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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.

For more information about buying green coffee click here.

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 Carmo de Minas Natural - Fazenda Alta Vista - Yellow Bourbon (GrainPro) 10995 59 Kg 225 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Sweet and tart with a smooth mouthfeel; fruity with chocolate, honey and berry flavors. nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Fazenda Furnas - Yellow Bourbon (GrainPro) 10996 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Lots of chocolate and berry flavor with sweet lemon, coffee cherry, raspberry and vanilla; sweet with intense fruit acidity and a smooth mouthfeel. nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Fazenda Furnas - Yellow Bourbon (GrainPro) 10997 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Lots of chocolate and berry flavor with sweet lemon, coffee cherry, raspberry and vanilla; sweet with intense fruit acidity and a smooth mouthfeel. nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Beneficio Pedra Branca - Yellow Catuai (GrainPro) 10998 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Tart fruit acidity, sweet and clean with a heavy mouthfeel; Chocolate, cherry, grapefruit and roasted almond flavors. nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 10999 59 Kg 325 Origin/Other
Est Ship: Sep 2017
Other
Est Ship: Sep 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Fazenda Furnas - Yellow Catuai (GrainPro) 11000 59 Kg 221 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat Sweet with tart citric acidity and a smooth creamy mouthfeel; tart lemon and rich chocolate flavors. nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11001 59 Kg 55 Origin/Other
Est Ship: Sep 2017
Other
Est Ship: Sep 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Beneficio Pedra Branca - Yellow Bourbon (GrainPro) 11002 59 Kg 325 Origin/Australia
Est Ship: Sep 2017
Australia
Est Ship: Sep 2017
origin Very sweet with fruit acidity and a creamy mouthfeel; lots of chocolate and cherry with lemon, tropical fruit and savory floral flavors. nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Fazenda Santa Ines - Yellow Bourbon (GrainPro) 11003 59 Kg 223 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat Sweet and balanced with tart citric acidity and a smooth mouthfeel; Fruity, chocolatey, cherry and lemon flavors. nft,norg,Carmo de Minas
Brazil Carmo de Minas Natural - Beneficio Pedra Branca - Yellow Bourbon (GrainPro) 11004 59 Kg 325 Origin/UK
Est Ship: Sep 2017
UK
Est Ship: Sep 2017
origin Very sweet with fruit acidity and a creamy mouthfeel; lots of chocolate and cherry with lemon, tropical fruit and savory floral flavors. nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11005 59 Kg 105 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11006 59 Kg 325 Origin/UK
Est Ship: Nov 2017
UK
Est Ship: Nov 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11007 59 Kg 325 Origin/UK
Est Ship: Sep 2017
UK
Est Ship: Sep 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11008 59 Kg 325 Origin/Australia
Est Ship: Nov 2017
Australia
Est Ship: Nov 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11009 59 Kg 325 Origin/Australia
Est Ship: Sep 2017
Australia
Est Ship: Sep 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11010 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11011 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11012 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11013 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11014 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11015 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11016 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11017 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11018 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas (GrainPro) 11020 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas (GrainPro) 11021 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas (GrainPro) 11022 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas (GrainPro) 11023 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas (GrainPro) 11024 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas (GrainPro) 11025 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas (GrainPro) 11026 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas (GrainPro) 11027 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas (GrainPro) 11028 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas (GrainPro) 11029 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas (GrainPro) 11030 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas (GrainPro) 11031 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas (GrainPro) 11032 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas (GrainPro) 11033 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas (GrainPro) 11034 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg,Carmo de Minas
