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

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

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

Origin: The country from which the coffee originates.

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

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

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

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

Origin Grade Name ID Bag Size Bags Avail Location Destination More Info Location Dictionary Notes Grade Dictionary
Brazil
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Carmo de Minas Pulped Natural - Fazenda Santa Ines (GrainPro) 7358 60 Kg 79 CALM Melbourne Australia
melbourne-au Balanced and sweet with chocolate, red fruit, vanilla, walnut and almond. Balanced and sweet with chocolate, red fruit, vanilla, walnut and almond. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda Sertão (GrainPro) 7359 60 Kg 197 CALM Melbourne Australia
melbourne-au Hazelnut, white peach, floral and creamy. Hazelnut, white peach, floral and creamy. Coffee cultivation at Fazenda Sertão dates all the way back to the first stages of coffee growing in Carmo de Minas. José Isidro Pereira was practicing as a dentist until he inherited Fazenda Sertão from his mother after her passing in the late 1940's. José met his wife Nazareth shortly after and settled their family at Sertão.The farm is now managed by Joséand Nazareth's children: Francisco, Luiz Paulo, Glycia, and Sandra. The farmland is 270 hectares, and the coffee is planted on hillsides with slopes up to 50%. This is an important note, since the crop can avoid frosts which are common to the region's winter months, resulting in a more uniform ripening as well as protection against fungi infections due to the lower relative humidity. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda Santa Lucia (GrainPro) 7362 60 Kg 167 CALM Melbourne Australia
melbourne-au Creamy and soft with caramel, toffee, honey nut and citric. Creamy and soft with caramel, toffee, honey nut and citric. Fazenda Santa Lucia producer Hélcio Carneiro Pinto has been working in coffee since he was 15 years old, helping his mother produce and process crops. In 1976, Hélcio married Glycia Pereira Carneiro and began to manage Santa Lucia. In the 1990's, Hélcio was one of the founders of Aprocam, a group of pioneers that began a movement for the pursuit of quality coffee in the region of Carmo de Minas. Aprocam introduced the idea of processing pulped naturals on Carmo de Minas and Hélcio was the first producer to get the machines for this process. Since that development at Santa Lucia, Hélcio has worked with universities and scientists, and he has taken trips to other coffee producing countries to further his knowledge on the production of specialty coffee. Today, Hélcio and Fazenda Santa Lucia maintain a worldwide reputation for quality Brazilian coffees. Fazenda Santa Lucia is 740 hectares with 83 hectares of coffee: 9 planted in Yellow Bourbon, 18 in Catuai, 18 in Acaia, and 25 in Mundo Novo. The current production at Santa Lucia is about 2800 bags, of which 1260 are Pulped Natural and 1540 are Natural. This is a model farm of the Carmo de Minas region and is innovating in both quality and production methods with hopes of producing 4500 bags in the future. *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda Santa Lucia (GrainPro) 7364 60 Kg 126 CI USA Minnesota USA
ci-usa-minnesota Lemon and mint with a nutty aftertaste. Lemon and mint with a nutty aftertaste. Fazenda Santa Lucia producer Hélcio Carneiro Pinto has been working in coffee since he was 15 years old, helping his mother produce and process crops. In 1976, Hélcio married Glycia Pereira Carneiro and began to manage Santa Lucia. In the 1990's, Hélcio was one of the founders of Aprocam, a group of pioneers that began a movement for the pursuit of quality coffee in the region of Carmo de Minas. Aprocam introduced the idea of processing pulped naturals on Carmo de Minas and Hélcio was the first producer to get the machines for this process. Since that development at Santa Lucia, Hélcio has worked with universities and scientists, and he has taken trips to other coffee producing countries to further his knowledge on the production of specialty coffee. Today, Hélcio and Fazenda Santa Lucia maintain a worldwide reputation for quality Brazilian coffees. Fazenda Santa Lucia is 740 hectares with 83 hectares of coffee: 9 planted in Yellow Bourbon, 18 in Catuai, 18 in Acaia, and 25 in Mundo Novo. The current production at Santa Lucia is about 2800 bags, of which 1260 are Pulped Natural and 1540 are Natural. This is a model farm of the Carmo de Minas region and is innovating in both quality and production methods with hopes of producing 4500 bags in the future. *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda Sertão (GrainPro) 7989 60 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Caramel and cashew with winey citric acidity. Caramel and cashew with winey citric acidity. Coffee cultivation at Fazenda Sertão dates all the way back to the first stages of coffee growing in Carmo de Minas. José Isidro Pereira was practicing as a dentist until he inherited Fazenda Sertão from his mother after her passing in the late 1940's. José met his wife Nazareth shortly after and settled their family at Sertão.The farm is now managed by Joséand Nazareth's children: Francisco, Luiz Paulo, Glycia, and Sandra. The farmland is 270 hectares, and the coffee is planted on hillsides with slopes up to 50%. This is an important note, since the crop can avoid frosts which are common to the region's winter months, resulting in a more uniform ripening as well as protection against fungi infections due to the lower relative humidity. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda Sertão (GrainPro) 7990 60 Kg 30 CI USA California USA
ci-usa-california Toffee, lime, creamy and tart citric acidity. Toffee, lime, creamy and tart citric acidity. Coffee cultivation at Fazenda Sertão dates all the way back to the first stages of coffee growing in Carmo de Minas. José Isidro Pereira was practicing as a dentist until he inherited Fazenda Sertão from his mother after her passing in the late 1940's. José met his wife Nazareth shortly after and settled their family at Sertão.The farm is now managed by Joséand Nazareth's children: Francisco, Luiz Paulo, Glycia, and Sandra. The farmland is 270 hectares, and the coffee is planted on hillsides with slopes up to 50%. This is an important note, since the crop can avoid frosts which are common to the region's winter months, resulting in a more uniform ripening as well as protection against fungi infections due to the lower relative humidity. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda I.P. - Yellow Bourbon (GrainPro) 8152 60 Kg 194 CALM Melbourne Australia
melbourne-au Rich caramel, apricot, and lime with a syrupy body. Rich caramel, apricot, and lime with a syrupy body. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and pulped-natural method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda I.P. - Yellow Bourbon (GrainPro) 8922 59 Kg 236 Eniti Limited UK UK
london-eu Almond, peanut brittle, graham, jelly, white grape. Almond, peanut brittle, graham, jelly, white grape. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and pulped-natural method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg
Brazil Carmo de Minas Pulped Natural (GrainPro) 9234 59 Kg 325 Origin/Other
Est Ship: Aug 2016
Other
Est Ship: Aug 2016
  origin nft,norg
Brazil Carmo de Minas Pulped Natural (GrainPro) 9235 59 Kg 325 Origin/Other
Est Ship: Aug 2016
Other
Est Ship: Aug 2016
  origin nft,norg
Brazil Carmo de Minas Pulped Natural (GrainPro) 9236 59 Kg 325 Origin/Other
Est Ship: Aug 2016
Other
Est Ship: Aug 2016
  origin nft,norg
Brazil Carmo de Minas Natural (GrainPro) 9237 59 Kg 325 Origin/Other
Est Ship: Aug 2016
Other
Est Ship: Aug 2016
  origin nft,norg
Brazil Carmo de Minas Natural (GrainPro) 9238 59 Kg 325 Origin/Other
Est Ship: Aug 2016
Other
Est Ship: Aug 2016
  origin nft,norg
Brazil Carmo de Minas Pulped Natural (GrainPro) 9239 59 Kg 200 Origin/USA
Est Ship: Sep 2016
USA
Est Ship: Sep 2016
  origin nft,norg
Brazil Carmo de Minas Pulped Natural (GrainPro) 9240 59 Kg 125 Origin/Other
Est Ship: Sep 2016
Other
Est Ship: Sep 2016
  origin nft,norg
Brazil Carmo de Minas Pulped Natural (GrainPro) 9241 59 Kg 325 Origin/Other
Est Ship: Sep 2016
Other
Est Ship: Sep 2016
  origin nft,norg
Brazil Carmo de Minas Natural (GrainPro) 9242 59 Kg 325 Origin/Other
Est Ship: Sep 2016
Other
Est Ship: Sep 2016
  origin nft,norg
Brazil Carmo de Minas Natural (GrainPro) 9243 59 Kg 250 Origin/Other
Est Ship: Sep 2016
Other
Est Ship: Sep 2016
  origin nft,norg
Brazil Carmo de Minas Pulped Natural (GrainPro) 9244 59 Kg 325 Origin/Other
Est Ship: Oct 2016
Other
Est Ship: Oct 2016
  origin nft,norg
Brazil Carmo de Minas Pulped Natural (GrainPro) 9245 59 Kg 325 Origin/Other
Est Ship: Oct 2016
Other
Est Ship: Oct 2016
  origin nft,norg
Brazil Carmo de Minas Natural (GrainPro) 9246 59 Kg 325 Origin/Other
Est Ship: Oct 2016
Other
Est Ship: Oct 2016
  origin nft,norg
Brazil Carmo de Minas Natural (GrainPro) 9247 59 Kg 325 Origin/Other
Est Ship: Oct 2016
Other
Est Ship: Oct 2016
  origin nft,norg
Brazil Carmo de Minas Pulped Natural (GrainPro) 9249 59 Kg 325 Origin/Other
Est Ship: Nov 2016
Other
Est Ship: Nov 2016
  origin nft,norg
Brazil Carmo de Minas Pulped Natural (GrainPro) 9250 59 Kg 325 Origin/Other
Est Ship: Nov 2016
Other
Est Ship: Nov 2016
  origin nft,norg
Brazil Carmo de Minas Natural (GrainPro) 9251 59 Kg 325 Origin/Other
Est Ship: Nov 2016
Other
Est Ship: Nov 2016
  origin nft,norg
Brazil Carmo de Minas Natural (GrainPro) 9252 59 Kg 325 Origin/Other
Est Ship: Nov 2016
Other
Est Ship: Nov 2016
  origin nft,norg
Brazil Carmo de Minas Natural (GrainPro) 9253 59 Kg 325 Origin/Other
Est Ship: Nov 2016
Other
Est Ship: Nov 2016
  origin nft,norg
Brazil Carmo de Minas Pulped Natural (GrainPro) 9254 59 Kg 325 Origin/Other
Est Ship: Dec 2016
Other
Est Ship: Dec 2016
  origin nft,norg
Brazil Carmo de Minas Pulped Natural (GrainPro) 9255 59 Kg 200 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
  origin nft,norg
Brazil Carmo de Minas Natural (GrainPro) 9256 59 Kg 242 Origin/Other
Est Ship: Dec 2016
Other
Est Ship: Dec 2016
  origin nft,norg
Brazil Carmo de Minas Natural (GrainPro) 9257 59 Kg 325 Origin/Other
Est Ship: Dec 2016
Other
Est Ship: Dec 2016
  origin nft,norg
Brazil Carmo de Minas Natural (GrainPro) 9258 59 Kg 325 Origin/Other
Est Ship: Dec 2016
Other
Est Ship: Dec 2016
  origin nft,norg
Brazil
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Decaf Farm Select MWP - Fazenda Bela Época - Yellow Bourbon 8619 69 Kg 21 CI USA Minnesota USA
ci-usa-minnesota Citric and graham. Citric and graham. This coffee comes to us courtesyof Luiz Da Cunha Sobrinho, located outside of São Paulo, Brazil on a 210 hectare coffee farm. His annual production is upwards of 13,000 bags when it comes to the entire farm, but only one section is devoted to the Yellow Bourbon variety. The harvest period for this area is generally from May to August, and Luiz utlizes a pulped-natural processing method for this coffee. nft,norg,Decaf
Brazil Decaf Origin Select MWP - Serra Negra 9569 69 Kg 265 Origin/USA
Est Ship: Aug 2016
USA
Est Ship: Aug 2016
  origin nft,norg,Decaf
Brazil
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Microlot 4 Natural - Fazenda Sitio Serra - Marcelo Moraes - Pocos de Caldas (GrainPro) 8904 60 Kg 13 CI USA Minnesota USA
ci-usa-minnesota Cocoa and soy nut. Cocoa and soy nut. Marcelo Moraes and his family own and operate Sitio Serra, locaed in the mountains of Pocos de Caldas, Sul de Minas Gerais. Marcelo and his wife, Edilaine, purchased Sitio Serra in 1999 when it had only 4000 coffee trees. Today, the farm has more than 13,000 trees, all planted by Marcelo himself. In 2013, a coffee from Sitio Serra took 1st place in a cup quality competition. Marcelo and Edilaine were very inspired by this and have since been seeking a means for better quality in their coffee; hence, harvesting only very ripe cherries, processing as soon as possible, and consistently moving it on the patio as it dries. For more information on coffee in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Microlot 4 Natural - Fazenda Córrego Pouso Alto - Elias Miranda Vieira - Espirito Santo (GrainPro) 8906 60 Kg 18 CI USA Minnesota USA
ci-usa-minnesota Pulpy, chocolate and citric. nft,norg
Brazil
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Microlot 4 Henrique Figueiredo - Fazenda Sítio das Três Barras do Caparaó - Alto Caparaó - Yellow Catuaí (GrainPro) 8990 60 Kg 54 CI USA Minnesota USA
ci-usa-minnesota Lemon and toffee. nft,norg
Brazil
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Microlot 4 Geraldo Antônio da Paixão - Fazenda Cachoeira Alta - Alto Caparaó - Yellow Bourbon (GrainPro) 8991 60 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Winey with chocolate and tart lemon. nft,norg
Brazil
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Microlot 4 Helcio Falqueto - Fazenda Alto Bananeiras - Espirito Santo Mountains - Red Catuaí (GrainPro) 8992 60 Kg 10 CI USA Minnesota USA
ci-usa-minnesota Nutty, citric and heavy. nft,norg
Brazil
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Microlot 5 Pulped Natural - Fazenda Beneficio Presente do Sol - Yellow Catuai (GrainPro) 8411 60 Kg 7 Eniti Limited UK UK
london-eu Short bread, honeydew, baking spices. Short bread, honeydew, baking spices. The Mantiqueira microregion is home to over 2,000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at CarmoCoffees recognized this potential and decided to build two strategically placed mills (called "beneficios") with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora — both beneficios were farms managed by their former owners before joining CarmoCoffees. Pedra Branca was the first of the beneficios, with CarmoCoffees partnership starting in 2012. Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol became part of CarmoCoffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Beneficio Presente do Sol has nine mechanical dryers and covered patios. Beneficio Pedra Branca has eight mechanical dryers, covered patios, and three African drying beds. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Microlot 5 Pulped Natural - Fazenda Beneficio Pedra Branca - Yellow Bourbon (GrainPro) 8412 60 Kg 54 Eniti Limited UK UK
london-eu Soft, peanut brittle, sugary mouthfeel, chocolate and citric. Soft, peanut brittle, sugary mouthfeel, chocolate and citric. The Mantiqueira microregion is home to over 2,000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at CarmoCoffees recognized this potential and decided to build two strategically placed mills (called "beneficios") with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora — both beneficios were farms managed by their former owners before joining CarmoCoffees. Pedra Branca was the first of the beneficios, with CarmoCoffees partnership starting in 2012. Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol became part of CarmoCoffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Beneficio Presente do Sol has nine mechanical dryers and covered patios. Beneficio Pedra Branca has eight mechanical dryers, covered patios, and three African drying beds. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Microlot 5 Natural - Fazenda Beneficio Presente do Sol - Yellow Catuai (GrainPro) 8413 60 Kg 60 Eniti Limited UK UK
london-eu Vanilla, jam, berry, graham, and pulpy fruit. Vanilla, jam, berry, graham, and pulpy fruit. The Mantiqueira microregion is home to over 2,000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at CarmoCoffees recognized this potential and decided to build two strategically placed mills (called "beneficios") with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora — both beneficios were farms managed by their former owners before joining CarmoCoffees. Pedra Branca was the first of the beneficios, with CarmoCoffees partnership starting in 2012. Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol became part of CarmoCoffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Beneficio Presente do Sol has nine mechanical dryers and covered patios. Beneficio Pedra Branca has eight mechanical dryers, covered patios, and three African drying beds. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Microlot 5 Natural - Fazenda Beneficio Presente do Sol - Yellow Catuai (GrainPro) 8414 60 Kg 5 Eniti Limited UK UK
london-eu Fresh blueberry, lavender, sweet and soft with malic acidity. Fresh blueberry, lavender, sweet and soft with malic acidity. The Mantiqueira microregion is home to over 2,000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at CarmoCoffees recognized this potential and decided to build two strategically placed mills (called "beneficios") with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora — both beneficios were farms managed by their former owners before joining CarmoCoffees. Pedra Branca was the first of the beneficios, with CarmoCoffees partnership starting in 2012. Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol became part of CarmoCoffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Beneficio Presente do Sol has nine mechanical dryers and covered patios. Beneficio Pedra Branca has eight mechanical dryers, covered patios, and three African drying beds. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Microlot 6 Natural - Sítio Lambari - Beneficio Pedra Branca - Yellow Catuai (GrainPro) 8417 60 Kg 5 CALM Melbourne Australia
melbourne-au Very sweet, tropical fruits, banana, papaya, lime and creamy. Very sweet, tropical fruits, banana, papaya, lime and creamy. Sítio Lambari is a small farm owned and managed by Edson Ramon da Silva and his three brothers. The brothers grew up in a small town in the Mantiqueira region where farming was common. In 1997, the brothers decided to try their hand at farming and bought the land that is today known as Sítio Lambari. Since they did not know how to start a coffee farm from scratch they sought the help of consultants and agronomists in order to set and reach their goals. One thing they agreed initially was important was to restore native vegetation as the land is located at high altitude with headwaters. They isolated 2 hectares for this restoration and planted some native tree seedlings. Today the brothers have 50,000 coffee trees planted on 25 hectares with an estimated 800 bags produced annually. The main varieties grown are Yellow Bourbon, Red Catuaí and Mundo Novo. Recently they invested in drying machines and in facilities to improve the process of moving harvested beans to drying patios so that bad fermentation and other undesired affects can be avoided. The total farm area is 45 hectares, and, in addition to coffee, the brothers grow bananas on 6 hectares and have dairy livestock on another 12 hectares. Edson Ramon is considered the informal leader as he is the eldest brother and dedicated the most time to studying all aspects of farm management. Regarding the future of the farm, Edson Ramon says, “We need to keep investing in quality and in machinery, facilities and infrastructure as well if we want to succeed and achieve the best results for our coffees in cuppings. And by this, we’ll have an efficient and sustainable work model, which will allow us to grow competitively in coffee business.” The Mantiqueira microregion is home to over 2,000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at CarmoCoffees recognized this potential and decided to build two strategically placed mills (called "beneficios") with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora — both beneficios were farms managed by their former owners before joining CarmoCoffees. Pedra Branca was the first of the beneficios, with CarmoCoffees partnership starting in 2012. Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol became part of CarmoCoffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Beneficio Presente do Sol has nine mechanical dryers and covered patios. Beneficio Pedra Branca has eight mechanical dryers, covered patios, and three African drying beds. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Microlot 6 Natural - Fazenda Contendas - Beneficio Pedra Branca (GrainPro) 8420 60 Kg 14 Afloat/USA
Est Arrival: Dec 2015
USA
Est Arrival: Dec 2015
afloat Floral and peanut. Floral and peanut. José Sebastião Mota Fernandes (aka Tião Pete) has been in coffee since he was very young. In 1968, his father bought the family’s first piece of land when Tião Pete was 10 years old. He grew up watching his dad work on the farm, and at age 16, was asked to start working on the crops. When his two brothers reached the same age, they were asked to do the same. As the farm became successful the family patriarch decided to increase the production area. He bought several neighbors’ properties and quickly realized the work his sons did was indispensable. To reward them for their work the patriarch allowed his sons to become managers of small areas of the farm. They were responsible for their own crops and the profits of their area. At age 17, Tião Pete planted his first crops. Now decades later Tião Pete has his own farm. In 2015, when the family patriarch passed away, the three brothers decided to split the area they inherited into three small farms. Tião Pete named his farm Fazenda Contendas. He has a total area of 100 hectares with 50 hectares dedicated to coffee. Other crops include bananas, corn and dairy livestock. Before 2010, Tião Pete had never heard of specialty coffee. Once he learned about it he started investing timidly in the quality of his crops. “I’ve been working on coffee business since my childhood and I know that coffee is both my present and my future. So, if I want to make my crops provide me a good and sustainable life, I need to focus on their quality. And I’ll do it by investing in machinery and work models which will allow me to access consistently the best results as possible.” Tião Pete recently bought a new wet mill and a drying machine. Now he can produce coffees that score 85+ points. He is also trying the zero-harvest method on his coffee. Half of his crops were pruned last year and the other half will be pruned after the 2016/17 harvest. Tião Pete plans to invest next in a depulping station. The Mantiqueira microregion is home to over 2000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at CarmoCoffees recognized this potential and decided to build two strategically placed mills (called "beneficios") with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora — both beneficios were farms managed by their former owners before joining CarmoCoffees. Pedra Branca was the first of the beneficios, with CarmoCoffees partnership starting in 2012. Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol became part of CarmoCoffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Beneficio Presente do Sol has nine mechanical dryers and covered patios. Beneficio Pedra Branca has eight mechanical dryers, covered patios, and three African drying beds. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Microlot 6 Pulped Natural - Fazenda Santa Ines (GrainPro) 8424 60 Kg 3 CALM Melbourne Australia
melbourne-au Rich sugar, raspberry, hazelnut, praline, and dark chocolate. Rich sugar, raspberry, hazelnut, praline, and dark chocolate. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Microlot 6 Pulped Natural - Fazenda Santa Ines (GrainPro) 8425 60 Kg 3 Afloat/USA
Est Arrival: Dec 2015
USA
Est Arrival: Dec 2015
afloat Candied lime, almond, vanilla, orange. Candied lime, almond, vanilla, orange. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Rainha - Yellow Bourbon (GrainPro) 7311 60 Kg 101 CI USA Minnesota USA
ci-usa-minnesota Chocolate and toffee with citric acidity and a mild, nutty aftertaste.. Chocolate and toffee with citric acidity and a mild, nutty aftertaste.. Fazenda Rainha is managed by José Renato G. Dias, an agricultural engineer with a specialization in coffee production. The farm is comprised of 280 hectares of which 200 hectares are planted with mostlyYellow Bourbon, some Icatu, Yellow Catuaí, Mundo Novo, and Acaiá. It is BSCA and Utz certified. Coffee is processed at peak ripeness with handheld mechanical picking equipment over a cloth to avoid contract with the ground. After being harvested, the coffee cherry is pulped and spread on courtyards for drying. The coffee is dried slowly in the sun until reaching 11% humidity. After drying, the coffee is conditioned in wooden graineries. All of Fazenda Rainha's employees reside on the farm and they are provided with health plans and unlimited hospital care. There is a school onsite for the workers' children called the Pedro Roza IT School. Fazenda Rainha has been a finalist in Cup of Excellence Brazil in 2000, 2001, 2005, 2006, 2008, 2009, 2010, and was awarded first place in the 2011. Amidst the unbelieveable landcape at Fazenda Rainha is a chapel designed by the renouned Brazilian architect Oscar Niemayer, and built by Fazenda Rainha's workers. The Chapel was one of Niemayer's last projects before he passed, just before turning 105 years old in December of 2012. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 7312 60 Kg 85 CI USA Minnesota USA
ci-usa-minnesota Thick, citric and peanut butter. Thick, citric and peanut butter. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry onasphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreioand Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Sertãozinho - Yellow Bourbon (GrainPro) 7313 60 Kg 116 Eniti Limited UK UK
london-eu Chocolate, fruit, soft and clean with apple acidity. Chocolate, fruit, soft and clean with apple acidity. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions.These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Rainha - Yellow Bourbon (GrainPro) 7314 60 Kg 206 CI USA Minnesota USA
ci-usa-minnesota Soft, citric, chocolate and fruit. Soft, citric, chocolate and fruit. Fazenda Rainha is managed by José Renato G. Dias, an agricultural engineer with a specialization in coffee production. The farm is comprised of 280 hectares of which 200 hectares are planted with mostlyYellow Bourbon, some Icatu, Yellow Catuaí, Mundo Novo, and Acaiá. It is BSCA and Utz certified. Coffee is processed at peak ripeness with handheld mechanical picking equipment over a cloth to avoid contract with the ground. After being harvested, the coffee cherry is pulped and spread on courtyards for drying. The coffee is dried slowly in the sun until reaching 11% humidity. After drying, the coffee is conditioned in wooden graineries. All of Fazenda Rainha's employees reside on the farm and they are provided with health plans and unlimited hospital care. There is a school onsite for the workers' children called the Pedro Roza IT School. Fazenda Rainha has been a finalist in Cup of Excellence Brazil in 2000, 2001, 2005, 2006, 2008, 2009, 2010, and was awarded first place in the 2011. Amidst the unbelieveable landcape at Fazenda Rainha is a chapel designed by the renouned Brazilian architect Oscar Niemayer, and built by Fazenda Rainha's workers. The Chapel was one of Niemayer's last projects before he passed, just before turning 105 years old in December of 2012. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Sertãozinho - Yellow Bourbon (GrainPro) 7319 60 Kg 276 CI USA Minnesota USA
ci-usa-minnesota Heavy, cocoa and nut. Heavy, cocoa and nut. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions.These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Natural - Fazenda Rainha - Yellow Bourbon (GrainPro) 7321 60 Kg 110 CI USA Minnesota USA
ci-usa-minnesota Chocolate, lemon- lime, thick and balanced. Chocolate, lemon- lime, thick and balanced. Fazenda Rainha is managed by José Renato G. Dias, an agricultural engineer with a specialization in coffee production. The farm is comprised of 280 hectares of which 200 hectares are planted with mostlyYellow Bourbon, some Icatu, Yellow Catuaí, Mundo Novo, and Acaiá. It is BSCA and Utz certified. Coffee is processed at peak ripeness with handheld mechanical picking equipment over a cloth to avoid contract with the ground. After being harvested, the coffee cherry is pulped and spread on courtyards for drying. The coffee is dried slowly in the sun until reaching 11% humidity. After drying, the coffee is conditioned in wooden graineries. All of Fazenda Rainha's employees reside on the farm and they are provided with health plans and unlimited hospital care. There is a school onsite for the workers' children called the Pedro Roza IT School. Fazenda Rainha has been a finalist in Cup of Excellence Brazil in 2000, 2001, 2005, 2006, 2008, 2009, 2010, and was awarded first place in the 2011. Amidst the unbelieveable landcape at Fazenda Rainha is a chapel designed by the renouned Brazilian architect Oscar Niemayer, and built by Fazenda Rainha's workers. The Chapel was one of Niemayer's last projects before he passed, just before turning 105 years old in December of 2012. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Mogiana Natural - Fazenda Laranjal - Yellow Bourbon (GrainPro) 7328 60 Kg 54 CALM Melbourne Australia
melbourne-au Soft with red fruits, hazelnut, chocolate and lemon. Soft with red fruits, hazelnut, chocolate and lemon. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Sertãozinho - Yellow Bourbon (GrainPro) 8041 60 Kg 133 CI USA Minnesota USA
ci-usa-minnesota Heavy, soy nut and citric. Heavy, soy nut and citric. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions.These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 8042 60 Kg 16 CI USA Minnesota USA
ci-usa-minnesota Tart citric, nut, chocolate, clean coffee cherry and sweet herb. Tart citric, nut, chocolate, clean coffee cherry and sweet herb. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry onasphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreioand Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Natural 2/3 SS Cerrado - Screen 15/16 9499 59 Kg 99 CI USA Minnesota USA
ci-usa-minnesota Dark chocolate. nft,norg
Brazil Org Cerrado Natural - Fazenda Nossa Senhora de Fatima - (CBC BR-BIO-141) (GrainPro) 8832 59 Kg 10 Origin/USA
Est Ship: Aug 2016
USA
Est Ship: Aug 2016
origin The Nossa Senhora de Fátima farm is located on the city of Perdizes, Alto Paranaiba Region, Cerrado vegetation area of Minas Gerais State, Brazil. The Organic Coffee produced comes from Arabica Specie selected plants. All the process developed on the property is carefully followed by an Agronomist Engineer, ensuring a high-level quality and taste standard to the coffee. All Activities aim to attend the organic compounds demand, giving sustainability to Organic Coffee production. The Coffee produced on Nossa Senhora de Fátima Farm, has outstanding features of Cerrado Vegetation such as: good body, delicate acidity, and a chocolatey flavor. The main production at Nossa de Fátima is specialty organic coffee, but other activities include: pig-farming, cattle-farming, sheep-farming, and silviculture. nft,Organic
