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

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

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

Origin: The country from which the coffee originates.

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

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

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

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

Origin Grade Name ID Bag Size Bags Avail Location Destination More Info Location Dictionary Notes Grade Dictionary
Brazil
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Carmo de Minas Natural - Fazenda Santa Ines - Yellow Bourbon (GrainPro) 8713 59 Kg 307 CI USA Minnesota USA
ci-usa-minnesota Peanut, almond, chocolate and tart. Peanut, almond, chocolate and tart. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda Furnas (GrainPro) 9237 59 Kg 175 CI USA Minnesota USA
ci-usa-minnesota Mild and citric with peanut. Mild and citric with peanut. History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP'S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group's activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market; To become a national reference in the breeding of girolando cattle; To produce and sell corn and soybeans with high quality standards; Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region's economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature: 18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda Vale de Lua (GrainPro) 9245 59 Kg 49 Eniti Limited UK UK
london-eu Caramel, peanuts, dark chocolate and cherry notes. Caramel, peanuts, dark chocolate and cherry notes. Carmo Coffees is moving away from using demucilaginators for pulped natural coffees. Prior to 2016, a coffee would be pulped, then sent through a demucilaginator to remove some mucilage, and then dried. Now they are doing most "pulped natural" coffees as "honeys" and calling them honey. They are pulping, then going right to the patio. In addition to water savings, the resulting profile is a bit fruitier and sweeter profile that they feel ultimately will last longer for shelf life. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda Nossa Senhora de Fatima (GrainPro) 9247 59 Kg 278 Eniti Limited UK UK
london-eu Toffee and chocolate, orange notes with a rich buttery body. Toffee and chocolate, orange notes with a rich buttery body. The profiles in Brazil can vary greatly throughout the country. Traditionally, and pre–specialty coffee, Brazils were known for their body, mild sweetness, and nuttiness. Today, those Brazils definitely still exist, but due to advancements in sorting and processing, we are seeing soft cups that have an intense sweetness in the form of caramel and chocolate, big bodies, and supporting complementary acidity. Well-processed naturals bring in a variety of red fruits to the mix, to make these coffees really shine. The lots full of quakers, hard cups, and "rio" are no longer the only option from Brazil. We are proud to have some extremely special Brazils in our lineup throughout the year. Carmo Coffees Cafe Imports has been in partnership with Carmo Coffees for nearly a decade. Founders Jacques Pereira and Luiz Paulo have created a program that allows for continual offerings of the highest caliber Sur de Minas coffees on the market, year round. Not only are they professionals at creating sustainable offerings, their expertise and partnership allows for us as an importer to connect them with our customers — educating, empowering, and strengthening the relationships of all those involved. We are extremely proud to work with Carmo Coffee and to offer a wide range of their coffees throughout the year. *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. The Nossa Senhora de Fátima farm is located on the city of Perdizes, Alto Paranaiba Region, Cerrado vegetation area of Minas Gerais State, Brazil. Coffee produced comes from Arabica species selected plants. All the process developed on the property is carefully followed by an Agronomist Engineer, ensuring a high-level quality and taste standard to the coffee. The Coffee produced on Nossa Senhora de Fátima Farm, has outstanding features of Cerrado Vegetation such as: good body, delicate acidity, and a chocolatey flavor. The main production at Nossa de Fátima is specialty coffee, but other activities include: pig-farming, cattle-farming, sheep-farming, and silviculture. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Fazenda Alta Vista, Honey - Mantiqueira, Carmo De Minas (GrainPro) 9249 59 Kg 260 CALM Melbourne Australia
melbourne-au Hazelnut, pecan, choc, caramel, fig, creamy. Hazelnut, pecan, choc, caramel, fig, creamy. Fazenda Alta Vista is Managed by Robson Vilela, who purchased the 84 ha. property in 2001. Coffee was planted in 2004, and was first harvested in 2007, where his crop took 7th place in the 2007 Brazil Cup of Excellence. Alta vista has since delivered on the reputation of quality, returning to the Cup of Excellence finals in 2011 and 2012. The staff at Alta Vista is much smaller than other farms in the region. Robson made an agreement to pay higher wages than other farms in the area, resulting in zero staff turnover since 2007. Fazenda Alta vista also produces bananas, which are intercropped with the coffee trees providing sufficient shade. The multitude of banana trees on the farm also created a condition for the coffee trees to survive the unexpected drought in the summer of 2014, ensuring both quality and volume for the 2015 harvest. Carmo Coffees is moving away from using demucilaginators for pulped natural coffees. Prior to 2016, a coffee would be pulped, then sent through a demucilaginator to remove some mucilage, and then dried. Now they are doing most "pulped natural" coffees as "honeys" and calling them honey. They are pulping, then going right to the patio. In addition to water savings, the resulting profile is a bit fruitier and sweeter profile that they feel ultimately will last longer for shelf life. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Fazenda São Benedito, Yellow Bourbon, Natural - Carmo de Minas (GrainPro) 9252 59 Kg 35 CALM Melbourne Australia
melbourne-au Sweet, jammy, raisins, cola, banana, praline, brown sugar, candied nuts. Sweet, jammy, raisins, cola, banana, praline, brown sugar, candied nuts. History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group.Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP’S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group’s activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market To become a national reference in the breeding of girolando cattle To produce and sell corn and soybeans with high quality standards Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region’s economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature:18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) Fazenda Sao Benedito Owner Antonio Jose Junqeuira Villela. This farm won second place in the 2005 Brazil Early Harvest Cup Of Excellence.Coffee is hand-picked and processed meticulously to target high quality. Average temperature 22 C and elevation is 1250 masl. Average rainfall is 2100 m. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda Furnas - Yellow Bourbon (GrainPro) 9253 59 Kg 174 CI USA Minnesota USA
ci-usa-minnesota Roasted peanut, citric and salty. Roasted peanut, citric and salty. History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP'S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group's activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market; To become a national reference in the breeding of girolando cattle; To produce and sell corn and soybeans with high quality standards; Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region's economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature: 18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. nft,norg
Brazil
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Carmo de Minas Honey - Fazenda Alta Vista - Yellow Catuai (GrainPro) 9254 59 Kg 308 CALM Melbourne Australia
melbourne-au Honey peanut butter, floral, coffee cherry and lemongrass. Honey peanut butter, floral, coffee cherry and lemongrass. Fazenda Alta Vista is Managed by Robson Vilela, who purchased the 84 ha. property in 2001. Coffee was planted in 2004, and was first harvested in 2007, where his crop took 7th place in the 2007 Brazil Cup of Excellence. Alta vista has since delivered on the reputation of quality, returning to the Cup of Excellence finals in 2011 and 2012. The staff at Alta Vista is much smaller than other farms in the region. Robson made an agreement to pay higher wages than other farms in the area, resulting in zero staff turnover since 2007. Fazenda Alta vista also produces bananas, which are intercropped with the coffee trees providing sufficient shade. The multitude of banana trees on the farm also created a condition for the coffee trees to survive the unexpected drought in the summer of 2014, ensuring both quality and volume for the 2015 harvest. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Honey - Fazenda Vale de Lua - Yellow Bourbon (GrainPro) 9255 59 Kg 54 CI USA Minnesota USA
ci-usa-minnesota Cocoa, lemon, almond and tart. Cocoa, lemon, almond and tart. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda Santa Ines - Yellow Bourbon (GrainPro) 9257 59 Kg 202 CALM Melbourne Australia
melbourne-au Coffee cherry, dark chocolate, lemon and floral. Coffee cherry, dark chocolate, lemon and floral. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Honey - Fazenda IP (GrainPro) 9258 59 Kg 182 Eniti Limited UK UK
london-eu Dark chocolate, apricot and candied nuts. Dark chocolate, apricot and candied nuts. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and honey method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Carmo Coffees is moving away from using demucilaginators for pulped natural coffees. Prior to 2016, a coffee would be pulped, then sent through a demucilaginator to remove some mucilage, and then dried. Now they are doing most "pulped natural" coffees as "honeys" and calling them honey. They are pulping, then going right to the patio. In addition to water savings, the resulting profile is a bit fruitier and sweeter profile that they feel ultimately will last longer for shelf life. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg
Brazil
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Decaf Origin Select MWP - Serra Negra 9569 69 Kg 11 CI USA Minnesota USA
ci-usa-minnesota Sweet toasted nut. Sweet toasted nut. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg,Decaf
Brazil
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Decaf Origin Select MWP - Serra Negra 9897 69 Kg 232 CI USA Minnesota USA
ci-usa-minnesota Milk chocolate and graham, mellow and sweet. Milk chocolate and graham, mellow and sweet. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg,Decaf
Brazil
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Microlot Natural - Fabrio & Fernando - Sitio do Valdir - Ribeirão de Santo Antônio - Red Catuai (Innovation Bags) 9953 30 Kg 13 CI USA Minnesota USA
ci-usa-minnesota Peanut, coffee cherry, lemon, grapefruit and baking chocolate. Peanut, coffee cherry, lemon, grapefruit and baking chocolate. . nft,norg
Brazil
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Microlot 4 Pulped Natural - Fazenda Rancho Dantas - Valdeir Mauro de Paula - Brejetuba - Espirito Santo (GrainPro) (PC) 8909 60 Kg 5 CI USA Minnesota USA
ci-usa-minnesota Chocolate, peanut butter, lemon, coffee cherry and citric. Chocolate, peanut butter, lemon, coffee cherry and citric. The small, coastal state of Espríto Santo is located in the southeast of the Brazil, and contains microclimates unlike virtually anwhere else in the country: Brazil's traditional natural process is practically impossible here, as well, due to the heavy mists and fog that roll across the coffee farms in the mountains. The landscape is lush and green, home to diverse animals and plants, including delicious coffees. The majority of the coffee is here is Red Catuai, growing between 900 and 1200 meters above sea level on farms averaging about 10 hectares each. The farmer groups here operate more like family because, well, many of them are family: About 60 coffee-growing families live and collaborate in the region, until very recently selling their yields almost entirely on the local market. We were surprised by the sparkling, clean characteristics in the cup here: Brazil is known more for the nutty and chocolaty profile contributed by the varieties historically grown here, as well as the typical processing methods. Espríto Santo's family-run farms focus more on washed and pulped-natural processing because of the cloudy, misty climate, which makes full natural more difficult, but lightens up the cup profile so that it more closely resembles a higher-grown Central American coffee. Farms here are small, though the network of families growing coffee together is large: Generations of siblings, cousins, and parents, and grandparents grow and process their coffee on small lots and in their own parabolic dryers and on patios. We hope to develop farmer-specific lots from these growers in the coming years, and we are excited to present such an unsual Brazilian coffee to our customers! nft,norg
Brazil
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Microlot 6 Natural - Fazenda Contendas - Beneficio Pedra Branca (GrainPro) (PC) 8420 60 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Salty soy nut. Salty soy nut. José Sebastião Mota Fernandes (aka Tião Pete) has been in coffee since he was very young. In 1968, his father bought the family’s first piece of land when Tião Pete was 10 years old. He grew up watching his dad work on the farm, and at age 16, was asked to start working on the crops. When his two brothers reached the same age, they were asked to do the same. As the farm became successful the family patriarch decided to increase the production area. He bought several neighbors’ properties and quickly realized the work his sons did was indispensable. To reward them for their work the patriarch allowed his sons to become managers of small areas of the farm. They were responsible for their own crops and the profits of their area. At age 17, Tião Pete planted his first crops. Now decades later Tião Pete has his own farm. In 2015, when the family patriarch passed away, the three brothers decided to split the area they inherited into three small farms. Tião Pete named his farm Fazenda Contendas. He has a total area of 100 hectares with 50 hectares dedicated to coffee. Other crops include bananas, corn and dairy livestock. Before 2010, Tião Pete had never heard of specialty coffee. Once he learned about it he started investing timidly in the quality of his crops. “I’ve been working on coffee business since my childhood and I know that coffee is both my present and my future. So, if I want to make my crops provide me a good and sustainable life, I need to focus on their quality. And I’ll do it by investing in machinery and work models which will allow me to access consistently the best results as possible.” Tião Pete recently bought a new wet mill and a drying machine. Now he can produce coffees that score 85+ points. He is also trying the zero-harvest method on his coffee. Half of his crops were pruned last year and the other half will be pruned after the 2016/17 harvest. Tião Pete plans to invest next in a depulping station. The Mantiqueira microregion is home to over 2000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at CarmoCoffees recognized this potential and decided to build two strategically placed mills (called "beneficios") with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora — both beneficios were farms managed by their former owners before joining CarmoCoffees. Pedra Branca was the first of the beneficios, with CarmoCoffees partnership starting in 2012. Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol became part of CarmoCoffees in 2014. The proximity of the beneficios enable the region's quality potential with accessibility to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Beneficio Presente do Sol has nine mechanical dryers and covered patios. Beneficio Pedra Branca has eight mechanical dryers, covered patios, and three African drying beds. The production of both beneficios is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Minas Gerais 1 Natural - Fazenda Gauriroba - Yellow Catucai (GrainPro) 10142 60 Kg 119 CI USA Minnesota USA
ci-usa-minnesota Toffee, chocolate, almond and winey. Toffee, chocolate, almond and winey. Fazenda Guariroba, owned by Homero Aguiar Paiva, is located in Santo Antônio do Amparo, Minas Gerais State, Campo das Vertentes micro-region. The farm has 200 hectares in total area, 90 hectaresfor growing coffee and 20 hectares for natural reserve. The main coffee varieties are Yellow Catucaí and Yellow Bourbon. Homero Aguiar Paiva belongs to a traditional coffee family. His father, Mr Afranio Aguiar Paiva was born at Cachoeira Farm. He graduated in Dentistry and years later dedicated his life to growing coffee following the family tradition. He also worked for many years at the Brazilian Coffee Institute (IBC). Mr Homero Aguiar Paiva, a civil engineer and successful businessman with deep coffee roots, decided to invest in specialty coffee production. In 2009, he purchased a 200-ha land from Cachoeira Farm belonging to his uncle, Mr Fernando Aguiar Paiva. This is exactly the same place where his father, the late Mr Afranio Paiva, was born. Cachoeira Farm, built in 1840, is recognized as a Specialty Sustainable and Organic Coffee producer. Mr Fernando Paiva, 90 years old, was a pioneer in quality coffee production in Brazil and also one of the founders of the Brazil Specialty Coffee Association (BSCA). Over the last seven years, Homero Aguiar Paiva has carried out remarkable and professional work in specialty coffee production at Guariroba Farm. Planting outstanding coffee varieties and investing in post-harvesting process, he won the first prize of the 2016 Cup of Excellence. He dedicated this award to his uncle Mr Fernando Paiva, for his pioneering and dedication to specialty coffees in their region, and mostly for their common ground and history Cachoeira Farm and Guariroba Farm are neighboring areas and share many water reserves (river sources). Therefore, both farms share a common project in water preservation, planting native trees, and creating protective areas. They are also currently engaged in a post-harvesting Project. nft,norg
Brazil
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Mogiana Natural - Fazenda Cachoeira da Grama - Yellow Bourbon (GrainPro) 9809 59 Kg 23 CI USA Minnesota USA
ci-usa-minnesota Mild, soft and sweet with peanut butter. Mild, soft and sweet with peanut butter. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Cachoeira da Grama - Yellow Bourbon (GrainPro) 9810 59 Kg 81 CI USA Minnesota USA
ci-usa-minnesota Sweet, soft and heavy with toffee and lemon. Sweet, soft and heavy with toffee and lemon. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of São Paulo, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Fazenda Recreio, Homero Machaedoxml Yellow Bourbon, Natural - São Sebastião da Grama (GrainPro) 9837 59 Kg 268 CALM Melbourne Australia
melbourne-au Honey, pear, pineapple, floral, caramelized fruits, toffee, citric. Honey, pear, pineapple, floral, caramelized fruits, toffee, citric. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry on asphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreio and Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Natural - Campos Altos - Fazenda Santa Edwiges - Yellow Bourbon (GrainPro) 9838 59 Kg 229 CALM Melbourne Australia
melbourne-au Honey, caramel, milk choc, custard apple, vanilla, juniper berry, choc orange. Honey, caramel, milk choc, custard apple, vanilla, juniper berry, choc orange. Fazenda Santa Edwirges began in 1995 when Afrânio Domingos Ramos bought the property, running it until mid-2007, when he handed it over to his son, Adriano Senna, who from then until now has increased production and with it made necessary improvements. There was a need to improve quality which began with the certification process. In the 2015/16 harvest the farm won its most important quality award.Fertilization at Santa Edwirges is controlled through soil analysis with precision agriculture, maintaining good soil structure, complete, suitable management with high-quality NPK fertilizer. Coffee is harvested mechanically at optimum maturation and dried on patios. As for the future, Santa Edwirges is focusing on producing the highest quality coffee possible, aggregating its value, and investing to improve the farm. For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Serra Negra (GrainPro) 9839 59 Kg 275 CALM Melbourne Australia
melbourne-au Soft, thick and tart with fruit and peanut butter. Soft, thick and tart with fruit and peanut butter. José Renato Gonçalves Dias manages the Fazenda Sertaozinho in an ecological manner with the objective of preserving the life of the fertile soil for years to come. Every step from planting to drying is all done by hand. This process allows for a selective harvest by only hand-picking the ripe cherries. Such care shows in the cup! Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. -Piero Cristiani nft,norg
Brazil
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Mogiana Serra Negra (GrainPro) 9840 59 Kg 320 CALM Melbourne Australia
melbourne-au Caramel, peanut, toffee, lime, and tangy. Caramel, peanut, toffee, lime, and tangy. José Renato Gonçalves Dias manages the Fazenda Sertaozinho in an ecological manner with the objective of preserving the life of the fertile soil for years to come. Every step from planting to drying is all done by hand. This process allows for a selective harvest by only hand-picking the ripe cherries. Such care shows in the cup! Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. -Piero Cristiani nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9841 59 Kg 269 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon and pecan. Toffee, lemon and pecan. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry onasphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreioand Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9842 59 Kg 276 CI USA Minnesota USA
ci-usa-minnesota Peanut butter, lemon and chocolate. Peanut butter, lemon and chocolate. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry onasphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreioand Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9843 59 Kg 295 CI USA Minnesota USA
ci-usa-minnesota Sage, almond and chocolate. Sage, almond and chocolate. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry onasphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreioand Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Rainha - Yellow Bourbon (GrainPro) 9844 59 Kg 269 CI USA Minnesota USA
ci-usa-minnesota Toffee, peanut, lemongrass and tart. Toffee, peanut, lemongrass and tart. Fazenda Rainha is managed by José Renato G. Dias, an agricultural engineer with a specialization in coffee production. The farm is comprised of 280 hectares of which 200 hectares are planted with mostlyYellow Bourbon, some Icatu, Yellow Catuaí, Mundo Novo, and Acaiá. It is BSCA and Utz certified. Coffee is processed at peak ripeness with handheld mechanical picking equipment over a cloth to avoid contract with the ground. After being harvested, the coffee cherry is pulped and spread on courtyards for drying. The coffee is dried slowly in the sun until reaching 11% humidity. After drying, the coffee is conditioned in wooden graineries. All of Fazenda Rainha's employees reside on the farm and they are provided with health plans and unlimited hospital care. There is a school onsite for the workers' children called the Pedro Roza IT School. Fazenda Rainha has been a finalist in Cup of Excellence Brazil in 2000, 2001, 2005, 2006, 2008, 2009, 2010, and was awarded first place in the 2011. Amidst the unbelieveable landcape at Fazenda Rainha is a chapel designed by the renouned Brazilian architect Oscar Niemayer, and built by Fazenda Rainha's workers. The Chapel was one of Niemayer's last projects before he passed, just before turning 105 years old in December of 2012. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Mogiana Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9845 59 Kg 248 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon and chocolate with soft citric acidity. Toffee, lemon and chocolate with soft citric acidity. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry onasphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreioand Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Rainha - Yellow Bourbon (GrainPro) 9846 59 Kg 238 CI USA Minnesota USA
ci-usa-minnesota Almond, toffee, coffee cherry soft and sweet. Almond, toffee, coffee cherry soft and sweet. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of São Paulo, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Natural 2/3 SS 1 Amizade - Screen 17/18 10068 60 Kg 61 CI USA Minnesota USA
ci-usa-minnesota Pulpy and salted peanut. Pulpy and salted peanut. This coffee has limited traceability, for more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil Natural 2/3 SS 1 Amizade - Screen 17/18 10737 60 Kg 195 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin This coffee has limited traceability, for more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil
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Org Cerrado Natural - Fazenda Saquarema - (CBC BR-BIO-141) (GrainPro) 8832 59 Kg 251 CI USA Minnesota USA
ci-usa-minnesota Salted peanut, heavy and cocoa. Salted peanut, heavy and cocoa. The Nossa Senhora de Fátima farm is located on the city of Perdizes, Alto Paranaiba Region, Cerrado vegetation area of Minas Gerais State, Brazil. The Organic Coffee produced comes from Arabica Specie selected plants. All the process developed on the property is carefully followed by an Agronomist Engineer, ensuring a high-level quality and taste standard to the coffee. All Activities aim to attend the organic compounds demand, giving sustainability to Organic Coffee production. The Coffee produced on Nossa Senhora de Fátima Farm, has outstanding features of Cerrado Vegetation such as: good body, delicate acidity, and a chocolatey flavor. The main production at Nossa de Fátima is specialty organic coffee, but other activities include: pig-farming, cattle-farming, sheep-farming, and silviculture. nft,Organic
Brazil
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Org Cerrado Natural - Fazenda Nossa Senhora de Fatima - (CBC BR-BIO-141) (GrainPro) 8833 59 Kg 76 CI USA Minnesota USA
ci-usa-minnesota Tart citric, cocoa, lemon and salted peanut. Tart citric, cocoa, lemon and salted peanut. The Nossa Senhora de Fátima farm is located on the city of Perdizes, Alto Paranaiba Region, Cerrado vegetation area of Minas Gerais State, Brazil. The Organic Coffee produced comes from Arabica Specie selected plants. All the process developed on the property is carefully followed by an Agronomist Engineer, ensuring a high-level quality and taste standard to the coffee. All Activities aim to attend the organic compounds demand, giving sustainability to Organic Coffee production. The Coffee produced on Nossa Senhora de Fátima Farm, has outstanding features of Cerrado Vegetation such as: good body, delicate acidity, and a chocolatey flavor. The main production at Nossa de Fátima is specialty organic coffee, but other activities include: pig-farming, cattle-farming, sheep-farming, and silviculture. nft,Organic
Brazil
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Parana Natural - Fazenda Santa Barbara - Yellow Catuai (GrainPro) 10065 59 Kg 204 CI USA Minnesota USA
ci-usa-minnesota Cocoa, lemon, peanut and citric. Cocoa, lemon, peanut and citric. We are extremely excited to introduce a new offering from yet another one of Brazil's coffee regions, Paraná. This region has historically been a strong producer of Brazilian coffee but during the late 20th century, annual hard frosts kept the production low. Today, Paraná has not had extreme frosts for 5 years and has been experiencing an increase in overall production. This coffee, a Yellow Catuai, is from Fazenda Santa Barbara, a well-established farm with a rich history in Brazilian coffee. The farmland itself was colonized in the beginning of the 19th century by the American company Leon & Isreal. In 1963 the movie Instant Love was filmed here and Mr. Nelson Rockefeller visited in 1947. Today, Fazenda Santa Barbara is owned by the Saldanha Rodrigues family, and has been since 2004. After acquiring the farm, the Saldanha Rodrigues family has implemented a new cycle of management focusing on sustainability for specialty coffee production. The farm spans a total of 1,467 hectares of which only 250 are planted in coffee. Coffee is harvested mechanically followed by a light sorting process in which the ripest cherries are set aside for specialty lots such as this one. For this lot, the coffee was pre-dried on a patio for 4 days then moved to natural mechanical dryers where 12-hour drying cycles were performed (coffee was dried for 12 hours then rested for 12 hours and repeated until it reached a moisture content of 10.5% ). For more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil Serra Negra Natural (GrainPro) 10559 60 Kg 320 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Chocolate, nut and cocoa. Chocolate, nut and cocoa. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Serra Negra Natural 9743 59 Kg 34 CI USA Minnesota USA
ci-usa-minnesota Chocolate, nuts, citric and soft. Chocolate, nuts, citric and soft. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Serra Negra Natural (GrainPro) 9848 59 Kg 205 CI USA Minnesota USA
ci-usa-minnesota Baking chocolate, peanut and citric acid. Baking chocolate, peanut and citric acid. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Serra Negra Natural (GrainPro) 9849 59 Kg 8 CI USA Minnesota USA
ci-usa-minnesota Dark chocolate, almond, and lemon. Dark chocolate, almond, and 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 (GrainPro) 9850 59 Kg 67 CI USA Minnesota USA
ci-usa-minnesota Mild and sweet with peanut butter. Mild and sweet with peanut butter. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Serra Negra Semi-Washed - Castelo - Espirto Santo (Videplast Liner) 9853 59 Kg 265 CI USA Minnesota USA
ci-usa-minnesota Peanut, soft and citric. Peanut, soft and citric. The Bateia Community is located in the municipality of Castelo, in the Montanhas do Espírito Santo region. The name Bateia comes from an instrument used to pan for gold, separating it from sand, due to the great quantity of this metal found underground there. Gold extraction took place until the mid-1980s. Nowadays the community houses around 60 families, all of which make their living through coffee. Its inhabitants are descended from Italian immigrants who arrived in the region around 1906. They settled in the area and soon after began the first coffee plantations. The main varieties planted are Red and Yellow Catuaí. Production of specialty coffees began in the year 2000 when the first beans were pulped. Since then they have shown great potential for quality. Today 90% of the inhabitants work with specialty coffees and the community has stood out on the municipal, state and national stages for its high-quality coffees. The producers have their own processing infrastructure, with washers/separators, hullers, covered patios and granaries for storage. The elevation of the community varies from 870 to 1100 meters and the climate is highland tropical. The harvest is selective and generally occurs from May to December. Each year the producers have been increasingly committed to the objective of further improving their quality. This year they began the process of fermenting the beans in tanks without water. For more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil
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Serra Negra 1 Natural (GrainPro) 9281 59 Kg 325 CALM Melbourne Australia
melbourne-au Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Serra Negra 1 Natural (GrainPro) 9813 59 Kg 77 CALM Melbourne Australia
melbourne-au Peanut butter, berry, toffee and smooth. Peanut butter, berry, toffee and smooth. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Serra Negra 2 Natural (GrainPro) 9807 59 Kg 301 Eniti Limited UK UK
london-eu Cocoa, red fruit, nutty and smooth. Cocoa, red fruit, nutty and smooth. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Colombia
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Aromas del Sur Huila - Palestina - Santa Barbra (GrainPro) 9059 70 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Lemon, grapefruit, toffee, sweet cedar and almond. Lemon, grapefruit, toffee, sweet cedar and almond. 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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Decaf KVW MC EP 10017 60 Kg 79 CI USA Minnesota USA
ci-usa-minnesota Heavy, mild and peanut. Heavy, mild and peanut. “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Decaf
Colombia
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Decaf KVW MC Excelso 10461 60 Kg 48 CI USA Minnesota USA
ci-usa-minnesota Cocoa and lemon. nft,norg,Decaf
Colombia
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Decaf KVW MC Excelso 10565 60 Kg 28 CI USA Minnesota USA
ci-usa-minnesota cocoa, citric and nuts. nft,norg,Decaf
Colombia
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Decaf Org Origin Sel MWP - Tolima - EP 9952 69 Kg 108 CI USA Minnesota USA
