" doing="" each="" excited="" extremely="" feedback="" font-family:="" font-size:="" from="" give="" grader="" great="" have="" impact="" in="" increase="" invested="" is="" job="" lab="" line-height:="" lot="" made="" margin:="" new="" of="" order="" overall="" p="" padding:="" part="" plan="" producers="" producing="" q="" quality="" selecti="" some="" rgb(0,="" 0,="" 0);="" 'palatino="" linotype',="" 'book="" antiqua',="" palatino,="" freeserif,="" serif;="" medium;="" 24px;"="" such="" that="" the="" their="" there="" they="" this="" times="" to="" use="" was="" were="" with="">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.
Mexico
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FTO Altura Fair Trade Organic Comon Yaj Noptic Coop - Bernabe Bonifas Martinez - FLO ID 19480 (GrainPro) 6282 69kg 6 Cafe Imports Fulfillment LLC minnesota-us Citric acidity, chocolate, and a nutty aftertaste. Citric acidity, chocolate, and a nutty aftertaste. The country of Mexico has never been a player in the High-End Specialty Coffee world until recently.  The perception of many in the industry is that Mexican coffee is mediocre to say the least.  This is not entirely true by any means.  There is huge potential in Mexican coffee and things will only get better.  We’ve been sourcing coffee from the south of Mexico in the state of Chiapas from a couple different cooperatives, Finca Triunfo Verde (FTV), Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), and Comon Yaj Noptic (Comon) this year.  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.                               <p 0px="" 12px="" a="" aid="" al="" already="" an="" and="" are="" areas="" as:="" assessment="" be="" but="" c="" cafe="" centralized="" certified="" coffee="" cooperative="" cooperatives="" could="" cup="" cupping="" different="" doing="" each="" excited="" extremely="" feedback="" font-family:="" font-size:="" from="" give="" grader="" great="" have="" impact="" in="" increase="" invested="" is="" job="" lab="" line-height:="" lot="" made="" margin:="" new="" of="" order="" overall="" p="" padding:="" part="" plan="" producers="" producing="" q="" quality="" selecti="" some="" rgb(0,="" 0,="" 0);="" 'palatino="" linotype',="" 'book="" antiqua',="" palatino,="" freeserif,="" serif;="" medium;="" 24px;"="" such="" that="" the="" their="" there="" they="" this="" times="" to="" use="" was="" were="" with="">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.
Mexico
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FTO Altura Chiapas Fair Trade Organic CESMACH Coop - El Triunfo Biosphere Reserve, FLO ID 935 (GrainPro) 5761 69kg 135 Cafe Imports Fulfillment LLC minnesota-us Good lemon acidity with nutty flavors. Good lemon acidity with nutty flavors. 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) 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. Weâ??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 canâ??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 worldâ??s most diverse forest reserves. This reserve contains Mesoamericaâ??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
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FTO Altura Chiapas Fair Trade Organic CESMACH Coop - El Triunfo Biosphere Reserve, FLO ID 935 (GrainPro) 5762 69kg 9 Cafe Imports Fulfillment LLC minnesota-us Citric, nutty, raw sugar and chocolate. Citric, nutty, raw sugar and chocolate. 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) 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. Weâ??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 canâ??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 worldâ??s most diverse forest reserves. This reserve contains Mesoamericaâ??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
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FTO Altura Chiapas Fair Trade Organic CESMACH Coop - El Triunfo Biosphere Reserve, FLO ID 935 (GrainPro) 5765 69kg 210 Cafe Imports Fulfillment LLC minnesota-us Nutty. Nutty. 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) 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. Weâ??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 canâ??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 worldâ??s most diverse forest reserves. This reserve contains Mesoamericaâ??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
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FTO Altura Chiapas Fair Trade Organic Triunfo Verde Coop - El Triunfo Biosphere Reserve, FLO ID 3116 (GrainPro) 5766 69kg 2 Cafe Imports Fulfillment LLC minnesota-us Soft, lemon, chocolate and toffee. Soft, lemon, chocolate and toffee. 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) 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 have 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 Mesoamerica's largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary 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
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FTO Altura Chiapas Fair Trade Organic Triunfo Verde Coop - El Triunfo Biosphere Reserve, FLO ID 3116 (GrainPro) 5767 69kg 2 Cafe Imports Fulfillment LLC minnesota-us Citric, sweet, peanut and toffee. Citric, sweet, peanut and toffee. To view images of FTV clickhere To view images of Union Triunfo Dry Mill and Cupping Training clickhere El Triunfo Biosphere Reserve Shade Grown Sustainable Coffee Finca Triunfo Verde (FTV) 346 members The country of Mexico has never been a player in the High-End Specialty Coffee world until recently. The perception of many in the industry is that Mexican coffee is mediocre to say the least. This is not entirely true by any means. There is huge potential in Mexican coffee and things will only get better. Weâ??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 canâ??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 worldâ??s most diverse forest reserves. This reserve contains Mesoamericaâ??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
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FTO Altura Chiapas Fair Trade Organic Triunfo Verde Coop - El Triunfo Biosphere Reserve, FLO ID 3116 (GrainPro) 5768 69kg 5 Cafe Imports Fulfillment LLC minnesota-us Citric with lime and toffee. Citric with lime and toffee. To view images of FTV click here To view images of Union Triunfo Dry Mill and Cupping Training click here El Triunfo Biosphere Reserve Shade Grown Sustainable Coffee Finca Triunfo Verde (FTV) 346 members The country of Mexico has never been a player in the High-End Specialty Coffee world until recently.  The perception of many in the industry is that Mexican coffee is mediocre to say the least.  This is not entirely true by any means.  There is huge potential in Mexican coffee and things will only get better.  We’ve been sourcing coffee from 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 Mesoamerica’s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary 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