Brazil Org Cerrado Natural - Fazenda Nossa Senhora de Fatima - (CBC BR-BIO-141) (GrainPro) 8833 59 Kg 320 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin The Nossa Senhora de Fátima farm is located on the city of Perdizes, Alto Paranaiba Region, Cerrado vegetation area of Minas Gerais State, Brazil. The Organic Coffee produced comes from Arabica Specie selected plants. All the process developed on the property is carefully followed by an Agronomist Engineer, ensuring a high-level quality and taste standard to the coffee. All Activities aim to attend the organic compounds demand, giving sustainability to Organic Coffee production. The Coffee produced on Nossa Senhora de Fátima Farm, has outstanding features of Cerrado Vegetation such as: good body, delicate acidity, and a chocolatey flavor. The main production at Nossa de Fátima is specialty organic coffee, but other activities include: pig-farming, cattle-farming, sheep-farming, and silviculture. nft,Organic
Brazil
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Serra Negra Natural 8881 59 Kg 63 CI USA Minnesota USA
ci-usa-minnesota Soy nut and salty. nft,norg
Brazil Serra Negra Natural 8882 59 Kg 320 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Peanut butter, chocolate and citric. Peanut butter, chocolate and citric. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra Natural 8883 59 Kg 320 Afloat/USA
Est Arrival: Aug 2016
USA
Est Arrival: Aug 2016
afloat Nutty and herbal lemon. Nutty and herbal lemon. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Serra Negra Natural 9231 59 Kg 302 CI USA Minnesota USA
ci-usa-minnesota Heavy with peanut. nft,norg
Brazil
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Serra Negra Natural (GrainPro) 9474 59 Kg 324 CI USA Minnesota USA
  ci-usa-minnesota nft,norg
Brazil Serra Negra Natural 9742 59 Kg 325 Origin/USA
Est Ship: Oct 2016
USA
Est Ship: Oct 2016
origin Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra Natural 9743 59 Kg 325 Origin/USA
Est Ship: Nov 2016
USA
Est Ship: Nov 2016
origin Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Spl Cat 400 Natural - Fazenda Jatobá - Fazenda Dutra - Catuaí Vermelho (GrainPro) 8662 59 Kg 8 CI USA Minnesota USA
ci-usa-minnesota Citric and nutty. Citric and nutty. Fazenda Dutra is a family run farm owned and operated by Ednilson and Waltin Dutra—brothers and great friends. Ednilson is the commercial manager; Waltim handles day-to-day production and PR. They have been coffee producers all their lives—their father started the farm with one hectare, buying a second and third hectare from the farm's profits until he had grown his land to 500 total hectares. The different lots in Fazenda Dutra represent the original names of the individual farms that Don Dutra absorbed into his property. Don Dutra passed away in an accident on the farm when his sons were young, but Ednilson and Waltim have continued operations of the Fazenda in his honor and in the family name. The brothers have been growing their operations year by year, and have won a number of national competitions, including the 2014 Cup of Excellence, which is where they met Café Imports. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Burundi
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Microlot 2 Rugoza - Fully Washed Ngoma (GrainPro) 8191 60 Kg 7 CI USA Minnesota USA
ci-usa-minnesota Tart lemon, toffee and sweet herb with intense acidity. Tart lemon, toffee and sweet herb with intense acidity. The Rugoza Washing Station is located in the town of Muhanga, in the Kayanza Province of Burundi. The trading center for Rugoza is located in Maramvya which is two kilometers from Rugoza. On average there are 1200 coffee producers contributing to Rugoza, 150 of which contribute directly to the station, and 1050 of which contribute to eight different collection points. Other crops in the area include: banana, beans, sweet potatoes, cassava and taro. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Washed Arabica Shimu, Kayanza, Mpanga (GrainPro) 8090 60 Kg 243 CI USA Minnesota USA
ci-usa-minnesota Savory chocolate, nutmeg and grapefruit pith. Savory chocolate, nutmeg and grapefruit pith. This coffee was produced by Gabriel Congera and processed by Jean Clément Birabereye. Gabriel's farm is 2 hectares, yielding 4000 kgs of coffee cherry on average. 74% of his farm is planted in coffee, other crops include banana, beans, cabbage, and cassava. Processing at Jean Clément's wet mill uses single fermentation for 13 hours. Coffee is dried 20–22 days depending on the weather. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Colombia
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Acevedo Primaveral (GrainPro) 8660 70 Kg 166 CI USA Minnesota USA
ci-usa-minnesota Cocoa and lime flavors with sweet, nutty aftertaste. Cocoa and lime flavors with sweet, nutty aftertaste. Asociacion de Productores Primaveral is a group of 21 farming families near the town of Acavedo in the State of Huila in Southern Colombia. Together, they have about 120 hectares of land in production, growing mainly Caturra with a little bit of Variedad Colombia at 1,300 to 1,700 meters. This is an absolutely stunning part of the world, rich with tropical fruit, flowers, birds, insects, and a deeply colored, heavy sky that seems close enough to touch. Coffee in this region is hand-picked with usually four to five passes throughout the harvest season, picking only ripe cherry. The coffee is depulped, washed, fermented overnight, and laid out to dry on raised beds with a parabolic cover to keep out the rain and dew. We have been working on a program with this group of producers where we offer them an additional 135,000 pesos per carga (250 lbs) when they tender coffee below 11% moisture and above 86 points on the cupping table. For coffees that are above 88 points, we keep them separate by producer and call them microlots, and, of course, pay even more. They have been extremely pleased with these premiums, and we are happy to be able to develop for market, some of the best coffees in this region of Colombia. nft,norg
Colombia
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Acevedo Acevedo - Primaveral (GrainPro) 8778 70 Kg 58 CI USA Minnesota USA
ci-usa-minnesota Grapefruit and lemon soda with lively acidity and a tart aftertaste. Grapefruit and lemon soda with lively acidity and a tart aftertaste. Asociacion de Productores Primaveral is a group of 21 farming families near the town of Acavedo in the State of Huila in Southern Colombia. Together, they have about 120 hectares of land in production, growing mainly Caturra with a little bit of Variedad Colombia at 1,300 to 1,700 meters. This is an absolutely stunning part of the world, rich with tropical fruit, flowers, birds, insects, and a deeply colored, heavy sky that seems close enough to touch. Coffee in this region is hand-picked with usually four to five passes throughout the harvest season, picking only ripe cherry. The coffee is depulped, washed, fermented overnight, and laid out to dry on raised beds with a parabolic cover to keep out the rain and dew. We have been working on a program with this group of producers where we offer them an additional 135,000 pesos per carga (250 lbs) when they tender coffee below 11% moisture and above 86 points on the cupping table. For coffees that are above 88 points, we keep them separate by producer and call them microlots, and, of course, pay even more. They have been extremely pleased with these premiums, and we are happy to be able to develop for market, some of the best coffees in this region of Colombia. nft,norg
Colombia
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Acevedo Acevedo - Primaveral (GrainPro) 8778 70 Kg 30 CI USA California USA
ci-usa-california Grapefruit and lemon soda with lively acidity and a tart aftertaste. Grapefruit and lemon soda with lively acidity and a tart aftertaste. Asociacion de Productores Primaveral is a group of 21 farming families near the town of Acavedo in the State of Huila in Southern Colombia. Together, they have about 120 hectares of land in production, growing mainly Caturra with a little bit of Variedad Colombia at 1,300 to 1,700 meters. This is an absolutely stunning part of the world, rich with tropical fruit, flowers, birds, insects, and a deeply colored, heavy sky that seems close enough to touch. Coffee in this region is hand-picked with usually four to five passes throughout the harvest season, picking only ripe cherry. The coffee is depulped, washed, fermented overnight, and laid out to dry on raised beds with a parabolic cover to keep out the rain and dew. We have been working on a program with this group of producers where we offer them an additional 135,000 pesos per carga (250 lbs) when they tender coffee below 11% moisture and above 86 points on the cupping table. For coffees that are above 88 points, we keep them separate by producer and call them microlots, and, of course, pay even more. They have been extremely pleased with these premiums, and we are happy to be able to develop for market, some of the best coffees in this region of Colombia. nft,norg
Colombia
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Acevedo Acevedo - Primaveral - Finca La Calera (GrainPro) 8785 70 Kg 11 CI USA Minnesota USA
ci-usa-minnesota Tropical, chocolate and caramel with citric acidity and a heavy mouthfeel. Tropical, chocolate and caramel with citric acidity and a heavy mouthfeel. These coffees come from a pair of farms owned by the Urquina Brothers: Each has his own plot in the same area, and the farms are separated not by geography, but name only. There are 8 total hectares planted with coffee on La Lomita and La Calera, and the brothers grow mainly Caturra, Castillo, and Colombia varieties, though they also have 10 lots with several other varieties, for a total of about 48,000 trees. The plants grow under a healthy cover of shade (the shade is so healthy, in fact, that it's common to find squirrels darting around the trees on the plantation), and is close to a mountain nature reserve, which is a preserved habitat for many different kinds of birds. The coffee on the brothers' farms are harvested by about 20 pickers, who are hired from different departments nearby during the harvest season. The coffee is depulped after picking, then allowed to ferment in open tanks until the next day, when it is washed three to four times to remove the mucilage. Drying takes from 15 to 20 days, in parabolic dryers. — Luis Arocha nft,norg
Colombia Decaf Farm Select Sugarcane E.A. 9571 70 Kg 75 Origin/USA
Est Ship: Aug 2016
USA
Est Ship: Aug 2016
origin Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia Decaf FTO MWP Nasawe'sx de Gaitania - Planadas - ASOATA - FLO ID 25055 9738 69 Kg 69 Origin/USA
Est Ship: Aug 2016
USA
Est Ship: Aug 2016
origin ASOCANAFI consists of 480 hectares, with 347 hectares dedicated to coffee production.The farmland shares its climate with the neighboring national park, Nevado del Huila, 40% of which is owned by ASOCANAFI. Harvest at ASOCANAFI is from May to June, and November to December. Coffee is depulped with a traditional depulper and zaranda (a mesh screen used after depulping to separate low-quality beans), fermented dry, and dried in parabolic dryers and casas elba (a sun dryer with retractable roof, normally built on top of the producer's house or on a separate lot) for eight to ten days. ASOCANAFI comprises mostly indigenous coffee-growing families (from the native group Nasa We'sx), averaging three to four members and 50 years of coffee-growing experience apiece. Fair Trade,Organic,Decaf
Colombia
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Decaf KVW MC EP 9095 60 Kg 14 CI USA Minnesota USA
ci-usa-minnesota Nutty. nft,norg,Decaf
Colombia Decaf KVW MC EP 9646 60 Kg 115 Origin/USA
Est Ship: Aug 2016
USA
Est Ship: Aug 2016
  origin nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Suaza - Huila 9040 70 Kg 9 Eniti Limited UK UK
  london-eu nft,norg,Decaf
Colombia Decaf Origin Select Sugarcane E.A. 9570 70 Kg 75 Origin/USA
Est Ship: Aug 2016
USA
Est Ship: Aug 2016
origin Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia Decaf Origin Select Sugarcane E.A. 9659 70 Kg 275 Origin/USA
Est Ship: Sep 2016
USA
Est Ship: Sep 2016
origin Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia
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Excelso EP 8482 70 Kg 125 CI USA Minnesota USA
ci-usa-minnesota “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. Click here to read more about Colombia's coffee. nft,norg
Colombia Excelso EP 9073 70 Kg 171 Origin/USA
Est Ship: Nov 2016
USA
Est Ship: Nov 2016
  origin nft,norg
Colombia
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Excelso Gran Galope Huila - EP (GrainPro) 9227 70 Kg 239 CI USA Minnesota USA
ci-usa-minnesota Savory and citric with nut. Savory and citric with nut. Café Imports is pleased to announce the arrival of our first container of Gran Galope; another Big Stride for us in the direction of supporting small farmers and sourcing exceptional Colombian Coffee. These are full containers of coffees changing the game of what "standard" Colombian coffees are; a new "workhorse" coffee from Colombia. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 points means a micro-lot premium and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia
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Excelso Gran Galope Huila - EP (GrainPro) 9228 70 Kg 110 CI USA Minnesota USA
ci-usa-minnesota Tart, toffee, fruit and caramel. Tart, toffee, fruit and caramel. Café Imports is pleased to announce the arrival of our first container of Gran Galope; another Big Stride for us in the direction of supporting small farmers and sourcing exceptional Colombian Coffee. These are full containers of coffees changing the game of what "standard" Colombian coffees are; a new "workhorse" coffee from Colombia. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 points means a micro-lot premium and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila - EP (GrainPro) 9229 70 Kg 100 Origin/USA
Est Ship: Jul 2016
USA
Est Ship: Jul 2016
origin Caramel, fruit, toffee, balanced and savory. Caramel, fruit, toffee, balanced and savory. Café Imports is pleased to announce the arrival of our first container of Gran Galope; another Big Stride for us in the direction of supporting small farmers and sourcing exceptional Colombian Coffee. These are full containers of coffees changing the game of what "standard" Colombian coffees are; a new "workhorse" coffee from Colombia. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 points means a micro-lot premium and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia
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Excelso Gran Galope Huila - EP (GrainPro) 9276 70 Kg 242 CI USA Minnesota USA
ci-usa-minnesota Toffee, tomato and a heavy mouthfeel. Toffee, tomato and a heavy mouthfeel. Gran Galope is a mark that we at Café Imports have introduced as a line of "workhorse" coffee from Colombia: These lots will be solid quality with a cup profile that leans toward a classic Colombian profile (raisin sweetness with chocolate, nuts, and nice lively acidity) which are versatile, reliable, and affordable. They add a strong backbone to any blend, and can also stand out as a single-origin offering. For more information about Colombian coffee, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 9652 70 Kg 250 Origin/Australia
Est Ship: Jul 2016
Australia
Est Ship: Jul 2016
origin Sweet and creamy with caramel, lime, savory floral and tart acidity. Sweet and creamy with caramel, lime, savory floral and tart acidity. Café Imports is pleased to announce the arrival of our first container of Gran Galope; another Big Stride for us in the direction of supporting small farmers and sourcing exceptional Colombian Coffee. These are full containers of coffees changing the game of what "standard" Colombian coffees are; a new "workhorse" coffee from Colombia. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 points means a micro-lot premium and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, my friends! nft,norg
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 9653 70 Kg 151 Origin/USA
Est Ship: Jul 2016
USA
Est Ship: Jul 2016
origin Sweet and creamy with caramel, lime, savory floral and tart acidity. Sweet and creamy with caramel, lime, savory floral and tart acidity. Café Imports is pleased to announce the arrival of our first container of Gran Galope; another Big Stride for us in the direction of supporting small farmers and sourcing exceptional Colombian Coffee. These are full containers of coffees changing the game of what "standard" Colombian coffees are; a new "workhorse" coffee from Colombia. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia
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FTO Tolima 1 Nasawe'sx de Gaitania - ASOCANAFI - FLO ID 32887 (GrainPro) 8228 70 Kg 43 CI USA Minnesota USA
ci-usa-minnesota Nut, lemon and herb. Nut, lemon and herb. ASOCANAFI consists of 480 hectares, with 347 hectares dedicated to coffee production.The farmland shares its climate with the neighboring national park, Nevado del Huila, 40% of which is owned by ASOCANAFI. Harvest at ASOCANAFI is from May to June, and November to December. Coffee is depulped with a traditional depulper and zaranda (a mesh screen used after depulping to separate low-quality beans), fermented dry, and dried in parabolic dryers and casas elba (a sun dryer with retractable roof, normally built on top of the producer's house or on a separate lot) for eight to ten days. ASOCANAFI comprises mostly indigenous coffee-growing families (from the native group Nasa We'sx), averaging three to four members and 50 years of coffee-growing experience apiece. For more information on Colombian coffee, visit our Colombia origin page. Fair Trade,Organic
Colombia
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FTO Tolima 1 Nasawe'sx de Gaitania - Planadas - ASOATA - FLO ID 25055 (GrainPro) 8402 70 Kg 151 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon, herb and nut. Toffee, lemon, herb and nut. ASOCANAFI consists of 480 hectares, with 347 hectares dedicated to coffee production.The farmland shares its climate with the neighboring national park, Nevado del Huila, 40% of which is owned by ASOCANAFI. Harvest at ASOCANAFI is from May to June, and November to December. Coffee is depulped with a traditional depulper and zaranda (a mesh screen used after depulping to separate low-quality beans), fermented dry, and dried in parabolic dryers and casas elba (a sun dryer with retractable roof, normally built on top of the producer's house or on a separate lot) for eight to ten days. ASOCANAFI comprises mostly indigenous coffee-growing families (from the native group Nasa We'sx), averaging three to four members and 50 years of coffee-growing experience apiece. Fair Trade,Organic
Colombia
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FTO Tolima 1 Nasawe'sx de Gaitania - ASOCANAFI - FLO ID 32887 (GrainPro) 8403 70 Kg 193 CI USA Minnesota USA
ci-usa-minnesota Mellow, caramelly and sweet with lemon and grapefruit flavors. Mellow, caramelly and sweet with lemon and grapefruit flavors. ASOCANAFI consists of 480 hectares, with 347 hectares dedicated to coffee production.The farmland shares its climate with the neighboring national park, Nevado del Huila, 40% of which is owned by ASOCANAFI. Harvest at ASOCANAFI is from May to June, and November to December. Coffee is depulped with a traditional depulper and zaranda (a mesh screen used after depulping to separate low-quality beans), fermented dry, and dried in parabolic dryers and casas elba (a sun dryer with retractable roof, normally built on top of the producer's house or on a separate lot) for eight to ten days. ASOCANAFI comprises mostly indigenous coffee-growing families (from the native group Nasa We'sx), averaging three to four members and 50 years of coffee-growing experience apiece. Fair Trade,Organic
Colombia
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FTO Tolima 1 Nasawe'sx de Gaitania - Planadas - ASOATA - FLO ID 25055 (GrainPro) 8404 70 Kg 95 CI USA Minnesota USA
ci-usa-minnesota Floral aroma with toffee, nutty and herbal flavors and citric acidity. Floral aroma with toffee, nutty and herbal flavors and citric acidity. ASOCANAFI consists of 480 hectares, with 347 hectares dedicated to coffee production.The farmland shares its climate with the neighboring national park, Nevado del Huila, 40% of which is owned by ASOCANAFI. Harvest at ASOCANAFI is from May to June, and November to December. Coffee is depulped with a traditional depulper and zaranda (a mesh screen used after depulping to separate low-quality beans), fermented dry, and dried in parabolic dryers and casas elba (a sun dryer with retractable roof, normally built on top of the producer's house or on a separate lot) for eight to ten days. ASOCANAFI comprises mostly indigenous coffee-growing families (from the native group Nasa We'sx), averaging three to four members and 50 years of coffee-growing experience apiece. For more information on Colombian coffee, visit ourColombiaorigin page. Fair Trade,Organic
Colombia
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Huila San Agustin - Los Naranjos (GrainPro) 9001 70 Kg 101 CI USA Minnesota USA
ci-usa-minnesota Tart, floral, savory, cane juice and lime with tangy intense acidity. Tart, floral, savory, cane juice and lime with tangy intense acidity. This coffee is produced by 97 small coffee growers who comprise the "Asociacion Los Naranjos San Agustin." The individual farms are an average of 1.5 hectares, and the coffee they produce is fully washed and fully patio sun-dried. All coffee is hand sorted to ensure the highest quality beans. This commitment to quality is certainly shown in the cup, which is bright, fruity, and complex with a soft and sweet body. The Video above shows the people, sights, and sounds of the members of Association Los Naranjos in San Agustin, Huila Colombia. These amazing people's coffee is some of the most exquisite Colombian coffee, and we are proud to have grown with them over the past several years, seeing their members win Cup of Excellence, the United States Barista Championship, and the World Barista Championship. We have proudly sent this coffee across the globe to the US, Australia, New Zealand, Taiwan, Europe, and Korea. The global demand for this coffee is a testament to the integrity of these people and their commitment to quality. Thank you Los Naranjos! For more information on Colombian coffee, visit our Colombia origin page. (Entire video shot on the Fujifilm X100) nft,norg
Colombia
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Microlot Banexport - Bordones - Huila (GrainPro) (PC) 7416 70 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Toffee, raisin, cherry, caramel and lemon. Toffee, raisin, cherry, caramel and lemon. This coffee is part of the 90 points program we’ve launched in Colombia. Similar to the Regional Select program, it was created to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we’re focusing on are Huila, Narino, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they’re separated based on locale and quality. The separations look like this: Regional Select - 86-87 pts Microlot Program - 87-89 pts 90 points program - 90+ pts This coffee is produced by Fabian Murcia in his farm "Los Pinos" located in Bordones, Huila. Fabian does a selective hand picking of only the ripe cherries, which are depulped the same day of harvesting. The coffee is fermented in plastic tanks for a lapse of 24 to 26 hours. Once fermentation is done, the coffee is dried for 12 to 18 days. After drying the coffee at the right moisture content, it is stored in a warehouse for 15 days before moving to the mill. nft,norg
Colombia Microlot 1 Elkin Guzman - Finca El Mirador - Huila - Yellow Honey (GrainPro) 9657 70 Kg 7 Origin/USA
Est Ship: Jul 2016
USA
Est Ship: Jul 2016
origin Elkin Guzman is the leading pioneer in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtably paying off as he is now producing some of the most consistently impressive coffees we have ever seen come out of Colombia. His secret? Mentor Arnfulo Leguizamo. For more information on Colombian coffees visit our Colombia origin page. nft,norg
Colombia
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Microlot 10 Puerto Rico - Cauca (GrainPro) 8330 70 Kg 30 CI USA Minnesota USA
ci-usa-minnesota Tomato, chocolate and lemon with complex acidity. Tomato, chocolate and lemon with complex acidity. Amalfi Hernandez first began working with coffee when she decided to look after four hectares of her mother's unattended coffee trees about five years ago. She became immediately enthralled and has now sown over 11,000 more trees. Amalfi maintains a commitement to focus on improving every step of the process, seeing the fruits of her labor in both the physical and palatable qualities of her coffee. Harvesting only ripe cherries, Amalfi depulps them immediately and performs a dry fermentation for 18 hours before washing the coffee four times. Once clean, she places the coffee in a parabolic dryer where she manages the process for an average of 12 days. Once stable, the coffee is sacked and stacked on wooden pallets then sent to be dry-milled.` For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia
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Microlot 10 Montañita - Javier A. Ordoñez - La Laguna - Huila - Caturra (GrainPro) 8854 70 Kg 19 CI USA Minnesota USA
ci-usa-minnesota Sweet and tart with chocolate and toffee. Sweet and tart with chocolate and toffee. Javier, his wife Maria, and their three children live together near the village of El Mirador, just outside of Pitalito, Huila. Their farm is a quaint 5.75 hectares, of which 4.5 is cultivated with a mix of Castillo and Caturra coffee trees. Javier and Maira both attended the SENA (National Service of Learning) institute to further their understanding of specialty coffee production. This is a technical school just outside of Pitalito that focuses on coffee education in terms of cupping, cultivation, and processing techniques. Maria and Javier have recently made adjustments to their processing techniques based on the knowledge they have ascertained from this experience. They now harvest only full-ripe cherries between 18–24 Brix degrees, pulp their cherries immediately and dry-ferment for a period of 24–36 hours before washing their coffee three times. Once fully cleaned, the beans are moved to a parabolic dryer where they typically spend 8–15 days before they are sacked and stacked on wooden pallets and sent to be milled. To learn more about Colombian coffee, visit our Colombia origin page. nft,norg
Colombia
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Microlot 10 Huila Best Cup - Finca San Antonio - Luis Alberto - Los Pinos - Palestina (GrainPro) 8958 70 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Grape, clove, apple and black tea. Grape, clove, apple and black tea. Luis is a Huila Best Cup 2016 top 30 finalist. He inherited his parents' farm, and has been involved with coffee for a very short time. His wife and children have been a big help to him as he puts extra energy into improving the quality of his harvests. Luis harvests only ripe cherries, wet-ferments over night, washes the coffee in the morning, then places it in his drying patio for an average of 12 days. To read our Huila Best Cup 2016 blog, click here. For more information about Colombian coffee, visit our Colombia origin page here. nft,norg
Colombia
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Microlot 10 Huila Best Cup - Finca Buenos Aires - Sandra Yadira Vargas - Las Brisas - Acevedo (GrainPro) 8960 70 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Caramel, walnut, ripe berry and eucalyptus. Caramel, walnut, ripe berry and eucalyptus. Sandra is a Huila Best Cup 2016 top 30 finalist. She and her spouse, Elmer, are very young farmers who believe coffee production is the best way to invest their energy into a form of healthy work. Although they do not have much experience, their dedication and efforts show through in the quality of this cup. They harvest only ripe cherries, wet-ferment for 24 hours, then move the coffee to the parabolic dryer for an average of 12 days. To read our Huila Best Cup 2016 blog, click here. For more information about Colombian coffee, visit our Colombia origin page here. nft,norg
Colombia Microlot 13 Elkin Guzman - Finca El Mirador - Natural (GrainPro) 8753 70 Kg 1 Afloat/USA
Est Arrival: Jan 2016
USA
Est Arrival: Jan 2016
afloat Peach, chocolate, brown sugar, savory and almond. Peach, chocolate, brown sugar, savory and almond. Elkin Guzman is the leading pioneer in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtably paying off as he is now producing some of the most consistently impressive coffees we have everseen comeout of Colombia. His secret? Mentor Arnfulo Leguizamo. Elkin realized early on this year that the maturity of the cherries were extremly good. On average, the sugar content of the cherries were 24 Brix degrees. After harvesting, coffee was run through water tanks to remove floaters and impure cherries. A hand sorting then preceded the drying process. The first 8 days of drying were under direct sun on raised beds, in constant movement. On day 9, the coffee was moved into the parabolic dryer for another 35 days in order to avoid high temperatures and flavor stressors. The result is a savory bar of chocolate, with almond bits and dried cherries, melted into your favorite coffee mug. For more information on Colombian coffees visit our Colombia origin page. nft,norg
Colombia
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Microlot 14 Finca El Mirador - Elkin Guzman - El Rosal - Pitalito - Huila - Caturra (GrainPro) 8851 70 Kg 24 CI USA Minnesota USA
ci-usa-minnesota Tart and heavy with toffee, floral and savory flavor. Tart and heavy with toffee, floral and savory flavor. Elkin Guzman is the leading pioneer in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtably paying off as he is now producing some of the most consistently impressive coffees we have ever seen come out of Colombia. His secret? Mentor Arnfulo Leguizamo. For more information on Colombian coffees visit our Colombia origin page. nft,norg
Colombia
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Microlot 15 Cauca Best Cup - Alma Julieth Castro (GrainPro) 8630 70 Kg 5 CI USA Minnesota USA
ci-usa-minnesota Cashew and cedar. Cashew and cedar. Read a blog from Café Imports Europe's Gabe Dunn on Cauca Best Cup 2015 by clicking here. Read a blog from Café Imports President Andrew Miller on the first Cauca Best Cup 2014 by clicking here. For more general information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Microlot 15 Octavio Riano - Filo de Chillurco - Pitalito - Huila - Caturra/Red Bourbon (GrainPro) 8806 70 Kg 16 CALM Melbourne Australia