ci-usa-minnesota Graham, citric and heavy. Graham, citric and heavy. Tolima is the third largest coffee producing region of Colombia and accounts for 12% of the country's annual production. Located in west-central Colombia, this region is fully inscribed by the Andean mountains and the Magdalena river basin, making it rather remote and challenging to access. Until recently, much of the coffee growing area had been considered dangerous because of the Colombian FARC's presence. Today, Tolima has seen a drastic decline in FARC presence, allowing for increased accessibility to these nutty, tangy, fruity, and creamy-bodied coffees. For more information on Colombian coffee, visit our Colombia Origin Page. nft,Organic,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Huila 10155 70 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Lemon, toffee and citric. Lemon, toffee and citric. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf
Colombia Decaf Origin Select Sugarcane E.A. - Huila 10156 70 Kg 115 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Sweet and savory with cocoa and tart lemon. Sweet and savory with cocoa and tart lemon. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Huila 10192 70 Kg 102 CI USA Minnesota USA
ci-usa-minnesota Tart with lemon, malt and graham. Tart with lemon, malt and graham. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Huila 10325 70 Kg 259 CI USA Minnesota USA
ci-usa-minnesota Soft, citric, sweet and smooth. Soft, citric, sweet and smooth. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Pitalito - Huila 10407 70 Kg 140 Eniti Limited UK UK
london-eu Honey, peanut brittle, candied pecan and soft florals. Honey, peanut brittle, candied pecan and soft florals. P RODUCER ’ S NAME # SACOS FARM ’ S NAME VIL AGE ALTITUD FLOR MARIA BETANCOURT 20 CATALUÑA ALBANIA 1550 SEBASTIAN DIAS SALAMANCA 20 CATALUÑA ALBANIA 1550 BRANDON STIVEN DIAS 10 CATALUÑA ALBANIA 1550 PEDRO PABLO DELGADO 15 LAS CEJAS ALBANIA 1500 JAIRO QUIÑONES QUINAYAS 40 NUEVA ZELANDA ALTO CABUYAL 1800 LUCIO DELGADO 30 LOS ARBOLES FILO DE CHILLURCO 1750 ARSENIO MUÑOZ 15 BUENA VISTA HIGUER ON 1750 P RODUCER ’ S NAME # SACOS FARM ’ S NAME VIL AGE ALTITUD FLOR MARIA BETANCOURT 20 CATALUÑA ALBANIA 1550 SEBASTIAN DIAS SALAMANCA 20 CATALUÑA ALBANIA 1550 BRANDON STIVEN DIAS 10 CATALUÑA ALBANIA 1550 PEDRO PABLO DELGADO 15 LAS CEJAS ALBANIA 1500 JAIRO QUIÑONES QUINAYAS 40 NUEVA ZELANDA ALTO CABUYAL 1800 LUCIO DELGADO 30 LOS ARBOLES FILO DE CHILLURCO 1750 ARSENIO MUÑOZ 15 BUENA VISTA HIGUER ON 1750 This offering comes from seven producers that reside in the municipality of Pitalito, Huila: Flor Maria Betancourt - Finca Cataluña - 1550 masl Sebastian Dias Salamanca - Finca Cataluña - 1550 masl Brandon Stiven Dias - Finca Cataluña - 1550 masl Pedro Pablo Delgado - Finca Las Cejas - 1500 masl Jairo Quiñones - Finca Nueva Zelanda - 1800 masl Lucio Delgado - Finca Los Arboles - 1750 masl Arsenjo Muñoz - Finca Buena Vista - 1750 masl All coffee was harvested at full ripeness and processed traditionally as washed coffee. On average, cherries were depulped and the coffee was fermented dry for an average duration of 20 hours, washed 4 times, then placed in a parabolic dryer for an average period of 6-7 days. Once milled, the coffee underwent the Sugarcane E.A. decaffeination proccess, see diagram below! SEBASTIAN DIAS SALAMANCA 20 CATALUÑA ALBANIA 1550 Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - San Agustin - Huila 10408 70 Kg 122 Eniti Limited UK UK
london-eu Dark chocolate, tangy lemon, butter, raspberry, juicy, creamy and tart. Dark chocolate, tangy lemon, butter, raspberry, juicy, creamy and tart. This specific offering comes from multiple share-holding farmers that reside in the municipality of San Agustín, Huila. This town is well-known for its coffee production and Cafe Imports has visited the farmers of San Agustín on a bi-yearly basis for the past six years now. It is a truly beautiful place filled with beautiful people, and wonderful coffee. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf
Colombia Decaf Origin Select Sugarcane E.A. 10563 70 Kg 275 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Tangy, lemon, graham and sweetcorn. nft,norg,Decaf
Colombia Decaf Origin Select Sugarcane E.A. 10700 70 Kg 275 Origin/USA
Est Ship: Jul 2017
USA
Est Ship: Jul 2017
  origin nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Pijao - Quindio 9827 70 Kg 92 Eniti Limited UK UK
london-eu Toffee, citric and chocolate. Toffee, citric and chocolate. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf
Colombia
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Excelso EP 10015 70 Kg 188 CI USA Minnesota USA
ci-usa-minnesota Tarragon, green pepper, lemon and cocoa. Tarragon, green pepper, lemon and cocoa. “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia Excelso EP 10016 70 Kg 108 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Toffee and lemon. Toffee and lemon. “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia Excelso EP 10095 70 Kg 18 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Tangy and sweet with lemon and a peanut aftertaste. Tangy and sweet with lemon and a peanut aftertaste. “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia
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Excelso EP 10323 70 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Peanut, cocoa and lemon. Peanut, cocoa and lemon. “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg
Colombia Excelso EP 10701 70 Kg 144 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
  origin nft,norg
Colombia Excelso Gran Galope Huila - San Agustin (GrainPro) 10409 70 Kg 11 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Dark chocolate, tangy lemon, butter, raspberry, juicy, creamy and tart. Dark chocolate, tangy lemon, butter, raspberry, juicy, creamy and tart. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia
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Excelso Gran Galope Huila (GrainPro) 10410 70 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Peanut, almond, citric, sweet and smooth. Peanut, almond, citric, sweet and smooth. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Tolima - EP (GrainPro) 10454 70 Kg 275 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Sugar cane juice, cranberry, coffee cherry and hibiscus. Sugar cane juice, cranberry, coffee cherry and hibiscus. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope EP (GrainPro) 10455 70 Kg 275 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila (GrainPro) 10515 70 Kg 125 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Floral, lime, chocolate and tart apple. nft,norg
Colombia Excelso Gran Galope Huila (GrainPro) 10518 70 Kg 58 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Toffee, nutty, lemon, berry, chocolate and tart. nft,norg
Colombia Excelso Gran Galope Huila (GrainPro) 10695 70 Kg 125 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Creamy with chocolate, hazelnut and coffee cherry. nft,norg
Colombia Excelso Gran Galope Huila (GrainPro) 10696 70 Kg 58 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Creamy and tangy with chocolate, green grape, lemon and almond. nft,norg
Colombia Excelso Gran Galope Huila - San Agustin (GrainPro) 10697 70 Kg 20 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Sweet, creamy and balanced with toffee, and lemon. nft,norg
Colombia Excelso Gran Galope Huila - Pitalio (GrainPro) 10698 70 Kg 12 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Chocolate, toffee, lemon, lime, berry, tangy and juicy. nft,norg
Colombia
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Excelso Gran Galope Cauca - EP (GrainPro) 9274 70 Kg 2 CALM Melbourne Australia
melbourne-au Cherry, raisin, clean coffee cherry and tart acidity. Cherry, raisin, clean coffee cherry and tart acidity. Café Imports is pleased to announce the arrival of our first container of Gran Galope; another Big Stride for us in the direction of supporting small farmers and sourcing exceptional Colombian Coffee. These are full containers of coffees changing the game of what "standard" Colombian coffees are; a new "workhorse" coffee from Colombia. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia
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FTO Cauca 1 COMEPCAFE - FLO ID 26236 - (CBC CO-BIO-123) (GrainPro) 10181 70 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Soft and sweet with melon and toffee. Soft and sweet with melon and toffee. "Cooperativa Multiénica y Pluricultural de Pequeños Caficultores del Cauca" COMEPCAFE was founded October 8th, 2010, by 44 producers from the towns of Morales and Piendamo. They united with a goal to commercializing their coffee together in order to achieve better prices.The families contributing to COMEPCAFE are of Indigenous and Afro-Colombian origins, and have been producing coffee for the last 50 years. Harvest season at COMEPCAFE is March to June (70%), and November to December (mitaca,or "fly crop,"30%) For processing, COMEPCAFE uses a traditional "Zaranda" depulper, followed by dry fermentation for 12 hours, and the coffee is washed four times before being dried in a parabolic dryer. The farm area is 372 hectares of clay loam and volcanic soil, with 129 hectares dedicated to coffee. COMEPCAFE is FLO certified. For more information about coffee production in Colombia, visit our Colombia origin page. Fair Trade,Organic
Colombia
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FTO Tolima 2 Planadas - Selecto - ASOPROCAFEES - FLO ID 19877 10075 70 Kg 177 CI USA Minnesota USA
ci-usa-minnesota Tart and tangy lemon, chocolate and a sweet, nutty after taste. Tart and tangy lemon, chocolate and a sweet, nutty after taste. This coffee has limited traceability, for more information on Colombian coffee visit our Colombia origin page. Fair Trade,Organic
Colombia Microlot 1 Huila Best Cup - Javier Cantillo - Finca Los Delirios - Divino Niño - Suaza (GrainPro) 10279 70 Kg 4 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Red cherry, spices, chocolate. Red cherry, spices, chocolate. Javier Cantillo Vega said he has lived around coffee "since I can remember." He was taught how to farm by his father, and when Don Javier turned 20 and completed his military service, he returned home to buy a farm of his own and grow coffee to support himself and his wife. Don Javier grows about 20,000 Caturra trees on the 5 hectares of his 12-hectare farm that is set aside for coffee. He picks the ripe cherry every 22 days during the season, depulps them in the afternoon using a traditional machine, then allowing the coffee to ferment under water for 24 hours. The beans are then washed 5 times and put in parabolic driers for 20–30 days, depending on the climate. nft,norg
Colombia Microlot 1 Huila Best Cup - María Amparo Moncayo - Finca Bella Vista - Alto del Obispo - San Agustin (GrainPro) 10280 70 Kg 7 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Juicy, soft and clean with almond, panela, cola, chocolate and white sugar. Juicy, soft and clean with almond, panela, cola, chocolate and white sugar. María Amparo Moncayo Solarte has owned her farm with her family for 12 years, and started out with Caturra before planting and experimenting with other varieties. This lot is a Caturra selection. Doña María grows 18,000 plants on her 4.5-hectare farm, where she picks only the ripe cherry and depulps them that same afternoon. The coffee is dry fermented for 36 hours and washed 2–3 times before being dried in a casa elba, a kind of drying structure with a retractable roof, giving the producer more control over the drying in different weather. It takes 2–3 weeks for the coffee to dry. nft,norg
Colombia Microlot 1 Huila Best Cup - Yesid Lopez - Finca El Mirador - Alto Naranjal - Pitalito (GrainPro) 10284 70 Kg 8 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Sweet, smooth, toffee, lemon, basil and green apple. Sweet, smooth, toffee, lemon, basil and green apple. Yesid Lopez Artunduaga was born into coffee through is father. Twenty-two years ago, he sold the land his father had given him to buy a farm in Acevedo, but he has since moved to Pitalito to focus on specialty coffee. He has been happy to experiment with different processing techniques to improve the quality of his coffee, for instance, he has returned to a traditional fermentation rather than using a demucilaginator. Don Yesid grows 50,000 trees on 10 hectares of land, with 1 hectare reserved for forest reserve. He depulps the ripe cherry in the afternoons, and sorts it using a zaranda, a mesh screen that removes impure beans. It is fermented dry for 24 hours and washed for six times before being laid in parabolic driers for 8–15 days. nft,norg
Colombia Microlot 1 Huila Best Cup - Julio Cesar Sanchez - Finca Montañita - Alto Planes - Isnos (GrainPro) 10287 70 Kg 6 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Orange, tomato, chocolate, toffee, baking spices and sparkling. Orange, tomato, chocolate, toffee, baking spices and sparkling. "Fortunately, I was born in a coffee-producing family," said Julio César Sánchez Peña. "My father used to sell his coffee with high moisture levels, so the profit was not much, but he managed to raise us thanks to coffee." Don Julio was given a plot of coffee by his father and started out with 2,500 coffee trees, with which he earned enough money to buy a second coffee farm. Don Julio selected both Caturra and Castillo for this lot. The Caturra he ensures is picked when bright red (every 21 days), and the Castillo is picked when the fruit is purple (every 30 days). The coffee is depulped the following morning, then fermented dry for 24 hours before being washed twice and laid in parabolic driers for 8–15 days. nft,norg
Colombia Microlot 1 Huila Best Cup - Lucio Delgado - Finca Los Arboles - Filo de Chillurco - Pitalito (GrainPro) 10288 70 Kg 7 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Nice floral aroma, mandarin, roasted walnut, toffee, clove and dried fruit. Nice floral aroma, mandarin, roasted walnut, toffee, clove and dried fruit. Lucio Libardo Delgado Córdobahas been a coffee producer for "more than 30 years," he said, after his brother sold him his first plot of farmland in 1994. He watched his farming neighbors and learned from their mistakes, and he also took advice from "friends, technicians, and engineers who advised me to be very organized with the money and the administration of the farm." Don Lucio grows 16,000 trees on 16 hectares of his 20-hectares farm, and he has selected Caturra for this lot. The bright red cherry is picked and depulped the same day, and a zaranda is used to sort the impurities. The coffee is fermented dry for 26 hours and washed once before being put in parabolic driers for 15&ndash20; days. nft,norg
Colombia Microlot 1 Huila Best Cup - Hermes Ricaute - Finca La Laguna - Montañita - Timana (GrainPro) 10289 70 Kg 3 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Cherry, toffee, chocolate, almond and creamy. Cherry, toffee, chocolate, almond and creamy. This Huila Best Cup offering comes from producer Hermes Ricaute Torres of Montañita, Huila, Colombia. His farm, Finca La Laguna, is a 3.5 hectare parcel that is planted with the Tabi variety. In terms of processing this coffee was harvested at full ripeness and depulped on the same day. Once depulped, the coffee is fermented wet for 36 hours, washed four times, then dried in a parabolic dryer for an average period of 6-15 days. From Hermes: "I have been a coffee producer for 18 years. I started planting varieties such as Caturra and Colombia, then I decided to focus on the quality of the coffee and planted newer and more resistant varieties like Tabi. My wife has been accompanying me in this process for 16 years. I started out in another farm however, the weather conditions were not suitable for planting coffee, I was able to sell this lot and buy a better one from my neighbor who fortunately gave me a good deal." nft,norg
Colombia Microlot 1 Huila Best Cup - Arley Delgado - Finca Los Arboles - Filo de Chillurco - Pitalito (GrainPro) 10290 70 Kg 7 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Savory, eucalyptus, almond, cola, clove, lemon and dark chocolate. Savory, eucalyptus, almond, cola, clove, lemon and dark chocolate. Arley Delgado Ortiz started growing coffee 9 years ago with a plot of 300 coffee trees given to him by his father. He partnered with his father on the farm, and are constantly trying to improve their processes and quality. Don Arley grows multiple varieties on the 6 hectares of his land that are planted in coffee, but this lot is a Caturra selection. The coffee is picked ripe and depulped the same afternoon; it is dry fermented for 24–28 hours and washed once before being spread in parabolic driers for 15–25 days. nft,norg
Colombia
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Microlot 11 Alfredo Baus - Finca Sinai - Palestina - Huila (GrainPro) 10495 70 Kg 18 CI USA Minnesota USA
ci-usa-minnesota Lemon-lime, chocolate, caramel, fruity, and citric. Lemon-lime, chocolate, caramel, fruity, and citric. From Alfredo: I process the coffee with the help of my wife Elcira, and our son Alfredo and daughter Maria Fernanda. We try picking mature coffee only between 3pm and 7 pm, then we select the best fruit by floating the harvested cherries in a tank with water. The fermentation method is traditional leaving the coffee to ferment in the original farm beneficio (two cement tanks covered with a kind of porous brick tile); or, since 2016 using the new and up-to-date stainless-steel tanks. In 2016, we upgraded and doubled our wet process facilities with the installation of an environmentally amicable technology “Ecomill”. The Ecomill fermentation is traditional. It uses two hygienically designed stainless-style hopers - with capacity of 1,500 to 2,000 kilos each. This technology is a mix between the mechanical demucilager BECOLSUB and the traditional tank hand agitated fermentation. It was developed by Cenicafe to produce high quality traditional fermentation coffee, while significantly reducing the use of water, and easing the management of wet by-products. Normally I stop the fermentation time after 24 hours. Once the fermentation is complete, coffee washing follows. In the old-fashioned tanks, washing requires manual agitation of the mass and several changes of water until the coffee/water comes out totally clean. This uses about 4.2 liters of water per kilo. With the new Ecomill, washing is easier. Fermented coffee is discharged - using gravity and no water required to move the mass – directly to an integrated mechanical washer unit. DRY PROCESS All my coffee is sun Dry. My dryer is installed on top of the house - a roof system known as Casa Elba. It has clean cement floors and zinc sheets for roofing. The ceiling can be rolled in and out to expose the coffee to the sun and/or protect it from rain and high temperatures. The Casa Elba is designed to allow air flow even when the roof is closed Early in the morning I spread the wet coffee in the patio. This is known as oreado. At this point I rake every 30 minutes the mass to ensure the drying is homogeneous and the water-logged coffee layers on top and below are evenly exposed to the sun. During this initial period, when the temperature gets too hot, I close the Casa Elda. As soon as the temperature goes down, I reopen it allowing the slow drying process to continue. Depending on the climate, this initial oreado phase lasts between 3 and 4 days. When moisture is removed gently, parchment will not burst open, enhancing quality of the green coffee. After the first 4-day crucial period is complete, I allow the sun to heat the coffee with more intensely and the frequency of raking diminishes to 2 or 3 times a day. Normally it takes me about 15 to 20 days to complete the drying process. When the coffee reaches a light green color, I know that it is ready for storage. Prior to bagging it, I let the parchment to cool down. I room dedicated to store parchment coffee. I use grainpro and new jute bags on is keep on top of wooden pallets. PERSONAL STATEMENT My work depends on the support I receive from the family. Because we work as a team I can implement additional quality process for my coffee. We have participated in several competitions: four times my coffee has been in the CoE top 20: In 2010, 16th place; in 2013, 6th place; in 2014, 4th place and in 2015, 10th place. I know that is possible to obtain good results if one applies to it. The additional money I have received from the competitions, has allowed me to improve the farm infrastructure particularly with an important investment in the wet process facilities. For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg
Colombia
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Microlot 11 Erazmo Perez - Finca El Filo - Acevedo - Huila (GrainPro) 10496 70 Kg 17 CI USA Minnesota USA
ci-usa-minnesota Fruity, berry, lemon, cherry, chocolate, hops and sweet. nft,norg
Colombia
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Microlot 16 Daniel Ortega - Finca Buenos Aires - La Muralla - San Agustin - Huila (VacPack) 10487 24 Kg 18 CI USA Minnesota USA
ci-usa-minnesota Tart citric, heavy and sweet; very chocolatey, lemon and pomegranate. nft,norg
Colombia
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Microlot 16 Fabier Bolaños - Finca La Esperanza - Timanco - San Agustin - Huila (VacPack) 10488 24 Kg 27 CI USA Minnesota USA
ci-usa-minnesota Sweet lemon, toffee and a peanut aftertaste with tangy citric acidity, sweet and clean. Sweet lemon, toffee and a peanut aftertaste with tangy citric acidity, sweet and clean. Faiber Bolaños is a member of the association of coffee producers called "Los Naranjos". His farm, Finca Esperanza, is a 3 hectare parcel planted with 15,000 Caturra trees. This specific offering was picked at optimum ripeness, depulped, fermented for 18 hours, washed 3 times, then moved to a parabolic dryer for a period of 15 days. The association of Los Narnajos is a group of 52 farmers that have produced some of the highest quality coffee that we have seen come out of Huila. The sharing of techniques and practices between this group of producers is one of the most important factors in the progress of this association, and with an average farm size of 4 hectares, the success of the group is absolutely contingent upon the discipline of the individual. nft,norg
Colombia
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Microlot 16 Isidro Ortega - Finca El Agrado - San Agustin - Huila (VacPack) 10490 24 Kg 11 CI USA Minnesota USA
ci-usa-minnesota Chocolate, peanut and citric. nft,norg
Colombia
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Microlot 16 Jaime Urbano Nuñez - Finca El Tabor - San Agustin - Huila (VacPack) 10491 24 Kg 25 CI USA Minnesota USA
ci-usa-minnesota Toffee, turmeric and peanut. nft,norg
Colombia
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Microlot 16 Jose Burbano - Finca El Placer - Las Chinas - San Agustin - Huila (VacPack) 10492 24 Kg 20 CI USA Minnesota USA
ci-usa-minnesota Chocolate, green grape, citric and mellow. Chocolate, green grape, citric and mellow. This offering comes from producer Jose Burbano of Finca El Placer in San Agustin, Colombia. His farm is a two-hectare parcel planted with about 11,000 trees of the Colombia variety. From Jose: WET PROCESS Picking occurs every 20 days to reduce the defective green, semi-ripe, over-ripe and fallen beans. Ferment for two days’ wash on the third day: Pulping takes place the same day of picking at around 5 pm. Pulped coffee from day 1, remains in the fermentation tank, without water, until 5 pm the next day; on day 2, newly pulped coffee is added to the tank. Both batches are thoroughly blended. Around 7 am, on day 3, I commence to check the fermentation by touching the mass to determine if the mucilage detaches easily from the bean. This tends to occur around midday on day 3, meaning that the first batch has been 40 to 44 hours in the tank. The coffee is washed thoroughly some 4 times. The soaked parchment remains for a little in the tank before is transferred to the dryer. DRY PROCESS To minimize the excess water on day the first, parchment is placed on the dryer and is agitated once per hour. A key aspect here is also to have good ventilation. Our drier dimension is 10 x 5 meters. It is made of wood and has plastic covering the ceiling and has been fitted with shade textile to control the amount of sun light allowed through. For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg
Colombia
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Microlot 16 Julio Alberto Muños - Finca El Guayabo - San Agustin - Huila (VacPack) 10493 24 Kg 13 CI USA Minnesota USA
ci-usa-minnesota Chocolate, toffee and cocoa with citric acidity, sweet and a smooth mouthfeel. nft,norg
Colombia
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Microlot 5 San Agustin - Huila (GrainPro) 10494 70 Kg 43 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon and sage. nft,norg
Colombia
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Microlot 8 Cauca Best Cup - Duvan Castillo - Finca El Portal - El Carmen - Sotara - Castillo/Caturra /Colombia (GrainPro) 9883 70 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Lemonade, caramel, toffee, floral, soft and clean. Lemonade, caramel, toffee, floral, soft and clean. This is a Cauca Best Cup 2016 competition microlot. Duvan Castillo lives on his 1.5 hectare farm in the township of El Carmen, located in Cauca's Sotara municipality. For this offering, he harvested fully ripe cherries from his 7,000 Castillo, Colombia, and Caturra trees, depupled, fermented for 16-20 hours, washed, then placed the coffee in aparabolic dryer to finish the process. For more information on Best Cup competitions, please click here. nft,norg
Colombia
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Organic Tolima Ataco (GrainPro) 10064 70 Kg 59 CI USA Minnesota USA
ci-usa-minnesota Lemon, cocoa and peanut. Lemon, cocoa and peanut. This coffee is from a group of small farmers located in the municipality of Ataco, in the southern part of the State of Tolima, in the central cordillera of Colombia. Coffee there grows at altitudes ranging from 1,500 to 2,400 meters above sea level and the main harvest periods go from May through June, and from November to December. Coffee is produced in between crops but in smaller volumes. Once harvested, coffee is depulped with a traditional depulper and zaranda (a mesh screen used after depulping to separate low-quality beans), fermented, washed and dried in parabolic dryers and casaelbas (a sun dryer with retractable roof). The producers'farms range in size from 3.5 to about 5 hectares. For more information on Colombian coffee, visit our Colombia Origin Page. nft,Organic
Colombia Regional Select Huila - Suaza - Alto Brasil (GrainPro) 10308 70 Kg 61 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila - Bruselas (GrainPro) 10313 70 Kg 52 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila - Pitalio - Guacacayo (GrainPro) 10315 70 Kg 26 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila - Pitalito - Finca La Esperanza (GrainPro) 10412 70 Kg 38 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Caramel, cherry tomato, candied lemon, tropical fruit, dense sugary sweet, clean and rich. Caramel, cherry tomato, candied lemon, tropical fruit, dense sugary sweet, clean and rich. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila (GrainPro) 10414 70 Kg 100 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Chocolate, raisin, almond, balanced with complex fruit acidity and a heavy mouthfeel. Chocolate, raisin, almond, balanced with complex fruit acidity and a heavy mouthfeel. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila (GrainPro) 10414 70 Kg 100 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Chocolate, raisin, almond, balanced with complex fruit acidity and a heavy mouthfeel. Chocolate, raisin, almond, balanced with complex fruit acidity and a heavy mouthfeel. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila (GrainPro) 10415 70 Kg 150 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Cherry, sweet sage, peanut, vanilla, creamy, tangy and sweet. Cherry, sweet sage, peanut, vanilla, creamy, tangy and sweet. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila (GrainPro) 10416 70 Kg 200 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Burnt sugar, tomato, lime, raisin, tropical fruits, intense tart acidity, and sugary sweetness. Burnt sugar, tomato, lime, raisin, tropical fruits, intense tart acidity, and sugary sweetness. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila - Timana - Finca La Laguna (GrainPro) 10417 70 Kg 50 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Cherry cola, sweet malt, sugar cane juice, mango, butter, lemonade, red currant, tart, juicy and balanced. Cherry cola, sweet malt, sugar cane juice, mango, butter, lemonade, red currant, tart, juicy and balanced. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila (GrainPro) 10418 70 Kg 25 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Cherry cola, sweet malt, sugar cane juice, mango, butter, lemonade, red currant, tart, juicy and balanced. Cherry cola, sweet malt, sugar cane juice, mango, butter, lemonade, red currant, tart, juicy and balanced. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila - Timana - Finca El Mirador (GrainPro) 10419 70 Kg 50 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Cherry cola, candy sweetness, jasmine, peach, chocolate, tarragon, syrupy and creamy with strong acidity. Cherry cola, candy sweetness, jasmine, peach, chocolate, tarragon, syrupy and creamy with strong acidity. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila (GrainPro) 10420 70 Kg 50 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Cherry cola, candy sweetness, jasmine, peach, chocolate, tarragon, syrupy and creamy with strong acidity. Cherry cola, candy sweetness, jasmine, peach, chocolate, tarragon, syrupy and creamy with strong acidity. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila (GrainPro) 10456 70 Kg 105 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Cherry cola, sweet malt, sugar cane juice, mango, butter, lemonade, red currant, tart, juicy and balanced. Cherry cola, sweet malt, sugar cane juice, mango, butter, lemonade, red currant, tart, juicy and balanced. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila (GrainPro) 10457 70 Kg 25 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Cherry cola, candy sweetness, jasmine, peach, chocolate, tarragon, syrupy and creamy with strong acidity. Cherry cola, candy sweetness, jasmine, peach, chocolate, tarragon, syrupy and creamy with strong acidity. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila - Timana - Finca Mirador (GrainPro) 10458 70 Kg 75 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Cherry cola, candy sweetness, jasmine, peach, chocolate, tarragon, syrupy and creamy with strong acidity. Cherry cola, candy sweetness, jasmine, peach, chocolate, tarragon, syrupy and creamy with strong acidity. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila (GrainPro) 10464 70 Kg 12 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Caramel, cherry tomato, candied lemon, tropical fruit, dense sugary sweet, clean and rich. Caramel, cherry tomato, candied lemon, tropical fruit, dense sugary sweet, clean and rich. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia
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Regional Select Huila - Acevedo - La Primavera (GrainPro) 9061 70 Kg 25 CI USA Minnesota USA
ci-usa-minnesota Heavy, citric and cedar. Heavy, citric and cedar. Regional Select is a new project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima. This lot comes from Acevedo municipality within the Department of Huila, a prominent coffee-growing region known for its diverse microclimates. It ranges in altitude from 1235 to 1800 meters above sea level; some areas are more humid, while others are drier. Average rainfall varies within this region as well, from as little as 150 to as much as 3000 mm of rain annually. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia
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Variety Select 2 Geisha - Dionel Chilito - Finca La Pradera (GrainPro) 10105 70 Kg 3 CALM Melbourne Australia
melbourne-au This Variety Select offering comes from coffee farmer, Dionel Chilito, of La Pradera in the Huila region. Dionel's father originally bought the plot and the farm has been in the family for 45 years. Dionel lives on the farm with his wife Olivia and their 2 daughters. Dionel has been experimenting with different fermentation methods for his Geisha and is now happy with his process where he is using dry fermentation for over 36 hours and washing 2-3 times. nft,norg,Variety Select
Colombia
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Variety Select 3 Yellow Bourbon - Rio Negro - Iquira - Huila (GrainPro) (2015 Harvest) 8781 70 Kg 23 Eniti Limited UK UK
london-eu Rich sugar, tropical fruit, raisin, plum and white grape with lime acidity and a creamy mouthfeel. Rich sugar, tropical fruit, raisin, plum and white grape with lime acidity and a creamy mouthfeel. Yellow Bourbon is a natural cross between Red Bourbon and Amarelo de Botacuto, which is labelled as a Typica variant with yellow fruit. Bourbon resulted from selections made by French botanists in wild Yemeni coffee groves. Moved to controlled fields for propagation, the relatively humble stock produced a remarkable variety and was given the namesake of its nursery - Bourbon Island - upon its introduction to South American. Under expanded cultivation in Brazil, a yellow mutant with a unique flavor profile expressed itself and was isolated, expanded, and named for its color. This Variety Select lot comes to us courtesy of 10 farmers from the small burroughs surrounding the village of Rio Negro, located in the municipality of Iquira, Huila: Evangelista Oca — 25 bags — Finca La Esmeralda -1900 masl Rodrigo Robayo — 30 bags — Finca Santa Rosa -1990 masl Daniel Perdomo — 30 bags — Finca Buena Vista -1940 masl Orlando Morea — 25 bags — Finca El Mirador -1940 masl Arquimedes Olarte — 20 bags — Finca Santa Rosa - 1990 masl Gabriel Perdomo — 25 bags — Finca El Portal - 1940 masl Robinson Quebrada — 30 bags — Finca La Esperanza - 1990 masl Guillermo Chantre — 25 bags — Finca Los Pinos - 1900 masl Pascual Ulchur — 20 bags — Finca La Esperanza - 1900 masl Argemiro Ruiz — 20 bags - Finca Villa Esperanza - 1990 masl With an average farm size of 3-7 hectares, volcanic soil, an average temperature of 20-25° C, and 160 CM of annual rainfall, this area is extremely conducive to the cultivation of coffee. Generally, these farmers are processing only ripe cherries the same day of harvest using a dry fermentation of 18-24 hours. The coffees are then washed, and dried in parabolicos for an average duration of 12-18 days. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Variety Select