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FTO Altura Chiapas Fair Trade Organic CESMACH Coop - El Triunfo Biosphere Reserve, FLO ID 935 (GrainPro) 5869 69kg 271 Cafe Imports Fulfillment LLC minnesota-us Citric, nutty and toffee. Citric, nutty and toffee. 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) 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. Weâ??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 canâ??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 worldâ??s most diverse forest reserves. This reserve contains Mesoamericaâ??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
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FTO Altura Chiapas Fair Trade Organic CESMACH Coop - El Triunfo Biosphere Reserve, FLO ID 935 (GrainPro) 5870 69kg 192 Cafe Imports Fulfillment LLC minnesota-us Citric acidity with cocoa, peanut brittle, and sugar. Citric acidity with cocoa, peanut brittle, and sugar. 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) 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 Mesoamerica�¢??s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary 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
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FTO Altura Chiapas Fair Trade Organic Comon Yaj Noptic Coop - Sebastian Giron Lopez - El Triunfo Biosphere Reserve, FLO ID 19480 (GrainPro) 6355 69kg 2 Cafe Imports Fulfillment LLC minnesota-us Soft with tart lemon, green grape and toffee. Soft with tart lemon, green grape and toffee. Comon Yaj Noptic (All of us think) The country of Mexico has never been a player in the High-End Specialty Coffee world until recently.  The perception of many in the industry is that Mexican coffee is mediocre to say the least.  This is not entirely true by any means.  There is huge potential in Mexican coffee and things will only get better.  We’ve been sourcing coffee from the south of Mexico in the state of Chiapas from a couple different cooperatives, Finca Triunfo Verde (FTV), Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), and Comon Yaj Noptic (Comon) this year.  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. 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. ----------------------------------------------------- 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 Mesoamerica’s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary 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
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FTO Altura Chiapas Fair Trade Organic CESMACH Coop - El Triunfo Biosphere Reserve, FLO ID 935 - Néstor Hernández (GrainPro) 6384 69kg 58 Cafe Imports Fulfillment LLC minnesota-us Chocolate nuts. Chocolate nuts. 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) 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. Weâ??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 canâ??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 worldâ??s most diverse forest reserves. This reserve contains Mesoamericaâ??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
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FTO Altura Chiapas Fair Trade Organic Triunfo Verde Coop - El Triunfo Biosphere Reserve, FLO ID 3116 - Corazon de Jesus Perez Roblero (GrainPro) 6472 69kg 15 Cafe Imports Fulfillment LLC minnesota-us Citric and nutty. Citric and nutty. 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) 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 have 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 Mesoamerica's largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary 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
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FTO Altura Chiapas Fair Trade Organic Triunfo Verde Coop - El Triunfo Biosphere Reserve, FLO ID 3116 - Esteban Guzman Mendez (GrainPro) 6474 69kg 49 Cafe Imports Fulfillment LLC minnesota-us Dark chocolate and nut.
Mexico
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FTO Chiapas Fair Trade Organic Sierra Azul FLO ID 27403 5919 69kg 23 Cafe Imports Fulfillment LLC minnesota-us Soft with toffee, lemon thyme and chocolate. Soft with toffee, lemon thyme and chocolate. Cafe Sierra Azul is a organization of small producers located in the zone of the Biosphere Reserve ¨El Triunfo¨, in Chiapas, Mexico. The mission of the organization is to impulse the social-economic development of the producers families and the Sierra Madre region. The principal factors of Cafe Sierra Azul are divided by three: Ecological: all the organization members are involve with the organic coffee production program paying attention to the care of the natural resources.  Social: The values of Fair Trade Commerce are impulse with the objective to promote the economic development of the region.  Economics: The objective is to create an operation that generates profits. 
Mexico
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FTO Chiapas Fair Trade Organic Sierra Azul FLO ID 27403 5920 69kg 132 Cafe Imports Fulfillment LLC minnesota-us Lemon, chocolate and peanut. Lemon, chocolate and peanut. Cafe Sierra Azul is a organization of small producers located in the zone of the Biosphere Reserve ¨El Triunfo¨, in Chiapas, Mexico. The mission of the organization is to impulse the social-economic development of the producers families and the Sierra Madre region. The principal factors of Cafe Sierra Azul are divided by three: Ecological: all the organization members are involve with the organic coffee production program paying attention to the care of the natural resources.  Social: The values of Fair Trade Commerce are impulse with the objective to promote the economic development of the region.  Economics: The objective is to create an operation that generates profits. 
Mexico
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FTO Decaff Mtn WP Fair Trade Organic Decaf Origin Select - GRAPOS - FLO ID 19465 6175 69kg 3 Cafe Imports Fulfillment LLC minnesota-us Clean, citric and sweet with nut flavor. Clean, citric and sweet with nut flavor. From FairtradeUSA.com GRAPOS, or the Grupo de Asesores de Producción Orgánica y Sustentable, is a small coffee producer organization located near the town of Tapachula in the southern Mexican state of Chiapas. The organization represents 2,600 small coffee farmers who work on an estimated 8,000 hectares of land. Most members come from the communities of Unión Juárez, Cacahoatan and Tapachula, all within Chiapas. GRAPOS provides essential services to its members including access to finance, technical assistance and community development programs. According to the organization, Fair Trade has helped them become more organized. Some of the most recent examples include programs developed with support from Fair Trade Premiums –such as a women’s knitting program or mushroom cultivation project as additional sources of family income.   
Mexico
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FTO Decaff Mtn WP Fair Trade Organic Decaf Origin Select - PROCAFEM FLO ID 20536 6397 69kg 175 Cafe Imports Fulfillment LLC minnesota-us Nutty with lemon.