melbourne-au Cherry jam, panela, tropical fruits, peach and caramel. Cherry jam, panela, tropical fruits, peach and caramel. Octavio Riano, along with his wife Lucero Enriquez and their two children, live in the hills above Pitalitonear the village of Filo de Chillurco. For the past 15 years Octavio has been cultivating and selling his coffees to market, and coming from a coffee producing family, he already understood the quality conditions in Huila and the demand for specialty grade coffee once he decided to start farming on his own. Through networking and the sharing of ideas and techniques with other coffee producers in his locale, Octavio developed the following process for his coffee: Every three weeks the deep red Caturra cherries and the bright red Bourbon cherries are harvested. The coffee is then processed through a traditional three-outlet pulper that utlizes the "Zaranda" (a post-pulping screen that helps discard defects and small beans) the same day as harvest. The coffee is then dry-fermented in-tank for 24 hours, washed four times, then placed in a parabolic dryer for an average of 10-12 days. Once the coffee is fully dried and stable, it is sacked up and stacked on wooden pallets for eight days before being milled. nft,norg
Colombia
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Microlot 15 Rodrigo Sanchez - El Carmelo - Palestina - Huila - Caturra/Colombia/Bourbon (GrainPro) 8807 70 Kg 30 CALM Melbourne Australia
melbourne-au Rich chocolate, pink grapefruit, panela, orange and honey. Rich chocolate, pink grapefruit, panela, orange and honey. Rodrigo Sánchez, along with his wife, Claudia Samboni, and daughter, Natlia, is the coffee entrepreneur in charge of Finca El Progreso and Monteblanco. Monteblanco's name comes from its location, perched on the very top of a mountain, and often surrounded by clouds. Rodrigo has been farming coffee for almost 15 years now, and, as of late, has started involvement in projects with three innovative partners in his locale, each with a complementary focus. Elkin Guzman, of Pitalito, Huila, has been working with Rodrigo to foster specific methodology on the applications of experimental and varietal specific processing. Rodrigo has also been working in partnership with Jairo Ruiz of Banexport on "Monteblanco—Banexport Experimental Farm 2", a variety-specific experimental farm. Lastly, Rodrigo has developed a close relationship with a coffee cupper in Pitalito: Wbeimar Lasso. Rodrigo states, "He has been a crucial influence in my career, because he guides me, and he has helped me to find the true potential of my coffee." Rodrigo first developed a curiosity to experiment with his coffees when he, along with Wbeimar's confirmation of nuances in cupping notes, discovered "La Caturra Purpura," or Purple Caturra. Only 26 trees out of a lot of 20,000 had this unique mutation in their development of leaf growth. Rodrigo now has now bred an entire lot of this variety in his second experimental farm. It is farmers like Rodrigo who greatly excite us, as they are pushing our world of specialty coffee to new limits, identifying specific varieties, and experimenting with the use of current technologies to define the processing techniques these coffees deserve. This vector on the production side will undeniably call for a deepening response from roasters with the same ambition. nft,norg
Colombia
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Microlot 16 Elcias Muñoz - Timana - Huila (GrainPro) 8621 70 Kg 11 CI USA Minnesota USA
ci-usa-minnesota Caramel aroma, cedar and herbal. Caramel aroma, cedar and herbal. Elcias Munoz has produced some of the best coffee we have ever seen come out of Colombia. He was one of the first producers to win our 90+ Program and recieved a round-trip ticket to the SCAA the following year, being able to meet the roaster than purchased his coffee. Elcias has been producing coffee for more than 25 year now and lives with his wife Elci and their four children on their farm just outside of Timaná. He has been developing his process for years and as of late, has discovered a link between quality and the age of his trees. Elcias collects ripe beans only every 15 days during the harvest, processing them the same day through his traditional 5-outlet pulper. The coffee is then dry-fermented for 26 hours, washed three to five times, then placed in a parabolic dryer for an average of 10-15 days. For more information on Colombian coffees, visit our Colombia origin page. nft,norg
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Microlot 16 Aromas del Sur - Palestina - Huila (GrainPro) 8625 70 Kg 117 CI USA Minnesota USA
ci-usa-minnesota Tangy, lime and raisin. Tangy, lime and raisin. We are happy to introduce to you a new group, called "Aromas del Sur,” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina. The founding members created the group in 2013, when they discovered the potential of specialty-coffee production. Currently 73 active members compromise Aromas del Sur. The average farm size is 6 hectares, with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Tipica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca ("fly crop") is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards: They do a selective hand picking of ripe cherry, ferment the coffee to adequate level, and dry the coffee between 10–11.5% moisture content. The common practice is that the producers mill the coffee at their own farm, and once coffee is dried to the desire moisture content, it's transferred to Aromas del Sur's warehouse. Aromas del Sur has a project called “Universidad del Café” (coffee university), the focus of which is to teach and implement quality procedures among the group's producers. The goal of the project is to train the producers in agricultural practices, commercial know-how, and cupping ability. Aromas del Sur's warehouse functions as a storage place for parchment coffee, and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, ("blue water") because it's considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg
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Microlot 16 Arcadio Ordoñez Burbano - Aromas del Sur - Fundador - Palestina - Huila (GrainPro) 8846 70 Kg 59 CI USA Minnesota USA
ci-usa-minnesota Heavy, chocolate, toffee and savory. Heavy, chocolate, toffee and savory. This coffee comes to us courtesy of farmer Arcadio Ordonez Burbano, of Fundador, Huila. His farm is a simple 3.5 hectares with half a hectare reserved for forest growth. In total, Arcadio has about 16,000 coffee trees of four different varieties. During harvest, he picks only ripe cherries, pulps them on the same day, dry ferments in-tank for 24 hours, then proceeds to wash the coffee three to four times before placing it in his parabolic dryer. Average dry time varies between five and ten days. Once fully stable, the coffee is stacked on wooden pallets for five days then driven to be milled. nft,norg
Colombia
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Microlot 16 ASOCAMPO - Elias - Potrerillos - Huila (GrainPro) 8847 70 Kg 47 CI USA Minnesota USA
ci-usa-minnesota Caramel, toffee, lemon and nut. Caramel, toffee, lemon and nut. Carlos Matiz, of Elias, Huila, has been producing coffee for the past 36 years. He resides on his farm with his wife Mariana and eleven children! The whole family has helped to bring in the harveset over the years. Carlos typically collects only ripe cherries and processes them during the afternoon. He ferments dry for almost 34 hours then washesthe coffee one time before placing it in his parabolic dryer for a period of 8 to 15 days, depending on the weather. Carlos has developed this process to attain the highest level of sugar content on the washed coffee as possible. After the coffee is stable and dried, he sacks it and brings it to be milled after eight days of rest. For more information on Colombain coffees, visit our Colombia origin page. nft,norg
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Microlot 16 Las Aguilas - Segunda Lasso - La Argentina - Huila - Caturra/Colombia (GrainPro) 8848 70 Kg 23 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon and savory. Toffee, lemon and savory. Producer Segundo Lasso, his wife Marie, and their baby girl Nicol live in the hills above Las Aguilas, La Argentina on a 10 hectare farm. Segundo was raised in a coffee producing family in Narino and has been farming for the majority of his life. His wife also contributes extensively to improving their processing. The couple has been attending seminars given by Banexport, our exporting partners, to help increase the quality of their coffee through understanding techniques of harvesting and processing. At finca El Mirador, Segunda collects only ripe cherries, processing them on the same day as harvest through his 2-outlet pulper. The coffee is then dry-fermented for a duration of 32 hours, washed three times, then placed in a parabolic dryer for an average of 8-15 days. Once stable, the coffee is sacked and stacked on wooden pallets to rest for 8 days before it is brought to be milled. For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia
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Microlot 16 San Jose de Riecitos - Edgar Motta - Acevedo - Huila - Caturra/Colombia (GrainPro) 8849 70 Kg 10 CI USA Minnesota USA
ci-usa-minnesota Sweet herb, lemon, chocolate and tart cherry. Sweet herb, lemon, chocolate and tart cherry. Edgar Motta, his wife Susana, and four children live on their 23 hectare coffee farm near the village of San Jose de Riecitos in San Adolfo, Huila. Edgar has been a coffee producer for more than 40 years now and his family helps to bring in the harvests each year. Edgar has recently increased his fermentation time under the direction of Banexport, our exporting partners, finding an boost in cupping score and flavor profile. At Finca La Esperanza only ripe beans are harvested and processed on the same day as picking. The coffee is then dry-fermented for a period of 20-26 hours, washed three to five times, then moved to the "casa elba" (a type of full sun drying bed with a retractable roof) for a period of 12-20 days. Once the coffee is fully dried and stable, it is then sacked and stacked on wooden pallets to rest for a period of 15 days before being milled. For more information on Colombian coffees, visit our Colombia origin page. nft,norg
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Microlot 2 Arnulfo Leguizamo - Finca El Faldón (GrainPro) 8681 70 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Thick and citric. Thick and citric. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be. He is a member of Asociacion Los Naranjos, a project we have developed over the years were we pay a premium for coffees that meet certain cup-quality specifications. In 2011, he won the first price at the Cup of Excellence with coffee from this farm. An unprecedented price of $45/lb was paid for the Cup of Excellence coffee. He promised his family he would take them to see the ocean and he already did. (He showed us the pictures to prove it). Arnulfo is very proud to be a farmer. What this new generation of cafeteros wants is recognition for their hard work and the means to sell their coffee as a traceable microlot and not a blend. We met Diego, his son, at the Los Naranjos cupping lab. He is training to be a cupper at the moment and plans to stay in the business. Farmers are now starting to understand the importance of being able to taste their own coffee. We are really excited for Arnulfo and Los Naranjos' future! It looks promising and should bring us more top-notch coffee throughout the years. Arnulfo Leguizamo COE Secrets from Noah N on Vimeo. nft,norg
Colombia
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Microlot 2 Arnulfo Leguizamo - Finca El Faldón (GrainPro) 9005 70 Kg 11 CI USA Minnesota USA
ci-usa-minnesota Toffee, grapefruit, chocolate and soft. Toffee, grapefruit, chocolate and soft. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be. He is a member of Asociacion Los Naranjos, a project we have developed over the years were we pay a premium for coffees that meet certain cup-quality specifications. In 2011, he won the first price at the Cup of Excellence with coffee from this farm. An unprecedented price of $45/lb was paid for the Cup of Excellence coffee. He promised his family he would take them to see the ocean and he already did. (He showed us the pictures to prove it). Arnulfo is very proud to be a farmer. What this new generation of cafeteros wants is recognition for their hard work and the means to sell their coffee as a traceable microlot and not a blend. We met Diego, his son, at the Los Naranjos cupping lab. He is training to be a cupper at the moment and plans to stay in the business. Farmers are now starting to understand the importance of being able to taste their own coffee. We are really excited for Arnulfo and Los Naranjos' future! It looks promising and should bring us more top-notch coffee throughout the years. Arnulfo Leguizamo COE Secrets from Noah N on Vimeo. nft,norg
Colombia Microlot 4 Miranda - Cauca (GrainPro) 8053 70 Kg 11 Afloat/USA
Est Arrival: Aug 2015
USA
Est Arrival: Aug 2015
afloat Savory, sugary and syrupy with floral and lemon; malic and tartaric acidity. Savory, sugary and syrupy with floral and lemon; malic and tartaric acidity. Don Florentino Quiguanas has a 3-hectare farm with 2 hectares planted in coffee. Don Florentino harvests only ripe cherryby selective hand-picking. He depulps the coffee the same day as it is harvested and he does a dry fermentation in plastic tanks for 18 hours. The coffee is dried in parabolic driers for 17 days. — Luis Arocha For more information on coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia Microlot 4 Aromas del Sur - Palestina - Caturra (GrainPro) 8098 70 Kg 35 Afloat/USA
Est Arrival: Aug 2015
USA
Est Arrival: Aug 2015
afloat Creamy and sugary with burnt sugar and citrus fruits; intense citric and tartaric acidity. Creamy and sugary with burnt sugar and citrus fruits; intense citric and tartaric acidity. We are happy to introduce to you a new group called: "Aromas del Sur” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina. The founding members created the group in 2013, when they discovered the potential of specialty coffee production. Currently 73 active members compromise Aromas del Sur. The average farm size is 6 hectares with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Tipica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca ("fly crop") is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards: They do a selective hand picking of ripe cherry, ferment the coffee to adequate level, and dry the coffee between 10–11.5% moisture content. The common practice is that the producers mill the coffee at their own farm, and once coffee is dried to the desire moisture content, it's transferred to Aromas del Sur's warehouse. Aromas del Sur has a project called “Universidad del Café” (coffee university), the focus of which is to teach and implement quality procedures among the group's producers. The goal of the project is to train the producers in agricultural practices, commercial know-how, and cupping ability. Aromas del Sur's warehouse functions as a storage place for parchment coffee, and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, ("blue water") because it's considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg
Colombia
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Microlot 4 Aromas del Sur - Palestina - Caturra (GrainPro) 8113 70 Kg 10 CI USA Minnesota USA
ci-usa-minnesota Creamy with burnt sugar and citrus fruits; citric and tartaric acidity. Creamy with burnt sugar and citrus fruits; citric and tartaric acidity. We are happy to introduce to you a new group called: “Aromas del Sur” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina! The founding members created the group in 2013 when they discovered the potential of specialty coffee production. Currently 73 active members compromise Aromas Del Sur. The average farm size is 6 hectares with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Typica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca (fly crop) is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards; they do a selective hand-picking of ripe cherry, ferment the coffee to adequate level and dry the coffee between 10 to 11.5% moisture content. The common practice is that the producers mill the coffee at their own farm and once coffee is dried to the desire moisture content, it's transferred to Aromas Del Sur warehouse. Aromas del Sur has a project called “Universidad del Café” (coffee university) focus to teach and implement quality procedures among group producers. The goal of the project is to train the producers in agricultural practices, commercial know-how and cupping ability. Aromas del Sur warehouse function as a storage place for parchment coffee and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, (blue water) because it is considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg
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Microlot 4 Asocampo Cascajal - Timana (GrainPro) 8114 70 Kg 78 CI USA Minnesota USA
ci-usa-minnesota Mild chocolate with a smooth mouthfeel and tart citric acidity. Mild chocolate with a smooth mouthfeel and tart citric acidity. Timana is a small, coffee-centric town on the road between Neiva and Pitalito in the department of Huila, Colombia. The people of Timana have historically been revered as extremely hard-working and passionate beings, especailly when it comes to coffee production. The standard process for coffees in this area is a typical full-ripe harvest, an immediate pulp, 12-24 hour fermentation, and multiple washings before beings placed in parabolic dryers. For more information on Colombia coffee, visit our Colombia origin page. nft,norg
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Microlot 4 Carlos Trujillo - Patio Bonito - Cauca (GrainPro) 8454 70 Kg 15 CI USA Minnesota USA
ci-usa-minnesota Grapefruit pith and nutty. Grapefruit pith and nutty. Patio Bonito is a hard working, family run farm located in Municipio de Caldono, Cauca. The farm consists of 5 hectares, with 52 different products and 25,000 coffee trees. The passionate approach for quality and attention to detail at Patio Bonito is comparable only to that of an eagle scout packing their bag for a long hike. We learned about Patio Bonito's strategic principals on our visit when they fed us an unbelievable home cooked meal, followed by a power point presentation. Notes from the powerpoint: The operations at Patio bonito are grounded in 3 core values: food security, soil conservation and management, and Coffee Cultivation. Patio Bonito's Mission: "To provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment." Patio Bonito's Philosophy: “The best legacy we can leave to our children is: love, knowledge, and a planet in which to live." nft,norg
Colombia Microlot 5 Elkin Guzman - Finca El Mirador - Honey (GrainPro) 8750 70 Kg 1 Afloat/USA
Est Arrival: Jan 2016
USA
Est Arrival: Jan 2016
afloat Jammy cascara, floral, lime, smooth and intense acidity. Jammy cascara, floral, lime, smooth and intense acidity. Elkin Guzman is the leading pioneer in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtably paying off as he is now producing some of the most consistently impressive coffees we have ever seen come out of Colombia. His secret? Mentor Arnfulo Leguizamo. For more information on Colombian coffees visit our Colombia origin page. nft,norg
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Microlot 6 Cauca Best Cup #12 - AMPACS - El Carmen - Sotará (GrainPro) 8373 70 Kg 5 Eniti Limited UK UK
london-eu Hibiscus, caramel, lemon-lime, licorice root, floral and sweet herbs. Hibiscus, caramel, lemon-lime, licorice root, floral and sweet herbs. Asociación de Mujeres Productoras Agropecuarias del Carmen Sotará (AMPACS), translating to "The Carmen Sotará Association of Women Agricultural Producers" The founders of AMPACS are community leaders in Carmen who manage resources and projects for coffee producers seeking to improve their coffee production and quality in cup, opening new markets and better opportunities for the farmers and their families. Thanks to the training facilitated by AMPACS, the coffee quality has been supreme, making the association a worthy contender in the Cauca Best Competition. Read a blog from Café Imports Europe's Gabe Dunn on Cauca Best Cup 2015 by clicking here. Read a blog from Café Imports President Andrew Miller on the first Cauca Best Cup 2014 by clicking here. For more general information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Microlot 9 Antioquia - Urrao - Silvia Elena Hiquita (GrainPro) 8130 70 Kg 9 CI USA Minnesota USA
ci-usa-minnesota Toffee and burnt sugar with lemon acidity and a smooth mouthfeel. Toffee and burnt sugar with lemon acidity and a smooth mouthfeel. 2015 Antioquia Best Cup winnerSilvia Elena Huiguita .83 hectares of farmland planted in coffee FLO certified More info coming soon. nft,norg
Colombia
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Organic Hacienda Cincinnati - Geisha (GrainPro) 8085 70 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Smooth with chamomile, lemon, lime and melon. Smooth with chamomile, lemon, lime and melon. Hacienda Cincinnati is new coffee and new region for Café Imports’ offerings, coming from a unique growing region in the North of Colombia called Sierra Nevada de Santa Marta. Click here to read a blog post by CI founder Andrew Miller on Hacienda Cincinnati and how we crossed paths with thisgreat coffee. Hacienda Cincinnati is located within a special biogeographic framework within the Andean tropical rainforest, with more than 20 water sources. Dry season from December to March Average annual rainfall 2,800 mm (April – December) Ambient temperature range 15º - 26ºC At present, 155 hectares are managed organically for shade grown coffee, corresponding to 20% of the area of the property Coffee trees are planted at different altitudes from 1,050 to 1,700 meters (3,450-5,580 ft) AMSL The coffee varieties are planted at different altitudes: CATURRA (1,070 to 1,350 m) MOCHA (1,100 to 1,300 m) BOURBON (1,100 to 1,300 m) GEISHA (1,300 to 1,600 m) CASTILLO (1,300 to 1,500 m) ANCIENT VARIETIES (t ypica, casturra, Bourbon)(1,050 to 1,400 m) For the first time, specialty coffee cherries from Geisha and Mocha varieties, planted in 2011, will be harvested in 2014-2015 picking season. The Hacienda has arranged its first quality lab to guarantee the best cup of coffee for the 2014-2015 harvest, This facility is completely provided with all professional equipment for the coffee laboratory Coffee is fermented in ceramic tanks and subsequently washed with natural water originating in the spring’s mountains farm After coffee is washed, it is naturally pre-dried and stored at the processing center under the best conditions of ventilation In addition to primary natural drying process, coffee is finally dried in silos Since 2012 warehouse were improved to control humidity and guarantee coffee quality History: Hacienda Cincinatti was founded in 1898 by US electrical engineer Mr. Orlando Lincoln Flye, in 1901 the first coffee exports were carried out, and in 1902 the construction of the family home called “la Casa Grande” was completed. By 1920, Hacienda Cincinnati became the most productive coffee plantation in the Colombian Caribbean region, with 500 thousand Arabica coffee tress planted by 1925. In 1964 The National Agricultural Society decorated Hacienda Cincinnati with the Grand Corss of the Oder of Agricultural Merit In 1984 the Flye Salcedo family of Santa Marta (third generation producers) sold Hacienda Cincinnati In 2010, the Hacienda was acquired by the Cincinnati Coffee Company, owned by the Díaz Granados Guida family of Santa Marta. Some Facts about Sierra Nevada de Santa Marta: Santa Marta is the first European settlement in Colombia and the oldest city in South America, founded in 1525. The Sierra Nevada de Santa Marta represents 1% of national territory, a mountain range where hundreds of rivers are born. It is a unique geographical landmark of the world The Sierra Nevada de Santa Marta is home to the four remnants of the native American Tairona culture: Arhuacos, Wiwas, Koguis and Kankuamo 18% of the birds of the world live in Colombia, 35% of the total bird species in Colombia live in SNSM nft,Organic
Colombia
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Organic Tolima Planadas - Tolima (GrainPro) 8886 70 Kg 53 CI USA Minnesota USA
ci-usa-minnesota Floral, toffee, sugar and lemon. Floral, toffee, sugar and lemon. 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. nft,Organic
Colombia Regional Select Cauca - Balboa (GrainPro) 8096 70 Kg 2 Afloat/USA
Est Arrival: Aug 2015
USA
Est Arrival: Aug 2015
afloat Sugary and balanced with caramel, chocolate, red grape, tomato and lemon- lime. Sugary and balanced with caramel, chocolate, red grape, tomato and lemon- lime. Regional Select program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts This lot comes from a farm named Versalles owned by Jason Hernan Imbachi. Jason has been producing for a few years now, and has learned how to be a coffee producers from his parents. He produces his coffee with quality standars. The process starts by selecting only ripe cherries and depulping them on the same day. Afte depulping, coffee is fermeted without waterin concrete tanks for 11 to 12 hours. Once the fermetation process is done, he takes the coffee to the parabolic driers for 5 - 10 days until the moisture content is achieve. nft,norg
Colombia Regional Select Palestina - Aromas del Sur - Sinai (GrainPro) 8097 70 Kg 3 Afloat/USA
Est Arrival: Aug 2015
USA
Est Arrival: Aug 2015
afloat Plum, chocolate, caramel, apple and cherry. Plum, chocolate, caramel, apple and cherry. Finca Sinai is owned and operated by producer Alfredo Baos. We are happy to introduce to you a new group, called Aromas del Sur,located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina. The founding members created the group in 2013, when they discovered the potential of specialty-coffee production. Currently 73 active members compromise Aromas del Sur. The average farm size is 6 hectares, with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Typica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca ("fly crop") is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards: They do a selective hand picking of ripe cherry, ferment the coffee to adequate level, and dry the coffee between 10–11.5% moisture content. The common practice is that the producers mill the coffee at their own farm, and once coffee is dried to the desire moisture content, it's transferred to Aromas del Sur's warehouse. Aromas del Sur has a project called Universidad del Café(coffee university), the focus of which is to teach and implement quality procedures among the group's producers. The goal of the project is to train the producers in agricultural practices, commercial know-how, and cupping ability. Aromas del Sur's warehouse functions as a storage place for parchment coffee, and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, ("blue water") because it's considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. Regional Select is a new project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Cauca (GrainPro) 8225 70 Kg 5 CI USA Minnesota USA
ci-usa-minnesota Fruity and floral with tart, slightly dry citric acidity. Fruity and floral with tart, slightly dry citric acidity. The capital Popayan has a little over a quarter-million people within the city limits. Cauca stretches from the Western Cordillera mountain range to the Pacific Ocean. Valle de Cauca is to the North and Nariño to the south. This coffee comes from multiple farmers in the Sierra and Paez communities within Cauca. Coffees from here, when done right, are big and juicy with red fruits, caramel, chocolate and some intense lingering acids. Farmers in this region average about 6 acres of land. They pick, pulp, ferment, and dry their coffee on raised beds with parabolic covers. They tend to work similar varieties, some old, some relatively old, and some new, but the style is pretty much the same. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Cauca (GrainPro) 8326 70 Kg 15 CI USA Minnesota USA
ci-usa-minnesota Chocolate, lemon and herb. Chocolate, lemon and herb. The capital Popayan has a little over a quarter-million people within the city limits. Cauca stretches from the Western Cordillera mountain range to the Pacific Ocean. Valle de Cauca is to the North and Nariño to the south. This coffee comes from multiple farmers in the Sierra and Paez communities within Cauca. Coffees from here, when done right, are big and juicy with red fruits, caramel, chocolate and some intense lingering acids. Farmers in this region average about 6 acres of land. They pick, pulp, ferment, and dry their coffee on raised beds with parabolic covers. They tend to work similar varieties, some old, some relatively old, and some new, but the style is pretty much the same. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Miranda (GrainPro) 8385 70 Kg 9 CALM Melbourne Australia
melbourne-au Sugar cane juice, apricot, tropical fruits, honey, tomato and melon with clean, tangy citric and tartaric acidity. Sugar cane juice, apricot, tropical fruits, honey, tomato and melon with clean, tangy citric and tartaric acidity. This regional lot comes to us from a combination of five different farms from the microregion of Miranda. Located in the Cauca region, this coffee is a combination of two strong Colombian varieties&mdsash;Colombia and Castillo—grown between 1650–1850 meters above sea level. Here is a breakdown of this combination lot: Producer Rosalia Cunda Taquinas contributed 22 bags from her farm, Las Orquideas, in the village of El Horno(1700 masl). Producer Franklin Dagua contributed 9 bags from his farm, La Conciencia, in the village of Monte Redondo (1642 masl). Producer Florentino Quiguanas contributed 21 bags from his farm, La Esperanza, in the village of El Horno (1850 masl). Producer Noralba Pilcue contributed 26 bags from the farm Vista Hermosa, in the village of El Cabildo (1750 masl). Producer German Acue contributed 19 bags from his farm, La Elmeralda, in the village of Monte Redondo (1850 masl). The soil in Miranda is typically of the volcanic type. This, along with an average temperature between 18–24° Celsius, and an average annual rainfall of 140 cm, makes for a naturally conducive environment for coffee cultivation. The main harvest, cosecha happens from November to December while the secondary harvest, mitaca, is from April to June. This varies strongly throughout Colombia as it is extremely diverse in it's microregions. With three main mountain ranges, varying altitudes, and ocean proximity, this is a truly distinct origin, and these variations come through in the cup. This coffee is harvested ripe, dry fermented for 16–18 hours, then both sun and parabolic dried to a stable level. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Tambo Uribe (GrainPro) 8394 70 Kg 66 CALM Melbourne Australia