Colombia
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Variety Select 3 Yellow Bourbon - Rio Negro - Huila (GrainPro) 9038 70 Kg 24 CI USA Minnesota USA
ci-usa-minnesota Grapefruit, chocolate and peanut. Grapefruit, chocolate and peanut. Yellow Bourbon is a natural cross between Red Bourbon and Amarelo de Botacuto, which is labelled as a Typica variant with yellow fruit. Bourbon resulted from selections made by French botanists in wild Yemeni coffee groves. Moved to controlled fields for propagation, the relatively humble stock produced a remarkable variety and was given the namesake of its nursery - Bourbon Island - upon its introduction to South American. Under expanded cultivation in Brazil, a yellow mutant with a unique flavor profile expressed itself and was isolated, expanded, and named for its color. This Variety Select lot comes to us courtesy of 10 farmers from the small burroughs surrounding the village of Rio Negro, located in the municipality of Iquira, Huila: Evangelista Oca — Finca La Esmeralda -1900 masl Rodrigo Robayo — Finca Santa Rosa -1990 masl Daniel Perdomo —Finca Buena Vista -1940 masl Orlando Morea — Finca El Mirador -1940 masl Arquimedes Olarte —Finca Santa Rosa - 1990 masl Gabriel Perdomo — Finca El Portal - 1940 masl Robinson Quebrada — Finca La Esperanza - 1990 masl Guillermo Chantre — Finca Los Pinos - 1900 masl Pascual Ulchur — Finca La Esperanza - 1900 masl Argemiro Ruiz- Finca Villa Esperanza - 1990 masl With an average farm size of 3-7 hectares, volcanic soil, an average temperature of 20-25° C, and 160 CM of annual rainfall, this area is extremely conducive to the cultivation of coffee. Generally, these farmers are processing only ripe cherries the same day of harvest using a dry fermentation of 18-24 hours. The coffees are then washed, and dried in parabolicos for an average duration of 12-18 days. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Variety Select
Colombia
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Variety Select 6 Geisha - Rodrigo Sanchez - Finca El Progreso (VacPack) 10107 24 Kg 2 CALM Melbourne Australia
melbourne-au Rodrigo Sánchez, along with his wife, Claudia Samboni, and daughter, Natlia, is the coffee entrepreneur in charge of Finca El Progreso and Monteblanco. Monteblanco's name comes from its location, perched on the very top of a mountain, and often surrounded by clouds. Rodrigo has been farming coffee for almost 15 years now, and, as of late, has started involvement in projects with three innovative partners in his locale, each with a complementary focus. Elkin Guzman, of Pitalito, Huila, has been working with Rodrigo to foster specific methodology on the applications of experimental and varietal specific processing. Rodrigo has also been working in partnership with Jairo Ruiz of Banexport on "Monteblanco—Banexport Experimental Farm 2", a variety-specific experimental farm. Lastly, Rodrigo has developed a close relationship with a coffee cupper in Pitalito: Wbeimar Lasso. Rodrigo states, "He has been a crucial influence in my career, because he guides me, and he has helped me to find the true potential of my coffee." Rodrigo first developed a curiosity to experiment with his coffees when he, along with Wbeimar's confirmation of nuances in cupping notes, discovered "La Caturra Purpura," or Purple Caturra. Only 26 trees out of a lot of 20,000 had this unique mutation in their development of leaf growth. Rodrigo now has now bred an entire lot of this variety in his second experimental farm. It is farmers like Rodrigo who greatly excite us, as they are pushing our world of specialty coffee to new limits, identifying specific varieties, and experimenting with the use of current technologies to define the processing techniques these coffees deserve. This vector on the production side will undeniably call for a deepening response from roasters with the same ambition. nft,norg,Variety Select
Congo
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Arabica SOPACDI - Fully Washed - Bourbon (GrainPro) 9805 60 Kg 17 Eniti Limited UK UK
london-eu Rich sugar, savory, raisin, tropical and honey with intense tart acidity and a creamy mouthfeel. Rich sugar, savory, raisin, tropical and honey with intense tart acidity and a creamy mouthfeel. From Sopacdi: We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place. Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level. We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope.For thefirst time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed Arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460to over 2000 meters above sea level nft,norg
Congo Fairtrade Organic SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 10818 60 Kg 100 Afloat/USA
USA
afloat Rich sugar, savory, raisin, tropical and honey with intense tart acidity and a creamy mouthfeel. nft,Organic
Congo
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FTO 1 SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 9922 60 Kg 65 CALM Melbourne Australia
melbourne-au Raisin, coffee cherry, tomato, savory, caramel, tart and lively. Raisin, coffee cherry, tomato, savory, caramel, tart and lively. From Sopacdi: We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place. Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level. We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope.For thefirst time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed Arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460to over 2000 meters above sea level Fair Trade,Organic
Costa Rica Community Coffees Trinidad (GrainPro) 10513 69 Kg 156 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Caramel, mild floral, almond and tart citric acidity. Caramel, mild floral, almond and tart citric acidity. The Community Coffee program with CoopeTarrazu has made a real impact on the communities which deliver cherry to this mill. This program has allowed us to separate out lots from specific communities which score over 86 points, and pay a quality premium that the individual communities receive and decide as a group how the money will be used to improve their coffee production and their livelihood. We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities. This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project,in which cherry is collected from the peak of the harvest from high-altitude communities, and has traceability to the community or microregion, as opposed to a generic "SHB Tarrazu." The results of this program have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hardworking producers. For more photos from Costa Rica, click here. nft,norg
Costa Rica
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Community Coffees Trinidad (GrainPro) 10514 69 Kg 231 CI USA Minnesota USA
ci-usa-minnesota Toffee and almond flavors with mild floral and chocolate; sweet with tart citric acidity. Toffee and almond flavors with mild floral and chocolate; sweet with tart citric acidity. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver their cherry to this mill. This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium, which the individual communities receive and decide as a group how the money will be used to improve their coffee production and livelihood. We have seen the premiums used to build roads, large water tanks to store fresh water for the community, roofs for schools, and many other projects. While some of the best individual producers in Costa Rica have built their own micromills to segregate their coffee and capture the higher market for microlots, many smallholder producers of high caliber do not have their own facilities, and still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment to improve the lives of its members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from high-altitude communities at the peak of the harvest, and has traceability to the community or microregion, as opposed to a generic SHB Tarrazu. The results of this program have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hardworking producers. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Community Coffees 1 San Cristobal (GrainPro) 10511 69 Kg 25 Eniti Limited UK UK
london-eu Caramel, red grape, apple skin, raisin, orange and tart strong acidity. nft,norg
Costa Rica
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Community Coffees 1 San Antonio (GrainPro) 10519 69 Kg 80 Eniti Limited UK UK
london-eu Caramel, toffee, green grape, floral and burnt sugar with tart acidity. Caramel, toffee, green grape, floral and burnt sugar with tart acidity. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   This is only their 3rd year with this project and the results have been phenomenal.  We are very proud to partner with Coopetarrazu on this project and support these hard working producers. For more photos from Costa Rica CLICK HERE nft,norg
Costa Rica
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Community Coffees 1 Trinidad (GrainPro) 10520 69 Kg 80 Eniti Limited UK UK
london-eu Caramel, mild floral, almond and tart citric acidity. Caramel, mild floral, almond and tart citric acidity. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver their cherry to this mill. This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium, which the individual communities receive and decide as a group how the money will be used to improve their coffee production and livelihood. We have seen the premiums used to build roads, large water tanks to store fresh water for the community, roofs for schools, and many other projects. While some of the best individual producers in Costa Rica have built their own micromills to segregate their coffee and capture the higher market for microlots, many smallholder producers of high caliber do not have their own facilities, and still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment to improve the lives of its members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from high-altitude communities at the peak of the harvest, and has traceability to the community or microregion, as opposed to a generic SHB Tarrazu. The results of this program have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hardworking producers. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Community Coffees 1 Alto San Juan Micromill - Finca Alto San Juan - Washed (GrainPro) 10522 69 Kg 62 Eniti Limited UK UK
london-eu Tart lemon, lime, toffee and chocolate. nft,norg
Costa Rica
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Community Coffees 1 Carrizal - Tarrazu (GrainPro) (2016 Harvest) 8602 69 Kg 10 Eniti Limited UK UK
london-eu Peanut, lemon and cocoa. Peanut, lemon and cocoa. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill.This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to thecommunity or micro-region, as opposed to a Generic SHB Tarrazu. This is only their third year with this project and the results have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hard working producers. For more photos from Costa Rica, click here nft,norg
Costa Rica
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Community Coffees 1 Carrizal - Tarrazu (GrainPro) (2016 Harvest) 8602 69 Kg 119 CI USA Minnesota USA
ci-usa-minnesota Peanut, lemon and cocoa. Peanut, lemon and cocoa. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill.This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to thecommunity or micro-region, as opposed to a Generic SHB Tarrazu. This is only their third year with this project and the results have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hard working producers. For more photos from Costa Rica, click here nft,norg
Costa Rica
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Decaf KVW MC   10460 60 Kg 65 CI USA Minnesota USA
ci-usa-minnesota Soft and citric with a creamy mouthfeel with toffee and tart lemon. nft,norg,Decaf
Costa Rica Microlot Genesis Micromill - Finca Los Manantiales - Villa Sarchi - Black Honey (GrainPro) 10720 69 Kg 8 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
  origin nft,norg
Costa Rica
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Microlot Don Pepe Micromill - Cesar Ureña - Finca Trinidad (GrainPro) 9197 69 Kg 2 CALM Melbourne Australia
melbourne-au Fruity and floral with toffee, cherry and lemon. Fruity and floral with toffee, cherry and lemon. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill.This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to thecommunity or micro-region, as opposed to a Generic SHB Tarrazu. This is only their third year with this project and the results have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hard working producers. For more photos from Costa Rica CLICK HERE nft,norg
Costa Rica
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Microlot Aguilera Brothers Micromill - Finca Licho - Lot #10 - Yellow Honey (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 Microlot 1 Las Lajas Micromill - Finca Sabanilla - Yellow Honey (GrainPro) 10725 69 Kg 8 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
  origin nft,norg
Costa Rica Microlot 1 Las Lajas Micromill - Finca San Luis - Red Honey (GrainPro) 10726 69 Kg 15 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
  origin nft,norg
Costa Rica Microlot 1 Las Lajas Micromill - Finca Calle Lajas - Black Honey (GrainPro) 10727 69 Kg 13 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
  origin nft,norg
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Finca Toño - Honey (GrainPro) 9485 69 Kg 8 Eniti Limited UK UK
london-eu Honey, lime, floral and sugary. Honey, lime, floral and sugary. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Finca Toño - Honey (GrainPro) 9486 69 Kg 8 CALM Melbourne Australia
melbourne-au Honey, lime, floral and sugary. Honey, lime, floral and sugary. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Villa Sarchi - Honey (GrainPro) 9574 69 Kg 32 CI USA Minnesota USA
ci-usa-minnesota Tart lime, chocolate, fruit and tangy. Tart lime, chocolate, fruit and tangy. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica Microlot 10 Tio Juan Micromill - Finca Monteroga - Las Abejas Lot - Red Catuai - Washed (GrainPro) 10702 69 Kg 15 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Juan Rafael Montero is a very committed producer with an interesting background: He was a professional soccer player in his young life, then got tired of the sports life and decided to buy a farm to grow organic avocados. When he and his wife lost their avocado crop, their neighbors suggested they start planting coffee instead, and Finca Monteroga was transitioned to coffee plants. The "Tio Juan" in the name of this micromill comes from his grandfather. For the first few years, Don Juan Rafael worked with Don Pepe Micromill, but he invested in his own micromill in order to control the quality and production. He grows mostly Caturra and Red Catuai. Don Juan Rafael uses the same environmentally conscious practices on his coffee that he did on his avocados, and he produces all of his own fertilizers using organic materials, worm castings, as well as manure from the horses and goats that he also raises. For the 2016/17 harvest, Don Juan Rafael produced 65 bags of coffee, all of which he sold to Cafe Imports. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 10 Tio Juan Micromill - Finca Monteroga - El Tanque Lot - Red Catuai - Honey (GrainPro) 10703 69 Kg 14 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Juan Rafael Montero is a very committed producer with an interesting background: He was a professional soccer player in his young life, then got tired of the sports life and decided to buy a farm to grow organic avocados. When he and his wife lost their avocado crop, their neighbors suggested they start planting coffee instead, and Finca Monteroga was transitioned to coffee plants. The "Tio Juan" in the name of this micromill comes from his grandfather. For the first few years, Don Juan Rafael worked with Don Pepe Micromill, but he invested in his own micromill in order to control the quality and production. He grows mostly Caturra and Red Catuai. Don Juan Rafael uses the same environmentally conscious practices on his coffee that he did on his avocados, and he produces all of his own fertilizers using organic materials, worm castings, as well as manure from the horses and goats that he also raises. For the 2016/17 harvest, Don Juan Rafael produced 65 bags of coffee, all of which he sold to Cafe Imports. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 10 La Joya Micromill - Ronald Quiros - Finca Gravileas - Caturra/Catuai - Washed (GrainPro) 10704 69 Kg 23 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Ronald Quiros has been working with coffee al his life, and is a very detail-oriented producer who is interested in improving his quality, though he doesn't own a mill of his own. He partners with UNDECAFE in order to use their equipment to do the wet-milling, and after depulping and washing his coffee he will bring it back to his house to dry. He focuses mostly on washed coffees, and is very selective in the harvesting of only the best cherry. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 11 Rio Jorco Micromill - Finca La Guatuza - Washed (GrainPro) 10524 69 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Caramel, cinnamon, red grape, chocolate, berry, citric and tart. Caramel, cinnamon, red grape, chocolate, berry, citric and tart. Rio Jorco is a medium-size mill by "micromill" standards, producing fewer than 3,000 fanegas, the rough equivalent of about 2,000 exportable bags of green coffee. (A fanega is a standard unit of measure for coffee in Costa Rica: It is a metal box into which producers tender their cherry for measurement and payment, as Costa Rican coffees are collected by volume, not weight.) The third-generation owners of the mill are focused on quality and in growing not only their own business, but also empowering their neighboring coffee farmers: At the beginning of the harvest, Rio Jorco will buy cherry from the surrounding farms, whose owners don't have the equipment to do their own milling. Rio Jorco pays the current market price to the farmer up front, then processes the coffees as microlots and sells them in separate chops with the farm and farmer's name attached for traceability. Any premium that the coffee demands from the market for quality is paid back to the producer at the end of the harvest. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 12 El Pilon Micromill - Finca San Pablo - Lote 10 - Catuai/Caturra - Natural (GrainPro) 10613 69 Kg 7 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Winey, balanced, sweet and clean with almond, caramel, berry and chocolate. Winey, balanced, sweet and clean with almond, caramel, berry and chocolate. El Pilon Micromill is owned and operated by Edgar Ureña, one of a family of coffee-producing brothers along with César "Don Pepe" Ureña and Martin Ureña. Don Edgar produces only natural coffee, using an ingenious, simple mill, consisting of only two tanks: Trucks pull up to the tanks and deposit the fresh-picked ripe cherry, and any impure coffee or floaters are removed. After sorting, the coffee goes into a secondary tank for secondary analysis. Then the coffee is moved to the raised drying beds. The Ureñas have been producing coffee all their lives, but decided to transition to fully natural processing about 5 years ago because they liked the flavor and the profile, and they are exceptional at what they do—which translates to higher-quality coffee that commands higher prices for Don Edgar and his family. Don Edgar is very detail-oriented, and insists on passing through the beds every two hours to remove any damaged or imperfect cherry, and to make sure that the coffee is drying evenly. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 12 El Pilon Micromill - Finca San Isidro - Lote 7 - Catuai/Caturra - Natural (GrainPro) 10614 69 Kg 6 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Citrus, berry, green grape, chocolate, soft and tangy. Citrus, berry, green grape, chocolate, soft and tangy. El Pilon Micromill is owned and operated by Edgar Ureña, one of a family of coffee-producing brothers along with César "Don Pepe" Ureña and Martin Ureña. Don Edgar produces only natural coffee, using an ingenious, simple mill, consisting of only two tanks: Trucks pull up to the tanks and deposit the fresh-picked ripe cherry, and any impure coffee or floaters are removed. After sorting, the coffee goes into a secondary tank for secondary analysis. Then the coffee is moved to the raised drying beds. The Ureñas have been producing coffee all their lives, but decided to transition to fully natural processing about 5 years ago because they liked the flavor and the profile, and they are exceptional at what they do—which translates to higher-quality coffee that commands higher prices for Don Edgar and his family. Don Edgar is very detail-oriented, and insists on passing through the beds every two hours to remove any damaged or imperfect cherry, and to make sure that the coffee is drying evenly. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 12 El Pilon Micromill - Finca San Pablo - Lote 8 - Catuai/Caturra - Natural (GrainPro) 10615 69 Kg 15 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Winey berry, chocolate, lemon-lime, almond and strong acidity. nft,norg
Costa Rica Microlot 14 Aguilera Brothers Micromill - Finca Toño - F1 - Honey (GrainPro) 10731 69 Kg 6 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 14 La Perla del Café Micromill - Finca Palomar - Villa Sarchi - Yellow Honey (GrainPro) 10762 69 Kg 8 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Carlos Barrantes's family has owned and operated the Herbazu micromill since the early 2000s, and in the early 2010s, Don Carlos decided to go off and work independently, with a laser focus on the kinds of coffees he wants to produce. He and his wife, Diana, own five small farms and La Perla Del Cafe Micromill—"micro" being the key word here. Not only do the Barrantes only produce about 300 bags a year, their dedication to quality and incredibly high mean they focus on quality over quantity in all ways. They even work with the exact same group of pickers every year, a group of 45 indigenous people from Panama who travel to the farms for work every season, and with whom the Barrantes keep in touch, like family, the rest of the year. These close relationships and exact practices allow them to work meticulously: Pickers focus on the cherry that's the color of sangre de toro, or "bull's blood," and Don Carlos and Doña Diana trust the pickers so much they don't even have float tanks at the mill. Workers and visitors alike are made to cover or remove their shoes before stepping into the drying area to avoid trailing dust and dirt, and the receiving and depulping stations at the mill are sparkling clean, as though they were brand new. The Barrantes' obsession with details translates in the cup year after year. Why do they pay such close attention? "We are not just selling a product," says Diana. "We are selling a beverage that someone is drinking." The couple appreciates the experience that a very fine coffee can offer a consumer, and they want to ensure that every coffee that leaves the mill is memorable and remarkable in its flavor. The mill produces mostly honey and natural coffees, and Carlos likes to experiment with different varieties: He currently grows Gesha, Villa Lobos, Typica, Villa Sarchi, and SL-28. (He was the first producer in Costa Rica to be given SL-28, and rather than hoard the special variety for himself, he has distributed seeds to friends and neighbors for the past few years.) Don Carlos believes that growing nontraditional varieties, in addition to focusing on honey and natural processing, will be what allows him to differentiate La Perla's coffee from others in the region. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 14 La Perla del Café Micromill - Finca Palomar - Villa Sarchi - Yellow Honey (GrainPro) 10763 69 Kg 2 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Carlos Barrantes's family has owned and operated the Herbazu micromill since the early 2000s, and in the early 2010s, Don Carlos decided to go off and work independently, with a laser focus on the kinds of coffees he wants to produce. He and his wife, Diana, own five small farms and La Perla Del Cafe Micromill—"micro" being the key word here. Not only do the Barrantes only produce about 300 bags a year, their dedication to quality and incredibly high mean they focus on quality over quantity in all ways. They even work with the exact same group of pickers every year, a group of 45 indigenous people from Panama who travel to the farms for work every season, and with whom the Barrantes keep in touch, like family, the rest of the year. These close relationships and exact practices allow them to work meticulously: Pickers focus on the cherry that's the color of sangre de toro, or "bull's blood," and Don Carlos and Doña Diana trust the pickers so much they don't even have float tanks at the mill. Workers and visitors alike are made to cover or remove their shoes before stepping into the drying area to avoid trailing dust and dirt, and the receiving and depulping stations at the mill are sparkling clean, as though they were brand new. The Barrantes' obsession with details translates in the cup year after year. Why do they pay such close attention? "We are not just selling a product," says Diana. "We are selling a beverage that someone is drinking." The couple appreciates the experience that a very fine coffee can offer a consumer, and they want to ensure that every coffee that leaves the mill is memorable and remarkable in its flavor. The mill produces mostly honey and natural coffees, and Carlos likes to experiment with different varieties: He currently grows Gesha, Villa Lobos, Typica, Villa Sarchi, and SL-28. (He was the first producer in Costa Rica to be given SL-28, and rather than hoard the special variety for himself, he has distributed seeds to friends and neighbors for the past few years.) Don Carlos believes that growing nontraditional varieties, in addition to focusing on honey and natural processing, will be what allows him to differentiate La Perla's coffee from others in the region. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 14 La Perla del Cafe Micromill - Finca La Montaña - Yellow Honey (GrainPro) 9471 69 Kg 17 CI USA Minnesota USA
ci-usa-minnesota Chocolate, toffee, grapefruit and lemon with a creamy mouthfeel. Chocolate, toffee, grapefruit and lemon with a creamy mouthfeel. Carlos Barrantes's family has owned and operated the Herbazu micromill since the early 2000s, and in the early 2010s, Don Carlos decided to go off and work independently, with a laser focus on the kinds of coffees he wants to produce. He and his wife, Diana, own five small farms and La Perla Del Cafe Micromill—"micro" being the key word here. Not only do the Barrantes only produce about 300 bags a year, their dedication to quality and incredibly high mean they focus on quality over quantity in all ways. They even work with the exact same group of pickers every year, a group of 45 indigenous people from Panama who travel to the farms for work every season, and with whom the Barrantes keep in touch, like family, the rest of the year. These close relationships and exact practices allow them to work meticulously: Pickers focus on the cherry that's the color of sangre de toro, or "bull's blood," and Don Carlos and Doña Diana trust the pickers so much they don't even have float tanks at the mill. Workers and visitors alike are made to cover or remove their shoes before stepping into the drying area to avoid trailing dust and dirt, and the receiving and depulping stations at the mill are sparkling clean, as though they were brand new. The Barrantes' obsession with details translates in the cup year after year. Why do they pay such close attention? "We are not just selling a product," says Diana. "We are selling a beverage that someone is drinking." The couple appreciates the experience that a very fine coffee can offer a consumer, and they want to ensure that every coffee that leaves the mill is memorable and remarkable in its flavor. The mill produces mostly honey and natural coffees, and Carlos likes to experiment with different varieties: He currently grows Gesha, Villa Lobos, Typica, Villa Sarchi, and SL-28. (He was the first producer in Costa Rica to be given SL-28, and rather than hoard the special variety for himself, he has distributed seeds to friends and neighbors for the past few years.) Don Carlos believes that growing nontraditional varieties, in addition to focusing on honey and natural processing, will be what allows him to differentiate La Perla's coffee from others in the region. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 15 Cerro San Luis Micromill - Finca El Venado - SL28 - White Honey (GrainPro) 10608 69 Kg 3 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Rich sugar, strong cola, cacao, tangy ruby red grapefruit and berry with intense acidity and a heavy mouthfeel. nft,norg
Costa Rica Microlot 15 Cerro San Luis Micromill - Finca El Venado - SL28 - White Honey (GrainPro) 10609 69 Kg 1 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Rich sugar, strong cola, cacao, tangy ruby red grapefruit and berry with intense acidity and a heavy mouthfeel. nft,norg
Costa Rica
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Microlot 16 Alto San Juan Micromill - Diego Abarca - Finca San Calletano - Los Aguacates Lot - Catuai - Washed (GrainPro) 10532 69 Kg 16 Eniti Limited UK UK
london-eu Syrupy sweet and tart with cocoa, raisin, burnt sugar, clove, ginger and plum. nft,norg
Costa Rica Microlot 16 Alto San Juan Micromill - Diego Abarca - Finca San Calletano - El Guachipillin Lot - Catuai - Washed (GrainPro) 10533 69 Kg 16 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Balanced and sweet with caramel, apple, grape, floral and tart fruit acidity. nft,norg
Costa Rica Microlot 16 Finca El Recuerdo - Tobosi Lot - Red Bourbon - Natural (GrainPro) 10803 69 Kg 30 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
  origin nft,norg
Costa Rica Microlot 17 Finca El Recuerdo - Tobosi Lot - Red Bourbon - Natural (GrainPro) 10802 69 Kg 30 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
  origin nft,norg
Costa Rica
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Microlot 17 Alto San Juan Micromill - Diego Abarca - Finca San Calletano - Las Cañas Lot (GrainPro) 9468 69 Kg 11 Eniti Limited UK UK
london-eu Sweet, clean, fruity, toffee, honey and creamy. Sweet, clean, fruity, toffee, honey and creamy. Producer: Diego Abarca Quirós (20 years producing) Farm Size: 20 Manzanas Seasonal Employees: 30 Permanent Employees: 3 Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica Microlot 18 Aguilera Brothers Micromill - Finca Toño - Villa Sarchi - Natural (GrainPro) 10722 69 Kg 25 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 18 Aguilera Brothers Micromill - Finca Edgar - Villa Sarchi - Natural (GrainPro) 10724 69 Kg 25 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 19 Cerro San Luis Micromill - Finca El Venado - Villa Sarchi - Yellow Honey (GrainPro) 10604 69 Kg 8 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Strong acidity and sweetness, rich tropical fruit, cola and a creamy mouthfeel. nft,norg
Costa Rica Microlot 19 Cerro San Luis Micromill - Finca El Venado - Villa Sarchi - Yellow Honey (GrainPro) 10605 69 Kg 8 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Strong acidity and sweetness, rich tropical fruit, cola and a creamy mouthfeel. nft,norg
Costa Rica Microlot 19 La Montaña Tarrazu Micromill - Finca La Montaña - El Trapiche - Caturra/Catuai - Washed (GrainPro) 10705 69 Kg 10 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
  origin nft,norg
Costa Rica Microlot 19 La Montaña Tarrazu Micromill - Finca La Montaña - El Encino - Caturra/Catuai - Washed (GrainPro) 10706 69 Kg 20 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
  origin nft,norg
Costa Rica Microlot 19 La Montaña Tarrazu Micromill - Finca San Luis - El Tanque - Caturra/Catuai - Washed (GrainPro) 10707 69 Kg 10 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
  origin nft,norg
Costa Rica Microlot 2 Las Lajas Micromill - Finca Sabana Redonda - Red Honey (GrainPro) 10539 69 Kg 15 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Strong strawberry, clean berry, bubblegum, melon, lemon-lime, orange and hops. nft,norg
Costa Rica Microlot 2 David Ureña - Finca Lupe - Catuai - Natural (GrainPro) 10631 69 Kg 8 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Soft, sweet, clean and balanced with floral chocolate and apple. Soft, sweet, clean and balanced with floral chocolate and apple. David Ureña is nicknamed "Macho Loco," and he is a hardworking producer who is part of a group of relatively close coffee growers in San Isidro de Leon Cortez. He's lived his whole life in coffee, but only recently started focusing on specialty: He previous sold his coffee to a co-operative, but now he selects out the best for microlots. He is able to use the mill facilities at UNDECAFE to process his lots, and he focuses on naturals and honeys. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 3 Aguilera Brothers Micromill - Finca Licho - Pacamara - Honey (GrainPro) 10732 69 Kg 1 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Pacamara, which is a variety created in El Salvador in the 1950s that combines Pacas (a Bourbon mutation) with Maragogype (a Typica mutation known for its gigantic bean size). For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 3 Martin Ureña - Finca San Francisco - Natural (GrainPro) 9550 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Chocolate, toffee with winey acidity and a smooth mouthfeel. Chocolate, toffee with winey acidity and a smooth mouthfeel. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