Mexico
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Microlot Martiniano Moreno - Rancho Bonito (GrainPro) 6221 69kg 20 Cafe Imports Fulfillment LLC minnesota-us Nutty, herbal with citric acidity. Nutty, herbal with citric acidity. Click here for additional pictures of Mexico and its coffee growing regions. Martiniano owns both Finca Escapulario and Finca Rancho Bonito, both of which placed very well in this competition.  He starting farming when he was 16 years old.  He is considered one of the most important producers for quality in this region.  His wife of 18 years he says is an essential part of his success.  In 2009 he bought a big diesel generator for the farm, and in 2010 he purchased a 20 quintale drier.  All of these components are addiing vital support to his quest for some of the best coffee in Mexico.  Farm size: 20 Hectares Read more from the BLOG on this competition! See more photos from Mexico HERE
Mexico
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Microlot Finca Chanjul - Rainforest Alliance (GrainPro) 6223 69kg 61 Cafe Imports Fulfillment LLC minnesota-us Citric, nutty and chocolate. Citric, nutty and chocolate. The farm was founded in 1925 by the Luethje family in the surrounding area of El Tacana Volcano Biosphere Reserve.  It is located in the province of Motozintla, in Chiapas State, at the south of México country, and south of the slopes of the Biosphere Reserve of Tacana Volcano.   As of today, the farms is owned by the exporter group Ecom which continues the tradition of maintaining the high respect for the nature and it is why it has implemented a set of best conservation practices like a waste water treatment plant, conservation of soil and diversified shade of trees inside coffee plantation like Guaba, Walnut, Mahogany, Spanish cedar, Inga, Nispero, etc.   The farm’s production area is 212 hectares, and 10% of their total land is primary forest and river buffer zones.   During the season, usually there a temporary population of 400 people on the farm.   Annual production is 330,400 pounds Read more from the BLOG on this competition! See more photos from Mexico HERE
Mexico
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Microlot Juan Jose Moguel - Finca Nueva Linda 1 - Rainforest Alliance (GrainPro) 6225 69kg 4 Cafe Imports Fulfillment LLC minnesota-us Citric acidity, with roasted peanut and toffee flavors. Citric acidity, with roasted peanut and toffee flavors. Nueva Linda is a Specialty Coffee Estate located in the Sierra Madre mountains of Southern Mexico in the state of Chiapas. The farm shares a buffer with the Triunfo Biospehere reserve, a tropical cloud forest preserve of some 50,000 acres, which helps to temper a changing climate and provide rich soil and clean water. He pulps his coffee, uses demucilage machines to remove the sugars, washes in clean water and dries in the sun. offee produced here took third place in the 2009 "Cup of Excellence" competition. 
Mexico
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Microlot Ricardo Lievano - Finca Santa Rosa Chiapas (GrainPro) 6226 69kg 10 Cafe Imports Fulfillment LLC minnesota-us Finca Santa Rosa was founded in 1968. The farm size is 80 hectares and has annual precipitation of 2000-3000M Finca Santa Rosa placed 2nd in the best coffee of mexico competition in 2002, 8th place in 2004, and 1st place in 2005. This year among even greater competition they placed 13th. Thank you Ricardo Lievano for this wonderful coffee! Read more from the BLOG on this competition! See more photos from Mexico HERE
Mexico
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Microlot Martiniano Moreno - Finca Escapulario (GrainPro) 6227 69kg 11 Cafe Imports Fulfillment LLC minnesota-us Lemon acidity, nuts and chocolate. Lemon acidity, nuts and chocolate. Martiniano owns both Finca Escapulario and Finca Rancho Bonito, both of which placed very well in this competition.  He starting farming when he was 16 years old.  He is considered one of the most important producers for quality in this region.  His wife of 18 years he says is an essential part of his success.  In 2009 he bought a big diesel generator for the farm, and in 2010 he purchased a 20 quintale drier.  All of these components are addiing vital support to his quest for some of the best coffee in Mexico.  Farm size: 20 Hectares Read more from the BLOG on this competition! See more photos from Mexico HERE
Mexico Microlot Lo Mejor de Mexico #7 by Grupo de Productores Baxtla (GrainPro) 6242 69kg 28 IN TRANSIT TO MSP afloat Papaya, apricot, elder flower, raspberry, grapefruit, dry hops, grape lemon lime, soft aromatic, green grape Papaya, apricot, elder flower, raspberry, grapefruit, dry hops, grape lemon lime, soft aromatic, green grape Click here for additional pictures of Mexico and its coffee growing regions.  In 2009 the 16 producers who today form Productores de Café Sustentable de Baxtla joined together. Their operating philosophy is to increased productivity and improve the quality of their coffees by performing selective cuts during harvest and developing more efficient practicees in order to achieve a better standard of living for workers and their families. Read more from the BLOG on this competition! See more photos from Mexico HERE
Mexico
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Microlot Lo Mejor de Mexico #7 by Grupo de Productores Baxtla (GrainPro) 6242 69kg 16 Eniti Limited UK london-eu Papaya, apricot, elder flower, raspberry, grapefruit, dry hops, grape lemon lime, soft aromatic, green grape Papaya, apricot, elder flower, raspberry, grapefruit, dry hops, grape lemon lime, soft aromatic, green grape Click here for additional pictures of Mexico and its coffee growing regions.  In 2009 the 16 producers who today form Productores de Café Sustentable de Baxtla joined together. Their operating philosophy is to increased productivity and improve the quality of their coffees by performing selective cuts during harvest and developing more efficient practicees in order to achieve a better standard of living for workers and their families. Read more from the BLOG on this competition! See more photos from Mexico HERE
Mexico
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Microlot 1 Juan Jose Moguel - Finca Nueva Linda 3 - Rainforest Alliance (GrainPro) 6217 69kg 29 Cafe Imports Fulfillment LLC minnesota-us Nutty, chocolate and citric acidity. Nutty, chocolate and citric acidity. Nueva Linda is a Specialty Coffee Estate located in the Sierra Madre mountains of Southern Mexico in the state of Chiapas. The farm shares a buffer with the Triunfo Biospehere reserve, a tropical cloud forest preserve of some 50,000 acres, which helps to temper a changing climate and provide rich soil and clean water. He pulps his coffee, uses demucilage machines to remove the sugars, washes in clean water and dries in the sun.