melbourne-au Sweet, creamy, nectarine, lime, mango, lemon and sweet florals and a long elegant finish. Sweet, creamy, nectarine, lime, mango, lemon and sweet florals and a long elegant finish. Tambo is a colombian municipality located in the department of Cauca, Colombia. This region's landscape varies drastically, allowing for a diverse cultivation of crops, the majority being palm fruit and coffee. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Cauca - El Tambo - El Zarzal (GrainPro) 8396 70 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Tart lemon and lime with a sweet chocolate and cinnamon aftertaste. Tart lemon and lime with a sweet chocolate and cinnamon aftertaste. The town of El Tambo is located nearby Popayan, the capital of the department. El Tambo has a wide diversity of microclimates within its boundaries, which contributes to a variety of cup characteristics. The farmers here have very small coffee plots, some smaller than a hectare—more than 10,000 coffee farmers grow on just over 9,000 hectares in the area. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Cauca - Timbio (GrainPro) 8397 70 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Malic and citric acids with a sweet almond aftertaste. Malic and citric acids with a sweet almond aftertaste. Timbío is a town located in the Andean highlands of the region, in the central area of Cauca. It has an annual rainfall of about 1800 mm, and its hill-and-mountain speckled landscape makes for a diverse growing environment. There are 4,700 hectares planted with coffee, with more than 4,600 coffee farmers tending to them. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Cauca (GrainPro) 8458 70 Kg 12 CI USA Minnesota USA
ci-usa-minnesota Creamy, lemon, sugar cane and graham. Creamy, lemon, sugar cane and graham. The capital Popayan has a little over a quarter-million people within the city limits. Cauca stretches from the Western Cordillera mountain range to the Pacific Ocean. Valle de Cauca is to the North and Nariño to the south. This coffee comes from multiple farmers in the Sierra and Paez communities within Cauca. Coffees from here, when done right, are big and juicy with red fruits, caramel, chocolate and some intense lingering acids. Farmers in this region average about 6 acres of land. They pick, pulp, ferment, and dry their coffee on raised beds with parabolic covers. They tend to work similar varieties, some old, some relatively old, and some new, but the style is pretty much the same. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Aromas del Sur - Palestina - Huila - Caturra (GrainPro) 8697 70 Kg 30 CALM Melbourne Australia
melbourne-au Chocolate, caramel, grapefruit and panela with complex, tart lime acidity. Chocolate, caramel, grapefruit and panela with complex, tart lime acidity. We are happy to introduce to you a new group called: “Aromas del Sur” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina! The founding members created the group in 2013 when they discovered the potential of specialty coffee production. Currently 73 active members compromise Aromas Del Sur. The average farm size is 6 hectares with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Typica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca (fly crop) is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards; they do a selective hand-picking of ripe cherry, ferment the coffee to adequate level and dry the coffee between 10 to 11.5% moisture content. The common practice is that the producers mill the coffee at their own farm and once coffee is dried to the desire moisture content, it's transferred to Aromas Del Sur warehouse. Aromas del Sur has a project called “Universidad del Café” (coffee university) focus to teach and implement quality procedures among group producers. The goal of the project is to train the producers in agricultural practices, commercial know-how and cupping ability. Aromas del Sur warehouse function as a storage place for parchment coffee and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, (blue water) because it is considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg
Colombia
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Regional Select Aromas del Sur - Olivos - Palestina - Huila (GrainPro) 8698 70 Kg 6 CALM Melbourne Australia
melbourne-au Rich caramel, chocolate, burnt sugar, mandarin and lime with intense acidity. Rich caramel, chocolate, burnt sugar, mandarin and lime with intense acidity. We are happy to introduce to you a new group called: "Aromas del Sur” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina. The founding members created the group in 2013, when they discovered the potential of specialty coffee production. Currently 73 active members compromise Aromas del Sur. The average farm size is 6 hectares with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Tipica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca ("fly crop") is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards: They do a selective hand picking of ripe cherry, ferment the coffee to adequate level, and dry the coffee between 10–11.5% moisture content. The common practice is that the producers mill the coffee at their own farm, and once coffee is dried to the desire moisture content, it's transferred to Aromas del Sur's warehouse. Aromas del Sur has a project called “Universidad del Café” (coffee university), the focus of which is to teach and implement quality procedures among the group's producers. The goal of the project is to train the producers in agricultural practices, commercial know-how, and cupping ability. Aromas del Sur's warehouse functions as a storage place for parchment coffee, and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, ("blue water") because it's considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg
Colombia
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Regional Select ASOCAMPO - San Antonio - Timana - Huila (GrainPro) 8701 70 Kg 30 CALM Melbourne Australia
melbourne-au Tropical and savory fruit, tamarind, melon, and mandarin with intense citric, tartaric acidity and a creamy mouthfeel. Tropical and savory fruit, tamarind, melon, and mandarin with intense citric, tartaric acidity and a creamy mouthfeel. Timana is a small, coffee-centric town on the road between Neiva and Pitalito in the department of Huila, Colombia. The people of Timana have historically been revered as extremely hard-working and passionate beings, especailly when it comes to coffee production. The standard process for coffees in this area is a typical full-ripe harvest, an immediate pulp, 12-24 hour fermentation, and multiple washings before beings placed in parabolic dryers. Regional Select is a new project we are creating in Colombia meant to highlight the unique profiles we have found that are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima. We think that the terroir or soil, sun, weather, and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. So these coffees are selected by cup and then blended together like a Rhone wine or a local honey that comes from many fields in a 4-mile radius. For more information on Colombia coffee, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Huila - Aromas del Sur - Finca El Muchilero (GrainPro) 8805 70 Kg 2 CALM Melbourne Australia
melbourne-au Caramel, grapefruit, chocolate with intense citric and malic acidity and a creamy body. Caramel, grapefruit, chocolate with intense citric and malic acidity and a creamy body. This Regional Select farm-specific lot comes to us courtesy of producer Arles Jair Galindez of Palestina, Huila. Arles lives and works on his farm, Finca Muchilero, with his wife Nidia and their three children. The farm is humble 3 hectares planted with 1600 trees of Castillo and Colombia. Over the past 15 year, Arles has developed the following technique to process his coffee: All cherries are harvested upon reaching full ripeness and de-pulped the same day. Once de-pulped, the coffee is set to ferment for 24 hours in a dry state. It is then washed 3-5 times and placed in a parabolic dryer for an average of 8 to 15 days, depending on the weather. It is then sacked and stacked on wooden pallets and sent to be milled. We are happy to introduce to you a new group, called "Aromas del Sur,” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina. The founding members created the group in 2013, when they discovered the potential of specialty-coffee production. Currently 73 active members compromise Aromas del Sur. The average farm size is 6 hectares, with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Tipica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca ("fly crop") is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards: They do a selective hand picking of ripe cherry, ferment the coffee to adequate level, and dry the coffee between 10–11.5% moisture content. The common practice is that the producers mill the coffee at their own farm, and once coffee is dried to the desire moisture content, it's transferred to Aromas del Sur's warehouse. Aromas del Sur has a project called “Universidad del Café” (coffee university), the focus of which is to teach and implement quality procedures among the group's producers. The goal of the project is to train the producers in agricultural practices, commercial know-how, and cupping ability. Aromas del Sur's warehouse functions as a storage place for parchment coffee, and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, ("blue water") because it's considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg
Colombia
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Regional Select Huila (GrainPro) 8845 70 Kg 86 CI USA Minnesota USA
ci-usa-minnesota Sweet with tart lemon and peanut butter. Sweet with tart lemon and peanut butter. Regional Select is a new project we've created meant to highlight the unique profiles we have found inherent to specific microregions within Colombia. The regions that we are currently highlighting are Huila, Narino, Cauca and Tolima. Coffee production represents the majority of income for residents in the department of Huila. Huila's production represents 16.30% of Colombia’s total coffee production. In last few years the production of specialty coffee has increased in Huila Some statistics about Huila Coffee represents the 7.3% Gross Domestic Product 301,000 people depend on coffee activities 103,200 direct jobs and 198,000 indirect jobs in the coffee sector 96% of the producers are smallholders with an average size farm of 1.5 hectares. The smallholders produce the 82% of the coffee production. nft,norg
Colombia
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Regional Select Huila - Suaza Campo Hermosa (GrainPro) 8892 70 Kg 125 CI USA Minnesota USA
ci-usa-minnesota Sweet and tangy with toffee and tart cherry. Sweet and tangy with toffee and tart cherry. This regional lot comes to us courtesy of four producers, all located outside the village of Campo Hermoso, in the Suaza municipality of the Cauca region of Colombia. Here is a breakdown of the lot: Anibal Molina Correa - 35 bags - Finca El Limon - 1800 masl Anibal Rodriguez - 30 bags - Finca La Esperanza - 1730 masl Carlos Humberto Silva - 35 bags - Finca Los Pinos - 1700 masl German Peña - 30 bags - Finca El Roblal - 1830 masl A selective harvest of "intense red ripe beans only" was executed for this lot, followed by a depulping, a dry fermentation of24-30 hours, multiple washings, and a period of 15-20 days drying time in parabolic dryers. Regional Select is a new project we are creating in Colombia meant to highlight the unique profiles we have found that are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima. We think that the terroir or soil, sun, weather, and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. So these coffees are selected by cup and then blended together like a Rhone wine or a local honey that comes from many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Huila - Suaza Alto Brazil (GrainPro) 8894 70 Kg 124 CI USA Minnesota USA
ci-usa-minnesota Nut brittle, chocolate and lemon. Nut brittle, chocolate and lemon. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Huila - La Laguna (GrainPro) 8896 70 Kg 46 CI USA Minnesota USA
ci-usa-minnesota Grapefruit, lime and savory fruits with a lively mouthfeel. Grapefruit, lime and savory fruits with a lively mouthfeel. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Huila - La Laguna (GrainPro) 8897 70 Kg 50 CI USA Minnesota USA
ci-usa-minnesota Floral, grapefruit, lemon and herbal. Floral, grapefruit, lemon and herbal. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Huila - San Adolfo Riecitos (GrainPro) 8899 70 Kg 54 CI USA Minnesota USA
ci-usa-minnesota Sweet red grapefruit, toffee, melon and mild. Sweet red grapefruit, toffee, melon and mild. Regional Select is a new project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima. This particular lot comes from the San Adolfo region of Huila. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Huila - Elias (GrainPro) 8982 70 Kg 106 CI USA Minnesota USA
ci-usa-minnesota Lime and chocolate with a heavy mouthfeel. Lime and chocolate with a heavy mouthfeel. Regional Select is a new project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Huila - Suaza - ASOCAFE Association (GrainPro) 8997 70 Kg 100 CI USA California USA
ci-usa-california Sweet with candied nuts, golden raisin and chocolate. Sweet with candied nuts, golden raisin and chocolate. Regional Select is a new project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Huila - Pitalito - Higueron (GrainPro) 9055 70 Kg 45 CI USA Minnesota USA
ci-usa-minnesota Lemon, lime and tomato flavors with smooth mouthfeel. Lemon, lime and tomato flavors with smooth mouthfeel. Regional Select is a new project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions wehighlight are Huila, Narino, Cauca and Tolima. Pitalito is a microregion within the Huila department. The first harvest, which makes up about 40% of the annual yield, takes place from April to June, and the main harvest of the remaining 60% is in November and December. The coffee is depulped as soon as it is harvested, fermented for 20 to 36 hours, and dried on parabolic driers for 10 to 18 days. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Huila - Pitalito - Higueron (GrainPro) 9055 70 Kg 13 CI USA Minnesota USA
ci-usa-minnesota Lemon, lime and tomato flavors with smooth mouthfeel. Lemon, lime and tomato flavors with smooth mouthfeel. Regional Select is a new project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions wehighlight are Huila, Narino, Cauca and Tolima. Pitalito is a microregion within the Huila department. The first harvest, which makes up about 40% of the annual yield, takes place from April to June, and the main harvest of the remaining 60% is in November and December. The coffee is depulped as soon as it is harvested, fermented for 20 to 36 hours, and dried on parabolic driers for 10 to 18 days. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Huila - Pitalito - Higueron (GrainPro) 9055 70 Kg 26 CI USA Minnesota USA
ci-usa-minnesota Lemon, lime and tomato flavors with smooth mouthfeel. Lemon, lime and tomato flavors with smooth mouthfeel. Regional Select is a new project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions wehighlight are Huila, Narino, Cauca and Tolima. Pitalito is a microregion within the Huila department. The first harvest, which makes up about 40% of the annual yield, takes place from April to June, and the main harvest of the remaining 60% is in November and December. The coffee is depulped as soon as it is harvested, fermented for 20 to 36 hours, and dried on parabolic driers for 10 to 18 days. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Huila - Bruselas - La Esperanza (GrainPro) 9057 70 Kg 107 CI USA Minnesota USA
ci-usa-minnesota Grapefruit, cherry and savory with tart citric and tartaric acidity. Grapefruit, cherry and savory with tart citric and tartaric acidity. Regional Select is a project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we highlight with this project are Huila, Narino, Cauca and Tolima. This lot comes from the Bruselas microregion within Huila, and specifically from the vereda,or village, of La Esperanza. Most of the harvest is done during November and December, and the remaining "fly crop" is harvested between April and June. The coffee is depulped, fermented between 20 and 36 hours, and fully washed; it is laid out to dry for 10 to 18 days before hulling. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Huila - Palestina - Aromas del Sur - Santa Barbra (GrainPro) 9059 70 Kg 206 CI USA Minnesota USA
ci-usa-minnesota Caramel, floral, raisin, tomato and tart acidity. Caramel, floral, raisin, tomato and tart acidity. We are happy to introduce to you a new group, called "Aromas del Sur,” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina. The founding members created the group in 2013, when they discovered the potential of specialty-coffee production. Currently 73 active members compromise Aromas del Sur. The average farm size is 6 hectares, with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Tipica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca ("fly crop") is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards: They do a selective hand picking of ripe cherry, ferment the coffee to adequate level, and dry the coffee between 10–11.5% moisture content. The common practice is that the producers mill the coffee at their own farm, and once coffee is dried to the desire moisture content, it's transferred to Aromas del Sur's warehouse. Aromas del Sur has a project called “Universidad del Café” (coffee university), the focus of which is to teach and implement quality procedures among the group's producers. The goal of the project is to train the producers in agricultural practices, commercial know-how, and cupping ability. Aromas del Sur's warehouse functions as a storage place for parchment coffee, and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, ("blue water") because it's considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. Regional Select is a new project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Huila - Acevedo - La Primavera (GrainPro) 9061 70 Kg 144 CI USA Minnesota USA
ci-usa-minnesota Heavy mouthfeel, with tart lemon. Heavy mouthfeel, with tart lemon. Regional Select is a new project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima. This lot comes from Acevedo municipality within the Department of Huila, a prominent coffee-growing region known for its diverse microclimates. It ranges in altitude from 1235 to 1800 meters above sea level; some areas are more humid, while others are drier. Average rainfall varies within this region as well, from as little as 150 to as much as 3000 mm of rain annually. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Huila - Pitalito - Guacacayo (GrainPro) 9062 70 Kg 73 CI USA Minnesota USA
ci-usa-minnesota Lemon-lime, chocolate and caramel with tart acidity and a smooth mouthfeel. Lemon-lime, chocolate and caramel with tart acidity and a smooth mouthfeel. Regional Select is a new project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Huila - Acevedo - Las Brisas (GrainPro) 9063 70 Kg 48 CI USA Minnesota USA
ci-usa-minnesota Creamy, tangy lime, floral and almond toffee. Creamy, tangy lime, floral and almond toffee. Regional Select is a new project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima. This lot comes from Acevedo municipality within the Department of Huila, a prominent coffee-growing region known for its diverse microclimates. It ranges in altitude from 1235 to 1800 meters above sea level; some areas are more humid, while others are drier. Average rainfall varies within this region as well, from as little as 150 to as much as 3000 mm of rain annually. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia Regional Select Huila - Palestina (GrainPro) 9654 70 Kg 130 Origin/UK
Est Ship: Jul 2016
UK
Est Ship: Jul 2016
origin Toffee, caramel, fruit, floral and tart green grape. Toffee, caramel, fruit, floral and tart green grape. We are happy to introduce to you a new group called: “Aromas del Sur” located in Palestina, Huila. We are working with Aromas del Sur to bring to you the best coffees from Palestina. The founding members created the group in 2013 when they discovered the potential of specialty-coffee production. Currently 73 active members compromise Aromas Del Sur. The average farm size is 6 hectares, with an altitude range going from 1400 to above 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Typica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca, or "fly crop" is May and June. Producers harvest and mill their coffee following quality standards; they do a selective hand-picking of ripe cherries, ferment the coffee to adequate level, and dry the coffee between 10 to 11.5% moisture content. The common practice is that the producers mill the coffee at their own farm, and once coffee is dried to the desire moisture content, it's transferred to Aromas Del Sur warehouse. Aromas del Sur has a project called Universidad del Café (Coffee University), which has a focus to teach and implement quality procedures among group producers. The goal of the project is to train the producers in agricultural practices, commercial knowhow, and cupping ability. Aromas del Sur warehouse function as a storage place for parchment coffee and has a well-equipped cupping lab for quality control. Each lot is cupped to get the coffee's profile and to check the quality. Palestina, located in the south of Huila, is also know as Agua Azul("blue water") because is consider as the main source of water for the department of Huila, having several water sources: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg
Colombia Regional Select Cauca (GrainPro) 9655 70 Kg 85 Origin/UK
Est Ship: Jul 2016
UK
Est Ship: Jul 2016
origin Sugary, caramel, apple, lemon-lime and savory. Sugary, caramel, apple, lemon-lime and savory. The capital Popayan has a little over a quarter-million people within the city limits. Cauca stretches from the Western Cordillera mountain range to the Pacific Ocean. Valle de Cauca is to the North and Nariño to the south. This coffee comes from multiple farmers in the Sierra and Paez communities within Cauca. Coffees from here, when done right, are big and juicy with red fruits, caramel, chocolate and some intense lingering acids. Farmers in this region average about 6 acres of land. They pick, pulp, ferment, and dry their coffee on raised beds with parabolic covers. They tend to work similar varieties, some old, some relatively old, and some new, but the style is pretty much the same. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia Regional Select Cauca - Timbio (GrainPro) 9656 70 Kg 40 Origin/UK
Est Ship: Jul 2016
UK
Est Ship: Jul 2016
origin Balanced and sweet with toffee, floral, tart lemon and a creamy mouthfeel. Balanced and sweet with toffee, floral, tart lemon and a creamy mouthfeel. Timbío is a town located in the Andean highlands of the region, in the central area of Cauca. It has an annual rainfall of about 1800 mm, and its hill-and-mountain speckled landscape makes for a diverse growing environment. There are 4,700 hectares planted with coffee, with more than 4,600 coffee farmers tending to them. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Variety Select 1 Yellow Bourbon - Rio Negro - Huila (GrainPro) 9090 70 Kg 115 CI USA Minnesota USA
ci-usa-minnesota Mellow toffee and lemon with a floral and chocolate aftertaste. Mellow toffee and lemon with a floral and chocolate aftertaste. Yellow Bourbon is a natural cross between Red Bourbon and Amarelo de Botacuto, which is labelled as a Typica variant with yellow fruit. Bourbon resulted from selections made by French botanists in wild Yemeni coffee groves. Moved to controlled fields for propagation, the relatively humble stock produced a remarkable variety and was given the namesake of its nursery - Bourbon Island - upon its introduction to South American. Under expanded cultivation in Brazil, a yellow mutant with a unique flavor profile expressed itself and was isolated, expanded, and named for its color. This Variety Select lot comes to us courtesy of 10 farmers from the small burroughs surrounding the village of Rio Negro, located in the municipality of Iquira, Huila: Evangelista Oca — Finca La Esmeralda -1900 masl Rodrigo Robayo — Finca Santa Rosa -1990 masl Daniel Perdomo —Finca Buena Vista -1940 masl Orlando Morea — Finca El Mirador -1940 masl Arquimedes Olarte —Finca Santa Rosa - 1990 masl Gabriel Perdomo — Finca El Portal - 1940 masl Robinson Quebrada — Finca La Esperanza - 1990 masl Guillermo Chantre — Finca Los Pinos - 1900 masl Pascual Ulchur — Finca La Esperanza - 1900 masl Argemiro Ruiz- Finca Villa Esperanza - 1990 masl With an average farm size of 3-7 hectares, volcanic soil, an average temperature of 20-25° C, and 160 CM of annual rainfall, this area is extremely conducive to the cultivation of coffee. Generally, these farmers are processing only ripe cherries the same day of harvest using a dry fermentation of 18-24 hours. The coffees are then washed, and dried in parabolicos for an average duration of 12-18 days. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia
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Variety Select 3 Yellow Bourbon - Rio Negro - Iquira - Huila (GrainPro) 8781 70 Kg 116 Eniti Limited UK UK
london-eu Rich sugar, tropical fruit, raisin, plum and white grape with lime acidity and a creamy mouthfeel. Rich sugar, tropical fruit, raisin, plum and white grape with lime acidity and a creamy mouthfeel. Yellow Bourbon is a natural cross between Red Bourbon and Amarelo de Botacuto, which is labelled as a Typica variant with yellow fruit. Bourbon resulted from selections made by French botanists in wild Yemeni coffee groves. Moved to controlled fields for propagation, the relatively humble stock produced a remarkable variety and was given the namesake of its nursery - Bourbon Island - upon its introduction to South American. Under expanded cultivation in Brazil, a yellow mutant with a unique flavor profile expressed itself and was isolated, expanded, and named for its color. This Variety Select lot comes to us courtesy of 10 farmers from the small burroughs surrounding the village of Rio Negro, located in the municipality of Iquira, Huila: Evangelista Oca — 25 bags — Finca La Esmeralda -1900 masl Rodrigo Robayo — 30 bags — Finca Santa Rosa -1990 masl Daniel Perdomo — 30 bags — Finca Buena Vista -1940 masl Orlando Morea — 25 bags — Finca El Mirador -1940 masl Arquimedes Olarte — 20 bags — Finca Santa Rosa - 1990 masl Gabriel Perdomo — 25 bags — Finca El Portal - 1940 masl Robinson Quebrada — 30 bags — Finca La Esperanza - 1990 masl Guillermo Chantre — 25 bags — Finca Los Pinos - 1900 masl Pascual Ulchur — 20 bags — Finca La Esperanza - 1900 masl Argemiro Ruiz — 20 bags - Finca Villa Esperanza - 1990 masl With an average farm size of 3-7 hectares, volcanic soil, an average temperature of 20-25° C, and 160 CM of annual rainfall, this area is extremely conducive to the cultivation of coffee. Generally, these farmers are processing only ripe cherries the same day of harvest using a dry fermentation of 18-24 hours. The coffees are then washed, and dried in parabolicos for an average duration of 12-18 days. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia
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Variety Select 3 Yellow Bourbon - Rio Negro - Huila (GrainPro) 9038 70 Kg 203 CI USA Minnesota USA
ci-usa-minnesota Cherry, green grape and sugary with intense acidity and a creamy mouthfeel. Cherry, green grape and sugary with intense acidity and a creamy mouthfeel. Yellow Bourbon is a natural cross between Red Bourbon and Amarelo de Botacuto, which is labelled as a Typica variant with yellow fruit. Bourbon resulted from selections made by French botanists in wild Yemeni coffee groves. Moved to controlled fields for propagation, the relatively humble stock produced a remarkable variety and was given the namesake of its nursery - Bourbon Island - upon its introduction to South American. Under expanded cultivation in Brazil, a yellow mutant with a unique flavor profile expressed itself and was isolated, expanded, and named for its color. This Variety Select lot comes to us courtesy of 10 farmers from the small burroughs surrounding the village of Rio Negro, located in the municipality of Iquira, Huila: Evangelista Oca — Finca La Esmeralda -1900 masl Rodrigo Robayo — Finca Santa Rosa -1990 masl Daniel Perdomo —Finca Buena Vista -1940 masl Orlando Morea — Finca El Mirador -1940 masl Arquimedes Olarte —Finca Santa Rosa - 1990 masl Gabriel Perdomo — Finca El Portal - 1940 masl Robinson Quebrada — Finca La Esperanza - 1990 masl Guillermo Chantre — Finca Los Pinos - 1900 masl Pascual Ulchur — Finca La Esperanza - 1900 masl Argemiro Ruiz- Finca Villa Esperanza - 1990 masl With an average farm size of 3-7 hectares, volcanic soil, an average temperature of 20-25° C, and 160 CM of annual rainfall, this area is extremely conducive to the cultivation of coffee. Generally, these farmers are processing only ripe cherries the same day of harvest using a dry fermentation of 18-24 hours. The coffees are then washed, and dried in parabolicos for an average duration of 12-18 days. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia
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Variety Select 4 Geisha - Community Lot #1 - Washed (GrainPro) 8978 70 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Lemon balm, toffee, chocolate and almond. Lemon balm, toffee, chocolate and almond. This lot comprises coffees from four different producers' farms. The coffees are fully washed, fermented between 20–26 hours, and dried in parabolic driers for between 12 to 16 days.Information about the individual farms are below. Manuel Rojas: Finca Los Lagos, 1400 masl in Pitalito Humberto Calderon: Finca Buenavista, 1650 mas in Saladoblanco Luis Anibal Calderon: Finca El Vergel, 1450 masl in Acevedo Lizandro Cardenas: Finca La Esperanza, 1550 masl in Acevedo An Ethiopian descendant, Geisha had been trialed in Latin America since the mid '50s by researches seeking new means of disease resistance. Shelved for poor cup quality and yield due to being grown at too low of altitudes, the Geisha variety did not come to prominence until Price Peterson won the Best of Panama contest with it in 2006. In the decade since, the Geisha variety has ascended to the ranks of coffee variety superstardom. Geisha coffee typically offers a very floral cup with loads of citrus acidity. While Central American Geishas are commonly described as tea-like, with a lighter body and moderate sugar levels, those grown in Colombia frequently have a heavier mouthfeel and sweeter cup. nft,norg
Congo FTO 1 SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 9453 60 Kg 320 Origin/USA
Est Ship: Aug 2016
USA
Est Ship: Aug 2016
origin From Sopacdi: We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place.Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level. We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope.For thefirst time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460m to over 2000 metres above sea level Fair Trade,Organic
Congo FTO 1 SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 9454 60 Kg 320 Origin/USA
Est Ship: Oct 2016
USA
Est Ship: Oct 2016
origin From Sopacdi: We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place.Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level. We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope.For thefirst time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460m to over 2000 metres above sea level Fair Trade,Organic
Costa Rica Community Coffees La Angostura - Tarrazu (GrainPro) 8605 69 Kg 200 Afloat/USA