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Microlot 3 Don Pepe Micromill - Cesar Ureña - Casa Abuelo - Natural (GrainPro) 9555 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Tart with cherry, lemon, peanut and chocolate. Tart with cherry, lemon, peanut and chocolate. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
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Microlot 3 Aguilera Brothers Micromill - Natural (GrainPro) 9650 69 Kg 60 CI USA Minnesota USA
ci-usa-minnesota Winey fruit, cherry, lemon and chocolate. Winey fruit, cherry, lemon and chocolate. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica Microlot 4 Aguilera Brothers Micromill - Finca Angelina - Lot 2 - Villa Sarchi - Washed (GrainPro) 10610 69 Kg 20 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Heavy with chocolate, burnt sugar, molasses and tomato jam. Heavy with chocolate, burnt sugar, molasses and tomato jam. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 4 Aguilera Brothers Micromill - Finca Toño - Lot 2 - Villa Sarchi - Washed (GrainPro) 10611 69 Kg 20 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Juicy, apple, cocoa, lemon, orange and tamarind. Juicy, apple, cocoa, lemon, orange and tamarind. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 4 La Pira de Dota Micromill - Finca La Pira de Dota - Catuai - Washed (GrainPro) 10709 69 Kg 11 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
  origin nft,norg
Costa Rica Microlot 4 La Pira de Dota Micromill - Finca La Pira de Dota - Catuai - Washed (GrainPro) 10710 69 Kg 10 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
  origin nft,norg
Costa Rica Microlot 4 Aguilera Brothers Micromill - Finca Angelina - Villa Sarchi - Honey (GrainPro) 10712 69 Kg 20 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 4 Aguilera Brothers Micromill - Finca Edgar - Villa Sarchi - Honey (GrainPro) 10713 69 Kg 16 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 4 Aguilera Brothers Micromill - Finca Edgar - Villa Sarchi - Washed (GrainPro) 10714 69 Kg 3 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 4 Aguilera Brothers Micromill - Finca Toño - Villa Sarchi - Honey (GrainPro) 10717 69 Kg 10 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 4 Aguilera Brothers Micromill - Finca Angelina - Villa Sarchi - Honey (GrainPro) 10718 69 Kg 15 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
  origin nft,norg
Costa Rica Microlot 4 Aguilera Brothers Micromill - Finca Toño - Villa Sarchi - Honey (GrainPro) 10719 69 Kg 10 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 4 Don Pepe Micromill - Cesar Ureña - Finca Trinidad (GrainPro) 9186 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Peanut and citric. Peanut and citric. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
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Microlot 4 La Luisa Micromill - Oscar Flores - Villa Sarchi (GrainPro) 9199 69 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemongrass and soft. Toffee, lemongrass and soft. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Licho - Lot #10 - Washed (GrainPro) 9476 69 Kg 7 Eniti Limited UK UK
london-eu Tart, sweet, creamy and balanced with cherry cola and chocolate. Tart, sweet, creamy and balanced with cherry cola and chocolate. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Toño - Lot #5 - Washed (GrainPro) 9495 69 Kg 2 Eniti Limited UK UK
london-eu Heavy and clean with green grape, chocolate, brown sugar and orange. Heavy and clean with green grape, chocolate, brown sugar and orange. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 4 Don Pepe Micromill - Cesar Ureña - Honey (GrainPro) 9696 69 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Chocolate, pecan and tart citric. Chocolate, pecan and tart citric. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica Microlot 5 Don Sabino Micromill - Finca El Jordan - Caturra/Catuai - Natural (GrainPro) 10623 69 Kg 11 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Tropical fruit, lime, floral, melon, peach, mango and caramel. Tropical fruit, lime, floral, melon, peach, mango and caramel. Esteven Vargas and his father, Hiver Vargas, started the Don Sabino micromill in around 2011, though both men have been in coffee their whole lives. Starting in 2014, the father-son partners decided to switch all of their production over to naturals, because they like the profile, and our green-coffee buyer Luis Arocha says, "I keep asking them their secret, because their coffee is very good!" The cups have a very delicate acidity for being full naturals, and articulate sweetness and complex flavor. Perhaps one of the secrets of their production is that they keep things close to home—literally— which helps them control quality. After the coffee is harvested, dried, and milled, it is stored at the family house: "If you're in the living room and you walk through the rooms, you will see coffee bags stored all over the house." Luis says. "When you're in the house, there is the intense aroma of raisin because the coffee is so intense." For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 5 Don Sabino Micromill - Finca El Jordan - Caturra/Catuai - Natural (GrainPro) 10624 69 Kg 10 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Tropical fruit, lime, floral, melon, peach, mango and caramel. Tropical fruit, lime, floral, melon, peach, mango and caramel. Esteven Vargas and his father, Hiver Vargas, started the Don Sabino micromill in around 2011, though both men have been in coffee their whole lives. Starting in 2014, the father-son partners decided to switch all of their production over to naturals, because they like the profile, and our green-coffee buyer Luis Arocha says, "I keep asking them their secret, because their coffee is very good!" The cups have a very delicate acidity for being full naturals, and articulate sweetness and complex flavor. Perhaps one of the secrets of their production is that they keep things close to home—literally— which helps them control quality. After the coffee is harvested, dried, and milled, it is stored at the family house: "If you're in the living room and you walk through the rooms, you will see coffee bags stored all over the house." Luis says. "When you're in the house, there is the intense aroma of raisin because the coffee is so intense." For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 5 Don Sabino Micromill - Finca El Apostol - Caturra/Catuai - Natural (GrainPro) 10625 69 Kg 5 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Juicy with tropical fruit, strawberry, lemon, chocolate, red grapefruit and toffee. Juicy with tropical fruit, strawberry, lemon, chocolate, red grapefruit and toffee. Esteven Vargas and his father, Hiver Vargas, started the Don Sabino micromill in around 2011, though both men have been in coffee their whole lives. Starting in 2014, the father-son partners decided to switch all of their production over to naturals, because they like the profile, and our green-coffee buyer Luis Arocha says, "I keep asking them their secret, because their coffee is very good!" The cups have a very delicate acidity for being full naturals, and articulate sweetness and complex flavor. Perhaps one of the secrets of their production is that they keep things close to home—literally— which helps them control quality. After the coffee is harvested, dried, and milled, it is stored at the family house: "If you're in the living room and you walk through the rooms, you will see coffee bags stored all over the house." Luis says. "When you're in the house, there is the intense aroma of raisin because the coffee is so intense." For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 6 El Pilon Micromill - Finca Santa Maria - Lote 15 - Villa Sarchi - Natural (GrainPro) 10612 69 Kg 6 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Winey with strong berry flavor, floral, cherry, cotton candy, sweet, tart and smooth. Winey with strong berry flavor, floral, cherry, cotton candy, sweet, tart and smooth. El Pilon Micromill is owned and operated by Edgar Ureña, one of a family of coffee-producing brothers along with César "Don Pepe" Ureña and Martin Ureña. Don Edgar produces only natural coffee, using an ingenious, simple mill, consisting of only two tanks: Trucks pull up to the tanks and deposit the fresh-picked ripe cherry, and any impure coffee or floaters are removed. After sorting, the coffee goes into a secondary tank for secondary analysis. Then the coffee is moved to the raised drying beds. The Ureñas have been producing coffee all their lives, but decided to transition to fully natural processing about 5 years ago because they liked the flavor and the profile, and they are exceptional at what they do—which translates to higher-quality coffee that commands higher prices for Don Edgar and his family. Don Edgar is very detail-oriented, and insists on passing through the beds every two hours to remove any damaged or imperfect cherry, and to make sure that the coffee is drying evenly. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 6 Aguilera Brothers Micromill - Finca Licho - Natural (GrainPro) 9481 69 Kg 2 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Chocolate, cherry and sugary with winey acidity and a heavy mouthfeel. Chocolate, cherry and sugary with winey acidity and a heavy mouthfeel. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica Microlot 6 Aguilera Brothers Micromill - Finca Toño - Natural (GrainPro) 9483 69 Kg 3 Afloat/USA
Est Arrival: Jul 2016
USA
Est Arrival: Jul 2016
afloat Chocolate, berry, nuts, and honey sweetness. Chocolate, berry, nuts, and honey sweetness. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 7 La Perla del Cafe Micromill - Finca La Montaña - Yellow Honey (GrainPro) 9472 69 Kg 21 Eniti Limited UK UK
london-eu Chocolate, brown sugar, grapefruit and lemon with citric and tartaric acidity. Chocolate, brown sugar, grapefruit and lemon with citric and tartaric acidity. Carlos Barrantes's family has owned and operated the Herbazu micromill since the early 2000s, and in the early 2010s, Don Carlos decided to go off and work independently, with a laser focus on the kinds of coffees he wants to produce. He and his wife, Diana, own five small farms and La Perla Del Cafe Micromill—"micro" being the key word here. Not only do the Barrantes only produce about 300 bags a year, their dedication to quality and incredibly high mean they focus on quality over quantity in all ways. They even work with the exact same group of pickers every year, a group of 45 indigenous people from Panama who travel to the farms for work every season, and with whom the Barrantes keep in touch, like family, the rest of the year. These close relationships and exact practices allow them to work meticulously: Pickers focus on the cherry that's the color of sangre de toro, or "bull's blood," and Don Carlos and Doña Diana trust the pickers so much they don't even have float tanks at the mill. Workers and visitors alike are made to cover or remove their shoes before stepping into the drying area to avoid trailing dust and dirt, and the receiving and depulping stations at the mill are sparkling clean, as though they were brand new. The Barrantes' obsession with details translates in the cup year after year. Why do they pay such close attention? "We are not just selling a product," says Diana. "We are selling a beverage that someone is drinking." The couple appreciates the experience that a very fine coffee can offer a consumer, and they want to ensure that every coffee that leaves the mill is memorable and remarkable in its flavor. The mill produces mostly honey and natural coffees, and Carlos likes to experiment with different varieties: He currently grows Gesha, Villa Lobos, Typica, Villa Sarchi, and SL-28. (He was the first producer in Costa Rica to be given SL-28, and rather than hoard the special variety for himself, he has distributed seeds to friends and neighbors for the past few years.) Don Carlos believes that growing nontraditional varieties, in addition to focusing on honey and natural processing, will be what allows him to differentiate La Perla's coffee from others in the region. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 8 Las Lajas Micromill - Finca Calle San Juan - Alma Negra - Natural (GrainPro) 10540 69 Kg 23 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Chocolate, lemon, raspberry, dark chocolate, brown sugar and strong winey berry acidity. nft,norg
Costa Rica Microlot 8 La Chumeca Micromill - Finca Mima - Villa Sarchi - Natural (GrainPro) 10620 69 Kg 5 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Sweet, clean, soft, heavy and strong acidity with tropical fruit, caramel and berry. Sweet, clean, soft, heavy and strong acidity with tropical fruit, caramel and berry. Martin Ureña owns La Chumeca Micromill and several farms, just up the hill from his brother Edgar's farms and micromill, El Pilon. Like Edgar, Martin produces only naturals, including a few experimental lots: He is also meticulous in his processing, but is interested in innovations and is curious about making improvements and changes. He constantly moves among the beds, rotating the coffee as it dries, and picking out any cherry that is not drying evenly. Martin Ureña uses the simple mill set-up at El Pilon, a two-tank device that quickly, easily, and effectively removes floaters and impurities from the coffee. The cherry goes from the first float tank to a secondary tank for further analysis, and the cherry is then brought up to La Chumeca's raised beds, where they are spread out by lot to keep them separate. This lot is a selection of Villa Sarchi variety coffee from Finca Mima. There are 50 beds at La Chumeca Micromill, and Don Martin produces about 30 exportable bags annually. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 8 La Chumeca Micromill - Finca Mima - Villa Sarchi - Natural (GrainPro) 10621 69 Kg 5 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Sweet, clean, soft, heavy and strong acidity with tropical fruit, caramel and berry. Sweet, clean, soft, heavy and strong acidity with tropical fruit, caramel and berry. Martin Ureña owns La Chumeca Micromill and several farms, just up the hill from his brother Edgar's farms and micromill, El Pilon. Like Edgar, Martin produces only naturals, including a few experimental lots: He is also meticulous in his processing, but is interested in innovations and is curious about making improvements and changes. He constantly moves among the beds, rotating the coffee as it dries, and picking out any cherry that is not drying evenly. Martin Ureña uses the simple mill set-up at El Pilon, a two-tank device that quickly, easily, and effectively removes floaters and impurities from the coffee. The cherry goes from the first float tank to a secondary tank for further analysis, and the cherry is then brought up to La Chumeca's raised beds, where they are spread out by lot to keep them separate. This lot is a selection of Villa Sarchi coffee from Finca Mima. There are 50 beds at La Chumeca Micromill, and Don Martin produces about 30 exportable bags annually. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica Microlot 9 La Candelilla Micromill - Ricardo Hernandez - SL28 - Washed (GrainPro) 10528 69 Kg 2 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Very sweet with caramel, lime, chocolate, brown sugar, floral and red fruit nft,norg
Costa Rica Microlot 9 La Candelilla Micromill - Ricardo Hernandez - SL28 - Washed (GrainPro) 10733 69 Kg 6 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
  origin nft,norg
Costa Rica SHB EP Tarrazu Café Vida (GrainPro) 10082 69 Kg 210 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Toffee, cocoa, lemon and almond. Toffee, cocoa, lemon and almond. 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) 10083 69 Kg 275 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Caramel, lemon, cocoa and peanut. Caramel, lemon, cocoa 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) 10592 69 Kg 275 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
  origin nft,norg
Costa Rica SHB EP Tarrazu Café Vida (GrainPro) 10593 69 Kg 266 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
  origin nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 8565 69 Kg 29 CI USA Minnesota USA
ci-usa-minnesota Smooth and citric with toffee. Smooth and citric with toffee. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 8566 69 Kg 94 CI USA Minnesota USA
ci-usa-minnesota Sweet lemon, nutty and herbal. Sweet lemon, nutty and herbal. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 8568 69 Kg 131 CI USA Minnesota USA
ci-usa-minnesota Lemon, toffee and peanut. Lemon, toffee and peanut. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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Spl Cat 600 Rio Jorco Micromill - Finca Los Pinos - Washed (GrainPro) 9266 69 Kg 14 Eniti Limited UK UK
london-eu Caramel, nutty, toffee and lemon. Caramel, nutty, toffee and lemon. This microlot comes to us courtesy of producer Henry Hernandez Padilla. He owns and manages a three hectare farm, Finca El Platanillo, in the Leòn Cortez district of Tarrruzú, Costa Rica. This is a washed lot from the December-February harvest of 2015/2016. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Rio Jorco’s owners are third-generation in the business. They are extremely focused on quality and conservation of nature. Los Lobos won Cup of Excellence #3 in 2012, and the owners have dedicated 3/4ths of the land to a private reserve. Rio Jorco is equipped with a complete wet- and dry-mill operation, which allows quality control throughout the process. They process coffee from their own farm, Los Lobos, but also purchase cherry from producers from the area. Producers are compensated based on cup quality, and get recognition for selling a microlot. Rio Jorco’s operations area is in the municipalities of Aserri, Acosta, Leon Cortez, Frailes, Desamparados, and Corralillo. These microregions of Tarrazu have won multiple Cup of Excellence awards, year after year. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on Costa Rican coffee, visit our Costa Rica origin page. nft,norg
Ecuador
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Microlot 11 Maputo - Rancho Tio Emilio - Typica (GrainPro) 9996 50 Kg 12 CI USA Minnesota USA
ci-usa-minnesota Chocolate, lemon, floral, toffee and citric. Chocolate, lemon, floral, toffee and citric. Fincas Maputo, Hakuna Matata, and Rancho Tio Emilio, are owned and operated by Henry and Verena Gaibor. Henry, a veteran war trauma surgeon, is as precise and committed to coffee as he once was in the emergency room. Henry met Verena Blaser, a war nurse from Switzerland, in Bujumbura, Burundi in 1996 while they were both volunteering for Doctors Without Borders and United Nations. Henry also worked in Maputo, Mozambique from 1992 - 1996 during the civil war conflict. In 1998 they returned to Quito, Ecuador and managed their own clinic for 13 years. They have since retired and have dedicated their skills to producing coffee in Henry's home country of Ecuador. Henry is extremely methodical with his coffee production and is just as dedicated and passionate as he once was with his profession. Verena manages processing to maintain the exemplory coffee quality Henry has cultivated.They aredoing everything right when it comes to picking, processing, and drying and have produced some of the best coffees I have tasted. The Farms aredivided into different lots with different varieties (Typica, SL28, Bourbon, Kaffa, and Caturra). Henry and Verena produce their coffee in La Perla, Nanegal, located in the up and coming region northwest of the Pichincha Province, close in proximity to Colombia. The area where their farms are located has a very particular microclimate; even though it’s only at 1350 masl, the unique climate produces 88+ coffee. Humidity levels are high and mist usually covers the coffee fields in the afternoons. Temperatures at night drop significantly with respect to temperatures during the day. Maputo is Henry and Verena's main farm with about five years in production. It is quickly growing year over year. Hakuna Matata is a neighboring farm to Finca Maputo that Henry recently acquired. It was previously named "La Nube" and the Gaibor's renamed it to "Hakuna Matata"— a phrase they became quite familiar with during their time together in the emergency room in Mazambique. Rancho Tio Emilio is owned by Henry’s brother, Jose Gaibor. His late father was Emilio Gaibor and hence the name of the farm. Jose is an infant heart surgeon. He visits his farm on the weekends and spends time with his family and Henry and Verena. I’m extremely excited to be working with Henry and Verena for their dedication to producing stellar coffees! — Piero Cristiani For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 11 Maputo - Finca Hakuna Matata - Lot #2 - Typica (GrainPro) 9998 50 Kg 9 CI USA Minnesota USA
ci-usa-minnesota Toffee, melon, peanut and tart. Toffee, melon, peanut and tart. Fincas Maputo, Hakuna Matata, and Rancho Tio Emilio, are owned and operated by Henry and Verena Gaibor. Henry, a veteran war trauma surgeon, is as precise and committed to coffee as he once was in the emergency room. Henry met Verena Blaser, a war nurse from Switzerland, in Bujumbura, Burundi in 1996 while they were both volunteering for Doctors Without Borders and United Nations. Henry also worked in Maputo, Mozambique from 1992 - 1996 during the civil war conflict. In 1998 they returned to Quito, Ecuador and managed their own clinic for 13 years. They have since retired and have dedicated their skills to producing coffee in Henry's home country of Ecuador. Henry is extremely methodical with his coffee production and is just as dedicated and passionate as he once was with his profession. Verena manages processing to maintain the exemplory coffee quality Henry has cultivated.They aredoing everything right when it comes to picking, processing, and drying and have produced some of the best coffees I have tasted. The Farms aredivided into different lots with different varieties (Typica, SL28, Bourbon, Kaffa, and Caturra). Henry and Verena produce their coffee in La Perla, Nanegal, located in the up and coming region northwest of the Pichincha Province, close in proximity to Colombia. The area where their farms are located has a very particular microclimate; even though it’s only at 1350 masl, the unique climate produces 88+ coffee. Humidity levels are high and mist usually covers the coffee fields in the afternoons. Temperatures at night drop significantly with respect to temperatures during the day. Maputo is Henry and Verena's main farm with about five years in production. It is quickly growing year over year. Hakuna Matata is a neighboring farm to Finca Maputo that Henry recently acquired. It was previously named "La Nube" and the Gaibor's renamed it to "Hakuna Matata"— a phrase they became quite familiar with during their time together in the emergency room in Mazambique. Rancho Tio Emilio is owned by Henry’s brother, Jose Gaibor. His late father was Emilio Gaibor and hence the name of the farm. Jose is an infant heart surgeon. He visits his farm on the weekends and spends time with his family and Henry and Verena. I’m extremely excited to be working with Henry and Verena for their dedication to producing stellar coffees! — Piero Cristiani For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 2 Juan Peña - Finca La Papaya - Lot #6 - Loja - Typica (GrainPro) 10145 50 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Tropical, sweet and tangy with green grape acidity. Tropical, sweet and tangy with green grape acidity. "Hacienda La Papaya: the farm and guest houses owned and operated by Juan Pena. Don Juan (which is a very fitting descriptor, especially if you catch the ray of sunshine in his wide smile) is a multi-generation farmer, but he's very new to coffee: A former long-stem-rose producer, he started experimenting with coffee plants 5 years ago, when disastrous weather struck and wiped out his flower fields. Turning entirely to coffee, he has worked to develop as healthy, hardy, and horticulturally intentional a farm as possible, with a very well-nurtured plant nursery and a "garden of inputs" on the property. (The "inputs garden" is something new on me: He has coffee trees planted several yards apart and labeled with the fertilizer inputs they're given, to track the impact of the nutrients on growth and cherry development. You might not find it surprising to hear that the most purely chemical of the fertilizers had created the weakest and saddest looking tree...)" — Meister (for Meister's full blog on Ecuador surrounding this exerpt on Juan Pena, click here) For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 4 Olger Rogel - Pichincha - Typica (GrainPro) 10003 50 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Clean with sage, lemon and toffee. Clean with sage, lemon and toffee. Olger Rogel is originally from Loja, the traditional coffee growing region of Ecuador. He is married to Magda Zavala also from Loja. Both of them are pioneers and leaders of the coffee sector in the Northern Regions of Ecuador. They were one of the first to plant coffee and promote it in the area. They produce mainly Typica Mejorado and Sidra and have selflessly distributed these seeds to others in the country like Olinka Velez in the South. His farm is also at 1300 meters, but produces some of the best coffee in Ecuador we've seen. This is due to the varieties and micro climate conditions. He has a roasting operation for local consumption and his daughter Lupe is a cupper and barista competitor in Quito. — Piero Cristiani Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume. The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica. Café Imports alone moves more than 100 containers/year. The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports. To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 The producers in this area still have traditional varieties such as Typica, Caturra, and Bourbon, which has been key to their success. Rust has been an issue for most of these producers and having organic certification limits the products you can apply to your farm making it tougher. The microclimate in this area is very particular. It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees. This weather is ideal for coffee growing and it reflects in the cup. The South of Ecuador has smallholders with 1.5 hectares on average. While in the North we see larger farms. Typical Southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee. A big challenge these farmers are facing at the moment is leaf rust. This decimated plantations in Colombia bringing their production down 50% in a couple of years. The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route. Also, plant nutrition in Ecuador is extremely low due to little fertilization. This affects cup quality and yields from parchment to green coffee. Farms in the North are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by NESPRESSO. — Piero Cristiani Read a blog recapping the 2015 Ecuador origin trip by Meister. For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 4 Juan Peña - Finca La Papaya - Lot #3 - Loja - Typica (GrainPro) 9991 50 Kg 8 CI USA Minnesota USA
ci-usa-minnesota Toffee, peanut and soft. Toffee, peanut and soft. "Hacienda La Papaya: the farm and guest houses owned and operated by Juan Pena. Don Juan (which is a very fitting descriptor, especially if you catch the ray of sunshine in his wide smile) is a multi-generation farmer, but he's very new to coffee: A former long-stem-rose producer, he started experimenting with coffee plants 5 years ago, when disastrous weather struck and wiped out his flower fields. Turning entirely to coffee, he has worked to develop as healthy, hardy, and horticulturally intentional a farm as possible, with a very well-nurtured plant nursery and a "garden of inputs" on the property. (The "inputs garden" is something new on me: He has coffee trees planted several yards apart and labeled with the fertilizer inputs they're given, to track the impact of the nutrients on growth and cherry development. You might not find it surprising to hear that the most purely chemical of the fertilizers had created the weakest and saddest looking tree...)" — Meister (for Meister's full blog on Ecuador surrounding this exerpt on Juan Pena, click here) For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 9 Jaime Ponce - Pichincha - Typica (GrainPro) 9994 50 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Toffee, floral, peanut, lime and cane juice. Toffee, floral, peanut, lime and cane juice. Pablo and Jaime Ponce are two brothers in the North of Ecuador who have started producing coffee no more than 3 years ago. Their coffee won first place in a local competition and third place in the national competition, Taza Dorada. Taza Dorada is a local, Ecuadorian, cupping competition were the top lots of the season are submitted and sold individually by each producer. Farms in the north are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by Nestle. nft,norg
El Salvador Community Coffees Finca Las Nubitas - Natural (GrainPro) 10668 69 Kg 22 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Cocoa, clove, blueberry, citric and winey. nft,norg
El Salvador Community Coffees Finca Miramar - Washed (GrainPro) 10669 69 Kg 15 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Caramel, lemon, melon, juicy and sweet. nft,norg
El Salvador Community Coffees Finca Las Nubes - Washed (GrainPro) 10670 69 Kg 125 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Milk chocolate, lemon, toffee and baking spices. nft,norg
El Salvador Community Coffees Finca Las Nubes - Honey (GrainPro) 10671 69 Kg 96 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Tart and winey with toffee and chocolate. nft,norg
El Salvador Community Coffees Buenos Aires Smallholders - Washed (GrainPro) 10672 69 Kg 17 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Almond, chocolate, citric and sweet. nft,norg
El Salvador Community Coffees Buenos Aires Smallholders - Washed (GrainPro) 10749 69 Kg 110 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Almond, chocolate, citric and sweet. nft,norg
El Salvador Community Coffees Finca Las Nubitas - Natural (GrainPro) 10754 69 Kg 20 Origin/Australia
Est Ship: Jun 2017
Australia
Est Ship: Jun 2017
origin Cocoa, clove, blueberry, citric and winey. nft,norg
El Salvador Community Coffees Finca Divina Providencia - Honey (GrainPro) 10755 69 Kg 18 Origin/Australia
Est Ship: Jun 2017
Australia
Est Ship: Jun 2017
origin Chocolate milk, toffee, floral and lemon. nft,norg
El Salvador Community Coffees Finca Florencia - Orange Bourbon - Honey (GrainPro) 10756 69 Kg 15 Origin/Australia
Est Ship: Jun 2017
Australia
Est Ship: Jun 2017
origin Chocolate, peanut, tart lemon and grapefruit. nft,norg
El Salvador Community Coffees Buenos Aires Smallholders - Washed (GrainPro) 10757 69 Kg 50 Origin/Australia
Est Ship: Jun 2017
Australia
Est Ship: Jun 2017
origin Almond, chocolate, citric and sweet. nft,norg
El Salvador Microlot Finca Las Nubes - Bourbon - Natural (GrainPro) 9398 69 Kg 25 Afloat/USA
Est Arrival: Jun 2016
USA
Est Arrival: Jun 2016
afloat Chocolate and berry with winey dry acidity. Chocolate and berry with winey dry acidity. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador Microlot Finca Las Nubes - Bourbon - Honey (GrainPro) 9400 69 Kg 39 Afloat/USA
Est Arrival: Jun 2016
USA
Est Arrival: Jun 2016
afloat Toffee, bakers chocolate and creamy. Toffee, bakers chocolate and creamy. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
Add to Samples List
Microlot Finca Las Nubes - Bourbon - Natural (GrainPro) 9401 69 Kg 1 Eniti Limited UK UK
london-eu Fruit and nut, chocolate, soft and winey. Fruit and nut, chocolate, soft and winey. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador Microlot 12 Finca La Divina Providencia - Kenya - Natural (GrainPro) 10752 69 Kg 7 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Perfumed florals, berry, caramel and boozy. nft,norg
El Salvador Microlot 12 Finca Miramar - Natural (GrainPro) 10753 69 Kg 32 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Blushy winey fruit, berry, toffee, lemon-lime and tart cherry. nft,norg
El Salvador Microlot 13 Community Coffee - Potrero Grande (GrainPro) 9404 69 Kg 3 Afloat/USA
Est Arrival: Jun 2016
USA
Est Arrival: Jun 2016
afloat Toffee, nutty, stonefruit and citric. Toffee, nutty, stonefruit and citric. Potrero Grande is a microregion at the top of Volcan de Santa Ana, between Palo Campana and Buenos Aires. At Potrero they have not planted many hybrids as they have elsewhere (Catimor in Buenos Aires) so the general quality of the cup is top notch. And this year we've seen very consistent ripe picking so we're very excited about this lot. The Rio Zarco mill has a cherry receiving station in the middle of Potrero Grande, making it easy for farmers to drop off their bags after they're done picking. Here theydo an initial screening and all bags are tagged with I.D.s telling us the farm, variety and quality of picking. When the bags arrive at the mill, Rio Zarcotakes samples from each bag and put the results through a computer program which calculates the percentage of ripe cherries as opposed to green, semi-ripe, dry and floating cherries. This way there isan objective standard to measure quality and farmers who have picked well receive a bonus. nft,norg
El Salvador Microlot 18 Finca Las Nubes - Natural (GrainPro) 10794 69 Kg 33 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Lots of berry wine and lemon flavor with coffee cherry and caramel; candy sweetness, white wine acidity and a delicate mouthfeel. nft,norg
El Salvador Microlot 18 Finca Las Nubes - Natural (GrainPro) 10795 69 Kg 33 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Lots of berry wine and lemon flavor with coffee cherry and caramel; candy sweetness, white wine acidity and a delicate mouthfeel. nft,norg