Mexico
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Microlot 1 Lo Mejor de Mexico #5 by Productores de Pacho Nuevo (GrainPro) 6218 69kg 25 Cafe Imports Fulfillment LLC minnesota-us Butter aromas, orange, cranberry and floral cups with intense acidity. Butter aromas, orange, cranberry and floral cups with intense acidity. Click here for additional pictures of Mexico and its growing regions. This group of 10 producers came together in 2008. They focus on using sustainable practices that support the environment and the quality of life of the producers and their communities. Together they cultivate approximately 40 square kilometers in the Veracruz region. They strive to bring out the most unique and attractive qualities in each of the different varieties of coffee they grow. To achieve this objective they employ sound agricultral practices during the planting and growth stages, selective harvesting techniques to ensure only the ripest cherries are picked, and a strict selection process durign processing. Read more from the BLOG on this competition! See more photos from Mexico HERE
Mexico
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Microlot 2 Lo Mejor de Mexico #1 by Cecilia Avila Camberos - Finca Consolapan (GrainPro) 6214 69kg 6 Cafe Imports Fulfillment LLC minnesota-us Sweet and tangy with green grape and toffee flavors. Sweet and tangy with green grape and toffee flavors. The farm belongs to the Camberos family since about 1930 and have always planted coffee and small amounts of sugar cane.    It is located at 1240 m in the region calls the High Mountains in the state of Veracruz.   This is bordered by the new road - Coatepec Xalapa to the South and old road Xalapa - Coatepec to the North    The land very fertile with an average annual rainfall of 1900 mm. The farm has coffee varieties Typica , Mundo Novo and Garnica planted in a pattern of shaded coffee production to keep the trees healthy.   The pickers are extremely disciplined, only picking ripe coffee beans.  The use a wet fermentation process, the resulting beans are then given a second rinse and soak in rain water. The coffee is dried on raised beds. This is a totally organic process.   The farm production is advised through the AMSA's Carlos Sánchez since 2008.    The program includes tree management (pruning ) , renovation of coffee plantations, shade management , clean and integrated pest management ( phytosanitary control program CBB ) application of dolomitic lime, foliar and soil fertilization . They do not use herbicides.   This land and these producers create truly world class coffee that is just now beginning to be recognized for their quality.  They placed third in 2010 for this competition.     Read more from the BLOG on this competition!   See more photos from Mexico HERE
Mexico
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Microlot 2 Lo Mejor de Mexico #3 by Grupo de Productores Ixhuatlan (GrainPro) 6216 69kg 9 Cafe Imports Fulfillment LLC minnesota-us Rich, with tangy and lively acidity; Chocolate, cherry, grape and berry flavor. Rich, with tangy and lively acidity; Chocolate, cherry, grape and berry flavor. The producers behind this mixed lot are Silvano Delin Reynoso, Ranulfo Felipe Delin Alcantara, and Flavia Clicelia Reynoso Vichique These farms are in the community of Ixhuatlan.  The grandparents of Delin planted coffee in 1960, before that they worked as a sugarcane laborers.  150 plants were planted on their first property. They ultimately passed on cultivating coffee to his children. Plantain is their second economic income. They also have Nopal, a cactus.  A nursery was planted due to problems with the plants.  Delin spent 8 years working in Canada but felt too far away from his home, and found a way back to work in coffee, and now his farms are some of the best in the region. Delin believes in strong connection between a respect for mother nature and coffee quaity producer. There are 10 hectares are planted with coffee and production is 35 quinatales per hectare. Avg tree life is 9 years. These farms are Rainforest Certified.  They give employment to 4 local families for picking, and three people for help in cultivating. They select only ripe cherries, and are very disciplined.   They pay their pickers a higher wage than the regular wages in the region.  The majority of pickings are brought to the local wet mill for processing, and around 10% is processed manually on the farm. They are looking to add value to their product by combining lots together with other local quality producers, hence this lot! Read more from the BLOG on this competition! See more photos from Mexico HERE
Mexico
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Microlot 3 Cecilia Avila Camberos - Finca Consolapan (GrainPro) 6213 69kg 5 Cafe Imports Fulfillment LLC minnesota-us Chocolate, savory fruit and tangy acidity with an herbaceous aftertaste. Chocolate, savory fruit and tangy acidity with an herbaceous aftertaste. The farm belongs to the Camberos family since about 1930 and have always planted coffee and small amounts of sugar cane.    It is located at 1240 m in the region calls the High Mountains in the state of Veracruz.   This is bordered by the new road - Coatepec Xalapa to the South and old road Xalapa - Coatepec to the North    The land very fertile with an average annual rainfall of 1900 mm. The farm has coffee varieties Typica , Mundo Novo and Garnica planted in a pattern of shaded coffee production to keep the trees healthy.   The pickers are extremely disciplined, only picking ripe coffee beans.  The use a wet fermentation process, the resulting beans are then given a second rinse and soak in rain water. The coffee is dried on raised beds. This is a totally organic process.   The farm production is advised through the AMSA's Carlos Sánchez since 2008.    The program includes tree management (pruning ) , renovation of coffee plantations, shade management , clean and integrated pest management ( phytosanitary control program CBB ) application of dolomitic lime, foliar and soil fertilization . They do not use herbicides.   This land and these producers create truly world class coffee that is just now beginning to be recognized for their quality.  They placed third in 2010 for this competition.     Read more from the BLOG on this competition!   See more photos from Mexico HERE
Mexico
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Organic Decaff M WP Organic Decaf Origin Select 6643 69kg 104 Cafe Imports Fulfillment LLC minnesota-us Soft, mild and nutty, with a smooth mouthfeel and citric acidity.