Est Arrival: Aug 2016
USA
Est Arrival: Aug 2016
afloat Toffee, lemon, chocolate and smooth. Toffee, lemon, chocolate and smooth. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill. This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium, which the individual communities receive and decide as a group how the money will be used to improve their coffee production and livelihood. We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, build roofs for the children’s schools, and many other projects which have had a direct impact on these communities. This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and, in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment to improve the lives of its members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from high-altitude communities at the peak of the harvest, and has traceability to the community or microregion, as opposed to a generic SHB Tarrazu. The results of this program have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hardworking producers. For more photos from Costa Rica, click here. nft,norg
Costa Rica
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Community Coffees 1 Carrizal - Tarrazu (GrainPro) 8602 69 Kg 220 Eniti Limited UK UK
london-eu Sweet green grape, red fruits and savory. Sweet green grape, red fruits and savory. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill.This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to thecommunity or micro-region, as opposed to a Generic SHB Tarrazu. This is only their third year with this project and the results have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hard working producers. For more photos from Costa Rica, click here nft,norg
Costa Rica
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Community Coffees 1 La Angostura - Tarrazu (GrainPro) 9282 69 Kg 23 Eniti Limited UK UK
london-eu Toffee, lemon, chocolate and smooth. Toffee, lemon, chocolate and smooth. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill. This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium, which the individual communities receive and decide as a group how the money will be used to improve their coffee production and livelihood. We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, build roofs for the children’s schools, and many other projects which have had a direct impact on these communities. This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and, in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment to improve the lives of its members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from high-altitude communities at the peak of the harvest, and has traceability to the community or microregion, as opposed to a generic SHB Tarrazu. The results of this program have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hardworking producers. For more photos from Costa Rica, click here. nft,norg
Costa Rica
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Decaf KVW MC   9094 60 Kg 54 CI USA Minnesota USA
ci-usa-minnesota Nutty and citric. nft,norg,Decaf
Costa Rica
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Decaf Origin Select MWP - Tarrazu - SHB EP 8120 69 Kg 17 CI USA Minnesota USA
ci-usa-minnesota Citric and salted nuts. Citric and salted nuts. 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. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. This Decaf Origin Select coffee is a strictly hard bean (SHB) and mountain water process (MWP) coffee. For more information on coffee production in Costa Rica, visit our country originpage. nft,norg,Decaf
Costa Rica
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Microlot Tio Juan Micromill - Juan Rafael Montero - Finca Monteroga - Caturra/Catuai - Honey Lot 4 (GrainPro) 9272 69 Kg 23 CALM Melbourne Australia
melbourne-au Citric with lemon-lime, chocolate and orange. Citric with lemon-lime, chocolate and orange. Juan Rafael Montero is a very motivated producer, whose ambitions include higher quality and various processes of coffee.His farm is at 1900 meters, and he grows mostly Caturra but has also been planting and separating Catuai. He processes his lots as honey and natural (this lot is a honey) and has worked with the Don Pepe micromill for the past few years. until he was able to save up enough money to purchase his own equipment: He named his micromill after his grandfather, Tio Juan. Juan Rafael keeps composting worms and produces his own fertilizer using manure and worm castings, and he also layers organic material around the coffee plants to create nutrient-dense soil. His other primary crop is avocado, which is both a shade plant and a good cash crop. nft,norg
Costa Rica
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Microlot Aguilera Brothers Micromill - Finca Licho - Lot #10 - Washed (GrainPro) 9477 69 Kg 7 CALM Melbourne Australia
melbourne-au Tart, sweet, creamy and balanced with cherry cola and chocolate. Tart, sweet, creamy and balanced with cherry cola and chocolate. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Las Lajas Micromill - Finca Calle San Juan - Red Honey (GrainPro) 9201 69 Kg 15 CALM Melbourne Australia
melbourne-au Tropical, chocolate, cherry and vanilla with a creamy mouthfeel and complex fruit acidity. Tropical, chocolate, cherry and vanilla with a creamy mouthfeel and complex fruit acidity. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Finca Licho - Lot #11 - Washed (GrainPro) 9478 69 Kg 32 CI USA Minnesota USA
ci-usa-minnesota Floral aroma with apple, chocolate, tart cherry and lemon; creamy mouthfeel and citric tartaric acidity. Floral aroma with apple, chocolate, tart cherry and lemon; creamy mouthfeel and citric tartaric acidity. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Finca Toño - Lot #5 - Washed (GrainPro) 9479 69 Kg 48 CI USA Minnesota USA
ci-usa-minnesota Heavy and clean with toffee, tart lemon and caramel. Heavy and clean with toffee, tart lemon and caramel. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Finca Chayote - Washed (GrainPro) 9482 69 Kg 31 CI USA Minnesota USA
ci-usa-minnesota Caramel and tart cherry, lemon and intense acidity. Caramel and tart cherry, lemon and intense acidity. Café 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 whom are involved in coffee from the time of their parents. The siblings 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 Aguileras 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 Aguilerasare dry-milling their own coffee, and are also experimenting with different varieties, such as Pacamara and Gesha. We are very excited to see what each new harvest will bring from the Aguilera Family! Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms.The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica Microlot 1 Aguilera Brothers Micromill - Finca Toño - Honey (GrainPro) 9485 69 Kg 23 Afloat/UK
Est Arrival: Jul 2016
UK
Est Arrival: Jul 2016
afloat Honey, lime, floral and sugary. Honey, lime, floral and sugary. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Finca Toño - Honey (GrainPro) 9496 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Honey peanut butter, lime, floral and creamy. Honey peanut butter, lime, floral and creamy. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica Microlot 1 Aguilera Brothers Micromill - Villa Sarchi - Honey (GrainPro) 9574 69 Kg 85 Afloat/USA
Est Arrival: Aug 2016
USA
Est Arrival: Aug 2016
afloat Creamy with caramel, tart lime, honey, toffee, and herb. Creamy with caramel, tart lime, honey, toffee, and herb. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica Microlot 1 Jhonnathan Camacho - Natural (GrainPro) 9575 69 Kg 2 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Big fruit, winey acidity and a creamy mouthfeel with strawberry, chocolate and raisin. Big fruit, winey acidity and a creamy mouthfeel with strawberry, chocolate and raisin. Jhonnathan Camacho is the descendant of Rafael Camacho Vega, one of the first coffee producers of West Valley. Jhonnathan is following his grandfather's steps in becoming a great coffee producer, and Café Imports is pleased to offer several microlots from his farms, processed in the Black Honey style for which Costa Rica is famous. Honey Processes Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day nft,norg
Costa Rica Microlot 1 Jhonnathan Camacho - Finca Llano Bonito - Black Honey (GrainPro) 9576 69 Kg 22 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Sweet and clean with caramel, cherry, green grape and citrus fruits. Sweet and clean with caramel, cherry, green grape and citrus fruits. Jhonnathan Camacho is the descendant of Rafael Camacho Vega, one of the first coffee producers of West Valley. Jhonnathan is following his grandfather's steps in becoming a great coffee producer, and Café Imports is pleased to offer several microlots from his farms, processed in the Black Honey style for which Costa Rica is famous. Honey Processes Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day nft,norg
Costa Rica Microlot 1 Jhonnathan Camacho - Finca Don Pedro - Black Honey (GrainPro) 9577 69 Kg 16 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Black berry, green grape, honey, lemon and sour cherry. Black berry, green grape, honey, lemon and sour cherry. Jhonnathan Camacho is the descendant of Rafael Camacho Vega, one of the first coffee producers of West Valley. Jhonnathan is following his grandfather's steps in becoming a great coffee producer, and Café Imports is pleased to offer several microlots from his farms, processed in the Black Honey style for which Costa Rica is famous. Honey Processes Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day nft,norg
Costa Rica Microlot 1 Genesis Micromill - Oscar Mendez - Natural (GrainPro) 9695 69 Kg 1 Afloat/USA
Est Arrival: Aug 2016
USA
Est Arrival: Aug 2016
afloat Blueberry, lilac, cherry and nut with crisp winey acidity. nft,norg
Costa Rica
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Microlot 10 Rio Jorco Micromill - Finca La Pascuala - Caturra/Catuai - Washed (GrainPro) 8862 69 Kg 18 CI USA Minnesota USA
ci-usa-minnesota Sweet, citric, herbal and toffee. Sweet, citric, herbal and toffee. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports carries are all sourced directly from micromills, and producers were paid at the farm-gate level. We manage local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute bags with its corresponding marks. This coffee comes from the mircromill Rio Jorco. Rio Jorco's owners are third-generation in the business. They are extremely focused on quality and conservation of nature. Their farm Los Lobos won Cup of Excellence #3 in 2012, and the owners have dedicated 3/4ths of the land to a private reserve. Los Lobos is divided into four lots for easy recognition and on each lot they grow different coffee varieties. This particular coffee comes from their 4th lot on which Caturra and Catuai varieties are grown. The micromill is equipped with a complete wet- and dry-mill operation, which allows quality control throughout the process. They process coffee from their own farm, Los Lobos, but also purchase cherry from producers in the area. Producers are compensated based on cup quality and get recognition for selling a microlot. Rio Jorco’s operations area is in the municipalities of Aserri, Acosta, Leon Cortez, Frailes, Desamparados, and Corralillo. These microregions of Tarrazu have won multiple Cup of Excellence awards year after year. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 10 Rio Jorco Micromill - Finca El Rafelillo - Washed (GrainPro) 9096 69 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Sugar and melon with tart acidity and a heavy mouthfeel. Sugar and melon with tart acidity and a heavy mouthfeel. This microlot comes to us courtesy of producers Ronny Hernández Padilla and Ana Vita Padilla Solís. They own and manage Finca El Rafelillo, a 5.5 hectare farm in the Leòn Cortez district of Tarrruzú, Costa Rica. This is a washed lot from the December-February harvest of 2015/2016. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Rio Jorco’s owners are third-generation in the business. They are extremely focused on quality and conservation of nature. Los Lobos won Cup of Excellence #3 in 2012, and the owners have dedicated 3/4ths of the land to a private reserve. Rio Jorco is equipped with a complete wet- and dry-mill operation, which allows quality control throughout the process. They process coffee from their own farm, Los Lobos, but also purchase cherry from producers from the area. Producers are compensated based on cup quality, and get recognition for selling a microlot. Rio Jorco’s operations area is in the municipalities of Aserri, Acosta, Leon Cortez, Frailes, Desamparados, and Corralillo. These microregions of Tarrazu have won multiple Cup of Excellence awards, year after year. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on Costa Rican coffee, visit our Costa Rica origin page. nft,norg
Costa Rica
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Microlot 10 Rio Jorco Micromill - Finca Los Cipreses - Washed (GrainPro) 9098 69 Kg 13 CI USA Minnesota USA
ci-usa-minnesota Tart lemon with a heavy mouthfeel and sweet aftertaste. Tart lemon with a heavy mouthfeel and sweet aftertaste. This microlot comes to us courtesy of producer Alberto Delgado Mora. He owns and manages Finca Los Cipreses, a three hectare farm in the La Joya district of Tarrazú, Costa Rica. This is a washed lot from the December-February harvest of 2015/2016. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Rio Jorco’s owners are third-generation in the business. They are extremely focused on quality and conservation of nature. Los Lobos won Cup of Excellence #3 in 2012, and the owners have dedicated 3/4ths of the land to a private reserve. Rio Jorco is equipped with a complete wet- and dry-mill operation, which allows quality control throughout the process. They process coffee from their own farm, Los Lobos, but also purchase cherry from producers from the area. Producers are compensated based on cup quality, and get recognition for selling a microlot. Rio Jorco’s operations area is in the municipalities of Aserri, Acosta, Leon Cortez, Frailes, Desamparados, and Corralillo. These microregions of Tarrazu have won multiple Cup of Excellence awards, year after year. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on Costa Rican coffee, visit our Costa Rica origin page. nft,norg
Costa Rica
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Microlot 10 Rio Jorco Micromill - Finca El Platanillo - Washed (GrainPro) 9099 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and clean with lemon and grapefruit flavors. Mild, sweet and clean with lemon and grapefruit flavors. This microlot comes to us courtesy of producer Henry Hernandez Padilla. He owns and manages a three hectare farm, Finca El Platanillo, in the Leòn Cortez district of Tarrruzú, Costa Rica. This is a washed lot from the December-February harvest of 2015/2016. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Rio Jorco’s owners are third-generation in the business. They are extremely focused on quality and conservation of nature. Los Lobos won Cup of Excellence #3 in 2012, and the owners have dedicated 3/4ths of the land to a private reserve. Rio Jorco is equipped with a complete wet- and dry-mill operation, which allows quality control throughout the process. They process coffee from their own farm, Los Lobos, but also purchase cherry from producers from the area. Producers are compensated based on cup quality, and get recognition for selling a microlot. Rio Jorco’s operations area is in the municipalities of Aserri, Acosta, Leon Cortez, Frailes, Desamparados, and Corralillo. These microregions of Tarrazu have won multiple Cup of Excellence awards, year after year. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on Costa Rican coffee, visit our Costa Rica origin page. nft,norg
Costa Rica
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Microlot 10 Rio Jorco Micromill - Finca La Loma - Washed (GrainPro) 9100 69 Kg 12 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon, nutty, herbal and tart. Toffee, lemon, nutty, herbal and tart. This microlot comes to us courtesy of producer Alfonso Granados Alvarado. He owns and manages Finca La Loma, a three hectare farm in the San Ignacio district of Costa Rica. This is a washed lot from the December-February harvest of 2015/2016. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Rio Jorco’s owners are third-generation in the business. They are extremely focused on quality and conservation of nature. Los Lobos won Cup of Excellence #3 in 2012, and the owners have dedicated 3/4ths of the land to a private reserve. Rio Jorco is equipped with a complete wet- and dry-mill operation, which allows quality control throughout the process. They process coffee from their own farm, Los Lobos, but also purchase cherry from producers from the area. Producers are compensated based on cup quality, and get recognition for selling a microlot. Rio Jorco’s operations area is in the municipalities of Aserri, Acosta, Leon Cortez, Frailes, Desamparados, and Corralillo. These microregions of Tarrazu have won multiple Cup of Excellence awards, year after year. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on Costa Rican coffee, visit our Costa Rica origin page. nft,norg
Costa Rica
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Microlot 12 La Perla del Cafe Micromill - Finca Flor del Cafe - Villa Sarchi Variety - Yellow Honey (GrainPro) 9374 69 Kg 8 CALM Melbourne Australia
melbourne-au Sweet strawberry with blood orange, lemon balm, caramel and complex acidity. Sweet strawberry with blood orange, lemon balm, caramel and complex acidity. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Cafe spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica
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Microlot 14 Don Sabino Micromill - Finca El Fuerte - Catuai - Natural (GrainPro) 9182 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Toffee, caramel, fruit and berry with winey acidity. Toffee, caramel, fruit and berry with winey acidity. Don Esteven Vargas started the Don Sabino Micromill five years ago with his father, Hiver Vargas, who has worked in coffee his entire life. 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 the Don Sabino Micromill for another year! nft,norg
Costa Rica
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Microlot 14 La Perla del Cafe Micromill - Finca Cerro Alto - Villa Sarchi Variety - Yellow Honey (GrainPro) 9375 69 Kg 18 CI USA Minnesota USA
ci-usa-minnesota Savory floral, smooth, toffee, balanced and tart. Savory floral, smooth, toffee, balanced and tart. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Café spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica
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Microlot 14 La Perla del Cafe Micromill - Finca Palomar - Yellow Honey (GrainPro) 9470 69 Kg 9 CI USA Minnesota USA
ci-usa-minnesota Rich dark chocolate, caramel, lime and fig with citric and tartaric acidity. Rich dark chocolate, caramel, lime and fig with citric and tartaric acidity. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Café spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica Microlot 14 La Perla del Cafe Micromill - Finca La Montaña - Yellow Honey (GrainPro) 9471 69 Kg 48 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Chocolate, brown sugar, grapefruit and lemon with citric and tartaric acidity. Chocolate, brown sugar, grapefruit and lemon with citric and tartaric acidity. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Café spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica
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Microlot 15 Las Lajas Micromill - Finca Calle Lilles - Perla Negra - Natural (GrainPro) 9189 69 Kg 7 Eniti Limited UK UK
london-eu Creamy and winey with ripe berry, chocolate and savory flavors. Creamy and winey with ripe berry, chocolate and savory flavors. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica Microlot 17 Alto San Juan Micromill - Diego Abarca - Finca San Calletano - Las Cañas Lot (GrainPro) 9468 69 Kg 12 Afloat/UK
Est Arrival: Jul 2016
UK
Est Arrival: Jul 2016
afloat Sweet, clean, fruity, toffee, honey and creamy. nft,norg
Costa Rica
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Microlot 18 Don Sabino Micromill - Finca El Jordan - Natural (GrainPro) 9498 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Sweet, jammy and clean with floral, very fruity and very winey flavors. Sweet, jammy and clean with floral, very fruity and very winey flavors. Don Esteven Vargas started the Don Sabino Micromill five years ago with his father Hiver Vargas, who has worked in coffee his entire life. 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 the Don Sabino Micromill for another year! nft,norg
Costa Rica
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Microlot 2 Las Lajas Micromill - Finca Calle Liles - Red Honey (GrainPro) 9205 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Toffee, chocolate, pulpy berry, crisp and clean. Toffee, chocolate, pulpy berry, crisp and clean. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica
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Microlot 2 Las Lajas Micromill - Finca Sabana - Red Honey (GrainPro) 9206 69 Kg 10 CI USA Minnesota USA
ci-usa-minnesota Fruit, floral and creamy with complex tangy acidity. Fruit, floral and creamy with complex tangy acidity. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica
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Microlot 2 Las Lajas Micromill - Finca Calle San Juan - Red Honey (GrainPro) 9215 69 Kg 10 CI USA Minnesota USA
ci-usa-minnesota Chocolate, lime, toffee and berry. Chocolate, lime, toffee and berry. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica
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Microlot 2 Las Lajas Micromill - Finca San Luis - Yellow Honey (GrainPro) 9217 69 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Chocolate, lemon, lavender and lime. Chocolate, lemon, lavender and lime. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica Microlot 2 Las Lajas Micromill - Finca Calle Lajas - Black Honey (GrainPro) 9554 69 Kg 20 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Sweet, lemon, toffee, chocolate, savory and tangy. Sweet, lemon, toffee, chocolate, savory and tangy. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica
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Microlot 3 Don Sabino Micromill - Finca El Apostol - Catuai/Caturra - Natural (GrainPro) 9181 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Very fruity and syrupy with berry, apple, raisin, caramel, chocolate cherries and complex winey acidity. Very fruity and syrupy with berry, apple, raisin, caramel, chocolate cherries and complex winey acidity. Don Esteven Vargas started the Don Sabino Micromill five years ago with his father, Hiver Vargas, who has worked in coffee his entire life. 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 the Don Sabino Micromill for another year! nft,norg
Costa Rica
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Microlot 3 Don Pepe Micromill - Edgar Ureña - Finca Carrizal - Caturra/Catuai - Natural (GrainPro) 9369 69 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Creamy and sweet with clean coffee cherry, honey and savory fruit. Creamy and sweet with clean coffee cherry, honey and savory fruit. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
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Microlot 3 Don Pepe Micromill - Martin Ureña - Finca La Loma - Natural (GrainPro) 9467 69 Kg 5 CI USA Minnesota USA
ci-usa-minnesota Chocolate, winey berry, plum and sugary with intense citric and tartaric acidity. Chocolate, winey berry, plum and sugary with intense citric and tartaric acidity. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
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Microlot 3 Aguilera Brothers Micromill - Finca Licho - Lot #10 - Washed (GrainPro) 9475 69 Kg 29 CI USA Minnesota USA
ci-usa-minnesota Tart, sweet, creamy and balanced with cherry cola and chocolate. Tart, sweet, creamy and balanced with cherry cola and chocolate. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 3 Aguilera Brothers Micromill - Finca Licho - Natural (GrainPro) 9480 69 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Clean, chocolate, cherry and sugary with winey acidity and a heavy mouthfeel. Clean, chocolate, cherry and sugary with winey acidity and a heavy mouthfeel. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 3 Aguilera Brothers Micromill - Finca Toño - Natural (GrainPro) 9484 69 Kg 9 CALM Melbourne Australia
melbourne-au Raspberry, chocolate, cherry, caramel and juicy with a sugary finish. Raspberry, chocolate, cherry, caramel and juicy with a sugary finish. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica Microlot 3 Martin Ureña - Finca La Chumeca - Villa Sarchi - Natural (GrainPro) 9547 69 Kg 16 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Blushy and winey fruit, cherry cordial, oaked red wine, rich, sweet and lively. Blushy and winey fruit, cherry cordial, oaked red wine, rich, sweet and lively. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica Microlot 3 Martin Ureña - Finca La Chumeca - Catuai - Natural (GrainPro) 9548 69 Kg 6 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Creamy, sweet, balanced and delicate with berry, coffee, cherry and florals. Creamy, sweet, balanced and delicate with berry, coffee, cherry and florals. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica Microlot 3 Martin Ureña - Finca San Francisco - Natural (GrainPro) 9550 69 Kg 26 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Lemon, cherry, berry and chocolate with winey acidity and a smooth mouthfeel. Lemon, cherry, berry and chocolate with winey acidity and a smooth mouthfeel. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica Microlot 3 Don Pepe Micromill - Cesar Ureña - Casa Abuelo - Natural (GrainPro) 9555 69 Kg 24 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Tart with cherry, nut and chocolate. Tart with cherry, nut and chocolate. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica Microlot 3 Don Pepe Micromill - Edgar Ureña - Finca Carrizal - Caturra/Catuai - Natural (GrainPro) 9578 69 Kg 14 Afloat/USA
Est Arrival: Aug 2016
USA
Est Arrival: Aug 2016
afloat Creamy and sweet with clean coffee cherry, honey and savory fruit. Creamy and sweet with clean coffee cherry, honey and savory fruit. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica Microlot 3 El Pilon Micromill - Finca Doña Mima - Villasarchi (GrainPro) 9649 69 Kg 4 Afloat/USA
Est Arrival: Aug 2016
USA
Est Arrival: Aug 2016
afloat Raspberry, perfumed floral, winey berry and chocolate. nft,norg
Costa Rica Microlot 3 Aguilera Brothers Micromill - Natural (GrainPro) 9650 69 Kg 79 Afloat/USA
Est Arrival: Aug 2016
USA
Est Arrival: Aug 2016
afloat Winey fruit, cherry and chocolate. Winey fruit, cherry and chocolate. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 4 UNDECAF Micromill - Christian Mora - Moka Variety (GrainPro) 9185 69 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Winey acidity and creamy mouthfeel with toffee, fruit and floral. Winey acidity and creamy mouthfeel with toffee, fruit and floral. Christian Mora grew up in coffee plantations, and since he was a child he has been passionate about coffee production. His family has been producing coffee for many years now, and selling the coffee to cooperatives. For the 2014–2015 crop, Christian decided to mill his coffee, and started the UNDECAF micromill with the idea of preparing specialty coffee. Christian has all the right conditions to produce high-quality coffee: altitude, good agricultural practices, and the will to produce exemplary coffee. The process starts by doing a selective hand-picking of sangre de toro ("bull's blood"), or very ripe, red cherry. After harvesting, the coffee is moved to the mill, where it is depulped the same day. The coffee is dried in beds for a period of 13–15 days. — Luis Arocha nft,norg
Costa Rica
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Microlot 4 La Luisa Micromill - Oscar Flores - Villa Sarchi (GrainPro) 9199 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Creamy, sweet and savory with caramel, lemongrass and tart cherry. Creamy, sweet and savory with caramel, lemongrass and tart cherry. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica Microlot 4 Javier Barrantes - Finca La Joya - F1 Variety - Honey (GrainPro) 9466 69 Kg 5 Afloat/UK
Est Arrival: Jul 2016
UK
Est Arrival: Jul 2016
afloat Tart with toffee. chocolate, lime and floral. nft,norg
Costa Rica Microlot 4 Aguilera Brothers Micromill - Finca Toño - Lot #5 - Washed (GrainPro) 9495 69 Kg 12 Afloat/UK
Est Arrival: Jul 2016
UK
Est Arrival: Jul 2016
afloat Heavy and clean with green grape, chocolate, brown sugar and orange. Heavy and clean with green grape, chocolate, brown sugar and orange. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica Microlot 4 Don Pepe Micromill - Cesar Ureña - Finca Bananal - Honey (GrainPro) 9556 69 Kg 12 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Sweet lemon, nutty and chocolate. Sweet lemon, nutty and chocolate. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica Microlot 4 La Joya Micromill - Finca Gravilias - Caturra/Catuai - Washed (GrainPro) 9590 69 Kg 20 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Smooth and citric with chocolate and pulpy fruit. Smooth and citric with chocolate and pulpy fruit. The Costa’s Cafe Imports is carrying this spring (2014) are all sourced directly from micro-mills and producers were paid at the Farm Gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and Yute with its corresponding marks. Cafe Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. nft,norg
Costa Rica Microlot 4 Don Pepe Micromill - Cesar Ureña - Honey (GrainPro) 9696 69 Kg 25 Afloat/USA
Est Arrival: Aug 2016
USA
Est Arrival: Aug 2016
afloat The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
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Microlot 5 David Rivera Urena - Finca Lupe - Caturra - Red Honey (GrainPro) 9218 69 Kg 10 CI USA Minnesota USA
ci-usa-minnesota Lemon, chocolate, toffee and floral. Lemon, chocolate, toffee and floral. David Ureña also known as "Macho" is a hard working producer who delivers his cherry to the Don Pepe micromill. He puts his passion into his farm and the results in this past harvest show it (2014-2015). This was the first year that David sold his coffee to Café Imports, he previously sold his coffee to cooperatives. He says he wasn't sure about selling to speciallty buyers, but after this first exchange at the Don Pepe mill and Café Imports, he is motivated to continue gearing his crop for the specialty market. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica Microlot 5 La Joya Micromill - Ronald Quiros - Finca Gravilias - Honey (GrainPro) 9546 69 Kg 28 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Winey berry, apple, cane juice, cherry, cocoa, creamy and citric. nft,norg
Costa Rica Microlot 7 La Perla del Cafe Micromill - Finca La Casa - Golden Honey (GrainPro) 7711 69 Kg 5 Afloat/USA
Est Arrival: Jun 2015
USA