El Salvador Microlot 18 Finca Las Nubes - Natural (GrainPro) 10796 69 Kg 33 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Lots of berry wine and lemon flavor with coffee cherry and caramel; candy sweetness, white wine acidity and a delicate mouthfeel. nft,norg
El Salvador Microlot 18 Finca Las Nubes - Natural (GrainPro) 10797 69 Kg 30 Origin/Australia
Est Ship: Jun 2017
Australia
Est Ship: Jun 2017
origin Lots of berry wine and lemon flavor with coffee cherry and caramel; candy sweetness, white wine acidity and a delicate mouthfeel. nft,norg
El Salvador Microlot 2 Rosendo Recinos - Finca Las Quebradas - Pacamara - Washed (GrainPro) 9138 35 Kg 4 Afloat/USA
Est Arrival: May 2016
USA
Est Arrival: May 2016
afloat Orange and burnt sugar with a syrupy mouthfeel. Orange and burnt sugar with a syrupy mouthfeel. Rocendo Recinos Flores has a 1.5 hectare size farm located in Chalatenango, El Salvador. The process starts when by doing a selective hand picking of only ripe cherries. Coffee is depulped by hand the same day as it;sharvested and moved to beds to start with the drying process. Rocendo ferments his coffee for 11 to 14 hours, depending on the weather. The drying process takes 12 to 15 days. Parchment coffee is stored in a warehouse only for coffee until is moved by mule to the dry mill. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani nft,norg
El Salvador Microlot 2 Fredy Recinos - Finca San Andres - Pacamara - Washed (GrainPro) 9140 35 Kg 4 Afloat/USA
Est Arrival: May 2016
USA
Est Arrival: May 2016
afloat Cola, lemon, lime, orange and a syrupy mouthfeel. Cola, lemon, lime, orange and a syrupy mouthfeel. Fredy Recinos has been producing coffee since 2004. He has a 15-hectare farm planted with Pacamara, Bourbon, Yellow Catuai, Gesha, and Pacas. Don Fredy decided to do a Honey process with the Pacamara. The process started by doing a selective hand picking and depulping the same day as the coffee is harvested. After depulping, the coffee was dried on beds for 15–20 days. — Luis Arocha El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani nft,norg
El Salvador Microlot 2 Jaime Guevara - Finca Don Jaime - Pacas - Washed (GrainPro) 9141 35 Kg 4 Afloat/USA
Est Arrival: May 2016
USA
Est Arrival: May 2016
afloat Tropical, dried cherry, and orange with intense citric acidity. Tropical, dried cherry, and orange with intense citric acidity. Don Jaime has been producing coffee for 16 years. He is passionate about coffee and enjoys producing high-quality coffee. He has a 7-hectare farm: three planted with Pacas and four with Pacamara. Don Jaime depulped the coffee the same day as it was harvested. The fermentation is done in tanks for about 18 hours. After depulping, the coffee is dried on beds for 12 to 14days. — Luis Arocha El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador Microlot 21 Community Coffee - Santa Teresa - Bourbon - Honey (GrainPro) 9708 69 Kg 13 Afloat/USA
Est Arrival: Sep 2016
USA
Est Arrival: Sep 2016
afloat Sweet and tart with cocoa and sweet lemon. Sweet and tart with cocoa and sweet lemon. This offering is a combination of lots selected from various producers of the Santa Ana community in El Salvador's Chalatenango region. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador Microlot 21 Community Coffee - Vista Bella - Bourbon - Honey (GrainPro) 9709 69 Kg 30 Afloat/USA
Est Arrival: Sep 2016
USA
Est Arrival: Sep 2016
afloat Toffee, nutty and creamy. Toffee, nutty and creamy. Francisco Alberto García Sandoval owns the Vista Bella farm, which has about 70 manzanas planted with coffee. Around the coffee is planted Inga shade trees. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador Microlot 21 Community Coffee - Miramar - Bourbon - Honey (GrainPro) 9710 69 Kg 23 Afloat/USA
Est Arrival: Sep 2016
USA
Est Arrival: Sep 2016
afloat Sweet, balanced, chocolate and nutty. Sweet, balanced, chocolate and nutty. Finca Miramar I is owned by Calixto Catota Lapa, and Finca Miramar II is owned by Jaime Ernesto Catota Moreno. Miramar I has 3 manzanas of coffee, and there are 5.5 manzanas planted with coffee on Miamar II, all of the Bourbon variety. Both farms have shade trees planted around the coffee to protect it. This is a honey-process lot. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador Microlot 21 Community Coffee - Buenos Aires - Bourbon - Honey (GrainPro) 9712 69 Kg 57 Afloat/USA
Est Arrival: Sep 2016
USA
Est Arrival: Sep 2016
afloat 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 Microlot 3 Antonio Aguilar - Finca La Montañita - Pacamara - Washed (GrainPro) 9143 35 Kg 14 Afloat/USA
Est Arrival: May 2016
USA
Est Arrival: May 2016
afloat Intense and complex with, lime, green grape and sparkling acidity. Intense and complex with, lime, green grape and sparkling acidity. René Aguilar has worked along with his family producing coffee his entire life. René's farm size is 25 manzanas, and his processing includes a 10 to 12 hour fermentation time, along with an 8 to 10 day patio drying time. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador Microlot 3 Antonio Aguilar - Finca La Montañita - Pacamara - Washed (GrainPro) 9144 35 Kg 1 Afloat/USA
Est Arrival: May 2016
USA
Est Arrival: May 2016
afloat Sweet citrus fruits, juicy orange and lemon-lime. Sweet citrus fruits, juicy orange and lemon-lime. René Aguilar has worked along with his family producing coffee his entire life. René's farm size is 25 manzanas, and his processing includes a 10 to 12 hour fermentation time, along with an 8 to 10 day patio drying time. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
Add to Samples List
Microlot 4 Community Coffee - Potrero Grande - Honey (GrainPro) 9287 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Toffee, peanut and a heavy mouthfeel. Toffee, peanut 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 Microlot 4 Finca Las Nubitas - Bourbon (GrainPro) 9402 69 Kg 6 Afloat/USA
Est Arrival: Jun 2016
USA
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 Finca Las Nubes - Bourbon - Tablón #1 (GrainPro) 9403 69 Kg 39 Afloat/USA
Est Arrival: Jun 2016
USA
Est Arrival: Jun 2016
afloat Creamy, nutty, lemon and citric. Creamy, nutty, lemon and citric. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. "Tablón" is refering to the specific plot within the farm. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador Microlot 5 Finca La Roxanita - Ignacio Gutierrez - Pacamara - Washed (GrainPro) 9146 35 Kg 14 Afloat/USA
Est Arrival: May 2016
USA
Est Arrival: May 2016
afloat Tangy and sweet with herb, lemon-lime, grapefruit and plum. Tangy and sweet with herb, lemon-lime, grapefruit and plum. Don Ignacio has a long history in farming: Before he started planting coffee in the year 2000, he worked with wood and tomatoes, and started his farms, La Roxanita and Los Pocitos with 500 coffee trees. He grows coffee on about 5 manzanas of rich soil in El Salvador, and has produced fantastic lots year after year: In both 2011 and 2013, his coffees took first place in the CoE competition. He produces a strong selection of heirloom varieties, processing some as fully washed, and some as honey. For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador Microlot 5 Santos Alfredo Lemus - Finca El Limon - Pacas - Washed (GrainPro) 9147 35 Kg 12 Afloat/USA
Est Arrival: May 2016
USA
Est Arrival: May 2016
afloat Buttery, nutty, citric and baker's chocolate. Buttery, nutty, citric and baker's chocolate. Santos Alfredo Lemus owns a 1.5 hectarefarm located in Chalatenango, El Salvador. Santos is focus in quality and his goal is to produce quality coffee. He selects only ripe cherries during November to January. The coffee is manually depulped the same day it's harvested. The fermentation process is done in tanks and last 7 to 10 hours, depending on the weather. Coffee is dried on patios for 8 to 11 days. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why I was buying directly from producers and not through an exporter; the answer is simple—to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude —Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador Microlot 5 Orlando Aguilar - Finca Buena Vista - Pacas - Washed (GrainPro) 9150 35 Kg 17 Afloat/USA
Est Arrival: May 2016
USA
Est Arrival: May 2016
afloat Toffee, caramel and chocolate. Toffee, caramel and chocolate. 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 Microlot 5 Leonicio Guillen Reyez - Finca La Torera - Pacas - Washed (GrainPro) 9152 35 Kg 5 Afloat/USA
Est Arrival: May 2016
USA
Est Arrival: May 2016
afloat 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 Microlot 5 Leonicio Guillen Reyez - Finca La Torera - Pacas - Washed (GrainPro) 9154 35 Kg 2 Afloat/USA
Est Arrival: May 2016
USA
Est Arrival: May 2016
afloat Grape jelly, lemon, and tangy with a viscous mouthfeel. Grape jelly, lemon, and tangy with a viscous mouthfeel. Leonisio Guilleén Reyes has been producing coffee from his farm Finca La Torera using very involved and selective processes. He harvests all coffee by hand, instructing everone involved to choose only the ripest cherries for processing. If washed, the coffee remains in-sack to ferment for up to 10 hours before being depulped, washed, and placed on the patio for drying. If honey processed, the coffee is depulped immiediately after harvest and placed on the patio to dry as a honey with its sugary muscilage still clinging to the parchment. For more information on El Salvadorian coffees, visit our El Salvador origin page. nft,norg
El Salvador
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Microlot 6 Gerardo Recinos Chavez - Finca El Naranjo - Pacas (GrainPro) 9346 35 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Soy nut. Soy nut. Gerardo Recinos Chavez is the owner of El Naranjo farm in the mountainous microregion of Alotepec-Metapán in Chalatenango, El Salvador. The farm is about ¾ hectare in size and is located at 1700 masl. Both Pacamara and Pacas varieties are grown on the farm with annual production at 25 quintales. Coffee is harvested from December to February and handpicked. Beans are fermented for 16-18 hours and then dried on African beds for 10-12 days. Gerardo explains the history of the farm saying, “The farm has been around for 12 years and came from one generation to another generation. My dad gave a piece of land to me as inheritance and he told me that if I wanted, to plant to have my own coffee.” Additionally Gerardo has had to overcome the challenge of some roya “rust” disease on El Naranjo. For more information on our Chalatenango Pequeños Productores project in El Salvador, please visit the blog our green buyer Piero Cristiani wrote here. For more information on El Salvador coffees in general, please visit our El Salvador Origins page here. nft,norg
El Salvador Microlot 7 Finca San Francisco - Kenya - Natural (GrainPro) 10751 69 Kg 2 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Perfumed florals, fruity, with strawberry, chocolate and winey strong acidity. nft,norg
El Salvador
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Pacas Rolo Ramirez - San Jose - Ataco - Pacas - Honey (GrainPro) 9532 69 Kg 59 CI USA Minnesota USA
ci-usa-minnesota Peanut and citric. Peanut and citric. Rolo Ramirez owns the San José farm in Ataco. It is a 56-hectare farm growing mostly Pacas variety coffee, a variety that is native to El Salvador. For his honey process, Don Rolo depulps the coffee and dries it on raised beds. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered". This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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Pacas Rolo Ramirez - San Jose - Ataco - Pacas - Honey (GrainPro) 9572 69 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Peanut and citric. Peanut and citric. Rolo Ramirez owns the San José farm in Ataco. It is a 56-hectare farm growing mostly Pacas variety coffee, a variety that is native to El Salvador. For his honey process, Don Rolo depulps the coffee and dries it on raised beds. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered". This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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SHG EP Rio Zarco - Bourbon - Honey (GrainPro) 9744 69 Kg 189 CI USA Minnesota USA
ci-usa-minnesota Peanut and smooth. Peanut and smooth. This offering comes from Rio Zarco, a full-scale coffee mill located in El Salvador's Chalatenango region. When coffee arrives at the mill, Rio Zarco takes samples and puts them through a computer program which calculates the percentage of ripe cherry as opposed to green, semi-ripe, dry, and floating cherries. This way there is an objective standard to measure quality, rewarding farmers for better cherry selection. Rio Zarco then controls all processing, from the cherry to exportable green, allowing for the provision of consistent offerings. “Focus” is the word that defines our coffees from El Salvador this year, and it’s what makes the incoming crop so special and exciting for us. While the country’s overall production is still reeling from a high prevalence of coffee-leaf rust, farmers are combatting lower yields (up to 35% less than last year) with improved processing, more and better variety selection, and a growing commitment to innovation. For the past few years, Piero has been on the ground in El Salvador more and more, developing relationships that have turned into long-term partnerships with producers whose coffee we buy year in and year out, often in parchment, which allows him direct oversight in the dry-milling process. This makes it possible for Piero to build specific lots, perform quality-control checks, and even choose the bag size for individual coffees. nft,norg
Ethiopia
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Decaf KVW MC Djimma - Grade 5 10517 60 Kg 31 CI USA Minnesota USA
ci-usa-minnesota Cocoa, nutty and citric. nft,norg,Decaf
Ethiopia FTO Sidama SCFCU - FERO Cooperative - Grade 2 - FLO ID 2519 - (CBC ET-BIO-140) (GrainPro) 10423 60 Kg 318 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Sweet, clean and delicate with floral, lemon and toffee. Fair Trade,Organic
Ethiopia
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FTO Sidama SCFCU - FERO Cooperative - Grade 2 - FLO ID 2519 - (CBC ET-BIO-140) (GrainPro) 9278 60 Kg 2 Eniti Limited UK UK
london-eu Sweet floral, toffee, lemon and savory. Sweet floral, toffee, lemon and savory. From the Sidama Coffee Farmers Cooperative Union: The Sidama Coffee Farmers Cooperative Union was founded in 2001 to represent coffee producing cooperatives located throughout Sidama zone of southern Ethiopia that are now exporting high quality coffee directly to the international market. The union provides marketing, credit, and technical services to 47 primary cooperative societies and over 70,000 farmers. Coffee here is grown near homesteads and planted at low densities, ranging from 1000 to 1800 trees per hectare. Depending on altitudinal variation and rainfall distribution, the harvesting period varies from September to December while main exporting period is from January to August. Harvesting is mostly done by family labor. Freshly handpicked cherries are sorted before pulping and are sold to cooperatives for processing. Fresh clean red cherries are supplied to primary cooperative washing stations, depulped, and fermented. The fermented coffee is then washed with clean water, soaked, then dried to a moisture content of 11.5%. For more information on Ethiopian coffee, visit our Eithiopia origin page. Fair Trade,Organic
Ethiopia
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Nat Yirgacheffe G3 Kochere - Kore - Grade 3 (Grainpro) 9413 60 Kg 129 Eniti Limited UK UK
london-eu Fruity and floral aroma with tart lemon, sweet nut and citric acidity. Fruity and floral aroma with tart lemon, sweet nut and citric acidity. Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirga Cheffe and near a little village of Ch'elelek'tu in the Gedeo zone. While a "classic" Yirga coffee, all of the sub regions tend to have different flavour profiles. Adado - stone fruit, Konga - citrus and stone fruit, and for Kochere, it is a strong fruit tea that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varieties exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Guji Taro - Guji - Grade 2 (GrainPro) 10649 60 Kg 68 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
  origin nft,norg
Ethiopia
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Natural Sidama Grd 4   9749 60 Kg 73 CI USA Minnesota USA
ci-usa-minnesota Popcorn. Popcorn. Located in the south of Ethiopia, the Sidama region offers great-quality coffee. Sidama’s coffees have lemon-citric tones with bright acidity. “Ethiopia Sidama” is a type of Arabica coffee grown in the Sidama Province of Ethiopia. For more information about coffee production in Ethiopia, visit our Ethiopia origin page. The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and, most importantly,coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better-quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region, and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. An exporter then purchases the coffee through the ECX. The coffee that this exporter purchases will, at most, be labeled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Natural Yirgacheffe Kochere - Kore - Grade 1 (GrainPro) 10646 60 Kg 88 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Cherry, lemon, toffee, floral and strawberry with winey tart acidity. nft,norg
Ethiopia Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 10647 60 Kg 88 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Clean fruity, berry, floral, lemon-lime, green grape and strong acidity. Clean fruity, berry, floral, lemon-lime, green grape and strong acidity. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Gelana Abaya - Asgori - Grade 1 (GrainPro) 10648 60 Kg 68 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Cherry and chocolate, clean fruit, berry, floral, honey, strong citric acidity and a heavy mouthfeel. nft,norg
Ethiopia Natural Yirgacheffe Adado - Grade 1 (GrainPro) 10651 60 Kg 254 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Floral, berry, chocolate, apple, strawberry, sugary and winey. nft,norg
Ethiopia Natural Yirgacheffe Adado - Grade 1 (GrainPro) 10652 60 Kg 290 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Floral, berry, chocolate, apple, strawberry, sugary and winey. nft,norg
Ethiopia Natural Yirgacheffe Adado - Grade 1 (GrainPro) 10653 60 Kg 96 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Floral, berry, chocolate, apple, strawberry, sugary and winey. nft,norg
Ethiopia Natural Yirgacheffe Aricha - Grade 1 (GrainPro) 10654 60 Kg 172 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Winey, berry and floral, caramel, lime, cherry and tart. nft,norg
Ethiopia Natural Yirgacheffe Aricha - Grade 1 (GrainPro) 10655 60 Kg 297 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Winey, berry and floral, caramel, lime, cherry and tart. nft,norg
Ethiopia Natural Yirgacheffe Aricha - Grade 1 (GrainPro) 10656 60 Kg 100 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Winey, berry and floral, caramel, lime, cherry and tart. nft,norg
Ethiopia Natural Yirgacheffe Aricha - Grade 1 (GrainPro) 10657 60 Kg 38 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Winey, berry and floral, caramel, lime, cherry and tart. nft,norg
Ethiopia Natural Yirgacheffe Beriti - Grade 1 (GrainPro) 10658 60 Kg 100 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Fruity, berry, tart lemon-lime, apple, grape, floral and winey. nft,norg
Ethiopia Natural Yirgacheffe Beriti - Grade 1 (GrainPro) 10659 60 Kg 100 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Fruity, berry, tart lemon-lime, apple, grape, floral and winey. nft,norg
Ethiopia Natural Yirgacheffe Celinga - Grade 1 (GrainPro) 10661 60 Kg 88 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Juicy, tart, clean, sweet, strong winey acidity and creamy with fruity, berry, cherry and lemon-lime flavors. nft,norg
Ethiopia Natural Yirgacheffe Chelchele - Grade 1 (GrainPro) 10662 60 Kg 100 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Cherry, floral, berry, lime, caramel, chocolate and tart. nft,norg
Ethiopia
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Natural Yirgacheffe Gelana Abaya - Asgori - Grade 1 (GrainPro) 9015 60 Kg 16 CALM Melbourne Australia
melbourne-au Sherbet bomb, floral, elderflower, stewed jasmine, nectarine, bubble-gum, passion fruit, stewed strawberry, lime, cedar, blueberry, pineapple. Sherbet bomb, floral, elderflower, stewed jasmine, nectarine, bubble-gum, passion fruit, stewed strawberry, lime, cedar, blueberry, pineapple. This coffee comes from the Gelana Abaya washing station near the kebele (village) of Asgori located in the woreda (district) of Abaya. Gelana Abaya Local tribe: Tore Language: Omoromic Number of producers: 9000–10,000 Annual Production: 100+ containers Average farm size: 3.5 hectares Number of mills in the area: 5 Processing: Coffee is covered during the hottest part of the day. Lots of fresh compost used in this area. Composting takes three months Gelana Abaya is another gem of a region in Yirgacheffe region. This area is nestled between Lake Abaya on the west and the town of Yirgacheffe on the East. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares,bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Yirgacheffe Beriti - Tore - Grade 1 (GrainPro) 9016 60 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Juicy sweetness with burnt sugar, cherry, honey, floral and citric. Juicy sweetness with burnt sugar, cherry, honey, floral and citric. This coffee comes from the Beriti washing station located in the Woreda (district) of Tore. Beriti is one of the many unique, high-altitude micro regions that contributes to the bright, clean, and floral characteristics that distinguish Yirgacheffe coffees. This crop is a fresh harvest from an array of Ethiopian heirloom varieties cultivated by many different farmers from this distinct terroir. Specifically, this coffee has been fully washed and dried on raised beds, lending cleanliness and a creamy, floral balance to the cup. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. For more photos and information on Ethiopian coffees, visit our Ethiopia origin page. nft,norg
Ethiopia
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Natural Yirgacheffe Kochere - Kore - Grade 1 (GrainPro) 9450 60 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Fruit and floral, winey, walnut and spruce. Fruit and floral, winey, walnut and spruce. 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 30 CI USA Minnesota USA
ci-usa-minnesota Winey fruit, sweet, creamy and caramel. Winey fruit, sweet, creamy and caramel. This coffee comes from the Beriti washing station located in the Woreda (district) of Tore. Beriti is one of the many unique, high-altitude micro regions that contributes to the bright, clean, and floral characteristics that distinguish Yirgacheffe coffees. This crop is a fresh harvest from an array of Ethiopian heirloom varieties cultivated by many different farmers from this distinct terroir. Specifically, this coffee has been fully washed and dried on raised beds, lending cleanliness and a creamy, floral balance to the cup. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. For more photos and information on Ethiopian coffees, visit our Ethiopia origin page. nft,norg
Ethiopia
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Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 9518 60 Kg 18 Eniti Limited UK UK
london-eu Delicate and clean with berry, jasmine, cane juice, grape and cocoa. Delicate and clean with berry, jasmine, cane juice, grape and cocoa. Adado Our Adado Coffees are from the Adado washing station near the kebele (village) or Shara in the woreda (district) of Guanga. Located in theGedeo zone, this coffee is namedafter the local tribe "Adado." The region comprises 7,000 farmers, contributing to eight mills and exports 20–30 containers annually. Adado is my favorite micro region of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. nft,norg
Ethiopia
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Organic Guji Shakiso - Kayon Mountain Farm - Grade 1 - Washed (GrainPro) 10151 60 Kg 157 CI USA Minnesota USA
ci-usa-minnesota Strong jasmine and lemon flavors, brown sugar and caramel with a delicate body and light sweetness. Strong jasmine and lemon flavors, brown sugar and caramel with a delicate body and light sweetness. The Kayon Mountain Coffee Farm is owned by multiple families that have been born and raised around the experience of coffee. These shareholding members had mainly been supplying coffee to auction for the past 30 years until they started their farm in 2012.This farm boasts a 500 hecatare spread, of which half is planted in heirloom Typica coffee and the other land reserved for cabbage, and indigenous shade trees.By 2015, they had implemented washing stations and dry-hullers allowing them to start exporting their own coffees and now see an annual production of about 300 tonnes. The coffees see an average fermentation time of 24–36 hours, followed by an average drying time of 12–20 days. As for the future, Kayon Mountain plans to plant more coffee, improve the quality of their processing, and even begin leasing more land to expand their practice. nft,Organic
Ethiopia Washed Grd 2 Yirgach Konga - Grade 2 (GrainPro) 10218 60 Kg 32 Afloat/Australia
Est Arrival: Jun 2017
Australia
Est Arrival: Jun 2017
afloat This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus and supportive stone-fruit flavors of peach and apricot, and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Grd 2 Yirgach Konga - Grade 2 (GrainPro) 10599 60 Kg 50 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
  origin nft,norg
Ethiopia
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Washed Guji Guji - Gigesa - Grade 1 (GrainPro) 10230 60 Kg 40 Eniti Limited UK UK
london-eu Stewed apricot, tropical floral, burnt sugar, strong citric acidity, chocolate, and fruity. Stewed apricot, tropical floral, burnt sugar, strong citric acidity, chocolate, and fruity. There are around 850 smallholder farmers who tender cherry to the Gigesa Washing Station in Shakisso, in the Oromia region of Ethiopia, which borders Sidama to the southeast. The average farm size is 2.5 hectares, with corn, grains, and false banana typically growing alongside the coffee, as well as Birbira, Wanza, and Acacia trees for shade. The wet mill uses clean river water to process its washed coffee, which are fermented underwater in tanks for 48 hours before being washed clean of its mucilage and dried on raised beds. The farms range in elevation from 1800–1950 meters above sea level, and temperatures are moderate, reaching up to around 77° Fahrenheit during the day, and cooling to around 60° Fahrenheit at night. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. nft,norg
Ethiopia
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Washed Guji Guji - Gigesa - Grade 1 (GrainPro) 10232 60 Kg 44 CALM Melbourne Australia
melbourne-au Stewed apricot, tropical floral, burnt sugar, balanced, strong citric acidity, chocolate, and fruity. Stewed apricot, tropical floral, burnt sugar, balanced, strong citric acidity, chocolate, and fruity. There are around 850 smallholder farmers who tender cherry to the Gigesa Washing Station in Shakisso, in the Oromia region of Ethiopia, which borders Sidama to the southeast. The average farm size is 2.5 hectares, with corn, grains, and false banana typically growing alongside the coffee, as well as Birbira, Wanza, and Acacia trees for shade. The wet mill uses clean river water to process its washed coffee, which are fermented underwater in tanks for 48 hours before being washed clean of its mucilage and dried on raised beds. The farms range in elevation from 1800–1950 meters above sea level, and temperatures are moderate, reaching up to around 77° Fahrenheit during the day, and cooling to around 60° Fahrenheit at night. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. nft,norg
Ethiopia
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Washed Sidama Sidama - Werka - Grade 1 (GrainPro) 10229 60 Kg 45 Eniti Limited UK UK
london-eu Strong burnt sugar, cola, tamarind, raisin, strong complex fruit acidity and juicy. Strong burnt sugar, cola, tamarind, raisin, strong complex fruit acidity and juicy. This specific offering comes from the Gora Kone Washing Station, located in the village of Werka in the Nensebo district of the Sidamo region. The station itself has been in operation for seven years and has an estimated 800 contributing farmers registered for cherry delivery throughout the harvest period. These offerings are promptly sorted and floated to remove unwanted and unripe cherries. The prime selection is then depulped using a traditional disc pulper, washed, then dried for an average period of 10-12 days. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information on Ethiopian coffee, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Washed Sidama Sidama - Werka - Grade 1 (GrainPro) 10231 60 Kg 111 CALM Melbourne Australia
melbourne-au Strong burnt sugar, cola, tamarind, raisin, sweet with strong complex fruit acidity and juicy. Strong burnt sugar, cola, tamarind, raisin, sweet with strong complex fruit acidity and juicy. Sidama is a province in the southern part of Ethiopia, and is a larger region that comprises Yirgacheffe town and its surrounding coffeelands. Its name is not as immediately recognizable as Yirgacheffe, but coffees from Sidama are diverse in profile and the highest-quality lots have crisp lemon acidity and lots of clarity. This coffee is from the Werka Coffee Washing Station in theworedaor village of Nensebo, in the town of Werka. The washing station is used by between 700 and 800 farmers, each of whom grows coffee on an average of 3 hectares of land. The typical farm here is also planted with false banana and corn plants, and Acacia trees for shade. The farms range in altitude from 1900–2050 meters, with average daily temperatures up to about 77° Fahrenheit, with cool evenings of about 60° Fahrenheit. The washing station produces both washed and natural coffees: The washed lots are fermented underwater for 48 hours before the mucilage is removed; the coffee is dried on raised beds in a windy area, to speed the drying process. The washing water is purified and recycled for other uses. nft,norg
Ethiopia
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Washed Yirgacheffe Chelchele - Grade 1 (GrainPro) (2015 Harvest) 7258 60 Kg 1 Eniti Limited UK UK
london-eu Complex and creamy with floral, apricot, sweet and savory flavors; citric and malic acidity. Complex and creamy with floral, apricot, sweet and savory flavors; citric and malic acidity. ChelChele is a microregion of Yirgacheffe Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10209 60 Kg 28 Eniti Limited UK UK
london-eu Floral, lemon, honey, lavender, sweet, heavy and strong citric acidity. Floral, lemon, honey, lavender, sweet, heavy and strong citric acidity. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) 10213 60 Kg 36 CI USA Minnesota USA
ci-usa-minnesota Apricot and big fresh jasmine flavors with cherry and lemon; tangy big acidity and juicy sweetness. Apricot and big fresh jasmine flavors with cherry and lemon; tangy big acidity and juicy sweetness. This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus and supportive stone-fruit flavors of peach and apricot, and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 10214 60 Kg 25 CI USA Minnesota USA
ci-usa-minnesota Intense floral flavors with apricot, lemon- lime and green grape; complex citric acidity, sweet and clean. Intense floral flavors with apricot, lemon- lime and green grape; complex citric acidity, sweet and clean. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10215 60 Kg 52 CI USA Minnesota USA
ci-usa-minnesota Lots of lemon, orange and lime flavors with honey and floral; crisp tart acidity and sweet with a heavy mouthfeel. Lots of lemon, orange and lime flavors with honey and floral; crisp tart acidity and sweet with a heavy mouthfeel. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) 10216 60 Kg 35 Afloat/Australia
Est Arrival: Jun 2017
Australia
Est Arrival: Jun 2017
afloat Apricot, floral, lemon, fresh jasmine and a nice mouthfeel. Apricot, floral, lemon, fresh jasmine and a nice mouthfeel. This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus and supportive stone-fruit flavors of peach and apricot, and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 10217 60 Kg 81 Afloat/Australia
Est Arrival: Jun 2017
Australia
Est Arrival: Jun 2017
afloat Strong florals, apricot, lemon, pear, jasmine and strong citric acidity. Strong florals, apricot, lemon, pear, jasmine and strong citric acidity. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) 10236 60 Kg 100 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Rich apricot and intense jasmine, strong burnt sugar. Rich apricot and intense jasmine, strong burnt sugar. This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus and supportive stone-fruit flavors of peach and apricot, and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 10237 60 Kg 100 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10238 60 Kg 100 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
  origin nft,norg
Ethiopia Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10554 60 Kg 300 Afloat/USA
Est Arrival: May 2017
USA
Est Arrival: May 2017
afloat Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10597 60 Kg 64 Afloat/Australia
Est Arrival: Jun 2017
Australia
Est Arrival: Jun 2017
  afloat nft,norg
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) (PC) 9008 60 Kg 39 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon, floral and smooth. Toffee, lemon, floral and smooth. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Chelchele - Kochere - Grade 1 (GrainPro) (PC) 9012 60 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Sweet and floral with jasmine, toffee and lemon. Sweet and floral with jasmine, toffee and lemon. This coffee comes from the Chelchele washing station located in the woreda (district) of Kochere, in Ethiopia's Yirgacheffe region. The lot comprises coffee from 500 farmers in the area, most of whom own farms that of an average 5 hectare. The Chelchele station produces between 180 and 216 metric tons of coffee per year, most of which is Grade 1. The washed coffee is fermented between 36 and 48 hours and dried for 9 to 11 days. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own less than 1-hectare farms; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) (PC) 9013 60 Kg 11 CI USA Minnesota USA