Mexico Origin Select Decaf Decaf - Non FT or Org MWP 6626 69kg 275 OPEN   origin
Nicaragua
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FTO Segovia Fair Trade Organic UCA San Juan FLO ID 2967 5961 69kg 120 Cafe Imports Fulfillment LLC minnesota-us Citric with herbal flavor.
Nicaragua
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Org SHG EP Organic - Non Fair Trade   5562 69kg 29 Cafe Imports Fulfillment LLC minnesota-us Nutty with citric acidity.
Nicaragua
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Org SHG EP Organic - Non Fair Trade   6566 69kg 57 Cafe Imports Fulfillment LLC minnesota-us Herbaceous, lemon and brown sugar.
Nicaragua
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Org SHG EP Organic - Non Fair Trade   6566 69kg 118 Continental Terminals minnesota-us Herbaceous, lemon and brown sugar.
Nicaragua
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SHG EP   5868 69kg 69 Cafe Imports Fulfillment LLC minnesota-us Simple, peanut butter flavors and citric acidity.
Panama
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Boquete Traditional Kotowa 6234 60kg 44 Cafe Imports Fulfillment LLC minnesota-us Cane juice and lemon, viscous and soft with a delicate floral aftertaste. Cane juice and lemon, viscous and soft with a delicate floral aftertaste. 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.
Papua New Guinea A Kunjin (GrainPro) 6452 60kg 320 All Jays Enterprises afloat Butter and toffee with floral and citrus flavors. Butter and toffee with floral and citrus 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 5192 60kg 8 Cafe Imports Fulfillment LLC 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 A/X Kunjin - Western Highlands (GrainPro) 6131 60kg 320 AFLOAT afloat Smooth mouthfeel with savory floral and fruit. Smooth mouthfeel with savory floral and fruit. 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 Kunjin - Western Highlands (GrainPro) 6132 60kg 320 OPEN origin 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 A/X Kunjin - Western Highlands (GrainPro) 6133 60kg 320 OPEN origin Chocolate, creamy, savory tomato and berry with some winey acidity. Chocolate, creamy, savory tomato and berry with some winey acidity. 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 Ulya (GrainPro) 6451 60kg 211 Cafe Imports Fulfillment LLC minnesota-us Tart cherry and cranberry, with toffee and buttermilk flavors. Tart cherry and cranberry, with toffee and buttermilk flavors. 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-millining 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
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FTO A/X Fair Trade Organic Purosa FLO 3120 6064 60kg 230 Cafe Imports Fulfillment LLC minnesota-us Cedar flavors with a heavy mouthfeel.
Papua New Guinea
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X Namugo (GrainPro) 6450 60kg 295 Cafe Imports Fulfillment LLC minnesota-us Lemon herb, buttered vegetables, toffee and tart acidity. Lemon herb, buttered vegetables, toffee and tart acidity. 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 FTO Decaf MW Fair Trade Organic Decaf Origin Select - FLO ID 3437 (GrainPro) 6390 69kg 268 OPEN origin Toffee, herbal and soft tropical fruit.
Peru
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FTO HB EP Fair Trade Organic CAC Bagua Grande FLO ID: 859 5918 69kg 46 Cafe Imports Fulfillment LLC minnesota-us Roasted nut, mild acidity. Roasted nut, mild acidity. Coperativa Agraria Cafetalera Bagua Grande – CAC Bagua Grande The cooperative was founded December 16th 1978, with institutional headquarters at the Bagua Grande District, providence of Utcubamba, department of Amazonas, Peru. The primary objective is the coffee commercialization, with the need to organize all the members in order to have the capability to export coffee and increase the negotiation power against the individual intermediaries. The goal of the cooperative is to assists the members with supporting service for the commercialization, technical assistance, credits and manage loans from national and international firms. Their coffee is selled to the national and international market, which is produce under strict quality norms and standards. The cooperative has 455 family members, and benefits directly a population of 3000 people, who are organized in 17 committees located in the Utcumbumba and Bagua (Amazon) providences. In the actuality these families have achieve stability by having a diverse income due to the cooperative.The productivity of these families reaches 30 quintals per hectare due to the good agricultural practices, microclimates conditions and soil fertility. In average each family has a farm of 3.5 hectares. The cooperative have a complete laboratory with the entire necessary equipment ant the right personal, which guarantees the quality control. CAC Bagua Grande has a coffee mill, being the first mill to have new technology in the region. Fair-trade, IMO Control and C.A.F.E. Practices certificate the cooperative.
Peru
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FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 5262 69kg 2 Eniti Limited UK london-eu Citric and sweet with lemon drop, lavender and toffee flavors. Citric and sweet with lemon drop, lavender and toffee flavors. 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.  Starting this year (2013) we will be offering microlots to complement the APU full containers.  Prior to this 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 this year and will continue to expand this volume as the harvests keep coming in. -Piero Cristiani
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6141 69kg 275 AFLOAT afloat Smooth with toffee and citric acidity. Smooth with toffee and citric acidity. Click here to see additional photos of Peru and its coffee growing regions.  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 CENFROCAFE, PERU from Noah N on Vimeo.
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6142 69kg 215 AFLOAT afloat Soft and creamy with lime and a sweet clove aftertaste. Soft and creamy with lime and a sweet clove aftertaste. Click here to see additional photos of Peru and its coffee growing regions.  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 CENFROCAFE, PERU from Noah N on Vimeo.
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6143 69kg 275 OPEN origin Click here to see additional photos of Peru and its coffee growing regions.  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 CENFROCAFE, PERU from Noah N on Vimeo.
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6144 69kg 255 OPEN origin Click here to see additional photos of Peru and its coffee growing regions.  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 CENFROCAFE, PERU from Noah N on Vimeo.
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6145 69kg 239 OPEN origin Click here to see additional photos of Peru and its coffee growing regions.  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 CENFROCAFE, PERU from Noah N on Vimeo.