Est Arrival: Jun 2015
afloat Toffee, almond and floral with citric acidity. Toffee, almond and floral with citric acidity. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Cafe spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica Microlot 7 La Perla del Cafe Micromill - Finca Cerro Alto - Villa Sarchi Variety - Yellow Honey (GrainPro) 9376 69 Kg 15 Afloat/UK
Est Arrival: Jul 2016
UK
Est Arrival: Jul 2016
afloat Savory floral, smooth, toffee, balanced and tart. Savory floral, smooth, toffee, balanced and tart. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Café spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica Microlot 7 La Perla del Cafe Micromill - Finca La Montaña - Yellow Honey (GrainPro) 9472 69 Kg 25 Afloat/UK
Est Arrival: Jul 2016
UK
Est Arrival: Jul 2016
afloat Chocolate, brown sugar, grapefruit and lemon with citric and tartaric acidity. Chocolate, brown sugar, grapefruit and lemon with citric and tartaric acidity. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Café spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica
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Microlot 8 Las Lajas Micromill - Finca Sabonilla - Alma Negra - Natural (GrainPro) 9179 69 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Creamy, winey, berry, caramel, and lemon-lime. Creamy, winey, berry, caramel, and lemon-lime. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica
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Organic Microlot Las Lajas Micromill - Finca La Mirella - Black Honey - (CBC CR-BIO-002) (GrainPro) 9207 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Burnt sugar, toffee, chocolate, lemon and heavy. Burnt sugar, toffee, chocolate, lemon and heavy. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,Organic
Costa Rica
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Organic Microlot Las Lajas Micromill - Finca Las Lajas - Yellow Honey - (CBC CR-BIO-002) (GrainPro) 9213 69 Kg 13 CI USA Minnesota USA
ci-usa-minnesota Floral, toffee, candied lemon and herbal with citric and tartaric acidity. Floral, toffee, candied lemon and herbal with citric and tartaric acidity. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,Organic
Costa Rica
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Organic Microlot 1 Las Lajas Micromill - Perla Negra - Natural - (CBC CR-BIO-002) (GrainPro) 9464 69 Kg 65 CI USA Minnesota USA
ci-usa-minnesota Berry and butterscotch aromas with sweet pecan, floral, berry, heavy and citric. Berry and butterscotch aromas with sweet pecan, floral, berry, heavy and citric. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,Organic
Costa Rica SHB EP   9665 69 Kg 204 Origin/USA
Est Ship: Aug 2016
USA
Est Ship: Aug 2016
origin Lemon, toffee, tart and smooth. nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 8558 69 Kg 202 CI USA Minnesota USA
ci-usa-minnesota Peanut and citric. Peanut and citric. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Café Vida (GrainPro) 8562 69 Kg 275 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Simple, toffee, lemon and cashew. Simple, toffee, lemon and cashew. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 8563 69 Kg 105 CI USA Minnesota USA
ci-usa-minnesota Lemon and peanut. Lemon and peanut. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Café Vida (GrainPro) 8565 69 Kg 275 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Smooth and citric with toffee. Smooth and citric with toffee. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Café Vida (GrainPro) 8566 69 Kg 266 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Sweet lemon, nutty and herbal. Sweet lemon, nutty and herbal. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Café Vida (GrainPro) 8568 69 Kg 250 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Toffee, chocolate, lemon and nutty. Toffee, chocolate, lemon and nutty. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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Spl Cat 600 Rio Jorco Micromill - Finca Los Pinos - Washed (GrainPro) 9266 69 Kg 8 Eniti Limited UK UK
london-eu Caramel, nutty, toffee and lemon. Caramel, nutty, toffee and lemon. This microlot comes to us courtesy of producer Henry Hernandez Padilla. He owns and manages a three hectare farm, Finca El Platanillo, in the Leòn Cortez district of Tarrruzú, Costa Rica. This is a washed lot from the December-February harvest of 2015/2016. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Rio Jorco’s owners are third-generation in the business. They are extremely focused on quality and conservation of nature. Los Lobos won Cup of Excellence #3 in 2012, and the owners have dedicated 3/4ths of the land to a private reserve. Rio Jorco is equipped with a complete wet- and dry-mill operation, which allows quality control throughout the process. They process coffee from their own farm, Los Lobos, but also purchase cherry from producers from the area. Producers are compensated based on cup quality, and get recognition for selling a microlot. Rio Jorco’s operations area is in the municipalities of Aserri, Acosta, Leon Cortez, Frailes, Desamparados, and Corralillo. These microregions of Tarrazu have won multiple Cup of Excellence awards, year after year. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on Costa Rican coffee, visit our Costa Rica origin page. nft,norg
Ecuador
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Fair Trade Organic 3 ACRIM - FLO ID 2406 - (CBC EC-BIO-141) (GrainPro) 8631 69 Kg 7 CI USA Minnesota USA
ci-usa-minnesota Toffee and pecan with citric acidity. Toffee and pecan with citric acidity. Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume. The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica. Café Imports alone moves more than 100 containers/year. The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports. To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 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 Fair Trade,Organic
Ecuador
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Microlot Maputo 2 - Caturra - Honey (GrainPro) 8724 50 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Soft sweet fruit, limeade, burnt sugar, floral, delicate. Soft sweet fruit, limeade, burnt sugar, floral, delicate. Fincas Maputo, Hakuna Matata, and Rancho Tio Emilio, are owned and operated by Henry and Verena Gaibor. Henry, a veteran war trauma surgeon, is as precise and committed to coffee as he once was in the emergency room. Henry met Verena Blaser, a war nurse from Switzerland, in Bujumbura, Burundi while they were both volunteering for Doctors Without Borders and United Nations. They continued towork together during conflict in Maputo, Mozambique (1977-1992 Civil War). They have since retired and have dedicated their skills to producing coffee in Henry's home country of Ecuador. Henry is extremely methodical with his coffee production and is just as dedicated and passionate as he once was with his profession. Verena manages processing to maintain the exemplory coffee quality Henry has cultivated.They aredoing everything right when it comes to picking, processing, and drying and have produced some of the best coffees I have tasted. The Farms aredivided into different lots with different varieties (Typica, SL28, Bourbon, Kaffa, and Caturra). Henry and Verenaproduce their coffee in La Perla, Nanegal, located in the up and coming region northwest of the Pichincha Province, close in proximity to Colombia. The area where their farms are located has a very particular microclimate; even though it’s only at 1350 masl, the unique climate produces 88+ coffee. Humidity levels are high and mist usually covers the coffee fields in the afternoons. Temperatures at night drop significantly with respect to temperatures during the day. Maputo is Henry and Verena's main farm with about five years in production. It is quickly growing year over year. Hakuna Matata is a neighboring farm to Finca Maputo that Henry recently acquired. It was previously named "La Nube" and the Gaibor's renamed it to "Hakuna Matata"— a phrase they became quite familiar with during their time together in the emergency room in Mazambique. Rancho Tio Emilio is owned by Henry’s brother, Jose Gaibor. His late father was Emilio Gaibor and hence the name of the farm. Jose is an infant heart surgeon. He visits his farm on the weekends and spends time with his family and Henry and Verena. I’m extremely excited to be working with Henry and Verena for their dedication to producing stellar coffees! — Piero Cristiani For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 10 Murray Cooper - Caturra #1 (GrainPro) 8719 50 Kg 7 CI USA Minnesota USA
ci-usa-minnesota Juicy lemon and lime, creamy, caramel, nuts, and pleasant citric acidity. Juicy lemon and lime, creamy, caramel, nuts, and pleasant citric acidity. Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume. The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica. Café Imports alone moves more than 100 containers/year. The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports. To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 The producers in this area still have traditional varieties such as Typica, Caturra, and Bourbon, which has been key to their success. Rust has been an issue for most of these producers and having organic certification limits the products you can apply to your farm making it tougher. The microclimate in this area is very particular. It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees. This weather is ideal for coffee growing and it reflects in the cup. The South of Ecuador has smallholders with 1.5 hectares on average. While in the North we see larger farms. Typical Southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee. A big challenge these farmers are facing at the moment is leaf rust. This decimated plantations in Colombia bringing their production down 50% in a couple of years. The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route. Also, plant nutrition in Ecuador is extremely low due to little fertilization. This affects cup quality and yields from parchment to green coffee. Farms in the North are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by NESPRESSO. — Piero Cristiani Read a blog recapping the 2015 Ecuador origin trip by Meister. For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 10 Murray Cooper - Caturra #2 (GrainPro) 8720 50 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Citric, caramel, milk chocolate, biscuit, with a buttery mouthfeel. Citric, caramel, milk chocolate, biscuit, with a buttery mouthfeel. Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume. The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica. Café Imports alone moves more than 100 containers/year. The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports. To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 The producers in this area still have traditional varieties such as Typica, Caturra, and Bourbon, which has been key to their success. Rust has been an issue for most of these producers and having organic certification limits the products you can apply to your farm making it tougher. The microclimate in this area is very particular. It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees. This weather is ideal for coffee growing and it reflects in the cup. The South of Ecuador has smallholders with 1.5 hectares on average. While in the North we see larger farms. Typical Southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee. A big challenge these farmers are facing at the moment is leaf rust. This decimated plantations in Colombia bringing their production down 50% in a couple of years. The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route. Also, plant nutrition in Ecuador is extremely low due to little fertilization. This affects cup quality and yields from parchment to green coffee. Farms in the North are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by NESPRESSO. — Piero Cristiani Read a blog recapping the 2015 Ecuador origin trip by Meister. For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 2 Pablo & Jaime Ponce - Typica #2 (GrainPro) 8722 50 Kg 8 Eniti Limited UK UK
london-eu Sweet nut, cashew, baker's chocolate, lemon-lime. Sweet nut, cashew, baker's chocolate, lemon-lime. Pablo and Jaime Ponce are two brothers in the North of Ecuador who have started producing coffee no more than 3 years ago. Their coffee won first place in a local competition and third place in the national competition, Taza Dorada. Taza Dorada is a local, Ecuadorian, cupping competition were the top lots of the season are submitted and sold individually by each producer. Farms in the north are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by Nestle. nft,norg
Ecuador
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Microlot 4 Maputo - Hakuna Matata - Caturra #1 (GrainPro) 8728 50 Kg 13 CI USA Minnesota USA
ci-usa-minnesota Caramel, nutty, lemon, sweet vegetal. Caramel, nutty, lemon, sweet vegetal. Fincas Maputo, Hakuna Matata, and Rancho Tio Emilio, are owned and operated by Henry and Verena Gaibor. Henry, a veteran war trauma surgeon, is as precise and committed to coffee as he once was in the emergency room. Henry met Verena Blaser, a war nurse from Switzerland, in Bujumbura, Burundi while they were both volunteering for Doctors Without Borders and United Nations. They continued towork together during conflict in Maputo, Mozambique (1977-1992 Civil War). They have since retired and have dedicated their skills to producing coffee in Henry's home country of Ecuador. Henry is extremely methodical with his coffee production and is just as dedicated and passionate as he once was with his profession. Verena manages processing to maintain the exemplory coffee quality Henry has cultivated.They aredoing everything right when it comes to picking, processing, and drying and have produced some of the best coffees I have tasted. The Farms aredivided into different lots with different varieties (Typica, SL28, Bourbon, Kaffa, and Caturra). Henry and Verenaproduce their coffee in La Perla, Nanegal, located in the up and coming region northwest of the Pichincha Province, close in proximity to Colombia. The area where their farms are located has a very particular microclimate; even though it’s only at 1350 masl, the unique climate produces 88+ coffee. Humidity levels are high and mist usually covers the coffee fields in the afternoons. Temperatures at night drop significantly with respect to temperatures during the day. Maputo is Henry and Verena's main farm with about five years in production. It is quickly growing year over year. Hakuna Matata is a neighboring farm to Finca Maputo that Henry recently acquired. It was previously named "La Nube" and the Gaibor's renamed it to "Hakuna Matata"— a phrase they became quite familiar with during their time together in the emergency room in Mazambique. Rancho Tio Emilio is owned by Henry’s brother, Jose Gaibor. His late father was Emilio Gaibor and hence the name of the farm. Jose is an infant heart surgeon. He visits his farm on the weekends and spends time with his family and Henry and Verena. I’m extremely excited to be working with Henry and Verena for their dedication to producing stellar coffees! — Piero Cristiani For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 4 Taza Dorada #9 - Maputo - Caturra (GrainPro) 8731 50 Kg 9 CI USA Minnesota USA
ci-usa-minnesota Nutty, sweet, butter, lemon-lime. Nutty, sweet, butter, lemon-lime. Fincas Maputo, Hakuna Matata, and Rancho Tio Emilio, are owned and operated by Henry and Verena Gaibor. Henry, a veteran war trauma surgeon, is as precise and committed to coffee as he once was in the emergency room. Henry met Verena Blaser, a war nurse from Switzerland, in Bujumbura, Burundi while they were both volunteering for Doctors Without Borders and United Nations. They continued towork together during conflict in Maputo, Mozambique (1977-1992 Civil War). They have since retired and have dedicated their skills to producing coffee in Henry's home country of Ecuador. Henry is extremely methodical with his coffee production and is just as dedicated and passionate as he once was with his profession. Verena manages processing to maintain the exemplory coffee quality Henry has cultivated.They aredoing everything right when it comes to picking, processing, and drying and have produced some of the best coffees I have tasted. The Farms aredivided into different lots with different varieties (Typica, SL28, Bourbon, Kaffa, and Caturra). Henry and Verenaproduce their coffee in La Perla, Nanegal, located in the up and coming region northwest of the Pichincha Province, close in proximity to Colombia. The area where their farms are located has a very particular microclimate; even though it’s only at 1350 masl, the unique climate produces 88+ coffee. Humidity levels are high and mist usually covers the coffee fields in the afternoons. Temperatures at night drop significantly with respect to temperatures during the day. Maputo is Henry and Verena's main farm with about five years in production. It is quickly growing year over year. Hakuna Matata is a neighboring farm to Finca Maputo that Henry recently acquired. It was previously named "La Nube" and the Gaibor's renamed it to "Hakuna Matata"— a phrase they became quite familiar with during their time together in the emergency room in Mazambique. Rancho Tio Emilio is owned by Henry’s brother, Jose Gaibor. His late father was Emilio Gaibor and hence the name of the farm. Jose is an infant heart surgeon. He visits his farm on the weekends and spends time with his family and Henry and Verena. I’m extremely excited to be working with Henry and Verena for their dedication to producing stellar coffees! — Piero Cristiani For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 5 Taza Dorada #1 - Richard Granda - Puyango (GrainPro) 8718 50 Kg 12 CI USA Minnesota USA
ci-usa-minnesota Wild, strawberry jam, herbal, cola, lime, tangy, syrupy, sweet. Wild, strawberry jam, herbal, cola, lime, tangy, syrupy, sweet. This Taza Dorada–winning lot comes to us courtesy of producer Richard Granda. The microregion of Sitio Cango Nuevo in the Puyango region sits at about 1400 meters above sea level, hosting Granda's evenly mixed lot of Bourbon, Caturra, and Typica. He manually machine depulps the same day as the harvest, ferments in a tank for 14 hours, then follows with three washings. His coffee is then set on raised beds in a parabolic dryer, where it is moved three to four times per day until it is stable and dried. Ecuador has great potential, and is one of our favorite origins for being exotic, but also has the quality to back it up; the big issue we see at the moment is volume. The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica. Café Imports alone moves more than 100 containers/year. The rest of the coffee Ecuador produces is low-quality naturals and Robusta to sustain its huge instant-coffee market for internal consumption and exports. To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 The producers in this area still have traditional varieties such as Typica, Caturra, and Bourbon, which has been key to their success. Coffee-leaf rust has been an issue for most of these producers, and having organic certification limits the products you can apply to your farm making it tougher. The microclimate in this area is very particular. It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees. This weather is ideal for coffee growing and it reflects in the cup. The South of Ecuador has smallholders with 1.5 hectares on average, while in the north, we see larger farms. Typical southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee. A big challenge these farmers are facing at the moment is leaf rust. This decimated plantations in Colombia bringing their production down 50% in a couple of years. The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route. Also, plant nutrition in Ecuador is extremely low due to little fertilization. This affects cup quality and yields from parchment to green coffee. Farms in the north are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by Nestle. —Piero Cristiani Read a blog recapping the 2015 Ecuador origin trip by Meister. For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 6 Patricio Jijon - Caturra (GrainPro) 8723 50 Kg 14 Eniti Limited UK UK
london-eu Rhubarb, caramel, lemon, delicate, tangy, with mild florals. Rhubarb, caramel, lemon, delicate, tangy, with mild florals. Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume. The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica. Café Imports alone moves more than 100 containers/year. The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports. To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 The producers in this area still have traditional varieties such as Typica, Caturra, and Bourbon, which has been key to their success. Rust has been an issue for most of these producers and having organic certification limits the products you can apply to your farm making it tougher. The microclimate in this area is very particular. It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees. This weather is ideal for coffee growing and it reflects in the cup. The South of Ecuador has smallholders with 1.5 hectares on average. While in the North we see larger farms. Typical Southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee. A big challenge these farmers are facing at the moment is leaf rust. This decimated plantations in Colombia bringing their production down 50% in a couple of years. The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route. Also, plant nutrition in Ecuador is extremely low due to little fertilization. This affects cup quality and yields from parchment to green coffee. Farms in the North are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by NESPRESSO. — Piero Cristiani Read a blog recapping the 2015 Ecuador origin trip by Meister. For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Organic APECAP - (CBC EC-BIO-141) (GrainPro) 6085 69 Kg 56 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and clean with citric acidity and a chocolate aftertaste. Mild, sweet and clean with citric acidity and a chocolate 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 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 nft,Organic
Ecuador
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Organic 3 Taza Dorada #3 - APECAP - Grupo de Jovenes - (CBC EC-BIO-141) (GrainPro) 8772 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Juicy sweetness, cocoa and lemonade with crisp acidity. Juicy sweetness, cocoa and lemonade with crisp acidity. Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume. The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica. Café Imports alone moves more than 100 containers/year. The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports. To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 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 nft,Organic
El Salvador
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Microlot Finca Las Nubes - Honey (GrainPro) 9288 69 Kg 31 CI USA Minnesota USA
ci-usa-minnesota Pecan brittle, toffee, crisp lime and melon. Pecan brittle, toffee, crisp lime and melon. Las Nubes was purchased by Isidro Batlle in the 1920s, and remains in the family. He liked to purchase high-altitude farms, such as Las Nubes and Finca Kilimanjaro, and the family continues to produce heirloom variety Bourbon coffee on Las Nubes. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador Microlot Las Nubes - Bourbon - Natural (GrainPro) 9398 69 Kg 25 Afloat/UK
Est Arrival: Jun 2016
UK
Est Arrival: Jun 2016
afloat Chocolate, berry and savory with winey dry acidity. Chocolate, berry and savory with winey dry acidity. Las Nubes was purchased by Isidro Batlle in the 1920s, and remains in the family. He liked to purchase high-altitude farms, such as Las Nubes and Finca Kilimanjaro, and the family continues to produce heirloom variety Bourbon coffee on Las Nubes. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador Microlot Las Nubes - Bourbon - Honey (GrainPro) 9400 69 Kg 45 Afloat/UK
Est Arrival: Jun 2016
UK
Est Arrival: Jun 2016
afloat Toffee, lemon, tart, tangy and creamy. Toffee, lemon, tart, tangy and creamy. Las Nubes was purchased by Isidro Batlle in the 1920s, and remains in the family. He liked to purchase high-altitude farms, such as Las Nubes and Finca Kilimanjaro, and the family continues to produce heirloom variety Bourbon coffee on Las Nubes. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador Microlot Las Nubes - Bourbon - Natural (GrainPro) 9401 69 Kg 22 Afloat/UK
Est Arrival: Jun 2016
UK
Est Arrival: Jun 2016
afloat Fruit and nut, chocolate, soft and winey. Fruit and nut, chocolate, soft and winey. Las Nubes was purchased by Isidro Batlle in the 1920s, and remains in the family. He liked to purchase high-altitude farms, such as Las Nubes and Finca Kilimanjaro, and the family continues to produce heirloom variety Bourbon coffee on Las Nubes. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador Microlot Finca Las Nubes - Orange Bourbon - Honey (GrainPro) 9637 69 Kg 11 Afloat/Australia
Est Arrival: Aug 2016
Australia
Est Arrival: Aug 2016
afloat Peanut butter, lavender, lemon and chocolate. Peanut butter, lavender, lemon and chocolate. Las Nubes was purchased by Isidro Batlle in the 1920s, and remains in the family. He liked to purchase high-altitude farms, such as Las Nubes and Finca Kilimanjaro, and the family continues to produce heirloom variety Bourbon coffee on Las Nubes. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador Microlot Community Coffee - Buenos Aires - Red Bourbon - Natural (GrainPro) 9638 69 Kg 5 Afloat/Australia
Est Arrival: Aug 2016
Australia
Est Arrival: Aug 2016
afloat Chocolate, cherry, savory and tart. Chocolate, cherry, savory and tart. High up on the north face of Volcan de Santa Ana, Buenos Aires is one of the best coffee areas of El Salvador. It's a tight-knit community where farmers help harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they filter out bad tasting Catimor to produce a Red Bourbon, Typica, Pacamara and Kenya lot from farms starting at 1450 m up to 1740. Every year we select around a dozen farms worth processing on their own, due to special varieties or a clear commitment to quality; these are the Buenos Aires Microlots.San Roberto, which placed 1st in the C.o.E. is also located in this area. nft,norg
El Salvador
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Microlot 10 Potrero Grande - Buena Vista - Honey (GrainPro) (PC) 7605 69 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Sugary, smooth, floral, lemon- lime and salted nut. Sugary, smooth, floral, lemon- lime and salted nut. El Salvador is known mainly for its big estates, but we are sourcing these day-lots from small-producing families in Potrero Grande, a microregion at the top of Volcan de Santa Ana, between Palo Campana and Buenos Aires. In Potrero, they have not planted as many hybrid varieties as they have elsewhere in El Salvador (such as Catimor in Buenos Aires), so the general quality of the cup is top-notch. 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 and puts them through a computer program which calculates the percentage of ripe cherry as opposed to green, semi-ripe, dry, and floating cherries. This way there is an objective standard to measure quality, and farmers who have picked well receive a bonus. We are excited to be able to showcase these coffees from small producers in Potrero Grande who are producing such high-quality coffee. nft,norg
El Salvador
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Microlot 10 Potrero Grande - San Carlos - Honey (GrainPro) (PC) 7606 69 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Mild, citric and creamy with chocolate and nut. Mild, citric and creamy with chocolate and nut. El Salvador is known mainly for its big estates, but we are sourcing these day-lots from small-producing families in Potrero Grande, a microregion at the top of Volcan de Santa Ana, between Palo Campana and Buenos Aires. In Potrero, they have not planted as many hybrid varieties as they have elsewhere in El Salvador (such as Catimor in Buenos Aires), so the general quality of the cup is top-notch. 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 and puts them through a computer program which calculates the percentage of ripe cherry as opposed to green, semi-ripe, dry, and floating cherries. This way there is an objective standard to measure quality, and farmers who have picked well receive a bonus. We are excited to be able to showcase these coffees from small producers in Potrero Grande who are producing such high-quality coffee. nft,norg
El Salvador Microlot 11 Las Nubes - Bourbon - Natural (GrainPro) 9716 69 Kg 25 Origin/UK
Est Ship: Jul 2016
UK
Est Ship: Jul 2016
origin Chocolate, nutty and savory fruit. Chocolate, nutty and savory fruit. Las Nubes was purchased by Isidro Batlle in the 1920s, and remains in the family. He liked to purchase high-altitude farms, such as Las Nubes and Finca Kilimanjaro, and the family continues to produce heirloom variety Bourbon coffee on Las Nubes. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador
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Microlot 12 Finca Peña Redonda - Jose Maria Lemus - Pacamara - Honey (GrainPro) 9161 35 Kg 7 Eniti Limited UK UK
london-eu Intense flavor and acidity; winey, lemon-lime and creamy. Intense flavor and acidity; winey, lemon-lime and creamy. José María Lemus is the owner of Peña Dorada, a 2.5-hectarefarm. The process starts when by doing a selective hand picking of only ripe cherries. Coffee is depulped by hand the same day as it's harvested and moved to beds to start the drying process. The drying process takes14 to 16 days. José María Lemus does all type of process: honey, washed, and natural Parchment coffee is stored in a warehouse only for coffee until is moved by mule to the dry mill. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered". This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador Microlot 13 Community Coffee - Potrero Grande (GrainPro) 9404 69 Kg 14 Afloat/UK
Est Arrival: Jun 2016
UK
Est Arrival: Jun 2016
afloat Toffee, nutty and citric. Toffee, nutty and citric. Potrero Grande is a microregion at the top of Volcan de Santa Ana, between Palo Campana and Buenos Aires. At Potrero they have not planted many hybrids as they have elsewhere (Catimor in Buenos Aires) so the general quality of the cup is top notch. And this year we've seen very consistent ripe picking so we're very excited about this lot. The Rio Zarco mill has a cherry receiving station in the middle of Potrero Grande, making it easy for farmers to drop off their bags after they're done picking. Here theydo an initial screening and all bags are tagged with I.D.s telling us the farm, variety and quality of picking. When the bags arrive at the mill, Rio Zarcotakes samples from each bag and put the results through a computer program which calculates the percentage of ripe cherries as opposed to green, semi-ripe, dry and floating cherries. This way there isan objective standard to measure quality and farmers who have picked well receive a bonus. nft,norg