ci-usa-minnesota Raw sugar, jasmine, lemon, sweet, clean and delicate. Raw sugar, jasmine, lemon, sweet, clean and delicate. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) (2016 Harvest) 9087 60 Kg 64 Eniti Limited UK UK
london-eu Lime zest, floral, lemon and tropical with intense acidity. Lime zest, floral, lemon and tropical with intense acidity. Adado Our Adado Coffees are from the Adado washing station near the kebele (village) or Shara in the woreda (district) of Guanga. Located in theGedeo zone, this coffee is namedafter the local tribe "Adado." The region comprises 7,000 farmers, contributing to eight mills and exports 20–30 containers annually. Adado is my favorite micro region of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) (PC) 9088 60 Kg 7 Eniti Limited UK UK
london-eu Sugary and floral with toffee and lemon. Sugary and floral with toffee and lemon. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede, and comes from the Konga washing station located near the kebele (village) of Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) (PC) 9088 60 Kg 36 CI USA Minnesota USA
ci-usa-minnesota Sugary and floral with toffee and lemon. Sugary and floral with toffee and lemon. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede, and comes from the Konga washing station located near the kebele (village) of Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Chelchele - Kochere - Grade 1 (GrainPro) (PC) 9270 60 Kg 82 CI USA Minnesota USA
ci-usa-minnesota Floral and delicate with soft lemon, almond and caramel. Floral and delicate with soft lemon, almond and caramel. This coffee comes from the Chelchele washing station located in the woreda (district) of Kochere, in Ethiopia's Yirgacheffe region. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own less than 1-hectare farms; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from 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) (2016 Harvest) 9415 60 Kg 103 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. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) 9700 60 Kg 3 CALM Melbourne Australia
melbourne-au Sugary and floral with apricot, jasmine, caramel, lemon-lime and chocolate. Sugary and floral with apricot, jasmine, caramel, lemon-lime and chocolate. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede, and comes from the Konga washing station located near the kebele (village) of Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia Washed Yirgacheffe 2 ECX - Grade 2 (GrainPro) 10221 60 Kg 230 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Citrus fruits, floral, burnt sugar, lemon, lime, some berry and tart citric acidity. nft,norg
Guatemala
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Decaf KVW MC   10025 60 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Nutty and citric. Nutty and citric. This offering has limited traceability, for more information on Guatemalan coffee visit our Guatemala origin page. nft,norg,Decaf
Guatemala
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Decaf Organic MWP El Quiche - Maya Ixil 9739 69 Kg 54 CI USA Minnesota USA
ci-usa-minnesota Graham and soy nut. Graham and soy nut. This coffee is decaffeinated using the Mountain Water Process. The co-operative Integral de Comercialización Maya Ixil R.L. was founded in 1998 by 28 member partners who saw the need to band together in order to improve their selling power on the coffee market, as well as to support member farmers' desire to farm using organic practices. Now, a little more than a decade later, the co-op is 190 members strong, and has made great strides in quality thanks to training, collaboration, investment in agricultural techniques, and dedication to excellence. The farmers represented by Maya Ixil are smallholders who hail from the local commuities of Suan Juan Cotzal, Santa María Nebaj, and San Gaspar Chajul in the Department of Quiche. Aside from coffee, these producers also sell organic honey, and the co-op offers technical assistance to smallholder members to allow them to achieve and maintain their certifications. The co-op also supports gender-equality initiatives, and well as nutrition and food-safety programs for its members. nft,Organic,Decaf
Guatemala FTO Huehuetenango ASDECAFE - FLO ID 30330 - (CBC GT-BIO-123) (GrainPro) 10187 69 Kg 267 Afloat/USA
Est Arrival: May 2017
USA
Est Arrival: May 2017
afloat Tangy with tarragon, toffee, lemon and walnut. Tangy with tarragon, toffee, lemon and walnut. Huehugetenango, Guatemala, is a region very well-known for coffee: Its various microclimates, luch environment, and topography can produce some of the finest in Central America, with sparkling acidity and a base of toffee, nutty sweetness. We are glad to source coffee from the second-level co-op ASDECAFE, the Sustainable Coffee Association of Guatemala: This organization comprises various member groups and co-ops in different areas throughout the region of Huehuetenango and El Quiche. Founded in 2013, ASDECAFE's intention is to create a sustainable structure for producers, and to focus on quality. Its 8 member organizations are similarly interested in various social aspects of coffee, and are dedicated to achieving sustainability as businesses while also continuing to promote gender, environmental, and social initiatives. The overall concept of “sustainability” is based on a strong commitment to the protection of the environment, equal distribution of the generated profits, business transparency, a strong commitment to quality and long-term relationships with clients and suppliers, including Cafe Imports, which was one of the first companies to buy from ASDECAFE. ASDECAFE currently has Fair Trade and organic certification, and is hoping to diversify by adding Rainforest Alliance. The growers typically producearound 30,000 bags of exported coffee, which is brought to central warehouses in parchment, and is milled and exported by a third party. ASDECAFE has spear-headed efforts to promote Women Producers coffee, as well as lots that are grown specifically by young farmers, to try to encourage youth to stay in coffee production. Other groups have asked to join ASDECAFE because they have seen and appreciate the sustainability focus the organization has, but as of 2017 the organization is not accepting new members, in an effort to focus its energy and maintain control of quality and the impact of the work. The following are a few of ASDECAFE's member organizations: COOPERATIVA AGRICOLA INTEGRAL A´XOLA R.L. The Axolá Cooperative, as it’s commonly called, is located in the Petatán village, in the town of Concepción Huista, Huehuetenango. The partners are 105 producers with the majority of them being from the maya poptí ethnicity, the area in which they grow the coffee is 205 hectares. Its estimated annual coffee production is 5,000 quintales of parchment, with each one weighing 100 pounds. Of all of the coffee grown, some is organic (approximately 1,100 quintales) y the rest is conventional. The production altitude ranges from 1300 to 1800 msnm. Currently the Axolá Cooperative is part of the ASDECAFE and is FAIR TRADE and ORGANIC certified. For the 2014/2015 harvest they plan to develop microlots, mainly in the Qanalaj zone. The predominant varieties are Catuai, Bourbon and Arabic. ASOCIACION DE DESARROLLO MICROREGIONAL LOS ALTOS DEL ARROLLO SECO –ADIRSEC-. Commonly known as ADIRSEC, it’s an organization located en the Coyegual village, in the town of San Antonio Huista, Huehuetenango. The organization is made up of 28 partners, who are mainly ladino, with an expanse of 48 hectares of washed Arabic coffee. Its average annual production is about 2200 quintales of parchment. Being located in an excellent microclimate, with altitudes between 1500 and 1700 msnm, with producers of second and third generation coffee growers, makes this area a production area of microlots and specialty coffee. Currently it’s part of ASDECAFE and FAIR TRADE certified. For the 2014/2015 harvest they plan to identify microlots due to the excellent quality of their coffee. Its predominant varieties are Bourbon and Catuai. ASOCIACION DESARRAIGADA MAYA INDIGENA -ADEMAYA- Commonly known as ADEMAYA, this organization is located in the town of Chajul, El Quiche, Guatemala. It is made up of 61 producers, mostly of the maya lxil population. The production area is 40 hectares for coffee production and its annual production is 1,100 quintales of parchment. Its production is 100% organic. Its currently part of ASDECAFE and ORGANIC and FAIR TRADE certified. The growing altitude ranges from 1200 to 1500 msnm. The predominant varieties are Bourbon, Catuai and Catimor. For the 2014/2015 harvest they are considering increasing the number of partners and the volume of organic production. ASOCIACION DE DESARROLLO INTEGRAL LA ESPERANZA TONECA -ADIESTO- ADIESTO is located in the town of San Antonio Huista, Huehuetenango even though their range includes partners from other towns such as Union Cantinil and Concepción Huista. ADIESTO has 360 partners from diverse ethnic groups, predominantly ladino. Its producing area is 248 hectares with an estimated annual production of 11,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Catimor and a dispersed production of Maragogype and Pacamara. The production altitudes of ADIESTO range from 1000 to 1600 masl. ADIESTO is currently a member of ASDECAFE and has 3 certifications: one of them is TRIPLE A since ADIESTO is one the main suppliers of NESPRESSO coffee, in addition it is certified FAIR TRADE and ORGANIC. The organic production is 2100 which represents 18% of the total production. For the 2014/2015 harvest they are considering increasing the number of producing partners and the volume of organic coffee. ASOCIACIÓN DE DESARROLLO INTEGRAL “EL ESFUERZO” TUIBOCH TODOS SANTOS -ASODIETT ONG-. ASODIETT is located in the Tuiboch village, in the town of Todos Santos Cuchumatán, Huehuetenango. It is made up of 34 partners of the maya-mam ethnicity. Its producting area is 42 hectares and its estimated production of parchment coffee is 1900 quintales. The predominant varieties are Catuai and Bourbon. Tuiboch has an average altitude of 1500 masl and has one of the best microclimates for growing coffee, as it’s at the basin of the Rio Ocho. Its currently a member of ASDECAFE and is FAIR TRADE certified. For the 2014/2015 harvest they plan to increase the number of partners. ASOCIACION PARA EL DESARROLLO INTEGRAL DE SAN PEDRO NECTA –ASODESI- ASODESI is an organization located in the town of San Pedro Necta, Huehuetenango. ASODESI provides a variety of services to the community such as health services and education. It has 117 coffee-growing partners and the majority are maya-mam. It has a production area of 145 hectares with an annual production of 6200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Pache and Catimor. San Pedro Necta es one of the zones producing the best quality of coffee in Huehuetenango, its microclimates and altitudes ranging from 1400 to 1800 masl provide coffee with an excellent cup. Its currently a member of ASDECAFE and some of its coffee is exported as Slow Food. Fair Trade,Organic
Guatemala FTO Huehuetenango ASDECAFE - FLO ID 30330 - (CBC GT-BIO-123) (GrainPro) 10188 69 Kg 256 Afloat/USA
Est Arrival: May 2017
USA
Est Arrival: May 2017
afloat Toffee, cocoa and citric. Toffee, cocoa and citric. Huehugetenango, Guatemala, is a region very well-known for coffee: Its various microclimates, luch environment, and topography can produce some of the finest in Central America, with sparkling acidity and a base of toffee, nutty sweetness. We are glad to source coffee from the second-level co-op ASDECAFE, the Sustainable Coffee Association of Guatemala: This organization comprises various member groups and co-ops in different areas throughout the region of Huehuetenango and El Quiche. Founded in 2013, ASDECAFE's intention is to create a sustainable structure for producers, and to focus on quality. Its 8 member organizations are similarly interested in various social aspects of coffee, and are dedicated to achieving sustainability as businesses while also continuing to promote gender, environmental, and social initiatives. The overall concept of “sustainability” is based on a strong commitment to the protection of the environment, equal distribution of the generated profits, business transparency, a strong commitment to quality and long-term relationships with clients and suppliers, including Cafe Imports, which was one of the first companies to buy from ASDECAFE. ASDECAFE currently has Fair Trade and organic certification, and is hoping to diversify by adding Rainforest Alliance. The growers typically producearound 30,000 bags of exported coffee, which is brought to central warehouses in parchment, and is milled and exported by a third party. ASDECAFE has spear-headed efforts to promote Women Producers coffee, as well as lots that are grown specifically by young farmers, to try to encourage youth to stay in coffee production. Other groups have asked to join ASDECAFE because they have seen and appreciate the sustainability focus the organization has, but as of 2017 the organization is not accepting new members, in an effort to focus its energy and maintain control of quality and the impact of the work. The following are a few of ASDECAFE's member organizations: COOPERATIVA AGRICOLA INTEGRAL A´XOLA R.L. The Axolá Cooperative, as it’s commonly called, is located in the Petatán village, in the town of Concepción Huista, Huehuetenango. The partners are 105 producers with the majority of them being from the maya poptí ethnicity, the area in which they grow the coffee is 205 hectares. Its estimated annual coffee production is 5,000 quintales of parchment, with each one weighing 100 pounds. Of all of the coffee grown, some is organic (approximately 1,100 quintales) y the rest is conventional. The production altitude ranges from 1300 to 1800 msnm. Currently the Axolá Cooperative is part of the ASDECAFE and is FAIR TRADE and ORGANIC certified. For the 2014/2015 harvest they plan to develop microlots, mainly in the Qanalaj zone. The predominant varieties are Catuai, Bourbon and Arabic. ASOCIACION DE DESARROLLO MICROREGIONAL LOS ALTOS DEL ARROLLO SECO –ADIRSEC-. Commonly known as ADIRSEC, it’s an organization located en the Coyegual village, in the town of San Antonio Huista, Huehuetenango. The organization is made up of 28 partners, who are mainly ladino, with an expanse of 48 hectares of washed Arabic coffee. Its average annual production is about 2200 quintales of parchment. Being located in an excellent microclimate, with altitudes between 1500 and 1700 msnm, with producers of second and third generation coffee growers, makes this area a production area of microlots and specialty coffee. Currently it’s part of ASDECAFE and FAIR TRADE certified. For the 2014/2015 harvest they plan to identify microlots due to the excellent quality of their coffee. Its predominant varieties are Bourbon and Catuai. ASOCIACION DESARRAIGADA MAYA INDIGENA -ADEMAYA- Commonly known as ADEMAYA, this organization is located in the town of Chajul, El Quiche, Guatemala. It is made up of 61 producers, mostly of the maya lxil population. The production area is 40 hectares for coffee production and its annual production is 1,100 quintales of parchment. Its production is 100% organic. Its currently part of ASDECAFE and ORGANIC and FAIR TRADE certified. The growing altitude ranges from 1200 to 1500 msnm. The predominant varieties are Bourbon, Catuai and Catimor. For the 2014/2015 harvest they are considering increasing the number of partners and the volume of organic production. ASOCIACION DE DESARROLLO INTEGRAL LA ESPERANZA TONECA -ADIESTO- ADIESTO is located in the town of San Antonio Huista, Huehuetenango even though their range includes partners from other towns such as Union Cantinil and Concepción Huista. ADIESTO has 360 partners from diverse ethnic groups, predominantly ladino. Its producing area is 248 hectares with an estimated annual production of 11,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Catimor and a dispersed production of Maragogype and Pacamara. The production altitudes of ADIESTO range from 1000 to 1600 masl. ADIESTO is currently a member of ASDECAFE and has 3 certifications: one of them is TRIPLE A since ADIESTO is one the main suppliers of NESPRESSO coffee, in addition it is certified FAIR TRADE and ORGANIC. The organic production is 2100 which represents 18% of the total production. For the 2014/2015 harvest they are considering increasing the number of producing partners and the volume of organic coffee. ASOCIACIÓN DE DESARROLLO INTEGRAL “EL ESFUERZO” TUIBOCH TODOS SANTOS -ASODIETT ONG-. ASODIETT is located in the Tuiboch village, in the town of Todos Santos Cuchumatán, Huehuetenango. It is made up of 34 partners of the maya-mam ethnicity. Its producting area is 42 hectares and its estimated production of parchment coffee is 1900 quintales. The predominant varieties are Catuai and Bourbon. Tuiboch has an average altitude of 1500 masl and has one of the best microclimates for growing coffee, as it’s at the basin of the Rio Ocho. Its currently a member of ASDECAFE and is FAIR TRADE certified. For the 2014/2015 harvest they plan to increase the number of partners. ASOCIACION PARA EL DESARROLLO INTEGRAL DE SAN PEDRO NECTA –ASODESI- ASODESI is an organization located in the town of San Pedro Necta, Huehuetenango. ASODESI provides a variety of services to the community such as health services and education. It has 117 coffee-growing partners and the majority are maya-mam. It has a production area of 145 hectares with an annual production of 6200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Pache and Catimor. San Pedro Necta es one of the zones producing the best quality of coffee in Huehuetenango, its microclimates and altitudes ranging from 1400 to 1800 masl provide coffee with an excellent cup. Its currently a member of ASDECAFE and some of its coffee is exported as Slow Food. Fair Trade,Organic
Guatemala FTO Huehuetenango ADIESTO - FLO ID 30738 (GrainPro) 10190 69 Kg 275 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Soft, sweet and clean with toffee, lemon, coffee cherry and tomato. Soft, sweet and clean with toffee, lemon, coffee cherry and tomato. ADIESTO is a nonprofit organization representing over 100 producers of cetified organic and conventional coffees. ADIESTO carries out technical assistance, provides microcredits, and strengthens the organization of business operations managment for the producers. For more information on coffee production in Guatemala, visit our Guatemala origin page. Fair Trade,Organic
Guatemala FTO Huehuetenango ADIESTO - FLO ID 30738 (GrainPro) 10191 69 Kg 253 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Chocolate, cherry, grapefruit, lemon, tart and syrupy. Chocolate, cherry, grapefruit, lemon, tart and syrupy. ADIESTO is a nonprofit organization representing over 100 producers of cetified organic and conventional coffees. ADIESTO carries out technical assistance, provides microcredits, and strengthens the organization of business operations managment for the producers. For more information on coffee production in Guatemala, visit our Guatemala origin page. Fair Trade,Organic
Guatemala FTO Huehuetenango ASDECAFE - FLO ID 30330 - (CBC GT-BIO-123) (GrainPro) 10248 69 Kg 275 Afloat/Australia
Est Arrival: Jun 2017
Australia
Est Arrival: Jun 2017
afloat Tangy and winey with chocolate, toffee, apple, coffee cherry and almond. Tangy and winey with chocolate, toffee, apple, coffee cherry and almond. Huehugetenango, Guatemala, is a region very well-known for coffee: Its various microclimates, luch environment, and topography can produce some of the finest in Central America, with sparkling acidity and a base of toffee, nutty sweetness. We are glad to source coffee from the second-level co-op ASDECAFE, the Sustainable Coffee Association of Guatemala: This organization comprises various member groups and co-ops in different areas throughout the region of Huehuetenango and El Quiche. Founded in 2013, ASDECAFE's intention is to create a sustainable structure for producers, and to focus on quality. Its 8 member organizations are similarly interested in various social aspects of coffee, and are dedicated to achieving sustainability as businesses while also continuing to promote gender, environmental, and social initiatives. The overall concept of “sustainability” is based on a strong commitment to the protection of the environment, equal distribution of the generated profits, business transparency, a strong commitment to quality and long-term relationships with clients and suppliers, including Cafe Imports, which was one of the first companies to buy from ASDECAFE. ASDECAFE currently has Fair Trade and organic certification, and is hoping to diversify by adding Rainforest Alliance. The growers typically producearound 30,000 bags of exported coffee, which is brought to central warehouses in parchment, and is milled and exported by a third party. ASDECAFE has spear-headed efforts to promote Women Producers coffee, as well as lots that are grown specifically by young farmers, to try to encourage youth to stay in coffee production. Other groups have asked to join ASDECAFE because they have seen and appreciate the sustainability focus the organization has, but as of 2017 the organization is not accepting new members, in an effort to focus its energy and maintain control of quality and the impact of the work. The following are a few of ASDECAFE's member organizations: COOPERATIVA AGRICOLA INTEGRAL A´XOLA R.L. The Axolá Cooperative, as it’s commonly called, is located in the Petatán village, in the town of Concepción Huista, Huehuetenango. The partners are 105 producers with the majority of them being from the maya poptí ethnicity, the area in which they grow the coffee is 205 hectares. Its estimated annual coffee production is 5,000 quintales of parchment, with each one weighing 100 pounds. Of all of the coffee grown, some is organic (approximately 1,100 quintales) y the rest is conventional. The production altitude ranges from 1300 to 1800 msnm. Currently the Axolá Cooperative is part of the ASDECAFE and is FAIR TRADE and ORGANIC certified. For the 2014/2015 harvest they plan to develop microlots, mainly in the Qanalaj zone. The predominant varieties are Catuai, Bourbon and Arabic. ASOCIACION DE DESARROLLO MICROREGIONAL LOS ALTOS DEL ARROLLO SECO –ADIRSEC-. Commonly known as ADIRSEC, it’s an organization located en the Coyegual village, in the town of San Antonio Huista, Huehuetenango. The organization is made up of 28 partners, who are mainly ladino, with an expanse of 48 hectares of washed Arabic coffee. Its average annual production is about 2200 quintales of parchment. Being located in an excellent microclimate, with altitudes between 1500 and 1700 msnm, with producers of second and third generation coffee growers, makes this area a production area of microlots and specialty coffee. Currently it’s part of ASDECAFE and FAIR TRADE certified. For the 2014/2015 harvest they plan to identify microlots due to the excellent quality of their coffee. Its predominant varieties are Bourbon and Catuai. ASOCIACION DESARRAIGADA MAYA INDIGENA -ADEMAYA- Commonly known as ADEMAYA, this organization is located in the town of Chajul, El Quiche, Guatemala. It is made up of 61 producers, mostly of the maya lxil population. The production area is 40 hectares for coffee production and its annual production is 1,100 quintales of parchment. Its production is 100% organic. Its currently part of ASDECAFE and ORGANIC and FAIR TRADE certified. The growing altitude ranges from 1200 to 1500 msnm. The predominant varieties are Bourbon, Catuai and Catimor. For the 2014/2015 harvest they are considering increasing the number of partners and the volume of organic production. ASOCIACION DE DESARROLLO INTEGRAL LA ESPERANZA TONECA -ADIESTO- ADIESTO is located in the town of San Antonio Huista, Huehuetenango even though their range includes partners from other towns such as Union Cantinil and Concepción Huista. ADIESTO has 360 partners from diverse ethnic groups, predominantly ladino. Its producing area is 248 hectares with an estimated annual production of 11,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Catimor and a dispersed production of Maragogype and Pacamara. The production altitudes of ADIESTO range from 1000 to 1600 masl. ADIESTO is currently a member of ASDECAFE and has 3 certifications: one of them is TRIPLE A since ADIESTO is one the main suppliers of NESPRESSO coffee, in addition it is certified FAIR TRADE and ORGANIC. The organic production is 2100 which represents 18% of the total production. For the 2014/2015 harvest they are considering increasing the number of producing partners and the volume of organic coffee. ASOCIACIÓN DE DESARROLLO INTEGRAL “EL ESFUERZO” TUIBOCH TODOS SANTOS -ASODIETT ONG-. ASODIETT is located in the Tuiboch village, in the town of Todos Santos Cuchumatán, Huehuetenango. It is made up of 34 partners of the maya-mam ethnicity. Its producting area is 42 hectares and its estimated production of parchment coffee is 1900 quintales. The predominant varieties are Catuai and Bourbon. Tuiboch has an average altitude of 1500 masl and has one of the best microclimates for growing coffee, as it’s at the basin of the Rio Ocho. Its currently a member of ASDECAFE and is FAIR TRADE certified. For the 2014/2015 harvest they plan to increase the number of partners. ASOCIACION PARA EL DESARROLLO INTEGRAL DE SAN PEDRO NECTA –ASODESI- ASODESI is an organization located in the town of San Pedro Necta, Huehuetenango. ASODESI provides a variety of services to the community such as health services and education. It has 117 coffee-growing partners and the majority are maya-mam. It has a production area of 145 hectares with an annual production of 6200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Pache and Catimor. San Pedro Necta es one of the zones producing the best quality of coffee in Huehuetenango, its microclimates and altitudes ranging from 1400 to 1800 masl provide coffee with an excellent cup. Its currently a member of ASDECAFE and some of its coffee is exported as Slow Food. Fair Trade,Organic
Guatemala FTO Women Producers Huehuetenango - CODECH - Women Producers - FLO ID 2892 - (CBC GT-BIO-615) (GrainPro) 10185 69 Kg 227 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Coffee cherry, toffee, lemon and almond. Coffee cherry, toffee, lemon and almond. The Women Producer coffee from CODECH is a special program, and has been one of the catalysts for our expanded Women Producers collaborations. The coffee in this container is 100% from women-owned or -managed farms. The women growers are paid a premium to have their lots separated out for this specific offering, and the premiums are used in part by the women of CODECH to support health-initiative programs in the community. Half of the premium is collected for a women's health workshop in the municipality of Concepcion Huista, which has a high infant-mortality rate. For a picture gallery from CODECH click here and here. CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. Itcomprises 10 different organizations. CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista.One of CODECH’s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average. The organization's organic certification is not only indiciative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand. Organic farming workshops General agriculture workshops National and international commercialization workshops Teacher development workshops Women's specific workshops Political incidence Women's rights and gender equity Self esteem Leadership Medical attention Household development Classes by mail and radio Fair Trade,Organic,women-producers
Guatemala FTO Women Producers Huehuetenango - ASDECAFE - Women Producers - FLO ID 30330 - (CBC GT-BIO-123) (GrainPro) 10189 69 Kg 71 Afloat/USA
Est Arrival: May 2017
USA
Est Arrival: May 2017
afloat Toffee, chocolate, almond and citrus fruits. Toffee, chocolate, almond and citrus fruits. Huehugetenango, Guatemala, is a region very well-known for coffee: Its various microclimates, luch environment, and topography can produce some of the finest in Central America, with sparkling acidity and a base of toffee, nutty sweetness. We are glad to source coffee from the second-level co-op ASDECAFE, the Sustainable Coffee Association of Guatemala: This organization comprises various member groups and co-ops in different areas throughout the region of Huehuetenango and El Quiche. Founded in 2013, ASDECAFE's intention is to create a sustainable structure for producers, and to focus on quality. Its 8 member organizations are similarly interested in various social aspects of coffee, and are dedicated to achieving sustainability as businesses while also continuing to promote gender, environmental, and social initiatives. For the past two years, Cafe Imports has been pleased to buy a Women Producers lot from ASDECAFE, which comes from the member co-op ASODESI,located in the town of San Pedro Necta, Huehuetenango. Half of the premium that the coffee in this program receives goes directly to the producer, and half goes toward funding a program of the women's choosing. This year, they have focused on buying medication and bringing doctors to the community so that the women and children have easier access tocheck-ups. ASODESI provides a variety of services to the local community, such as health services and education. It has 117 coffee-growing partners, the majority of whom are maya-mam. ASODESI has a production area of 145 hectares, with an annual production of 6,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Pache, and Catimor. San Pedro Necta es one of the zones producing the best quality of coffee in Huehuetenango; its microclimates and altitudes range from 1400 to 1800 meters, which provides coffee with an excellent cup. The overall concept of “sustainability” is based on a strong commitment to the protection of the environment, equal distribution of the generated profits, business transparency, a strong commitment to quality and long-term relationships with clients and suppliers, including Cafe Imports, which was one of the first companies to buy from ASDECAFE. ASDECAFE currently has Fair Trade and organic certification, and is hoping to diversify by adding Rainforest Alliance. The growers typically producearound 30,000 bags of exported coffee, which is brought to central warehouses in parchment, and is milled and exported by a third party. ASDECAFE has spear-headed efforts to promote Women Producers coffee, as well as lots that are grown specifically by young farmers, to try to encourage youth to stay in coffee production. Other groups have asked to join ASDECAFE because they have seen and appreciate the sustainability focus the organization has, but as of 2017 the organization is not accepting new members, in an effort to focus its energy and maintain control of quality and the impact of the work. Fair Trade,Organic,women-producers
Guatemala
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Huehuetenango 3 Finca La Bolsa (GrainPro) 10197 69 Kg 194 Eniti Limited UK UK
london-eu Lemon, green grape, rosemary, cinnamon, toffee and pecan. Lemon, green grape, rosemary, cinnamon, toffee and pecan. La Bolsa is an estate in La Libertad, Huehuetenango. They are known for their consistent quality year over year; they have won multiple awards, and their coffee has participated in many barista competitions. From Maria Elena Video de Ovalle: In 1956, Dr. Jorge Vides Molina bought a piece of land named La Bolsa; it was given that name because it is located between large mountains. It has its own spring water, and two rivers go across the property, leaving an island of the patio where we dry our coffee, the mill, farmhouse, and school. One of our strong features is that we have our own natural spring water, which while we use it we are also able to donate the surplus the Municipio La Mesilla, located at the border of Mexico.We support the environment by complying with all the prerequisites of the Certifications of Rainforest and C.A.F.E Practices.The farm also has hydroelectric power, and we work with earthworms for organic matter. In the year 2002, we obtained second place at the national level of the Cup of Excellence, with a rating of 94.98. In the year 2005, Finca La Bolsa was chosen by Anacafe-Huehuetenango to impart a documentary with the German Channel D W T V, with the purpose of filming the process of high quality coffee production in Guatemala, which was viewed worldwide. nft,norg
Guatemala
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Huehuetenango 3 Finca La Bolsa (GrainPro) (2016 Harvest) 8928 69 Kg 29 Eniti Limited UK UK
london-eu Creamy and citric with chocolate. Creamy and citric with chocolate. La Bolsa is an estate in La Libertad, Huehuetenango. They are known for their consistent quality year over year; they have won multiple awards, and their coffee has participated in many barista competitions. From Maria Elena Video de Ovalle: In 1956, Dr. Jorge Vides Molina bought a piece of land named La Bolsa; it was given that name because it is located between large mountains. It has its own spring water, and two rivers go across the property, leaving an island of the patio where we dry our coffee, the mill, farmhouse, and school. One of our strong features is that we have our own natural spring water, which while we use it we are also able to donate the surplus the Municipio La Mesilla, located at the border of Mexico.We support the environment by complying with all the prerequisites of the Certifications of Rainforest and C.A.F.E Practices.The farm also has hydroelectric power, and we work with earthworms for organic matter. In the year 2002, we obtained second place at the national level of the Cup of Excellence, with a rating of 94.98. In the year 2005, Finca La Bolsa was chosen by Anacafe-Huehuetenango to impart a documentary with the German Channel D W T V, with the purpose of filming the process of high quality coffee production in Guatemala, which was viewed worldwide. nft,norg