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6146 69kg 275 OPEN origin Click here to see additional photos of Peru and its coffee growing regions.  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 CENFROCAFE, PERU from Noah N on Vimeo.
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6147 69kg 275 OPEN origin Click here to see additional photos of Peru and its coffee growing regions.  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 CENFROCAFE, PERU from Noah N on Vimeo.
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6148 69kg 100 OPEN origin Click here to see additional photos of Peru and its coffee growing regions.  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
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6149 69kg 15 OPEN origin Click here to see additional photos of Peru and its coffee growing regions.  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 CENFROCAFE, PERU from Noah N on Vimeo.
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6150 69kg 275 OPEN origin Click here to see additional photos of Peru and its coffee growing regions.  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 CENFROCAFE, PERU from Noah N on Vimeo.
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6151 69kg 203 OPEN origin Click here to see additional photos of Peru and its coffee growing regions.  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 CENFROCAFE, PERU from Noah N on Vimeo.
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6323 69kg 60 OPEN origin Sweet and clean with toffee and peanut brittle flavor, tangy lemon acidity. Sweet and clean with toffee and peanut brittle flavor, tangy lemon acidity. Click here to see additional photos of Peru and its coffee growing regions.  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 CENFROCAFE, PERU from Noah N on Vimeo.
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6324 69kg 255 OPEN origin Herbal with intense acidity. Herbal with intense acidity. Click here to see additional photos of Peru and its coffee growing regions.  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 CENFROCAFE, PERU from Noah N on Vimeo.
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6325 69kg 29 OPEN origin Click here to see additional photos of Peru and its coffee growing regions.  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 CENFROCAFE, PERU from Noah N on Vimeo.
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6326 69kg 275 OPEN origin Sweet, tangy citric acidity with a buttery, caramel mouthfeel and savory aftertaste. Sweet, tangy citric acidity with a buttery, caramel mouthfeel and savory aftertaste. Click here to see additional photos of Peru and its coffee growing regions.  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 CENFROCAFE, PERU from Noah N on Vimeo.
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6328 69kg 275 OPEN origin Gerbichu Lela is a sub-coop of the Sidama Coffee Farmers Cooperative Union, which is Fair Trade and Organic certified. This sub-coop consists of around 1,000 farmers.
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6329 69kg 275 OPEN origin Click here to see additional photos of Peru and its coffee growing regions.  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 CENFROCAFE, PERU from Noah N on Vimeo.
Peru FTO Norte Fair Trade Organic APU, CENFROCAFE, FLO ID 4395 (GrainPro) 6330 69kg 275 OPEN origin Click here to see additional photos of Peru and its coffee growing regions.  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 CENFROCAFE, PERU from Noah N on Vimeo.
Peru
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Org HB EP Organic - Non Fair Trade   6075 69kg 87 Cafe Imports Fulfillment LLC minnesota-us Some citric acidity, herb and cedar.
Peru Org HB EP Organic - Non Fair Trade   6646 69kg 155 OPEN origin Nutty, with good citric acidity.
Rwanda FT USA Organic Organic - Non Fair Trade COOPAC - Kabirizi washing station (GrainPro) 6567 60kg 320 OPEN origin Caramel, floral and tropical flavors with sparkling citric acidity and a smooth mouthfeel. Caramel, floral and tropical flavors with sparkling citric acidity and a smooth mouthfeel. 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 FT USA Organic Organic - Non Fair Trade COOPAC - Kabirizi washing station (GrainPro) 6568 60kg 320 OPEN origin Viscous with rich cola and brown sugar sweetness; herbaceous and savory fruit flavor with citric and tartaric acidity. Viscous with rich cola and brown sugar sweetness; herbaceous and savory fruit flavor with 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 FT USA Organic Organic - Non Fair Trade COOPAC - Kabirizi washing station (GrainPro) 6569 60kg 320 OPEN origin 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 Washed Arabica 1 Organic COOPAC - Kigeyo washing station (GrainPro) 6563 60kg 245 AFLOAT afloat Creamy with caramel, raisin and tart intense acidity. Creamy with caramel, raisin and tart intense 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.
Rwanda Washed Arabica 1 Organic COOPAC - Kigeyo washing station (GrainPro) 6565 60kg 317 AFLOAT afloat Bright, creamy, and clean with subtle flavors of floral, fig and lemon; brown sugar sweetness. Bright, creamy, and clean with subtle flavors of floral, fig and lemon; brown sugar sweetness. 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.
Rwanda Washed Arabica 1 Rulindo (GrainPro) 6570 60kg 320 OPEN origin Rulindo rocks! We've been buying coffee for the last five years from Emmanuel who is both president of Coopac Cooperative and Sacof Exporting. He works primarily in the Kivu/Western part of Rwanda, which has always been our favorite, but this coffee is one of the best Rwandans that we’ve ever cupped, and it is from the Northwest. Here is a translated testimonial from one of the many many small producers that delivers into Rulindo. It was translated directly from Kirwanda into English by a Kirwanda and French Speaker, so not edited by us. ” My name is Karangwa Delphin, coffee producer. I started the production of coffee with small capital but I could not ensure the social welfare of my family. But since the arrival of SACOF today I’m able to work with banks for the maintenance of my coffee plantation. I am now able to provide for the daily lives of my family and pay school fees for my children. For the quality premium , I received a dairly cow whose milk is enough to feed my family and gives organic manure which is used for fertilizering my coffee plantations. In addition to those benefits, SACOF has also freely distributed to us organic fertilizer from the coffee pulp. All those good activities have changed the life and wellness of my family. My coffee production is going on well through the cow manure and organic fertilizer that we have been freely given.” The bulk of Rwandan coffee is sold as ordinary, which is unwashed and a not very clean naturals. 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 cannot for the small farmer.