El Salvador
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Microlot 14 Finca Cajamarca - San Salvador Volcano - Bourbon (GrainPro) 9540 69 Kg 5 CI USA Minnesota USA
ci-usa-minnesota Chocolate, grapefruit, toffee and citric. nft,norg
El Salvador
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Microlot 16 Jose Angelino Landaverde - Finca El Durazno - Lot #2 - Pacamara (GrainPro) 9353 35 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Tangy and sweet, chocolate, toffee, lemonlime acidity, orange. Tangy and sweet, chocolate, toffee, lemonlime acidity, orange. Don Angelino has a 2.5 hectarefarm located in the Alotepec Metapan Mountains. Don Angelino does mills the coffee at his farm, and he is in charge of the quality of the coffee. The procees starts by doing a selective hand picking only of ripe cherries. Coffee is depulped the same day as being harvested. Don Angelino ferments the coffee in tanks for 13 to 16 hours. The drying is done on patios for 11 to 12 days. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 16 Jose Angelino Landaverde - Finca El Durazno - Lot #3 - Pacamara (GrainPro) 9354 35 Kg 10 CI USA Minnesota USA
ci-usa-minnesota Sweet almond, toffee and citric. Sweet almond, toffee and citric. Don Angelino has a 2.5 hectare farm located in the Alotepec Metapan Mountains. Don Angelino does mills the coffee at his farm, and he is in charge of the quality of the coffee. The procees starts by doing a selective hand picking only of ripe cherries. Coffee is depulped the same day as being harvested. Don Angelino ferments the coffee in tanks for 13 to 16 hours. The drying is done on patios for 11 to 12 days. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 16 Gilberto Baraona - Finca Los Pirineos - Bourbon - Washed (GrainPro) 9538 69 Kg 14 CI USA Minnesota USA
ci-usa-minnesota Herbal, toffee, lemon, floral and heavy. nft,norg
El Salvador Microlot 16 Jose Alonso Alvarez - Finca La Joya - Red Bourbon/Kenya - Honey (GrainPro) 9632 69 Kg 3 Afloat/Australia
Est Arrival: Aug 2016
Australia
Est Arrival: Aug 2016
afloat Clean and tart with grape, melon, mango and winey acidity. nft,norg
El Salvador Microlot 16 Santa Ana - Gold Peaberry - Natural (GrainPro) 9633 69 Kg 5 Afloat/Australia
Est Arrival: Aug 2016
Australia
Est Arrival: Aug 2016
afloat Clean, coffee cherry, berry, chocolate and nutty. nft,norg
El Salvador Microlot 16 Miguel Angel Clemente - Finca San Miguel - Red Bourbon/Kenya - Honey (GrainPro) 9634 69 Kg 10 Afloat/Australia
Est Arrival: Aug 2016
Australia
Est Arrival: Aug 2016
afloat Smooth, sweet and clean with caramel, lemon and grape. nft,norg
El Salvador Microlot 16 Rafael Ortiz Oliva - Finca San Rafael - Red Bourbon - Natural (GrainPro) 9635 69 Kg 10 Afloat/Australia
Est Arrival: Aug 2016
Australia
Est Arrival: Aug 2016
afloat Fruity, sugary and tart with berry, lime and lemon balm. nft,norg
El Salvador Microlot 16 Molina-Batlle & Cia - Finca El Angel - Red Bourbon - Honey (GrainPro) 9636 69 Kg 6 Afloat/Australia
Est Arrival: Aug 2016
Australia
Est Arrival: Aug 2016
afloat Caramel, lemon, lime, floral and creamy. nft,norg
El Salvador
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Microlot 2 Finca Las Quebradas - Rosendo Recinos - Pacamara - Washed (GrainPro) 9138 35 Kg 7 Eniti Limited UK UK
london-eu Orange, burnt sugar and savory with a syrupy mouthfeel and complex intense acidity. Orange, burnt sugar and savory with a syrupy mouthfeel and complex intense acidity. Rocendo Recinos Flores has a 1.5 hectare size farm located in Chalatenango, El Salvador. The process starts when by doing a selective hand picking of only ripe cherries. Coffee is depulped by hand the same day as it;sharvested and moved to beds to start with the drying process. Rocendo ferments his coffee for 11 to 14 hours, depending on the weather. The drying process takes 12 to 15 days. Parchment coffee is stored in a warehouse only for coffee until is moved by mule to the dry mill. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 2 Finca San Andres - Fredy Recinos - Pacamara - Washed (GrainPro) 9140 35 Kg 10 Eniti Limited UK UK
london-eu Intense and sugary with plum, lemon, lime, orange, savory and a syrupy mouthfeel. Intense and sugary with plum, lemon, lime, orange, savory and a syrupy mouthfeel. Fredy Recinos has been producing coffee since 2004. He has a 15-hectare farm planted with Pacamara, Bourbon, Yellow Catuai, Gesha, and Pacas. Don Fredy decided to do a Honey process with the Pacamara. The process started by doing a selective hand picking and depulping the same day as the coffee is harvested. After depulping, the coffee was dried on beds for 15–20 days. — Luis Arocha El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until the Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango was "discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana; it's amuch cooler climate. It is a hard area to access. Coffee is traded in parchment here, so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, such as yield risk—each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there, as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand);another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: To access the best qualities. We have bought some coffees grown at 1900 meters in this area, which could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page nft,norg
El Salvador
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Microlot 2 Finca Don Jaime - Jaime Guevara - Pacas - Washed (GrainPro) 9141 35 Kg 2 Eniti Limited UK UK
london-eu Tropical, dried cherry, orange and savory fruits with intense citric acidity. Tropical, dried cherry, orange and savory fruits with intense citric acidity. Don Jaime has been producing coffee for 16 years. He is passionate about coffee and enjoys producing high-quality coffee. He has a 7-hectare farm: three planted with Pacas and four with Pacamara. Don Jaime depulped the coffee the same day as it was harvested. The fermentation is done in tanks for about 18 hours. After depulping, the coffee is dried on beds for 12 to 14days. — Luis Arocha El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of COE, Santa Ana was in the top places. The second year, Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana—a much cooler climate. It is a hard area to access. Coffee is traded in parchment here, which complicates things a bit: We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some obstacles, such as yield risk: Each coffee will yield various amounts of green depending on the amount of defects in the lot. I've personally been criticized by some Santa Ana producers as to why we are buying coffee in Chalatenango. One producer asked me why was I buying coffee there, as he thought coffee from here was "stolen" due to the nature of how it's bought and sold—a lot of times with cash in hand. Another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: to access the best qualities. We have bought some coffees grown at 1900 meters in this area, which could be one of the first El Sals at this altitude. — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador Microlot 20 La Juana - Finca San Francisco - Red Bourbon - Natural (GrainPro) 9630 69 Kg 2 Afloat/Australia
Est Arrival: Aug 2016
Australia
Est Arrival: Aug 2016
afloat Boozy berry, passion fruit, caramel, floral, grapefruit and limeade. nft,norg
El Salvador Microlot 21 Community Coffee - Santa Teresa - Bourbon - Honey (GrainPro) 9708 69 Kg 15 Origin/UK
Est Ship: Jul 2016
UK
Est Ship: Jul 2016
origin Sweet and tart with cocoa and sweet lemon. nft,norg
El Salvador Microlot 21 Community Coffee - Vista Bella - Bourbon - Honey (GrainPro) 9709 69 Kg 35 Origin/UK
Est Ship: Jul 2016
UK
Est Ship: Jul 2016
origin Toffee, nutty and creamy. nft,norg
El Salvador Microlot 21 Community Coffee - Miramar - Bourbon - Honey (GrainPro) 9710 69 Kg 53 Origin/UK
Est Ship: Jul 2016
UK
Est Ship: Jul 2016
origin Sweet, balanced, chocolate and nutty. nft,norg
El Salvador Microlot 21 Gold Peaberry - Honey (GrainPro) 9711 69 Kg 6 Origin/UK
Est Ship: Jul 2016
UK
Est Ship: Jul 2016
origin Sugary and creamy with chocolate. nft,norg
El Salvador Microlot 21 Community Coffee - Buenos Aires - Bourbon - Honey (GrainPro) 9712 69 Kg 57 Origin/UK
Est Ship: Jul 2016
UK
Est Ship: Jul 2016
origin Toffee, lime, tart and winey acidity. Toffee, lime, tart and winey acidity. High up on the north face of Volcan de Santa Ana, Buenos Aires is one of the best coffee areas of El Salvador. It's a tight-knit community where farmers help harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they filter out bad tasting Catimor to produce a Red Bourbon, Typica, Pacamara and Kenya lot from farms starting at 1450 m up to 1740. Every year we select around a dozen farms worth processing on their own, due to special varieties or a clear commitment to quality; these are the Buenos Aires Microlots.San Roberto, which placed 1st in the C.o.E. is also located in this area. nft,norg
El Salvador
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Microlot 3 Finca La Montañita - Antonio Aguilar - Pacamara - Washed (GrainPro) 9143 35 Kg 22 Eniti Limited UK UK
london-eu Intense and complex with, lime, green grape and sparkling acidity. Intense and complex with, lime, green grape and sparkling acidity. René Aguilar has worked along with his family producing coffee his entire life. René's farm size is 25 manzanas, and his processing includes a 10 to 12 hour fermentation time, along with an 8 to 10 day patio drying time. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until the Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango was "discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana; it's amuch cooler climate. It is a hard area to access. Coffee is traded in parchment here, so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, such as yield risk—each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there, as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand) ; another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: To access the best qualities. We have bought some coffees grown at 1900 meters in this area, which could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 3 Finca La Montañita - Antonio Aguilar - Pacamara - Washed (GrainPro) 9144 35 Kg 19 Eniti Limited UK UK
london-eu Sweet citrus fruits, juicy orange and lemon-lime. Sweet citrus fruits, juicy orange and lemon-lime. René Aguilar has worked along with his family producing coffee his entire life. René's farm size is 25 manzanas, and his processing includes a 10 to 12 hour fermentation time, along with an 8 to 10 day patio drying time. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until the Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango was "discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana; it's amuch cooler climate. It is a hard area to access. Coffee is traded in parchment here, so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, such as yield risk—each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there, as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand); another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: To access the best qualities. We have bought some coffees grown at 1900 meters in this area, which could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 3 Finca Peña Redonda - Jose Maria Lemus - Pacamara - Washed (GrainPro) 9145 35 Kg 7 Eniti Limited UK UK
london-eu Fruity, complex, herbaceous, brown sugar and balanced. Fruity, complex, herbaceous, brown sugar and balanced. José María Lemus is the owner of Peña Dorada, a 2.5 hectares farm size. The process starts when by doing a selective hand picking of only ripe cherries. Coffee is depulped by hand the same day as being harvested and moved to beds to start with the drying process. The drying process takes a lapse of 14to 16days. José María Lemus does all type of process: honey, washed and natural Parchment coffee is stored in a warehouse only for coffee until is moved by mule to the dry mill. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered". This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador Microlot 3 Las Nubes - Kenya - Natural (GrainPro) 9396 69 Kg 14 Afloat/UK
Est Arrival: Jun 2016
UK
Est Arrival: Jun 2016
afloat Intense ripe fruit, caramel, strawberry and limeade with citric and malic acidity and a thick mouthfeel. Intense ripe fruit, caramel, strawberry and limeade with citric and malic acidity and a thick mouthfeel. 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 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 nft,norg
El Salvador
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Microlot 4 Community Coffee - Potrero Grande - Honey (GrainPro) 9287 69 Kg 44 CI USA Minnesota USA
ci-usa-minnesota Toffee, honey nut and a heavy mouthfeel. Toffee, honey nut and a heavy mouthfeel. Potrero Grande is a microregion at the top of Volcan de Santa Ana, between Palo Campana and Buenos Aires. At Potrero they have not planted many hybrids as they have elsewhere (Catimor in Buenos Aires) so the general quality of the cup is top notch. And this year we've seen very consistent ripe picking so we're very excited about this lot. The Rio Zarco mill has a cherry receiving station in the middle of Potrero Grande, making it easy for farmers to drop off their bags after they're done picking. Here theydo an initial screening and all bags are tagged with I.D.s telling us the farm, variety and quality of picking. When the bags arrive at the mill, Rio Zarcotakes samples from each bag and put the results through a computer program which calculates the percentage of ripe cherries as opposed to green, semi-ripe, dry and floating cherries. This way there isan objective standard to measure quality and farmers who have picked well receive a bonus. nft,norg
El Salvador
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Microlot 4 Finca Las Nubes - Tablón #6 (GrainPro) 9289 69 Kg 11 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon and peanut butter. Toffee, lemon and peanut butter. Las Nubes was purchased by Isidro Batlle in the 1920s, and remains in the family. He liked to purchase high-altitude farms, such as Las Nubes and Finca Kilimanjaro, and the family continues to produce heirloom variety Bourbon coffee on Las Nubes. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador
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Microlot 4 Finca Las Nubes - Tablón #3 (GrainPro) 9290 69 Kg 25 CI USA Minnesota USA
ci-usa-minnesota Cocoa, peanut and citric. Cocoa, peanut and citric. Las Nubes was purchased by Isidro Batlle in the 1920s, and remains in the family. He liked to purchase high-altitude farms, such as Las Nubes and Finca Kilimanjaro, and the family continues to produce heirloom variety Bourbon coffee on Las Nubes. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador
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Microlot 4 Finca Las Nubes - Tablón #11 (GrainPro) 9291 69 Kg 14 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon, nutty and citric. Toffee, lemon, nutty and citric. Las Nubes was purchased by Isidro Batlle in the 1920s, and remains in the family. He liked to purchase high-altitude farms, such as Las Nubes and Finca Kilimanjaro, and the family continues to produce heirloom variety Bourbon coffee on Las Nubes. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador Microlot 4 La Isla - Bourbon - Honey (GrainPro) 9399 69 Kg 37 Afloat/UK
Est Arrival: Jun 2016
UK
Est Arrival: Jun 2016
afloat Creamy with toffee, chocolate and orange blossom. nft,norg
El Salvador Microlot 4 Las Nubitas - Bourbon (GrainPro) 9402 69 Kg 11 Afloat/UK
Est Arrival: Jun 2016
UK
Est Arrival: Jun 2016
afloat Sweet and creamy with toffee and lemon. Sweet and creamy with toffee and lemon. nft,norg
El Salvador Microlot 4 Las Nubes - Bourbon - Tablón #1 (GrainPro) 9403 69 Kg 75 Afloat/UK
Est Arrival: Jun 2016
UK
Est Arrival: Jun 2016
afloat Savory, sunflower seed, lemon and citric. Savory, sunflower seed, lemon and citric. Las Nubes was purchased by Isidro Batlle in the 1920s, and remains in the family. He liked to purchase high-altitude farms, such as Las Nubes and Finca Kilimanjaro, and the family continues to produce heirloom variety Bourbon coffee on Las Nubes. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador Microlot 4 Rafael Ortiz Oliva - Finca San Rafael - Red Bourbon - Honey (GrainPro) 9639 69 Kg 35 Afloat/Australia
Est Arrival: Aug 2016
Australia
Est Arrival: Aug 2016
afloat Melon, toffee, lemon and honey peanut butter. nft,norg
El Salvador
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Microlot 5 Finca El Limon - Santos Alfredo Lemus - Pacas - Washed (GrainPro) 9147 35 Kg 12 Eniti Limited UK UK
london-eu Buttery, nutty, citric and baker's chocolate. Buttery, nutty, citric and baker's chocolate. Santos Alfredo Lemus owns a 1.5 hectarefarm located in Chalatenango, El Salvador. Santos is focus in quality and his goal is to produce quality coffee. He selects only ripe cherries during November to January. The coffee is manually depulped the same day it's harvested. The fermentation process is done in tanks and last 7 to 10 hours, depending on the weather. Coffee is dried on patios for 8 to 11 days. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude! — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 5 Finca Honduritas - Jose Arnulfo Montiel - Pacamara - Washed (GrainPro) 9149 35 Kg 1 Eniti Limited UK UK
london-eu Soft with lemon, savory floral, grapefruit and tropical fruits. Soft with lemon, savory floral, grapefruit and tropical fruits. José Arnulfo Montiel started Finca La Hondurita in the early 1990's under the concept of generating income for his neighbors and family by producing and selling specialty coffee. Today, José is doing just that. At Hondurita, they employ a selective harvest of only fully ripe cherries, allowing them to ferment in-cherry for a period of 9-20 hours. Once fermented, the coffee is de-pulped, washed, and dried on raised beds and patios. José's main focus now is to experiment with processing techniques in hopes of creating unique products and attracting more attention from the specialty market. For more information on El Salvadorian coffees, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 5 Finca Buena Vista - Orlando Aguilar - Pacas - Washed (GrainPro) 9150 35 Kg 8 Eniti Limited UK UK
london-eu Toffee, caramel and orange; creamy and citric. Toffee, caramel and orange; creamy and citric. Producer Orlando Aguilar comes from a coffee producing family that has developed traditions in El Salvador. As coffee growers, he has focused his intentions to sell coffee to the specialty market by working with strong varieties and an ideal climate, soil, and alititude. The harvest at Finca Buena Vista is done entirely by hand, selecting only the full-ripe cherries for processing. Once picked, the coffee is fermented in-sack for an average of 9-12 hours, depulped, washed, and dried on raised beds and patios for an average of 10-13 days. For more information on El Salvadorian coffees, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 5 Finca La Torera - Leonicio Guillen Reyez - Pacas - Washed (GrainPro) 9152 35 Kg 6 Eniti Limited UK UK
london-eu Creamy with savory and pungent florals, dark fruits and sugar cane juice. Creamy with savory and pungent florals, dark fruits and sugar cane juice. Leonisio Guilleén Reyes has been producing coffee from his farm Finca La Torera using very involved and selective processes. He harvests all coffee by hand, instructing everone involved to choose only the ripest cherries for processing. If washed, the coffee remains in-sack to ferment for up to 10 hours before being de-pulped, washed, and placed on the patio for drying. If honey processed, the coffee is de-pulped immiediately after harvest and placed on the patio to dry as a honey with its sugary muscilage still clinging to the parchment. For more information on El Salvadorian coffees, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 5 Finca La Torera - Leonicio Guillen Reyez - Pacas - Washed (GrainPro) 9154 35 Kg 4 Eniti Limited UK UK
london-eu Grape jelly, raspberry, tart lemon, and tangy with a viscous mouthfeel. Grape jelly, raspberry, tart lemon, and tangy with a viscous mouthfeel. Leonisio Guilleén Reyes has been producing coffee from his farm Finca La Torera using very involved and selective processes. He harvests all coffee by hand, instructing everone involved to choose only the ripest cherries for processing. If washed, the coffee remains in-sack to ferment for up to 10 hours before being de-pulped, washed, and placed on the patio for drying. If honey processed, the coffee is de-pulped immiediately after harvest and placed on the patio to dry as a honey with its sugary muscilage still clinging to the parchment. For more information on El Salvadorian coffees, visit our El Salvador origin page. nft,norg
El Salvador Microlot 5 Las Nubes - Kenya - 24 Hour Post Soak (GrainPro) 9397 69 Kg 8 Afloat/UK
Est Arrival: Jun 2016
UK
Est Arrival: Jun 2016
afloat Sweet and tart with chocolate, fruit, citric and tartaric acidity. Sweet and tart with chocolate, fruit, citric and tartaric acidity. Las Nubes was purchased by Isidro Batlle in the 1920s, and remains in the family. He liked to purchase high-altitude farms, such as Las Nubes and Finca Kilimanjaro, and the family continues to produce heirloom variety Bourbon coffee on Las Nubes. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). Piero Cristiani nft,norg
El Salvador
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Microlot 5 Hector Velasquez - Finca Pinares - San Salvador Volcano - Bourbon (GrainPro) 9539 69 Kg 8 CI USA Minnesota USA
ci-usa-minnesota Sugar cane juice, grape, plum, floral and creamy with tart citric and tartaric acidity. nft,norg
El Salvador
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Microlot 6 Finca Himalaya - Natural (GrainPro) 8643 69 Kg 10 CI USA Minnesota USA
ci-usa-minnesota Clean, berry, chocolate, white sugar and citric. Clean, berry, chocolate, white sugar and citric. Finca Himalaya, like many farms in El Salvador, is primarily planted with Bourbon variety coffee, which is picked ripe, depulped, and dried on raised beds. ' For more information about El Salvadoran coffee, visit our El Salvador origin page here. nft,norg
El Salvador
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Microlot 6 Manuel Guevara - Finca Don Jaime - Pacas (GrainPro) 9338 35 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Floral, tart lemon lime acidity, orange and caramel. Floral, tart lemon lime acidity, orange and caramel. Don Jaime has been producing coffee for 16 years. He is passionate about coffee and enjoys producing high-quality coffee. He has a 7-hectare farm: three planted with Pacas and four with Pacamara. Don Jaime depulped the coffee the same day as it was harvested. The fermentation is done in tanks for about 18 hours. After depulping, the coffee is dried on beds for 12 to 14days. — Luis Arocha El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of COE, Santa Ana was in the top places. The second year, Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana—a much cooler climate. It is a hard area to access. Coffee is traded in parchment here, which complicates things a bit: We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some obstacles, such as yield risk: Each coffee will yield various amounts of green depending on the amount of defects in the lot. I've personally been criticized by some Santa Ana producers as to why we are buying coffee in Chalatenango. One producer asked me why was I buying coffee there, as he thought coffee from here was "stolen" due to the nature of how it's bought and sold—a lot of times with cash in hand. Another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: to access the best qualities. We have bought some coffees grown at 1900 meters in this area, which could be one of the first El Sals at this altitude. — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 6 Vicente Rafael Diaz - Finca El Derrumbe - Pacas (GrainPro) 9340 35 Kg 22 CI USA Minnesota USA
ci-usa-minnesota Sugarcane, thick, orange, toffee. Sugarcane, thick, orange, toffee. Vicente Rafael Diaz is the owner of El Derrumbe farm, located at 1350 masl in the mountains of Chalatenango. Vicente lets the cherries to mature in a uniform way in order to achieve good quality. After doing a selective hand picking of ripe cherries, Vicente manually depulps the coffee the same day. Coffee is fermeneted in tanks for 10- 12 hours and them moved to the patio to start the drying process which takes 9 to 13 days. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered". This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. Piero Cristiani nft,norg
El Salvador
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Microlot 6 Jose Angelino Landaverde - Finca El Durazno - Lot #1 - Pacamara (GrainPro) 9341 35 Kg 7 CI USA Minnesota USA
ci-usa-minnesota Herbal sweetness, bright lemon acidity. Herbal sweetness, bright lemon acidity. Don Angelino has a 2.5 hectare farm located in the Alotepec Metapan Mountains. Don Angelinomills the coffee at his farm, and he is in charge of the quality of the coffee. The procees starts by doing a selective hand picking only of ripe cherries. Coffee is depulped the same day as being harvested. Don Angelino ferments the coffee in tanks for 13 to 16 hours. The drying is done on patios for 11 to 12 days. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 6 Gerardo Recinos Chavez - Finca El Naranjo - Pacas (GrainPro) 9346 35 Kg 9 CI USA Minnesota USA
ci-usa-minnesota Peanut, citric, heavy. Peanut, citric, heavy. Gerardo Recinos Chavez is the owner of El Naranjo farm in the mountainous microregion of Alotepec-Metapán in Chalatenango, El Salvador. The farm is about ¾ hectare in size and is located at 1700 masl. Both Pacamara and Pacas varieties are grown on the farm with annual production at 25 quintales. Coffee is harvested from December to February and handpicked. Beans are fermented for 16-18 hours and then dried on African beds for 10-12 days. Gerardo explains the history of the farm saying, “The farm has been around for 12 years and came from one generation to another generation. My dad gave a piece of land to me as inheritance and he told me that if I wanted, to plant to have my own coffee.” Additionally Gerardo has had to overcome the challenge of some roya “rust” disease on El Naranjo. For more information on our Chalatenango Pequeños Productores project in El Salvador, please visit the blog our green buyer Piero Cristiani wrote here. For more information on El Salvador coffees in general, please visit our El Salvador Origins page here. nft,norg
El Salvador
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Microlot 6 Chalatenango - Smallholder - Peaberry (GrainPro) 9561 35 Kg 39 CI USA Minnesota USA
ci-usa-minnesota This is a peaberry lot from various smallholders in the Chalatenango region this year. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 6 Chalatenango - Smallholder - Petite Peaberry (GrainPro) 9562 35 Kg 14 CI USA Minnesota USA
ci-usa-minnesota This is a peaberry lot from various smallholders in the Chalatenango region this year. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 6 Chalatenango - Smallholder (GrainPro) 9563 35 Kg 12 CI USA Minnesota USA
ci-usa-minnesota nft,norg
El Salvador Microlot 6 Los Catota - Finca Miramar - Red Bourbon - Natural (GrainPro) 9631 69 Kg 16 Afloat/Australia
Est Arrival: Aug 2016
Australia
Est Arrival: Aug 2016
afloat Sugary fruit and jam, raspberry, lime, apple and tart. nft,norg
El Salvador Microlot 6 Finca Las Nubes - Kenya - Natural (GrainPro) 9756 69 Kg 1 Origin/USA
Est Ship: Aug 2016
USA
Est Ship: Aug 2016
  origin nft,norg
El Salvador Microlot 6 Finca Las Nubes - Peaberry - Natural (GrainPro) 9757 69 Kg 1 Origin/USA
Est Ship: Aug 2016
USA
Est Ship: Aug 2016
  origin nft,norg
El Salvador
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Pacas Rolo Ramirez - San Jose - Ataco - Pacas - Honey (GrainPro) 9532 69 Kg 120 CI USA Minnesota USA
  ci-usa-minnesota nft,norg
El Salvador Pacas Rolo Ramirez - San Jose - Ataco - Pacas - Honey (GrainPro) 9572 69 Kg 30 Origin/USA
Est Ship: Jul 2016
USA
Est Ship: Jul 2016
  origin nft,norg
El Salvador SHG EP Santa Ana - CUZCACHAPA (GrainPro) 9726 69 Kg 25 Origin/Australia
Est Ship: Aug 2016
Australia
Est Ship: Aug 2016
  origin nft,norg
El Salvador
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Variety Select Pacas - Chalatenango (GrainPro) 9362 35 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Sweet lemon, toffee and floral. nft,norg
Ethiopia
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Decaf MWP 1 Natural Sidama Grade 4 7820 60 Kg 60 CI USA Minnesota USA
ci-usa-minnesota Nut and sour lemon. Nut and sour lemon. Located in the south of Ethiopia, the Sidama region offers great-quality coffee. Sidama’s coffees have lemon-citric tones with bright acidity. “Ethiopia Sidama” is a type of Arabica coffee grown in the Sidama Province of Ethiopia. For more information about coffee production in Ethiopia, visit our Ethiopia origin page. The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and, most importantly,coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better-quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region, and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. An exporter then purchases the coffee through the ECX. The coffee that this exporter purchases will, at most, be labeled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg,Decaf
Ethiopia
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Decaf MWP 2 Natural Djimma Grade 5 7821 60 Kg 57 CI USA Minnesota USA
ci-usa-minnesota Peanut, citric. Peanut, citric. Djimma (sometimes spelled Jimma or Djimmah) is a region in western Ethiopia known for its natural process coffees, though it is not as well-known as Harrar and Yirgacheffe as a high-quality coffee region. The majority of the coffees exported from this area are naturally processed, meaning the coffee cherry is allowed to dry completely around the coffee bean before being hulled. This lends these coffees a classic chocolatiness, nuttiness, and heavy body that make them useful components in blends. nft,norg,Decaf
Ethiopia FTO Sidama SCFCU - FERO Cooperative - Grade 2 - FLO ID 2519 - (CBC ET-BIO-140) (GrainPro) 9278 60 Kg 280 Afloat/USA
Est Arrival: Aug 2016
USA
Est Arrival: Aug 2016
afloat Sweet floral, toffee, lemon and savory. Fair Trade,Organic
Ethiopia
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FTO Yirgacheffe 1 Konga Grade 2 - YCFCU FLO ID 2520 - (CBC ET-BIO-140) (GrainPro) (PC) 7184 60 Kg 125 CI USA Minnesota USA