Guatemala
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Microlot 5 Francisco Cardona Martín - Finca La Colmenita (GrainPro) 9597 69 Kg 1 CALM Melbourne Australia
melbourne-au Chocolate, green grape, savory floral and pulpy jam with winey acidity. Chocolate, green grape, savory floral and pulpy jam with winey acidity. This coffee comes to us courtesy of Francisco Cardona Martín of Buena Vista, Guatemala, a small municipality located in the Huehuetenango region. His farm, Finca La Colmenita, is a 100 cuerda parcel of Arabica, Caturra, Pache Rojo, and Catauí varieties that employs a total of six other people. La Colmenita was purchased in 2002 and with over 95% of the land planted in coffee, the farm averages an annual production of 150 quintales. When it comes to harvesting and processing the coffees, Francisco had developed the following technique: Coffee is harvested ripe by hand and depulped on the same day. Once depulped, the coffee undergoes a wet fermentation lasting for an average of 18 to 24 hours before being thoroughly washed and moved to the patio for drying. The drying process can take upwards of two weeks, weather depending. The coffee is moved consistently while on the patio to ensure even drying. As for the future, Francisco plants to seek further technical understanding of the varieties he is working with as well as improve soil quality. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg
Guatemala Org Atitlan San Pedro La Laguna - APROCAFE (GrainPro) 10815 69 Kg 275 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Sweet, tart and clean with toffee, green grape, chocolate and an herbal aftertaste. nft,Organic
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 10501 69 Kg 186 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Toffee, cherry, tart lemon, apple and malt. Toffee, cherry, tart lemon, apple and malt. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–86 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 87 and above are kept separate and offereed as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 10502 69 Kg 225 Afloat/UK
Est Arrival: May 2017
UK
Est Arrival: May 2017
afloat Chocolate, lemon-lime, green grape, and floral. Chocolate, lemon-lime, green grape, and floral. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–86 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 87 and above are kept separate and offereed as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 10505 69 Kg 275 Origin/UK
Est Ship: May 2017
UK
Est Ship: May 2017
origin Sweet, tangy and tart with green grape, sugar cane juice, cherry and almond. Sweet, tangy and tart with green grape, sugar cane juice, cherry and almond. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–86 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 87 and above are kept separate and offereed as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 10509 69 Kg 265 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–86 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 87 and above are kept separate and offereed as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 10510 69 Kg 275 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–86 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 87 and above are kept separate and offereed as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 10812 69 Kg 275 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Citric, sweet and clean with toffee, cocoa nibs and lemon. Citric, sweet and clean with toffee, cocoa nibs and lemon. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–86 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 87 and above are kept separate and offereed as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 10813 69 Kg 275 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Tart and sweet with a sugary mouthfeel; tangy lemon, chocolate and coffee cherry. Tart and sweet with a sugary mouthfeel; tangy lemon, chocolate and coffee cherry. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–86 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 87 and above are kept separate and offereed as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Regional Select
Guatemala
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Regional Select Huehuetenango - Waykan (GrainPro) 8917 69 Kg 3 Eniti Limited UK UK
london-eu Sweet, floral, chocolate, green grape and savory fruit. Sweet, floral, chocolate, green grape and savory fruit. In the Maya Q'qnjobal dialect from Huehuetenango, "Waykan" means "star (or light) that shines in the sky at night." The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj and its ethinicities are: Ixil, Kiche, Q'anjobal, Guatemalan mestizo. Coffee is produced in 55 different communities. Today, Guatemala has a very strong in-country support system for coffee producers. They also have a strong marketing presence to promote Guatemalan coffee globally. Guatemala accounts for 2.5 of the world's total coffee production. Guatemalan coffee has been a staple of Cafe Imports' offerings since our humble beginnings, and seeing the increase in quality has been heartwarming. We can't think of many other countries where excellent coffee is in such high abundance. Marathon cuppings in Guatemala are invigorating and exciting; quite literally there is an incredible amount of low hanging fruit in Guatemala. for more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Regional Select
Guatemala Regional Select 1 Huehuetenango (GrainPro) 10809 69 Kg 275 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Mellow, soft and sweet with toffee, lemon, berry, coffee cherry and lime. nft,norg,Regional Select
Guatemala Regional Select 1 Huehuetenango (GrainPro) 10810 69 Kg 275 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Mild, sweet and clean with lemon and floral flavors. Mild, sweet and clean with lemon and floral flavors. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–86 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 87 and above are kept separate and offereed as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Regional Select
Guatemala Regional Select 1 Huehuetenango (GrainPro) 10811 69 Kg 275 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Sweet, tart and smooth with mild coffee cherry, toffee and lemon. Sweet, tart and smooth with mild coffee cherry, toffee and lemon. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–86 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 87 and above are kept separate and offereed as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Regional Select
Guatemala SHB EP Huehuetenango (GrainPro) 10507 69 Kg 275 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
  origin nft,norg
Guatemala SHB EP Huehuetenango (GrainPro) 10508 69 Kg 251 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
  origin nft,norg
Guatemala SHB EP Huehuetenango - CODECH (GrainPro) 10638 69 Kg 215 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Coffee cherry, perfume, chocolate, winey and tart. nft,norg
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 10637 69 Kg 255 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Peanut, sweet lemon, toffee, cinnamon and chocolate. nft,norg
Guatemala SHB EP Atitlan San Lucas Toliman (GrainPro) 10814 69 Kg 275 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
origin Soft, sweet and clean with mild floral flavors, toffee and lemon. nft,norg
Guatemala
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SHB EP Atitlan San Pedro La Laguna (GrainPro) 8746 69 Kg 61 CI USA Minnesota USA
ci-usa-minnesota Citric and salted peanut. Citric and salted peanut. Throughout the harvest, many lots from San Pedro, Atitlan, were cupped and classified according to their quality and profile. The best lots were selected to form this offering, which is the best expression of what this region can offer. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region. For more information on coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
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Spl Cat 500 SHB EP - Finca La Bolsa (GrainPro) (2015 Harvest) 7448 69 Kg 9 Eniti Limited UK UK
london-eu Soft, heavy and balanced with cherry, lemon and vanilla. Soft, heavy and balanced with cherry, lemon and vanilla. La Bolsa is an estate in La Libertad, Huehuetenango that is known for consistent quality year after year. It was founded by Dr. Jorge Vides. Dr. Jorge Vides was a doctor at the National Hospital of Huehuetenango, and the hospital was named after him following 30 years of dedicated service.In 1958, he bought La Bolsa farm, named for the river that runs through the land. He was committed to producing high quality coffees and loved his time on La Bolsa farm.His hard work and commitment to quality paid off; in 1984 Dr. Vides was given the “Outstanding Coffee Grower” award by ANACAFE. Dr. Vides passed away in1995 and the management of the farm is currently handled by the family's third generation. His family continues the commitment to quality that Dr. Jorge Vides started, and was the number 2 CoE winner in 2002. More from Maria Elena Video de Ovalle, a current producer at La Bolsa: In 1956 Dr. Jorge Vides Molina bought a piece of land named La Bolsa, it was given that name because it is located between large mountains. It has its own spring water and two rivers go across the property, leaving and island of the patio where we dry our coffee, the mill, farmhouse and school. One of our strong features is that we have our own natural spring water which while we use it we are also able to donate the surplus the Municipio La Mesilla, located at the border of Mexico. In the year 2002 we obtained second place at the national level of the Cup of Excellence with a rating of 94.98. The farm also counts with a school in order to alphabetize the children of the farm. It also has a hydroelectric and we work with earthworms for organic matter. We support the environment by complying with all the pre-requisites of the Certifications of Rainforest and C.A.F.E Practices. In the year 2005, Finca La Bolsa was chosen by Anacafe-Huehuetenango to impart a documentary with the German Channel D W T V, with the purpose of filming the process of high quality coffee production in Guatemala, which was viewed worldwide. nft,norg
Hawaii
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Kona Fancy   10204 100 Lbs 60 CI USA Minnesota USA
ci-usa-minnesota Cocoa, tart citric acidity. nft,norg
Hawaii
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Kona Prime Screen 15/17 (GrainPro) 10023 100 Lbs 4 CI USA Minnesota USA
ci-usa-minnesota Herbal and citric. Herbal and citric. This coffee has limited traceability. nft,norg
Hawaii
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Kona Prime 1 Screen 19 (GrainPro) 7654 100 Lbs 3 CI USA Minnesota USA
ci-usa-minnesota Sweetgrass and cedar. Sweetgrass and cedar. nft,norg
Honduras
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FTO SHG EP Cooperativa RAOS - FLO ID 905 (GrainPro) 10194 69 Kg 136 CI USA Minnesota USA
ci-usa-minnesota Tobacco, thyme and cocoa. Tobacco, thyme and cocoa. Our first opportunity to work with Cooperativa Regional Mixta de Agricultores Orgánicos de Sierra Limitada (Co-op RAOS) came in 2015, and we're excited to present the coffees from this grower group of 250 producers. The co-op comprises smallholders who grow Catuai, Caturra, Typica, Bourbon, Pacas, as well as IHCAFE 90. This lot selects from a majority of the heirloom varieties: Catuai, Caturra, Typica, and Bourbon. While coffees from Honduras have tended to be a little unstable, these growers have had good results thanks to their optimizing the potential in the area. Climate, altitude, and the varieties being grown are all in everyone's favor, but processing is where the quality has historically been lacking RAOS has a central processing station for wet- and dry-milling, which helps improve the consistency in the processing. We're excited to see how this partnership develops. — Piero Cristiani Fair Trade,Organic
Honduras
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FTO SHG EP Cooperativa RAOS - FLO ID 905 (GrainPro) 10195 69 Kg 259 CI USA Minnesota USA
ci-usa-minnesota Toffee, pecan, cocoa and citric. Toffee, pecan, cocoa and citric. Our first opportunity to work with Cooperativa Regional Mixta de Agricultores Orgánicos de Sierra Limitada (Co-op RAOS) came in 2015, and we're excited to present the coffees from this grower group of 250 producers. The co-op comprises smallholders who grow Catuai, Caturra, Typica, Bourbon, Pacas, as well as IHCAFE 90. This lot selects from a majority of the heirloom varieties: Catuai, Caturra, Typica, and Bourbon. While coffees from Honduras have tended to be a little unstable, these growers have had good results thanks to their optimizing the potential in the area. Climate, altitude, and the varieties being grown are all in everyone's favor, but processing is where the quality has historically been lacking RAOS has a central processing station for wet- and dry-milling, which helps improve the consistency in the processing. We're excited to see how this partnership develops. — Piero Cristiani Fair Trade,Organic
Honduras FTO SHG EP Cooperativa RAOS - FLO ID 905 (GrainPro) 10739 69 Kg 275 Origin/USA
Est Ship: Jun 2017
USA
Est Ship: Jun 2017
  origin Fair Trade,Organic
Honduras FTO Women Producers Cooperativa RAOS - Women Producers - FLO ID 905 (GrainPro) 10196 69 Kg 275 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Almond, chocolate and sweet. Almond, chocolate and sweet. This is our first Women Producer offering from Coop RAOS - more information is coming soon! Our first opportunity to work with Cooperativa Regional Mixta de Agricultores Orgánicos de Sierra Limitada (Co-op RAOS) came in 2015, and we're excited to present the coffees from this grower group of 250 producers. The co-op comprises smallholders who grow Catuai, Caturra, Typica, Bourbon, Pacas, as well as IHCAFE 90. This lot selects from a majority of the heirloom varieties: Catuai, Caturra, Typica, and Bourbon. While coffees from Honduras have tended to be a little unstable, these growers have had good results thanks to their optimizing the potential in the area. Climate, altitude, and the varieties being grown are all in everyone's favor, but processing is where the quality has historically been lacking RAOS has a central processing station for wet- and dry-milling, which helps improve the consistency in the processing. We're excited to see how this partnership develops. — Piero Cristiani Fair Trade,Organic,women-producers
Honduras
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Intibuca COCCAL Cooperative - San Juan (GrainPro) 9490 69 Kg 15 CI USA Minnesota USA
ci-usa-minnesota Cocoa and salted nut. Cocoa and salted nut. This specific offering comes from the COCCAL cooperative, located in San Juan Intibucá, Honduras. Four producers contributed to this offering, all members of whom are members of COCCAL. San Juan Intibucá is located in West Honduras, where the mountains divide the Atlantic and the Pacific, a micro-climate that makes the difference in the coffee's production as the influence of the Pacific climate prevails. This area in is now recognized for producing many Cup of Excellence coffees. The coffee, at the time of harvest, has a ripening that can lastfor up to forty-five days in its mature state without suffering any deterioration. Coffee grown under shade, traditionally processed, then dried on patios. For more information on Honduran coffee, visit our Honduras Origin Page. nft,norg
Honduras
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Intibuca 1 Genaro Aguilar Nolasco - Finca Yaquelin - COCCAL Cooperative (GrainPro) 9491 69 Kg 5 CI USA Minnesota USA
ci-usa-minnesota Peanut and soy nut. Peanut and soy nut. Genaro Aguilar Nolasco was the 2009 COE-winning producer in Honduras. His farm, Finca Yaqueline, is 5.5-hectare farm at 1735 meters, where Don Genaro grows Catuai variety coffee. nft,norg
Honduras Marcala Rojer Dominguez - Finca La Cueva - Catuai - Washed (GrainPro) 10675 69 Kg 15 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Grapefruit, lemon and hops with strong acidity. nft,norg
Honduras Marcala Rojer Dominguez - Finca Las Acacias - Catuai - Washed (GrainPro) 10676 69 Kg 165 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Chocolate, lime, citronella and toffee. nft,norg
Honduras Marcala Rojer Dominguez - Finca San Francisco - Catuai - Washed (GrainPro) 10677 69 Kg 25 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Toffee, almond and lemon. nft,norg
India
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Arabica Plantation Plantation A - Yelnoorkhan Estate 8994 60 Kg 221 CI USA Minnesota USA
ci-usa-minnesota Soy nut, thick and citric. Soy nut, thick and citric. nft,norg
India
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Monsooned Malabar AA 10093 50 Kg 151 CI USA Minnesota USA
ci-usa-minnesota Burnt popcorn with a frothy mouthfeel. Burnt popcorn with a frothy mouthfeel. "Monsooning" is a style of processing that is particular to India, specifically the Malabar Coast, including Kerala and Karnataka, and produces a cup character which is remarkable in its uniqueness from other cofees and processing. Coffee is left quite literally exposed in the monsoon weather during the rainy season, for three to four months, which tempers the coffee's natural acidity and encourages more chocolaty, earthy, and spicy qualities often sought after in classic espresso blends. The coffee seeds themselves are often markedly different in color from more standard washing or natural processing, taking on a yellowish rather than greenish hue. nft,norg
India Monsooned Malabar   10746 50 Kg 100 Afloat/USA
USA
afloat Salted popcorn, heavy. nft,norg
India
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Robusta Cherry A - Screen 17 10747 60 Kg 50 CI USA Minnesota USA
  ci-usa-minnesota nft,norg
Jamaica
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Blue Mountain Jamaican Coffee Farmers Association - Grade 1 (Barrel) 9794 30 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Peanut butter. Peanut butter. Watch the video above for a full run-down of a program we've initiated with a young band of Jamaican coffee farmers, the Jamaican Coffee Farmers Association. Jamaican Blue Mountain coffee is mainly produced by the Wallenford, Mavis Bank, Moy Hall, and Old Tavern Estates. It is consistently the highest-priced coffee in the world (outside of an auction system). A typical Jamaican farmer will pick his or her own "cherry-berry," and drop them off to these estates for processing and payment. For the 15–20 years that we have been buying Jamaican coffee, we have not been able to work or communicate with the producers or farmers. In 2014, Café Imports' president, Andrew Miller, met a young Jamaican coffee farmer who is a member of the Jamaican Coffee Farmers Association, a group of about 250 small producers in Jamaica that are trying to band together, process their own coffee, and bypass the big estates' processing services. Since meeting and visiting their farms in Jamaica, Café Imports has prefinanced Arthur and the Jamaican Coffee Farmers Association, so that they can produce their own coffee. nft,norg
Java
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Arabica Blue Batavia - Grade 1 (GrainPro) 10602 60 Kg 58 CI USA Minnesota USA
ci-usa-minnesota Cedar, citrus, green pepper and tangy citric. nft,norg
Kenya AA Kichwa Tembo (GrainPro) 10171 60 Kg 51 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Sweet, soft and balanced with apple, caramel, toffee, raisin lemon and mild floral. Sweet, soft and balanced with apple, caramel, toffee, raisin lemon and mild floral. "Kichwa Tembo" means "elephant head" in Swahili, and, for Café Imports, the mark represents the strength in these cups. Our Kichwa Tembo coffees represent a classic, hardworking Kenyan profile: Sweet tropical fruit balanced by complex savory elements of herb and tomato, and a creamy body. We strive to offer high-quality Kichwa Tembo coffees in addition to our more traceable Kenyan microlots and factory-specific lots (washing stations are often called "factories" in Kenya). For more information about coffee production in Kenya, visit our Kenya origin page. Elephant photos taken at the David Sheldrick Wildlife Trust, Nairobi, Kenya. nft,norg
Kenya
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Microlot Gatina AA - Mugaga F.C.S. - Nyeri (GrainPro) 10327 60 Kg 23 Eniti Limited UK UK
london-eu Sweet and savory, with grapefruit, lemongrass, toffee, tamarind and good structure. Sweet and savory, with grapefruit, lemongrass, toffee, tamarind and good structure. Literally a stones through from the Nyeri-Kirinyaga boarder is Gatina Coffee Factory. Together with four other factories; Kagumoini, Kiamabara, Kieni and Gathuga, it belongs tothe Mugaga Farmers Cooperative Society. Its membership currently stands at 681 which 527 are active farmers while 154 are inactive farmers. The factory has 3 representatives in the Coops management committee. The long term goal for Gatina & Mugaga FCS is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook that's updated and distributed annually. "Our wish is to establish a transparent, trust based relationship with the farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers." Due to the large volume Gatina produces and the nature of the land it resides on (along narrow corridor a top a hill) the movement of cherry is a lot more involved than most other factories. Coffee is received, sorted, pulped, fermented and washed at the base of the hill. It's then pumped or carried to the highest corner of the hill where the drying beds start. An increase in parchment truck security has seen theft move from the roads to the hillswith factories in Nyeri, Kirinyaga and Morang'a seeing increasing amounts of wet parchment theft. To combat this, Gatina has recently built a security tower that oversees the factories exstensive grounds. On top of this they have a number of farmers that give up time to patrol the boarders. Thanks to the extra efforts of farmers in the 2016 & 2017 Gatina, sitting in what has been a hot spot for such thievery, did not had any issues with theft. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya
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Microlot Nguku AB - Thanga-ini F.C.S. - Murang'a (GrainPro) 10331 60 Kg 11 Eniti Limited UK UK
london-eu Toffee, lemon, almond, mild and tart. nft,norg
Kenya
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Microlot Gicherori AB - Kibugu F.C.S. - Embu (GrainPro) 10338 60 Kg 7 Eniti Limited UK UK
london-eu Grapefruit, chocolate, lychee, chamomile, lilac, heavy and sweet. Grapefruit, chocolate, lychee, chamomile, lilac, heavy and sweet. Gicherori factory lies 1550M above sea level on the expansive slopes of Mt. Kenya region which has deep rich red volcanic soils ideal for coffee production. Temperature ranges from 12-25 degrees celcius. The factory was started in 1997 to relieve Kathakwa and Ndunduriof the old Kibugu FCS. It is currently affiliated to Kibugu FCS. High bimodal rainfall of about 1500 mm per annum is characteristic, the main crop season is from October to December and from March to July the other crop season. The factory is receiving assistance from our partner Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. Our wish is to establish a transparent, trust based relationship with the farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers. Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year. After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya
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Microlot Mwiria AB - Central Ngandori F.C.S. - Embu (GrainPro) 10345 60 Kg 9 Eniti Limited UK UK
london-eu Caramel, toffee, apple, green grape, tart, soft and sweet. Caramel, toffee, apple, green grape, tart, soft and sweet. Mwiria factory is strategically positioned in a major coffee growing zone. It has a total of 1080 members of which 1060 are active while only 20 are inactive. On average each farmer has approximately 350 coffee trees and 1 hectare of land. Other crops grown by farmers in this region include passion fruits, bananas, cabbages, carrots and tea although farmers are not allowed to intercrop with coffee. Compliance with this is checked by the field committee. Villages that take their coffee to the factory are Kirigi, Kiini, Mukangu and Kathangari. The factory employs three permanent workers and approximately 30 casuals during the peak season. At Mwiria there are9 waste water soak pits which are enough for draining waste water and are positioned away from the river to prevent water pollution. Napier grass and trees are planted around the pits to help in purifying the waste water. The factory is receiving assistance from our partner Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. Our wish is to establish a transparent, trust based relationship with the farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers. Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year. After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp –known as the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total. For more information about Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya
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Microlot Gatina AA - Mugaga F.C.S. - Nyeri (GrainPro) 10396 60 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Sweet and savory, with chocolate, grapefruit, lemongrass, toffee and tamarind flavors; having robust acidity, pleasant sweetness and smooth mouthfeel. Sweet and savory, with chocolate, grapefruit, lemongrass, toffee and tamarind flavors; having robust acidity, pleasant sweetness and smooth mouthfeel. Literally a stones through from the Nyeri-Kirinyaga boarder is Gatina Coffee Factory. Together with four other factories; Kagumoini, Kiamabara, Kieni and Gathuga, it belongs tothe Mugaga Farmers Cooperative Society. Its membership currently stands at 681 which 527 are active farmers while 154 are inactive farmers. The factory has 3 representatives in the Coops management committee. The long term goal for Gatina & Mugaga FCS is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook that's updated and distributed annually. "Our wish is to establish a transparent, trust based relationship with the farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers." Due to the large volume Gatina produces and the nature of the land it resides on (along narrow corridor a top a hill) the movement of cherry is a lot more involved than most other factories. Coffee is received, sorted, pulped, fermented and washed at the base of the hill. It's then pumped or carried to the highest corner of the hill where the drying beds start. An increase in parchment truck security has seen theft move from the roads to the hillswith factories in Nyeri, Kirinyaga and Morang'a seeing increasing amounts of wet parchment theft. To combat this, Gatina has recently built a security tower that oversees the factories exstensive grounds. On top of this they have a number of farmers that give up time to patrol the boarders. Thanks to the extra efforts of farmers in the 2016 & 2017 Gatina, sitting in what has been a hot spot for such thievery, did not had any issues with theft. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya Microlot Mwiria AB - Central Ngandori F.C.S. - Embu (GrainPro) 10437 60 Kg 30 Afloat/USA
Est Arrival: Jun 2017
USA
Est Arrival: Jun 2017
afloat Mwiria factory is strategically positioned in a major coffee growing zone. It has a total of 1080 members of which 1060 are active while only 20 are inactive. On average each farmer has approximately 350 coffee trees and 1 hectare of land. Other crops grown by farmers in this region include passion fruits, bananas, cabbages, carrots and tea although farmers are not allowed to intercrop with coffee. Compliance with this is checked by the field committee. Villages that take their coffee to the factory are Kirigi, Kiini, Mukangu and Kathangari. The factory employs three permanent workers and approximately 30 casuals during the peak season. At Mwiria there are9 waste water soak pits which are enough for draining waste water and are positioned away from the river to prevent water pollution. Napier grass and trees are planted around the pits to help in purifying the waste water. The factory is receiving assistance from our partner Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. Our wish is to establish a transparent, trust based relationship with the farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers. Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year. After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp –known as the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total. For more information about Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya Microlot Gicherori AB - Kibugu F.C.S. - Embu (GrainPro) 10444 60 Kg 10 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Gicherori factory lies 1550M above sea level on the expansive slopes of Mt. Kenya region which has deep rich red volcanic soils ideal for coffee production. Temperature ranges from 12-25 degrees celcius. The factory was started in 1997 to relieve Kathakwa and Ndunduriof the old Kibugu FCS. It is currently affiliated to Kibugu FCS. High bimodal rainfall of about 1500 mm per annum is characteristic, the main crop season is from October to December and from March to July the other crop season. The factory is receiving assistance from our partner Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. Our wish is to establish a transparent, trust based relationship with the farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers. Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year. After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya Microlot Mwiria AB - Central Ngandori F.C.S. - Embu (GrainPro) 10450 60 Kg 15 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Mwiria factory is strategically positioned in a major coffee growing zone. It has a total of 1080 members of which 1060 are active while only 20 are inactive. On average each farmer has approximately 350 coffee trees and 1 hectare of land. Other crops grown by farmers in this region include passion fruits, bananas, cabbages, carrots and tea although farmers are not allowed to intercrop with coffee. Compliance with this is checked by the field committee. Villages that take their coffee to the factory are Kirigi, Kiini, Mukangu and Kathangari. The factory employs three permanent workers and approximately 30 casuals during the peak season. At Mwiria there are9 waste water soak pits which are enough for draining waste water and are positioned away from the river to prevent water pollution. Napier grass and trees are planted around the pits to help in purifying the waste water. The factory is receiving assistance from our partner Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. Our wish is to establish a transparent, trust based relationship with the farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers. Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year. After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp –known as the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total. For more information about Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya Microlot Kathakwa PB - Kibugu F.C.S. - Embu (GrainPro) 10452 60 Kg 5 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Established in 1964 the Kathakwa factory is situated in the Central part of Kenya, Embu County, well known for producing high quality coffees. It is affiliated with the Kibugu Farmer Cooperative Society (FCS), and the factory serves two nearby villages of Kibugu and Nguviu. Other crops grown in the area include passion fruit, maize, beans and tea. Factory manager John Njue Kamwengu is assisted by a few permanent staff with additional help added as the harvest comes in. Their daily responsibilities include weighing cherry, selection and grading of coffee, handling cash and addressing the farmer’s needs. The area experiences two seasons of rainfall, the long rains from March to May and the short rains from October to December. On average Kathakwa factory will receive 1500mm of rain per year. Typically the climate ranges from 12 to 25 degrees celsius year round. Production cycle follows the standard timeframe with main crop harvested October through December/January and fly crop harvested April through June. After picking, ripe cherry is brought to the factory by smallholder farmers, before it undergoes processing to remove the skin and pulp –known as the wet processing method. The nearest water source is the Kiiriver. The factory is currently using a three disc pulper to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, and using flowing water in channels to clean and density sort the coffee, the clean parchment end up in a soaking tank, where the coffee is submerged in water for an additional 12-24 hours. Finally, the coffee is brought out on the raised drying tables where it undergoes several rounds of hand sorting. Time on the drying tables depends on climate, ambient temperature and total production volume undergoing processing. Drying can take from 7 to 15 days in total. Wastewater is managed through the use of soaking pits. The water used for processing the cherry will spend time in the pits to insure that the nutrient rich water created during depulping will not be returned to the nearby water source without proper treatment. This additional step will cut down the risk of contamination, after adequate time for reabsorption the water will be recirculated. Currently, Kathakwa is using eight pits for this process. For more information on Kenyan coffee, visit our Kenya Origin Page. •Information credit via C. Dormal LTD nft,norg