Rwanda Washed Arabica 4 Organic Gishamwana (GrainPro) 6564 60kg 50 AFLOAT afloat Salted caramel, raisin and lime with citric and tartaric acidity. Salted caramel, raisin and lime with citric and tartaric 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 Microlot PT TOARCO Tana Toraja - A (GrainPro) 6601 60kg 58 AFLOAT afloat Jammy, creamy, sweet and rich; caramel, floral, and lime flavor with tangy citric acidity. Jammy, creamy, sweet and rich; caramel, floral, and lime flavor with tangy 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 Microlot PT TOARCO Tana Toraja - A (GrainPro)(Europe) 6604 60kg 145 AFLOAT afloat 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 Microlot PT TOARCO Tana Toraja - A (GrainPro) 6607 60kg 145 AFLOAT afloat 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 Microlot PT TOARCO Tana Toraja - A (GrainPro) 6610 60kg 145 OPEN origin 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
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Microlot 2 PT TOARCO Tana Toraja - AA (GrainPro) 5531 60kg 48 Cafe Imports Fulfillment LLC minnesota-us Lemon, nut and savory mesquite. Lemon, nut and savory mesquite. 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
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Microlot 2 PT TOARCO Tana Toraja - PB (GrainPro) 5533 60kg 2 Cafe Imports Fulfillment LLC minnesota-us Tangy, citric, tomato jam, floral and caramel flavors. Tangy, citric, tomato jam, floral and caramel flavors. 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
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Microlot 2 PT TOARCO Tana Toraja - AA (GrainPro) (Europe) 5756 60kg 1 Eniti Limited UK london-eu Tangy, floral, herb butter and roasted vegetables. Tangy, floral, herb butter and roasted vegetables. 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 Microlot 2 PT TOARCO Tana Toraja - AA (GrainPro) 6602 60kg 85 AFLOAT afloat Floral, tart and lively with rich savory fruit, tomato, berry and vanilla flavor. Floral, tart and lively with rich savory fruit, tomato, berry and vanilla flavor. 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 Microlot 2 PT TOARCO Tana Toraja - AA (GrainPro)(Europe) 6605 60kg 85 AFLOAT afloat Chocolate, buttermilk and sweet nut with a creamy mouthfeel. Chocolate, buttermilk and sweet nut with a creamy mouthfeel. 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 Microlot 2 PT TOARCO Tana Toraja - PB (GrainPro)(Europe) 6606 60kg 15 AFLOAT afloat Toffee, lime, spices and nut. Toffee, lime, spices and nut. 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 Microlot 2 PT TOARCO Tana Toraja - AA (GrainPro) 6608 60kg 65 AFLOAT afloat 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 Microlot 2 PT TOARCO Tana Toraja - PB (GrainPro) 6609 60kg 20 AFLOAT afloat 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 Microlot 2 PT TOARCO Tana Toraja - AA (GrainPro) 6611 60kg 85 OPEN origin 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 Microlot 2 PT TOARCO Tana Toraja - PB (GrainPro) 6612 60kg 30 OPEN origin 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
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Special Category 100 PT TOARCO Tana Toraja - A (GrainPro) 5532 60kg 73 Cafe Imports Fulfillment LLC minnesota-us Savory, vegetal with citric acidity. Savory, vegetal with 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
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Special Category 100 PT TOARCO Tana Toraja - A (GrainPro) 5538 60kg 2 Cafe Imports Fulfillment LLC minnesota-us Sweet grapefruit with a mild melon aftertaste. Sweet grapefruit with a mild melon 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 Decaf KVW MC Decaf - Non FT or Org Mandheling 6961 60kg 60 IN TRANSIT TO MSP afloat Pine and mesquite.
Sumatra FTO Mandheling DP Fair Trade Organic Gayo Megah Bersiri FLO ID 28568 6574 60kg 300 AFLOAT afloat Smooth, floral, raw sugar and herbaceous with tart lemon acidity. Smooth, floral, raw sugar and herbaceous with tart lemon acidity. 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 FTO Mandheling DP Fair Trade Organic Gayo Megah Bersiri FLO ID 28568 6575 60kg 320 OPEN 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.
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FTO Mandheling DP Fair Trade Organic Koperasi Serba Usaha Sara Ate FLO 27392 6649 60kg 250 Cafe Imports Fulfillment LLC minnesota-us Citric, toffee and lemon.
Sumatra FTO Mandheling DP Fair Trade Organic Gayo Megah Bersiri FLO ID 28568 6673 60kg 245 OPEN 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 FTO Mandheling DP Fair Trade Organic KSU Gayo Mandiri - FLO ID 22710 6674 60kg 320 OPEN   origin
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Lintong Wet Hulled 5908 60kg 188 Cafe Imports Fulfillment LLC minnesota-us Fresh clove with juicy tropical fruit, soft cups and a mild, savory aftertaste. Fresh clove with juicy tropical fruit, soft cups and a mild, savory aftertaste. Lintong and Mandheling regional coffees both cup out as obviously Sumatran. At the same time, both are very distinct from one another- while a Mandheling will be earthy, rich, bell peppery and a little grapefruity or even pithy, Lintongs tend toward buttery, with mild and smooth lemon acidity and sweet grassy-vegetal flavors (des haricots verts avec du beurre et un peu de citron). For representative examples of Mandheling, our Tigers aim at embodying the above profile. But what about Lintong? And while we’re asking questions, what happens if you wash it? And again, what if you process it naturally? Well, if you start asking questions, you need to be prepared for the results. If you ask the right people, sometimes you get answers, and sometimes you get coffee. We’re excited now to offer a Lintong regional coffee processed by the Wahana Mill in three different ways: washed, natural, and as a control, wet hulled (please take note, this may be the one and only time that you’ll ever see the wet hulled process referenced as a control!) - I?F?
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Mandheling DP Tempesi 5450 60kg 280 Cafe Imports Fulfillment LLC minnesota-us Heavy, citric and acetic acidity; sweet/ savory aromaticcs with green pepper flavor.