ci-usa-minnesota Soft with perfumed floral, chocolate, lime and orange candy flavors. Soft with perfumed floral, chocolate, lime and orange candy flavors. YCFCU Konga is the primary cooperative for YCFCU, with 2,372 producers, contributing to 16 containers' worth ofannual production. The average YCFCU co-op farmer owns and grows on just0.7 hectares, which is why it takes so many producers to accumulate a relatively small amount of coffee (considering). This coffee was fermented for 48 to 72 hours before being pre-dried for one day, then fully dried for 8 to 13 days. The four localities (kebele) of YCFCU Konga include: Wote, Seda, Birbis, and Kella. The YCFCU was organized in 2002 in an effort to establish stability amidst fluctuating coffee prices. Recognized under the national labor union, the YCFCU represents 43,794 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after this the Ethiopian government, in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX). This would allow, amongst many things, for farmers to get paid in a timely manner. The nature of exchanges is to homogenize a product and sell it at a market price hence it doesn’t allow for premiums to be paid for a superior product. With this we saw a decline in quality. Cooperatives, like Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), are exempt from going through the ECX. We are working alongside YCFCU to pay premiums for better cherry selection at the washing station level to bring back the classic Yirgacheffe profile that was obscured for some years. The Video above is from YCFCU Konga, the primary cooperative of the Yirgacheffe Coffee Farmers Cooperative Union. From yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee-growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is done with the use of natural fertilizers. Pests are controlled by biological natural means. In this manner, the development work is done through the application of the age-old cultural traditional means, rather than the artificial modern pest, insect, and weed control by chemical and fertilizers. Fair Trade,Organic
Ethiopia
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FTO Yirgacheffe 1 Konga Grade 2 - YCFCU FLO ID 2520 - (CBC ET-BIO-140) (GrainPro) (PC) 7185 60 Kg 141 CI USA Minnesota USA
ci-usa-minnesota Sweet lemon and soft floral flavors with a sugary mouthfeel. Sweet lemon and soft floral flavors with a sugary mouthfeel. YCFCU Konga is the primary cooperative for YCFCU, with 2,372 producers, contributing to 16 containers' worth of annual production. The average YCFCU co-op farmer owns and grows on just 0.7 hectares, which is why it takes so many producers to accumulate a relatively small amount of coffee (considering). This coffee was fermented for 48 to 72 hours before being pre-dried for one day, then fully dried for 8 to 13 days. The four localities (kebele) of YCFCU Konga include: Wote, Seda, Birbis, and Kella. The YCFCU was organized in 2002 in an effort to establish stability amidst fluctuating coffee prices. Recognized under the national labor union, the YCFCU represents 43,794 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after this the Ethiopian government, in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX). This would allow, amongst many things, for farmers to get paid in a timely manner. The nature of exchanges is to homogenize a product and sell it at a market price hence it doesn’t allow for premiums to be paid for a superior product. With this we saw a decline in quality. Cooperatives, like Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), are exempt from going through the ECX. We are working alongside YCFCU to pay premiums for better cherry selection at the washing station level to bring back the classic Yirgacheffe profile that was obscured for some years. The video above is from YCFCU Konga, the primary cooperative of the Yirgacheffe Coffee Farmers Cooperative Union. From yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee-growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is done with the use of natural fertilizers. Pests are controlled by biological natural means. In this manner, the development work is done through the application of the age-old cultural traditional means, rather than the artificial modern pest, insect, and weed control by chemical and fertilizers. Fair Trade,Organic
Ethiopia
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Nat Yirgacheffe G3 Kochere - Kore - Grade 3 (Grainpro) 9413 60 Kg 320 Eniti Limited UK UK
london-eu Fruity and floral aroma with tart lemon, sweet nut and citric acidity. Fruity and floral aroma with tart lemon, sweet nut and citric acidity. Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirga Cheffe and near a little village of Ch'elelek'tu in the Gedeo zone. While a "classic" Yirga coffee, all of the sub regions tend to have different flavour profiles. Adado - stone fruit, Konga - citrus and stone fruit, and for Kochere, it is a strong fruit tea that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varieties exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Lekempti EP 8357 60 Kg 50 CI USA Minnesota USA
ci-usa-minnesota Pulpy and soy nut. Pulpy and soy nut. "Lekempti" is the designtation given to coffee lots which come to the Ethiopian market through the woredas, or villages of Kelem Wellega, East Wellega and West Wolleqa, which are in the western part of the country. These coffees are known for typically being larger in size than many other varieties from Ethiopia, and have a moderate amount of acidity in the cup, which makes them valuable blend components. More more information about coffee production in Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia
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Natural Sidama Grd 4   8467 60 Kg 14 CI USA Minnesota USA
ci-usa-minnesota Popcorn and citric. Popcorn and citric. Located in the south of Ethiopia, the Sidama region offers great-quality coffee. Sidama’s coffees have lemon-citric tones with bright acidity. “Ethiopia Sidama” is a type of Arabica coffee grown in the Sidama Province of Ethiopia. For more information about coffee production in Ethiopia, visit our Ethiopia origin page. The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and, most importantly,coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better-quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region, and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. An exporter then purchases the coffee through the ECX. The coffee that this exporter purchases will, at most, be labeled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Sidama Grd 4   9749 60 Kg 275 Origin/USA
Est Ship: Sep 2016
USA
Est Ship: Sep 2016
origin Cocoa, peanut and fruit. Cocoa, peanut and fruit. Located in the south of Ethiopia, the Sidama region offers great-quality coffee. Sidama’s coffees have lemon-citric tones with bright acidity. “Ethiopia Sidama” is a type of Arabica coffee grown in the Sidama Province of Ethiopia. For more information about coffee production in Ethiopia, visit our Ethiopia origin page. The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and, most importantly,coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better-quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region, and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. An exporter then purchases the coffee through the ECX. The coffee that this exporter purchases will, at most, be labeled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Yirgacheffe Kochere - Kore - Grade 1 (GrainPro) 9014 60 Kg 91 CI USA Minnesota USA
ci-usa-minnesota Fruit and floral, caramel, lemon, honey and clean. Fruit and floral, caramel, lemon, honey and clean. Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirga Cheffe and near a little village of Ch'elelek'tu in the Gedeo zone. While a "classic" Yirga coffee, all of the sub regions tend to have different flavour profiles. Adado - stone fruit, Konga - citrus and stone fruit, and for Kochere, it is a strong fruit tea that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varieties exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Yirgacheffe Gelana Abaya - Asgori - Grade 1 (GrainPro) 9015 60 Kg 74 Afloat/Australia
Est Arrival: Aug 2016
Australia
Est Arrival: Aug 2016
afloat Chocolate, berry, sweet grapefruit, clean and tart acidity. Chocolate, berry, sweet grapefruit, clean and tart acidity. Gelana Abaya Local tribe: Tore Language: Omoromic Number of producers: 9000–10,000 Annual Production: 100+ containers Average farm size: 3.5 hectares Number of mills in the area: 5 Processing: Coffee is covered during the hottest part of the day. Lots of fresh compost used in this area. Composting takes three months Gelana Abaya is another gem of a region in Yirgacheffe region. This area is nestled between Lake Abaya on the west and the town of Yirgacheffe on the East. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares,bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 9017 60 Kg 200 Afloat/USA
Est Arrival: Aug 2016
USA
Est Arrival: Aug 2016
afloat Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado." The region comprises 7,000 farmers, contributing to eight millsand exports 20–30 containers annually. Adado is my favorite micro region of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Yirgacheffe Celinga - Foge - Grade 1 (GrainPro) 9018 60 Kg 210 CI USA Minnesota USA
ci-usa-minnesota Soft, sweet, berry, jasmine and lemoncurd with intense acidity. Soft, sweet, berry, jasmine and lemoncurd with intense acidity. Celinga is a small town with a wet mill located in the Bangua district within the Yirgacheffe region. This coffee was purchased through the ECX system in Ethiopia and milled at our export partner's impressive new mill. Our export partner is able to buy and evaluate lots from the ECX, then mill and blend based on quality levels, resulting in some very impressive ECX lots! Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Yirgacheffe Chelchele - Kochere - Grade 1 (GrainPro) 9019 60 Kg 50 Afloat/USA
Est Arrival: Aug 2016
USA
Est Arrival: Aug 2016
afloat Fruity and floral with lemon-lime, berry, caramel and lemonade. Fruity and floral with lemon-lime, berry, caramel and lemonade. ChelChele is a microregion of Yirgacheffe. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own less than 1-hectare farms; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Yirgacheffe Aricha - Edido - Grade 1 (GrainPro) 9020 60 Kg 86 Afloat/USA
Est Arrival: Aug 2016
USA
Est Arrival: Aug 2016
afloat Fruity, floral, berry, cherry and caramel with sparkling acidity. Fruity, floral, berry, cherry and caramel with sparkling acidity. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 9021 60 Kg 150 Afloat/USA
Est Arrival: Aug 2016
USA
Est Arrival: Aug 2016
afloat Delicate and clean with berry, jasmine, cane juice, grape and cocoa. Delicate and clean with berry, jasmine, cane juice, grape and cocoa. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado." The region comprises 7,000 farmers, contributing to eight millsand exports 20–30 containers annually. Adado is my favorite micro region of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Yirgacheffe Konga - Sede - Grade 1 (GrainPro) 9022 60 Kg 300 Origin/USA
Est Ship: Jul 2016
USA
Est Ship: Jul 2016
origin Winey, floral, strawberry, delicate and walnut. nft,norg
Ethiopia Natural Yirgacheffe Chelchele - Kochere - Grade 1 (GrainPro) 9023 60 Kg 300 Origin/USA
Est Ship: Jul 2016
USA
Est Ship: Jul 2016
origin Clean and sugary with berry, juniper, lemon and walnut. nft,norg
Ethiopia Natural Yirgacheffe Kochere - Kore - Grade 1 (GrainPro) 9024 60 Kg 300 Origin/USA
Est Ship: Jul 2016
USA
Est Ship: Jul 2016
origin Sweet, soft and creamy with floral, lemon and tart cherry. nft,norg
Ethiopia
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Natural Yirgacheffe Kochere - Kore - Grade 1 (GrainPro) 9450 60 Kg 103 Eniti Limited UK UK
london-eu Fruit and floral, caramel, lemon, honey and clean. Fruit and floral, caramel, lemon, honey and clean. Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirga Cheffe and near a little village of Ch'elelek'tu in the Gedeo zone. While a "classic" Yirga coffee, all of the sub regions tend to have different flavour profiles. Adado - stone fruit, Konga - citrus and stone fruit, and for Kochere, it is a strong fruit tea that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varieties exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Yirgacheffe Beriti - Tore - Grade 1 (GrainPro) 9451 60 Kg 150 Eniti Limited UK UK
london-eu Juicy sweetness with burnt sugar, cherry, honey, floral and citric. Juicy sweetness with burnt sugar, cherry, honey, floral and citric. Beriti is a microregion of Yirgacheffe. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Yirgacheffe Aricha - Edido - Grade 1 (GrainPro) 9516 60 Kg 97 Afloat/USA
Est Arrival: Aug 2016
USA
Est Arrival: Aug 2016
afloat Fruity, floral, berry, cherry and caramel with sparkling acidity. Fruity, floral, berry, cherry and caramel with sparkling acidity. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Yirgacheffe Chelchele - Kochere - Grade 1 (GrainPro) 9517 60 Kg 150 Afloat/UK
Est Arrival: Jul 2016
UK
Est Arrival: Jul 2016
afloat Fruity and floral with lemon-lime, berry, caramel and lemonade. Fruity and floral with lemon-lime, berry, caramel and lemonade. ChelChele is a microregion of Yirgacheffe. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own less than 1-hectare farms; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 9518 60 Kg 150 Afloat/UK
Est Arrival: Jul 2016
UK
Est Arrival: Jul 2016
afloat Delicate and clean with berry, jasmine, cane juice, grape and cocoa. Delicate and clean with berry, jasmine, cane juice, grape and cocoa. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado." The region comprises 7,000 farmers, contributing to eight millsand exports 20–30 containers annually. Adado is my favorite micro region of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 9519 60 Kg 49 Afloat/Australia
Est Arrival: Aug 2016
Australia
Est Arrival: Aug 2016
afloat Floral, chocolate, lemon-lime and almond with tart acidity. Floral, chocolate, lemon-lime and almond with tart acidity. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado." The region comprises 7,000 farmers, contributing to eight millsand exports 20–30 containers annually. Adado is my favorite micro region of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Yirgacheffe Chelchele - Kochere - Grade 1 (GrainPro) 9520 60 Kg 59 Afloat/Australia
Est Arrival: Aug 2016
Australia
Est Arrival: Aug 2016
afloat Fruity and floral with lemon-lime, berry, caramel and lemonade. Fruity and floral with lemon-lime, berry, caramel and lemonade. ChelChele is a microregion of Yirgacheffe. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own less than 1-hectare farms; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Yirgacheffe Aricha - Edido - Grade 1 (GrainPro) 9521 60 Kg 48 Afloat/Australia
Est Arrival: Aug 2016
Australia
Est Arrival: Aug 2016
afloat Fruity, floral, berry, cherry and caramel with sparkling acidity. Fruity, floral, berry, cherry and caramel with sparkling acidity. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Yirgacheffe Beriti - Tore - Grade 1 (GrainPro) 9702 60 Kg 89 Origin/Australia
Est Ship: Jul 2016
Australia
Est Ship: Jul 2016
origin Juicy sweetness with burnt sugar, cherry, honey, floral and citric. Juicy sweetness with burnt sugar, cherry, honey, floral and citric. Beriti is a microregion of Yirgacheffe. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Org Yirgacheffe Farmer Select - Zelelu Ararso - (CBC ET-BIO-140) (GrainPro) 7694 60 Kg 17 CI USA Minnesota USA
ci-usa-minnesota Toffee and lemon tea, tart citric acid and a graham aftertaste. Toffee and lemon tea, tart citric acid and a graham aftertaste. This is a microlot from a small producer out of Ethiopia. While it is common to see small-producer specific lots in Central and South America, it is not in East Africa. In part, this is due to the smaller-size farms in East Africa,and their lots and production being too small to make it practical to be "kept separate." It is common to see estate (large plantations) specific lots out of Ethiopia but these are rare. Café Imports and YCFCU are proud of this achievement and happy to be able to provide this type of traceability. Producer's Name: Zelelu Ararso Wife: Kasech Zelelu Children: 4 sons / 4 daughters Farm size: 6 hectares Fermentation: 24 hrs dry / 48 hrs wet Labor Type: Family and hired You can learn more about Zelelu by watching our From the Source video about him and his family. Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) YCFCU has around 50,000 farmers in 24 cooperatives. They harvest coffee from December through February. Most farms in Ethiopia are from small-holders on 0.7 ha of land on average. During my short coffee career I’ve seen quality of Ethiopian coffee spike and tank and spike back up. I hope this spike is here to stay! Ethiopian coffee is so tasty and unique it has to be one of my favorite origins. The floral taste notes and citric acidity complement each other so well that it makes it a refreshing drink. My most memorable experience in coffee was with a sundried Ethiopian while working at a local coffee shop in the Twin Cities. This was a natural Yirgacheffe in the Summer of 2009. I had no idea coffee could taste so different from what I was used to in washed coffees. I remember intense blueberries and strawberries in the flavor with a delicate floral aftertaste. This was a very pristine and complex cup which opened my eyes as to what coffee could offer. Shortly after this the Ethiopian government, in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX). This would allow, amongst many things, for farmers to get paid in a timely manner. The nature of exchanges is to homogenize a product and sell it at a market price hence it doesn’t allow for premiums to be paid for a superior product. With this we saw a decline in quality. Cooperatives, like Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), are exempt from going through the ECX. We are working alongside YCFCU to pay premiums for better cherry selection at the washing station level to bring back the classic Yirgacheffe profile that was obscured for some years. — Piero Cristiani nft,Organic
Ethiopia
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Org Yirgacheffe 1 Farmer Select - Tekebo Mekiso - (CBC ET-BIO-140) (GrainPro) 7695 60 Kg 29 CI USA Minnesota USA
ci-usa-minnesota Toffee and lemon-jasmine tea with a sweet graham aftertaste. Toffee and lemon-jasmine tea with a sweet graham aftertaste. This year, we are pleased to highlight a collection of exquisite coffees from individual farmer members of the Yirgacheffe Coffee Farmers Cooperative Union, and offer them to our customers as microlots. This lot comes from a producer named Tekebo Mekiso. The YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) was organized in 2002 in an effort to establish stability amid fluctuating coffee prices.Recognized under the national labor union, the YCFCU represents more than 43,700 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after the co-op's founding, the Ethiopian government, acting in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX), ostensibly to allow farmers to get paid for their coffee in a timely manner, among other things. The nature of a commodity exchange is to homogenize a product to sell it at a market price, which makes it impossible to allow for quality premiums to be paid to individual farmers. With this, we saw an overall decline in quality in coffee in Ethiopia. Cooperatives like YCFCU are exempt from going through the ECX. We work alongside YCFCU to pay premiums for better cherry selection at the washing-station level, to bring back the classic Yirgacheffe profile that was obscured for some years. From http://www.yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is being done with the use of organic natural fertilizers. Pests are controlled by using the Biological natural means. In this manner, the development work is done through the application of the age -old cultural traditional means rather than the artificial modern pest, insect and weeds control by chemical and fertilizers. nft,Organic
Ethiopia Organic Natural Guji Shakiso - Kayon Mountain Farm - Grade 1 - Natural (GrainPro) 9283 60 Kg 300 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Balanced with floral, lemon, toffee and a heavy mouthfeel. Balanced with floral, lemon, toffee and a heavy mouthfeel. The Kayon Mountain Coffee Farm is owned by multiple families that have been born and raised around the experience of coffee. These share-holding members had mainly been supplying coffee to auction for the past 30 years until they started their farm in 2012. This farm boasts a 500 hecatarespread, of which half is planted in heriloom Typica coffee and the other land reserved for cabbage, and indigenous shade trees. By 2015, they had implimented washing stations and dry-hullers allowing them to start exporting their own coffees and now see an annual production of about 300 tonnes. The coffees see an average fermentation time of 24-26 hours, followed by an average drying time of 12-20 days. As for the future, Kayon Mountain plans to plant more coffee, improve the quality of their processing, and even begin leasing more land to expand their practice. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,Organic
Ethiopia
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Wash Yirgacheffe Gr ECX 9277 60 Kg 236 CI USA Minnesota USA
ci-usa-minnesota Floral with burnt sugar, jasmine, toffee and tart citric acidity. Floral with burnt sugar, jasmine, toffee and tart citric acidity. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Washed Yirgacheffe Adado - Grade 1 (GrainPro) (PC) 7248 60 Kg 38 Afloat/USA
Est Arrival: Apr 2015
USA
Est Arrival: Apr 2015
afloat Creamy and tart with peach, caramel, chocolate, chamomile and white grape. Creamy and tart with peach, caramel, chocolate, chamomile and white grape. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado". The region iscomprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. - Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Washed Yirgacheffe Adado - Grade 1 (GrainPro) (PC) 7251 60 Kg 6 Afloat/USA
Est Arrival: Apr 2015
USA
Est Arrival: Apr 2015
afloat Creamy and tart with peach, caramel, chocolate, chamomile and white grape. Creamy and tart with peach, caramel, chocolate, chamomile and white grape. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado". The region iscomprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. - Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe ECX (GrainPro) (PC) 7279 60 Kg 18 CI USA Minnesota USA
ci-usa-minnesota Jasmine, lemon and lime with caramel sweetness and a creamy mouthfeel. Jasmine, lemon and lime with caramel sweetness and a creamy mouthfeel. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado." The regioncomprises 7,000 farmers, contributing to eight mills, and exporting 20 to 30 containers annually. Adado is my favorite microregion of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between 6,000 and 10,000 varieties exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Adado - Grade 1 (GrainPro) (PC) 7280 60 Kg 111 CI USA Minnesota USA
ci-usa-minnesota Tart orange, peach and white grape with a creamy mouthfeel and sweet chocolate aftertaste. Tart orange, peach and white grape with a creamy mouthfeel and sweet chocolate aftertaste. Our Adado Coffees are from the Gedeo zone, and are named after the local Adado tribe. The region comprises 7,000 farmers, contributing to eight mills and exporting 20–30 containers annually. Adado is my favorite microregion of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between 6,000–10,000 varieties exist naturally in these highlands, the origin of coffee. The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Aricha - Grade 1 (GrainPro) (PC) 7281 60 Kg 141 CI USA Minnesota USA
ci-usa-minnesota Juicy green grape and citrus flavors with a soft, sweet aftertaste. Juicy green grape and citrus flavors with a soft, sweet aftertaste. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Konga - Grade 1 (GrainPro) (PC) 7284 60 Kg 18 CI USA Minnesota USA
ci-usa-minnesota Creamy, clean and tart with caramel, floral and lemon- lime. Creamy, clean and tart with caramel, floral and lemon- lime. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Coffee here is processed using wet fermentation for six hours, then a post-fermentation soak. There is a 24-hour pre-dry before the coffee is laid on raised beds to dry for 7–10 days. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Konga - Grade 1 (GrainPro) (PC) 7285 60 Kg 201 CI USA Minnesota USA
ci-usa-minnesota Caramel and floral flavors with sugary lemon acidity. Caramel and floral flavors with sugary lemon acidity. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Coffee here is processed using wet fermentation for six hours, then a post-fermentation soak. There is a 24-hour pre-dry before the coffee is laid on raised beds to dry for 7–10 days. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Adado - Grade 1 (GrainPro) (PC) 7286 60 Kg 55 CI USA Minnesota USA
ci-usa-minnesota Tart lemon and perfumed florals, with a creamy mouthfeel and sweet chocolate aftertaste. Tart lemon and perfumed florals, with a creamy mouthfeel and sweet chocolate aftertaste. Our Adado Coffees are from the Gedeo zone, and are named after the local Adado tribe. The region comprises 7,000 farmers, contributing to eight mills and exporting 20–30 containers annually. Adado is my favorite microregion of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between 6,000–10,000 varieties exist naturally in these highlands, the origin of coffee. The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Kochere - Grade 1 (GrainPro) (PC) 7290 60 Kg 91 CI USA Minnesota USA
ci-usa-minnesota Floral aromatics with a creamy mouthfeel, tart orange flavor and sweet chocolate aftertaste. Floral aromatics with a creamy mouthfeel, tart orange flavor and sweet chocolate aftertaste. Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirga Cheffe and near a little village of Ch'elelek'tu in the Gedeo zone. While a "classic" Yirga coffee, all of the sub regions tend to have different flavour profiles. Adado - stone fruit, Konga - citrus and stone fruit, and for Kochere, it is a strong fruit tea that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varieties exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 9006 60 Kg 64 CI USA Minnesota USA
ci-usa-minnesota Lime zest, floral, lemon and tropical with intense acidity. Lime zest, floral, lemon and tropical with intense acidity. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado."The region comprises 7,000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. – Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 9006 60 Kg 15 CI USA Minnesota USA
ci-usa-minnesota Lime zest, floral, lemon and tropical with intense acidity. Lime zest, floral, lemon and tropical with intense acidity. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado."The region comprises 7,000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. – Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) 9007 60 Kg 21 CI USA Minnesota USA
ci-usa-minnesota Sugary and floral with jasmine, caramel, lemon-lime and chocolate. Sugary and floral with jasmine, caramel, lemon-lime and chocolate. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 9008 60 Kg 187 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon, jasmine, vanilla and tomato. Toffee, lemon, jasmine, vanilla and tomato. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Beriti - Tore - Grade 1 (GrainPro) 9009 60 Kg 84 CI USA Minnesota USA
ci-usa-minnesota Tart and creamy with floral, chocolate, lime peel and citrus fruits. Tart and creamy with floral, chocolate, lime peel and citrus fruits. Beriti is a microregion of Yirgacheffe. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1 to9 (defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Celinga - Foge - Grade 1 (GrainPro) 9010 60 Kg 157 CI USA Minnesota USA
ci-usa-minnesota Intense flavors of apricot, rose, lemon-lime, lavender and chocolate. Intense flavors of apricot, rose, lemon-lime, lavender and chocolate. Celinga is a small town with a wet mill located in the Bangua district within the Yirgacheffe region. This coffee was purchased through the ECX system in Ethiopia and milled at our export partner's impressive new mill. Our export partner is able to buy and evaluate lots from the ECX, then mill and blend based on quality levels, resulting in some very impressive ECX lots! Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Gelana Abaya - Asgori - Grade 1 (GrainPro) 9011 60 Kg 179 CI USA Minnesota USA
ci-usa-minnesota Sugary, intense citrus fruits, jasmine and green grape with tangy acidity. Sugary, intense citrus fruits, jasmine and green grape with tangy acidity. Gelana Abaya Local tribe: Tore Language: Omoromic Number of producers: 9000–10,000 Annual Production: 100+ containers Average farm size: 3.5 hectares Number of mills in the area: 5 Processing: Coffee is covered during the hottest part of the day. Lots of fresh compost used in this area. Composting takes three months Gelana Abaya is another gem of a region in Yirgacheffe region. This area is nestled between Lake Abaya on the west and the town of Yirgacheffe on the East. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares,bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Chelchele - Kochere - Grade 1 (GrainPro) 9012 60 Kg 150 CI USA Minnesota USA
ci-usa-minnesota Sweet and creamy with floral, toffee and tart flavor. Sweet and creamy with floral, toffee and tart flavor. ChelChele is a microregion of Yirgacheffe. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own less than 1 hectares: Bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1 to 9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 9013 60 Kg 147 CI USA Minnesota USA
ci-usa-minnesota Floral, apricot, caramel, lemon, sweet, clean and delicate. Floral, apricot, caramel, lemon, sweet, clean and delicate. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 9087 60 Kg 121 Eniti Limited UK UK
london-eu Lime zest, floral, lemon and tropical with intense acidity. Lime zest, floral, lemon and tropical with intense acidity. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado." The region comprises 7,000 farmers, contributing to eight millsand exports 20–30 containers annually. Adado is my favorite micro region of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) 9088 60 Kg 64 Eniti Limited UK UK
london-eu Sugary and floral with apricot, jasmine, caramel, lemon-lime and chocolate. Sugary and floral with apricot, jasmine, caramel, lemon-lime and chocolate. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Chelchele - Kochere - Grade 1 (GrainPro) 9270 60 Kg 150 Eniti Limited UK UK
london-eu Sweet and creamy with floral, toffee and tart flavor. Sweet and creamy with floral, toffee and tart flavor. ChelChele is a microregion of Yirgacheffe. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own less than 1-hectare farms; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 9415 60 Kg 149 Eniti Limited UK UK
london-eu Floral, apricot, caramel, lemon, sweet, clean and delicate. Floral, apricot, caramel, lemon, sweet, clean and delicate. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) 9700 60 Kg 50 Origin/Australia
Est Ship: Jul 2016
Australia
Est Ship: Jul 2016
origin Sugary and floral with apricot, jasmine, caramel, lemon-lime and chocolate. Sugary and floral with apricot, jasmine, caramel, lemon-lime and chocolate. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Washed Yirgacheffe 1 Beriti - Tore - Grade 1 (GrainPro) 9701 60 Kg 45 Origin/Australia
Est Ship: Jul 2016
Australia
Est Ship: Jul 2016
origin