Kenya Microlot Muwa Estate AB (GrainPro) 10583 60 Kg 18 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Muwa Estate Factory is located near Nyeri town in the Tetu division of Nyeri county, and services multiple smallholding members, who grow an average of 9,000 trees each. The most common varieties are typical to Kenya: SL-28, SL-34, and Ruiru 11. The farms in this area have red volcanic soil, and the producers also grow tea, bananas, and corn on their plots, under shade provided by macadamia and gravellea trees. Coffee is here picked ripe and brought to the factory for depulping, washing, and soaking; farmers receive training every year from the factory manager. The factory's water comes from the Sagana river, and there are two soaking pits for recycling and purifying the water. For more information on Kenyan coffee, please visit our Kenya Origin Page. nft,norg
Kenya
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Microlot 11 Kiamabara AA - Mugaga F.C.S. - Nyeri (GrainPro) 10328 60 Kg 21 Eniti Limited UK UK
london-eu Intense with molasses, cola, cane juice, burnt sugar, strong acidity and a heavy mouthfeel. Intense with molasses, cola, cane juice, burnt sugar, strong acidity and a heavy mouthfeel. Just outside the Kiamabara Township in the Gichugu Division of Nyeri is Kiamabara Factory. It's one of five factories in the area managed by the Mugaga F.C.S. Built in the early 1980s, the factory collects cherry from over 900 farmers around the village and in the surrounding catchment. Each factory manager in the Co-op is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Kiamabara also has planted a demonstration plot beside the factory to provide an educational resource through out the calendar. CMS field agents and Co-op Management use this plot to show best practices such as input timing and pruning as well as harvest training for pickers. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya
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Microlot 11 Kapsakisio AB - Kapsakisio F.C.S. - Mt Elgon (GrainPro) 10329 60 Kg 7 Eniti Limited UK UK
london-eu Sugary sweet, soft and heavy with very rich caramel, apple, floral, lime and green grape. Sugary sweet, soft and heavy with very rich caramel, apple, floral, lime and green grape. Kapsakisio lies in the slopes of Mt Elgon in western Kenya, bordering Uganda. The region has a potential for producing coffee of great quality but not well established like central Kenya. It’s under Kapsakisio cooperative society, with about 800-1000 smallholders. The soil is fertile and rich in organic matter with a high water retention capacity. Altitude is between 1600-1700 masl. After harvesting, all coffee is delivered to the factory and depulped the same day, under wet processing methods. It is then fermented overnight, washed, soaked, then spread on drying tables. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya
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Microlot 11 Kamviu AA - Gakundu F.C.S. - Embu (GrainPro) 10339 60 Kg 9 Eniti Limited UK UK
london-eu Raspberry, lime, grapefruit, caramel, peach, perfumed, thick, sweet and strong acidity. Raspberry, lime, grapefruit, caramel, peach, perfumed, thick, sweet and strong acidity. This offering was sourced and purchased based on cup quality through the Kenyan Auction system, in partnership with the exporter Dormans. The information about this coffee is provided by Dormans and comes from the factory. The Kamviu coffee factory is located in Embu county in the central part of Kenya. The nearly1000 farmers delivering to the factory are members of the Gakundu Farmers Cooperative Society. The county borders to Mount Kenya, one of the most well respected coffee growing regions in the world. The main harvest for Kamviu is from October through February. Varieties grown are typical for Kenya; SL28, SL34, Ruiru 11 and Batian. After picking, ripe cherry is brought to the factory by smallholder farmers before it undergoes processing to remove the skin and pulp –known as the wet processing method. The river Muriuriu is the primary water source for coffee processing at the factory. The factory is using a disc pulper with four separate discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. Afterpulping, the coffee is fermented overnight to break down the sugars, traveling through channels to the soaking tank the coffee is carefully cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and total production volume undergoing processing. Drying can take from 7 to 15 days in total. Frequent turning and sorting will happen during the drying stage.Wastewater is managed through the use of soaking pits. The water used for processing the cherry will spend time in the pits to insure that the nutrient rich water created during depulping will not be returned to the nearby water source without proper treatment. This additional step will cut down the risk of contamination, after adequate time for reabsorption the water will be recirculated. Currently Kamviu Factory is employing two soaking pits for this process.Kamviu factory small-scale farmers who grow coffee and tea as the main cash crop, they also grow maize, beans, sweetpotatoes, Irish potatoes, bananas, arrowroots and cassava the food crop. Some horticultural crops are also grown and have ready markets within Manyatta and Embu town whose demands are higher than the supply from the project area. For many years coffee has been a constant revenue earner for most rural families in this area contributing to better levels of living standard and assisting in education of their children in the higher schools of learning. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya
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Microlot 11 Kiamabara AA - Mugaga F.C.S. - Nyeri (GrainPro) 10373 60 Kg 18 CALM Melbourne Australia
melbourne-au Intense with molasses, cola, cane juice, burnt sugar, strong acidity and a heavy mouthfeel. Intense with molasses, cola, cane juice, burnt sugar, strong acidity and a heavy mouthfeel. Just outside the Kiamabara Township in the Gichugu Division of Nyeri is Kiamabara Factory. It's one of five factories in the area managed by the Mugaga F.C.S. Built in the early 1980s, the factory collects cherry from over 900 farmers around the village and in the surrounding catchment. Each factory manager in the Co-op is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Kiamabara also has planted a demonstration plot beside the factory to provide an educational resource through out the calendar. CMS field agents and Co-op Management use this plot to show best practices such as input timing and pruning as well as harvest training for pickers. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya
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Microlot 11 Kapsakisio AB - Kapsakisio F.C.S. - Mt Elgon (GrainPro) 10374 60 Kg 12 CALM Melbourne Australia
melbourne-au Sugary sweet, soft and heavy with very rich caramel, apple, floral, lime and green grape. Sugary sweet, soft and heavy with very rich caramel, apple, floral, lime and green grape. Kapsakisio lies in the slopes of Mt Elgon in western Kenya, bordering Uganda. The region has a potential for producing coffee of great quality but not well established like central Kenya. It’s under Kapsakisio cooperative society, with about 800-1000 smallholders. The soil is fertile and rich in organic matter with a high water retention capacity. Altitude is between 1600-1700 masl. After harvesting, all coffee is delivered to the factory and depulped the same day, under wet processing methods. It is then fermented overnight, washed, soaked, then spread on drying tables. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya Microlot 11 Kianyangi PB - Murue F.C.S. - Embu (GrainPro) 10477 60 Kg 7 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
  origin nft,norg
Kenya Microlot 11 Ther'i AA - New Murarandia FCS - Murang'a (GrainPro) 10589 60 Kg 13 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Strong sweet tomato and tropical fruits, lime, caramel, grapefruit, raspberry lemonade, basil and rich chocolate. Strong sweet tomato and tropical fruits, lime, caramel, grapefruit, raspberry lemonade, basil and rich chocolate. Just out side the town of Ther'i is the Coffee Factory of the same name. It services 710 members of the New Murarandia F.C.S that reside in the area. The smallholders who deliver cherry here own on average around 130 coffee trees, and grow a mix of SL-28 and -34, as well as small amounts of Riuru 11 and Batian. The Thumara River provides all water for processing at Ther'i. As this river is also a source of drinking water the factory takes every step to ensure all water is cleaned before re-entering the water table. Two soaking pits are used to remove processing impurities from the water and prevent any contamination of fresh water on the factory site. nft,norg
Kenya
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Microlot 12 Kagumo AA - Mutira F.C.S - Kirinyaga (GrainPro) 10333 60 Kg 13 Eniti Limited UK UK
london-eu Heavy, sweet and strong tart citric acidity with chocolate, floral, berry and apple. Heavy, sweet and strong tart citric acidity with chocolate, floral, berry and apple. Kagumo Coffee Factory is located in Muranga District, Gitugi location of Mathioya Division near Muranga town (10 kms from town). It was established in 1980’s and rests on an8 acre piece of land serving Kiangoma, Gathiraini, Ruiru and Nyangiti villages. Currently it is affiliated to Rwaikamba Farmers Co-operative Society. Its membership currently stands at 300 of which 252 are active farmers while 58 are inactive farmers. Kagumo Coffee factory is run by John Muchiri the factory manager with 3 permanent members of staff and Casuals. The area experiences a biannual production cycle with the early harvest being from March-May and the late second season being from October-December and the main varieties of coffee grown are Arabica and Ruiru 11, Arabica accounting to 99% of all coffee produced while Ruiru 11, 1% of the total production. The factory is receiving assistance from our partner Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. Our wish is to establish a transparent, trust based relationship with the farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers. Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year. After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp –known as the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total. For more information visit our Kenya Origin Page. *Information via C. Dorman LTD nft,norg
Kenya
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Microlot 12 Ndiara AA - Kiru F.C.S. - Murang'a (GrainPro) 10337 60 Kg 21 Eniti Limited UK UK
london-eu Cacao, cola, clove, plum, spicey, pine, hops, ginger and intense lively green grape acidity. Cacao, cola, clove, plum, spicey, pine, hops, ginger and intense lively green grape acidity. This offering was sourced and purchased based on cup quality through the Kenyan Auction system, in partnership with the exporter Dormans. The information about this coffee is provided by Dormans and comes from the factory. On the northern edge of Murang'a county, near Kiriaini town, sits Ndiara Coffee Factory. Established in 1999 Ndiara rests on a 2 acre piece of land and serves farmers of Kiriaini, Kiogoini, Mathioya, Kagioini and Kagumo-ini villages. One of four Factories currently affiliated to Kiru Farmers Co-operative Society, Ndiara's membership stands at 400 with only 50 of these members no active farmers. The Co-op have heavily invested in its infrastructure, ensuring each factory has well maintained Drying beds and routinely serviced pre-graders/depulpers. In line with the rising awareness on the need to conserve the environment the factory has initiated a couple of projects among these are the waste water soak pits, of which the factory has one. Here the water is allowed to soak in back to the soil. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
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Microlot 12 Chorongi AA - Mutheka F.C.S. - Nyeri (GrainPro) 10341 60 Kg 7 Eniti Limited UK UK
london-eu Caramel, burnt sugar, lemon, grapefruit, raisin, chocolate, heavy and balanced. Caramel, burnt sugar, lemon, grapefruit, raisin, chocolate, heavy and balanced. Chorongi coffee factory is part of the Mutheka Coffee Farmer’s Society, consisting of more than 5600 active farmer members, with around 1000 of them belonging to Chorongi. Smallholder farmers delivering cherry to the factory have an average of 250 coffee trees each. Other crops grown are maize, bananas and beans. For shade the farmers may plant a combination of gravellea, macadamia, or eucalyptus. The factory is receiving assistance from our partner Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. Our wish is to establish a transparent, trust based relationship with the smallholder farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers. As a result of the combined efforts of CMS and the Mutheka farmers, Chorongi has increased their production, going from less than 50,000 kgs of cherry in 2010/11 season to almost 250,000 kgs in 2013/14 season. Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year. After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya
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Microlot 12 Gachatha AB - Gachatha F.C.S. - Nyeri (GrainPro) 10342 60 Kg 3 Eniti Limited UK UK
london-eu Chocolate, coffee cherry, grapefruit, lemon, sweet, heavy and strong acidity. Chocolate, coffee cherry, grapefruit, lemon, sweet, heavy and strong acidity. Gachatha Coffee Factory rests on a 391-acre piece of land between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was placed here in 1963 to form the Gachatha Farmers Co-operative Society Ltd. Co-op membership currently stands at 1,057, of whom 900 are active farmers. The factory itself supports nine permanent staff, with seasonal additions of roughly 25 people to help with cherry reception, depulping, and drying. The permanent staff are split between the key roles of coffee weighing and grading at reception, ensuring farmer payment, and addressing farmers’ complaints. The area surrounding Gachatha area is densely populated, so every effort is made to minimize impact. The factory treats all water in soak pits to ensure no contaminates run into the local waterways, which are a source for drinking water. The community also places great importance on protecting the indigenous trees that remain in the area, so that the local bird life can be sustained. Factories: Gachatha Flowering: Main crop October–December; Fly crop March–May Average Rainfall: 1600–2000 mm per year. Main crop depends on long rains that come between March and May. Early/ fly crop depends on short rains received between October and December Temperature Range: 13–24° Celsius Soils: Deep red volcanic soils Average Farm Size: 0.4 hectares, about 300 trees per farm nft,norg
Kenya
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Microlot 12 Mwiria AA - Central Ngandori F.C.S. - Embu (GrainPro) 10344 60 Kg 11 Eniti Limited UK UK
london-eu Burnt sugar and molasses, savory fruit, chocolate, cherry cordial, sweet and creamy. Burnt sugar and molasses, savory fruit, chocolate, cherry cordial, sweet and creamy. Mwiria factory is strategically positioned in a major coffee growing zone. It has a total of 1080 members of which 1060 are active while only 20 are inactive. On average each farmer has approximately 350 coffee trees and 1 hectare of land. Other crops grown by farmers in this region include passion fruits, bananas, cabbages, carrots and tea although farmers are not allowed to intercrop with coffee. Compliance with this is checked by the field committee. Villages that take their coffee to the factory are Kirigi, Kiini, Mukangu and Kathangari. The factory employs three permanent workers and approximately 30 casuals during the peak season. At Mwiria there are9 waste water soak pits which are enough for draining waste water and are positioned away from the river to prevent water pollution. Napier grass and trees are planted around the pits to help in purifying the waste water. The factory is receiving assistance from our partner Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. Our wish is to establish a transparent, trust based relationship with the farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers. Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year. After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp –known as the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total. For more information about Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya
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Microlot 12 Gikirima AA - Kibugu F.C.S - Embu (GrainPro) 10383 60 Kg 12 CALM Melbourne Australia
melbourne-au Soft apple, lemon, chocolate, berry, cherry, clove, citric and sweet. Soft apple, lemon, chocolate, berry, cherry, clove, citric and sweet. The Gikirima Factory is located on the slopes of Mount Kenya, an area with an optimal balance of conditions for growing coffee. This area experiences two season of rainfall, resulting in two seasons of harvest. The main crop is harvested October through December and the fly crop harvested April through June. 80% of all coffee is picked during main crop and 20% during fly crop. Smallholder farmers in the surrounding areas pick only ripe cherries and deliver them to Gikirima where they undergo a traditional washed process. Cherries are de-pulped, and fermented in a soaking tank overnight where the sugars are naturally broken down. The coffee is then washed and placed on raised drying beds where it remains for an average period of 7-15 days, weather depending. Frequent turning and sorting of the coffee occurs while it is drying. Gikirima has a long term goal of increasing coffee production and establishing transparent, trust-based relationships with smallholder farmers through farmer training, agricultural practice seminars, and providing the most current printed references on sustainable farming. For more information on Kenyan coffee, visit our Kenya origin page. nft,norg
Kenya
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Microlot 12 Getuya AA - Mwirua F.C.S. - Kirinyaga (GrainPro) 10389 60 Kg 14 CALM Melbourne Australia
melbourne-au Chocolate, lemon, lime, toffee, almond and tart. nft,norg
Kenya Microlot 12 Kamwangi PB - New Ngariama F.C.S. - Kirinyaga (GrainPro) 10571 60 Kg 11 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Sugary and heavy; sweet with chocolate, plum, grapefruit and burnt sugar. Sugary and heavy; sweet with chocolate, plum, grapefruit and burnt sugar. This offering was sourced and purchased based on cup quality through the Kenyan Auction system, in partnership with the exporter Dormans. The information about this coffee is provided by Dormans and comes from the factory. The Kamwangi Coffee Factory, located in the north east corner of Kirinyaga County, is one of three Factories managed by the New Ngariama FCS. This was the second factory established by the Co-op, Kainamui being the original. With increasing volume pressure on both Kamwangi & Kainamui the Co-op established and began processing at their third Factory, Kiamugumo, this year. With an average of 250 coffee trees per member, a total of 986 active members contribute cherry to Kamwangi. Once cherries are harvested they are delivered to the factory where, as standard in Kenya they are hand sorted before being weighed and loaded for pulping. The coffee is then held in fermentation tanks for 24 to 48 hours, then washed in grading channels. P1 (top grade) at this Factory receives an additional soak of 12-24 hours, depending on availability of drying beds. All coffee goes to skin drying beds to drop the moisture from approx. 54% down to 44% before it is spread on drying beds for 9-13 days. Once moisture reaches 11-13% the parchment coffee is moved to conditioning bins where it is rotated every 2 days to help homogenize moisture content and stability. The facility maintains one pre-grader/ multi-channel pulper and uses a total of eight waste water soak pits. This factory is Rain Forest Alliance certified. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya Microlot 12 Muwa Estate AA (GrainPro) 10572 60 Kg 19 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Muwa Estate Factory is located near Nyeri town in the Tetu division of Nyeri county, and services multiple smallholding members, who grow an average of 9,000 trees each. The most common varieties are typical to Kenya: SL-28, SL-34, and Ruiru 11. The farms in this area have red volcanic soil, and the producers also grow tea, bananas, and corn on their plots, under shade provided by macadamia and gravellea trees. Coffee is here picked ripe and brought to the factory for depulping, washing, and soaking; farmers receive training every year from the factory manager. The factory's water comes from the Sagana river, and there are two soaking pits for recycling and purifying the water. For more information on Kenyan coffee, please visit our Kenya Origin Page. nft,norg
Kenya Microlot 12 Gicherori PB (GrainPro) 10585 60 Kg 9 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Burnt sugar, cherry, apple, grapefruit, strong acidity and sweetness with a heavy mouthfeel. Burnt sugar, cherry, apple, grapefruit, strong acidity and sweetness with a heavy mouthfeel. Gicherori factory lies 1550M above sea level on the expansive slopes of Mt. Kenya region which has deep rich red volcanic soils ideal for coffee production. Temperature ranges from 12-25 degrees celcius. The factory was started in 1997 to relieve Kathakwa and Ndunduriof the old Kibugu FCS. It is currently affiliated to Kibugu FCS. High bimodal rainfall of about 1500 mm per annum is characteristic, the main crop season is from October to December and from March to July the other crop season. The factory is receiving assistance from our partner Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. Our wish is to establish a transparent, trust based relationship with the farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers. Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year. After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya Microlot 12 Gicherori AB (GrainPro) 10590 60 Kg 65 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Soft and sweet with caramel, bubblegum, apple, red grape and strong acidity. Soft and sweet with caramel, bubblegum, apple, red grape and strong acidity. Gicherori factory lies 1550M above sea level on the expansive slopes of Mt. Kenya region which has deep rich red volcanic soils ideal for coffee production. Temperature ranges from 12-25 degrees celcius. The factory was started in 1997 to relieve Kathakwa and Ndunduriof the old Kibugu FCS. It is currently affiliated to Kibugu FCS. High bimodal rainfall of about 1500 mm per annum is characteristic, the main crop season is from October to December and from March to July the other crop season. The factory is receiving assistance from our partner Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. Our wish is to establish a transparent, trust based relationship with the farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers. Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year. After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya
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Microlot 13 Ngurueri AA - Murue F.CS - Embu (GrainPro) 10335 60 Kg 15 Eniti Limited UK UK
london-eu Sweet, chocolate, lemon, apple, berry, floral, almond, soft and citric. Sweet, chocolate, lemon, apple, berry, floral, almond, soft and citric. Ngurueri was built in the late 1970's and lies 1760M above sea level on the expansive slopes of Mt Kenya region. The factory was built to serve farmers in Kavutiri, Kianjokoma and Ngurweri locations. It is located in a strategic position within the main coffee growing zone. Together with the factories Kavuturi, Gituara and Kianyangi, Nguerueri is part of the Murue Farmer Cooperative Society, known for producing top quality coffee. Apart from the manager the factory employs two permanent workers and approximately 22 casuals during peak periods. The factory is receiving assistance from our partner Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Clean water is pumped using an electric pump from Kapingazi River to the reservoir tanks. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
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Microlot 13 Ngurueri AA - Murue F.C.S. - Embu (GrainPro) 10384 60 Kg 20 CALM Melbourne Australia
melbourne-au Sweet, chocolate, lemon, apple, berry, floral, almond, soft and citric. Sweet, chocolate, lemon, apple, berry, floral, almond, soft and citric. Ngurueri was built in the late 1970's and lies 1760M above sea level on the expansive slopes of Mt Kenya region. The factory was built to serve farmers in Kavutiri, Kianjokoma and Ngurweri locations. It is located in a strategic position within the main coffee growing zone. Together with the factories Kavuturi, Gituara and Kianyangi, Nguerueri is part of the Murue Farmer Cooperative Society, known for producing top quality coffee. Apart from the manager the factory employs two permanent workers and approximately 22 casuals during peak periods. The factory is receiving assistance from our partner Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Clean water is pumped using an electric pump from Kapingazi River to the reservoir tanks. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya Microlot 13 Kavutiri AA (GrainPro) 10448 60 Kg 25 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin The Kavutiri Factory was built in the 1960s, after Kenyan independence. As it was one of the early factories in this area, it was centrally located to service a larger portion of Embu's coffee-producing area. Now, however, it provides market and milling services to 955 farmers in the Kianjokomo and Katuriri areas. The smallholder farmers who bring their cherry to the factory grow coffee on small plots of land, and also typically grow crops like macadamia nuts, corn, beans, and bananas. The Ena River provides water for the factory, and is used in the washing of the coffee. Ripe cherry is brought to the factory by individual farmers, then depulped using water and a pre-sorter/multi channel disc-pulper. (Wastewater is both discarded safely in soaking pits as well as purified for recycling.) After depulping, the coffee is fermented overnight, then P1s are soaked. After a short time on the skin drying beds they're transferred to raised beds with drying taking between 7 and 15 days. nft,norg
Kenya Microlot 13 Rianjagi AA (GrainPro) 10451 60 Kg 18 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin The Rianjagi wet mill is the sole processing factory operated by the Rianjagi Farmers Cooperative Society, which is comprised of 1516 members. Farmers in Rianjagi planted their first coffee trees in 1950. The Coop is managed by an elected board of 5 members. Each member represents an electoral zone in the location. Currently the Coop has 8 permanent members of staff who are headed by a Secretary Manager. The Secretary Manager is the Chief Executive Officer overseeing the day to day running of the Coop under the supervision of the board. The wet mill’s current production stands at 600,000kg of Cherry. The Coop is in the process of partnering with it’s marketing agent Sustainable Management Services Limited to implement a coffee quality improvement project with an aim of increasing annual yields to over 1,000,000kg. Timely and selective hand picked cherry is delivered to the Rianjagi wet mill the same day it is picked. Cherry sorting is carried out at the wet mill prior to the pulping. The ripe cherries are processed through the wet processing method that utilizes clean river water. Sun drying is done after careful fermentation and washing. Dry parchment is milled and bagged at Kofinaf coffee mills and then transported to SMS Ltd warehouses. The Coffee is then sold either through the Nairobi Central Auction or directly to overseas buyers. Main crop: October/December, Fly crop: April/May Rainfall: 1600 -1750 mm per year. The rains are in two seasons: one short rain season and one long rain season. Early crop depends on short rains that come between October and November. Main crop receives adequate rain between April and June. nft,norg
Kenya Microlot 13 Mwendi Wega AA - Kirinyaga (GrainPro) 10574 60 Kg 5 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Mwendi Wega is a processing facility located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central valley. The facility has an average annual production of about 110,000 K of coffee that it receives from a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL 28, Ruiru 11, and Batian varieties. Farmers also plant Maize and Banana among the coffee. This coffee is fully washed and sun dried. For more information on Kenyan coffee, visit our Kenya origin page. nft,norg
Kenya Microlot 13 Mwendi Wega AB - Kirinyaga (GrainPro) 10575 60 Kg 13 Origin/Australia
Est Ship: May 2017
Australia
Est Ship: May 2017
origin Mwendi Wega is a processing facility located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central valley. The facility has an average annual production of about 110,000 K of coffee that it receives from a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL 28, Ruiru 11, and Batian varieties. Farmers also plant Maize and Banana among the coffee. This coffee is fully washed and sun dried. For more information on Kenyan coffee, visit our Kenya origin page. nft,norg
Kenya Microlot 13 Kamwangi AA - New Ngariama F.C.S. - Kirinyaga (GrainPro) 10588 60 Kg 66 Origin/USA
Est Ship: May 2017
USA
Est Ship: May 2017
origin Caramel, grapefruit, toffee, apple, strong acidity and a heavy mouthfeel. Caramel, grapefruit, toffee, apple, strong acidity and a heavy mouthfeel. This offering was sourced and purchased based on cup quality through the Kenyan Auction system, in partnership with the exporter Dormans. The information about this coffee is provided by Dormans and comes from the factory. The Kamwangi Coffee Factory, located in the north east corner of Kirinyaga County, is one of three Factories managed by the New Ngariama FCS. This was the second factory established by the Co-op, Kainamui being the original. With increasing volume pressure on both Kamwangi & Kainamui the Co-op established and began processing at their third Factory, Kiamugumo, this year. With an average of 250 coffee trees per member, a total of 986 active members contribute cherry to Kamwangi. Once cherries are harvested they are delivered to the factory where, as standard in Kenya they are hand sorted before being weighed and loaded for pulping. The coffee is then held in fermentation tanks for 24 to 48 hours, then washed in grading channels. P1 (top grade) at this Factory receives an additional soak of 12-24 hours, depending on availability of drying beds. All coffee goes to skin drying beds to drop the moisture from approx. 54% down to 44% before it is spread on drying beds for 9-13 days. Once moisture reaches 11-13% the parchment coffee is moved to conditioning bins where it is rotated every 2 days to help homogenize moisture content and stability. The facility maintains one pre-grader/ multi-channel pulper and uses a total of eight waste water soak pits. This factory is Rain Forest Alliance certified. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya
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Microlot 14 Kiunyu AA - Karithathi F.C.S. - Kirinyaga (GrainPro) 10326 60 Kg 12 Eniti Limited UK UK
london-eu Rich sugary sweetness, strong acidity, heavy, tart and complex with strong grapefruit, cola and savory fruit. Rich sugary sweetness, strong acidity, heavy, tart and complex with strong grapefruit, cola and savory fruit. Kiunyu Coffee Factory is located deep within the tea-zone of Kirinyaga County. Established in the 1960s Kiunyu and Kabingara, the two factories of the Karithathi F.C.S. are delivered cherry from farmers in and around the villages of Kagumoini, Kianduma, Kiambuuku, Kiambatha, Gatura and Kiamuki. The main varieties of coffee grown here are SL 34 and Ruiru 11, with SL 34 accounting for 99% of all coffee produced from this factory. As is the situation in most of North Kirinyaga, most farmers in the area favor growing tea over coffee which accounts for often lower production rates. CMS with the aid of Co-op management are aiming to educate farmers on the potential returns of well grown coffee and are assisting with training in coffee specific agronomic practices. Water used during process comes from the Karithathi River to reservoir tanks. It's re-circulated twice before taking a final load of cherry skin & pulp to the pulp tower then is dropped to soak tanks where it slowly rejoins the water table, cleaned of most impurities. For more information on Kenyan coffee, visit our Kenya Origin Page. nft,norg
Kenya
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Microlot 14 Gatomboya AA - Barichu F.C.S - Nyeri (GrainPro) 10332 60 Kg 7 Eniti Limited UK UK
london-eu Sweet and syrupy with strong grapefruit, lemon, burnt sugar and strong tart citric acidity. Sweet and syrupy with strong grapefruit, lemon, burnt sugar and strong tart citric acidity. This co-operative is located in the Mt. Kenya lowland region. Almost 1,000 members delivery cherries here throughout the harvest season, many of which also grow macadamia, bananas, maize and beans along with their coffee. These members live throughout an area encompassing 3 different villages. Cherries are sorted, promptly depulped, fermented overnight, washed, and placed on raised beds for an average drying period of 10-12 days. For more information visit our Kenya Origin Page. *Information via C. Dorman LTD nft,norg
Kenya
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Microlot 14 Kiunyu AA - Karithathi F.C.S. - Kirinyaga (GrainPro) 10370 60 Kg 23 CALM Melbourne Australia
melbourne-au