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Mandheling DP Harimau Tiger 5907 60kg 91 Cafe Imports Fulfillment LLC minnesota-us Citric, herbaceous, all spice. Citric, herbaceous, all spice. 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 6259 60kg 71 Cafe Imports Fulfillment LLC minnesota-us Chocolate and cinnamon flavors with herbaceous tartaric acidity. Chocolate and cinnamon flavors with herbaceous tartaric acidity. 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 6675 60kg 320 OPEN 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.
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Org Mandheling DP Organic - Non Fair Trade   6232 60kg 130 Cafe Imports Fulfillment LLC minnesota-us Green pepper, and earthy cedar flavors with a heavy mouthfeel.
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Spl Cat 400 Absynia - Sabri 6260 60kg 13 Cafe Imports Fulfillment LLC minnesota-us Tangy citric acidity, saturated sweetness with caramel, citrus and floral flavors. Tangy citric acidity, saturated sweetness with caramel, citrus and floral flavors. Last November 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 also had a single cherry selection lot that was very good for us last year. 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 exactly that: selection. At every link in the chain of production, selection in some form emerges as a weak point. One of the key areas here, unique to Sumatra, has to do with the structural form of the Sumatran coffee trade. In Sumatra, farmers sell to Collectors, who then sell to coops or exporters. Processing is performed to some extent by all three, and the extra exchange by a person who is essentially a broker on a very local level renders any selection that a farmer might do null, and any that a coop or exporter might want to do meaningless. Full stop… almost… He was able to identify varieties by cherry and by plant where other farmers that we met with could not. that He had never been asked to separate lots before. His response just goes to underscore 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 we received pre-shipment samples representing both a single farm, single variety Bourbon lot and another Absynia lot. Fast-forward, we just finished our second spot cupping in two days of each earlier this afternoon. Sabri is doing selective picking of the cherries and the results are shown in exceptional cup quality we are getting. To read more about Sumatran coffee click here. The photos show an Absynia coffee tree. Is possible to distinguish the characteristics of this variety, the green cherry has a matte green color, narrow discshown in the bottom of the cherry.
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Spl Cat 400 Bourbon - Sabri 6477 60kg 40 Cafe Imports Fulfillment LLC minnesota-us Sweet and smooth, with lemon-bell pepper flavors and citric acidity. Sweet and smooth, with lemon-bell pepper flavors and citric acidity. Last November 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 also had a single cherry selection lot that was very good for us last year. 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 exactly that: selection. At every link in the chain of production, selection in some form emerges as a weak point. One of the key areas here, unique to Sumatra, has to do with the structural form of the Sumatran coffee trade. In Sumatra, farmers sell to Collectors, who then sell to coops or exporters. Processing is performed to some extent by all three, and the extra exchange by a person who is essentially a broker on a very local level renders any selection that a farmer might do null, and any that a coop or exporter might want to do meaningless. Full stop… almost… He was able to identify varieties by cherry and by plant where other farmers that we met with could not. that He had never been asked to separate lots before. His response just goes to underscore 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 we received pre-shipment samples representing both a single farm, single variety Bourbon lot and another Absynia lot. Fast-forward, we just finished our second spot cupping in two days of each earlier this afternoon. Sabri is doing selective picking of the cherries and the results are shown in exceptional cup quality we are getting. To read more about Sumatran coffee click here.
Sumatra
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Spl Cat 400 Absynia - Sabri 6478 60kg 5 Cafe Imports Fulfillment LLC minnesota-us Juicy, soft and clean with caramel, fruit and some herb flavor. Juicy, soft and clean with caramel, fruit and some herb flavor. Last November 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 also had a single cherry selection lot that was very good for us last year. 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 exactly that: selection. At every link in the chain of production, selection in some form emerges as a weak point. One of the key areas here, unique to Sumatra, has to do with the structural form of the Sumatran coffee trade. In Sumatra, farmers sell to Collectors, who then sell to coops or exporters. Processing is performed to some extent by all three, and the extra exchange by a person who is essentially a broker on a very local level renders any selection that a farmer might do null, and any that a coop or exporter might want to do meaningless. Full stop… almost… He was able to identify varieties by cherry and by plant where other farmers that we met with could not. that He had never been asked to separate lots before. His response just goes to underscore 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 we received pre-shipment samples representing both a single farm, single variety Bourbon lot and another Absynia lot. Fast-forward, we just finished our second spot cupping in two days of each earlier this afternoon. Sabri is doing selective picking of the cherries and the results are shown in exceptional cup quality we are getting. To read more about Sumatran coffee click here. The photos show an Absynia coffee tree. Is possible to distinguish the characteristics of this variety, the green cherry has a matte green color, narrow discshown in the bottom of the cherry.
Sumatra Spl Cat 400 Bourbon - Sabri 6680 60kg 16 AFLOAT afloat Round mouthfeel with chocolate, nut and tart acid. Round mouthfeel with chocolate, nut and tart acid. Last November 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 also had a single cherry selection lot that was very good for us last year. 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 exactly that: selection. At every link in the chain of production, selection in some form emerges as a weak point. One of the key areas here, unique to Sumatra, has to do with the structural form of the Sumatran coffee trade. In Sumatra, farmers sell to Collectors, who then sell to coops or exporters. Processing is performed to some extent by all three, and the extra exchange by a person who is essentially a broker on a very local level renders any selection that a farmer might do null, and any that a coop or exporter might want to do meaningless. Full stop… almost… He was able to identify varieties by cherry and by plant where other farmers that we met with could not. that He had never been asked to separate lots before. His response just goes to underscore 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 we received pre-shipment samples representing both a single farm, single variety Bourbon lot and another Absynia lot. Fast-forward, we just finished our second spot cupping in two days of each earlier this afternoon. Sabri is doing selective picking of the cherries and the results are shown in exceptional cup quality we are getting. To read more about Sumatran coffee click here.