Brazil Carmo de Minas Pulped Natural (GrainPro) 11104 59 Kg 215 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
  origin nft,norg,Carmo de Minas
Brazil
Add to Samples List
Carmo de Minas Natural - Fazenda Sertão (GrainPro) 7366 60 Kg 3 CALM Melbourne Australia
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melbourne-au Red fruit, soft raisin, choc, caramel, peanut butter, jammy. Red fruit, soft raisin, choc, caramel, peanut butter, jammy. Coffee cultivation at Fazenda Sertão dates all the way back to the first stages of coffee growing in Carmo de Minas. José Isidro Pereira was practicing as a dentist until he inherited Fazenda Sertão from his mother after her passing in the late 1940's. José met his wife Nazareth shortly after and settled their family at Sertão.The farm is now managed by Joséand Nazareth's children: Francisco, Luiz Paulo, Glycia, and Sandra. The farmland is 270 hectares, and the coffee is planted on hillsides with slopes up to 50%. This is an important note, since the crop can avoid frosts which are common to the region's winter months, resulting in a more uniform ripening as well as protection against fungi infections due to the lower relative humidity. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg,Carmo de Minas
Brazil
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Carmo de Minas Natural - Fazenda Santa Ines - Yellow Bourbon (GrainPro) 8713 59 Kg 193 CI USA Minnesota USA
Add to Samples List
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,Carmo de Minas
Brazil
Add to Samples List
Carmo de Minas Natural - Fazenda Furnas (GrainPro) 9237 59 Kg 134 CI USA Minnesota USA
Add to Samples List
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,Carmo de Minas
Brazil
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Carmo de Minas Natural - Fazenda Nossa Senhora de Fatima (GrainPro) 9247 59 Kg 194 Vollers UK UK
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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. 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,Carmo de Minas
Brazil
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Carmo de Minas Fazenda Alta Vista, Honey - Mantiqueira, Carmo De Minas (GrainPro) 9249 59 Kg 206 CALM Melbourne Australia
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melbourne-au Golden raisin, soft apricot, citrus, brown sugar, creamy. Golden raisin, soft apricot, citrus, brown sugar, 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,Carmo de Minas
Brazil
Add to Samples List
Carmo de Minas Natural - Fazenda Furnas - Yellow Bourbon (GrainPro) 9253 59 Kg 93 CI USA Minnesota USA
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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,Carmo de Minas
Brazil
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Carmo de Minas Honey - Fazenda Alta Vista - Yellow Catuai (GrainPro) 9254 59 Kg 263 CALM Melbourne Australia
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melbourne-au Pear, red apple, peach, vanilla, cinnamon. Pear, red apple, peach, vanilla, cinnamon. 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,Carmo de Minas
Brazil
Add to Samples List
Carmo de Minas Honey - Fazenda IP (GrainPro) 9258 59 Kg 8 Vollers UK UK
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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,Carmo de Minas
Brazil Decaf Origin Select MWP - Serra Negra 11237 69 Kg 264 Origin/USA
Est Ship: Nov 2017
USA
Est Ship: Nov 2017
  origin nft,norg,Decaf,Decaf Origin Select
Brazil
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Decaf Origin Select MWP - Serra Negra 9897 69 Kg 72 CI USA Minnesota USA
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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,Decaf Origin Select
Brazil
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Microlot Natural - Fabrio & Fernando - Sitio do Valdir - Ribeirão de Santo Antônio - Red Catuai (Innovation Bags) 9953 30 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and citric with citrus fruit and chocolate flavor and a nutty aftertaste. nft,norg,Microlot,Microlot
Brazil Mogiana Natural - Fazenda Cachoeira da Grama - Yellow Bourbon (SC Bags) 11203 59 Kg 325 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Sweet with tart citric acidity and a smooth mouthfeel; chocolate and cherry flavor. nft,norg,Mogiana
Brazil Mogiana Yellow Bourbon (SC Bags) 11204 59 Kg 325 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
  origin nft,norg,Mogiana
Brazil Mogiana Yellow Bourbon (SC Bags) 11205 59 Kg 325 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
  origin nft,norg,Mogiana
Brazil Mogiana Yellow Bourbon (SC Bags) 11206 59 Kg 325 Origin/USA
Est Ship: Nov 2017
USA
Est Ship: Nov 2017
  origin nft,norg,Mogiana
Brazil Mogiana Yellow Bourbon (SC Bags) 11207 59 Kg 325 Origin/USA
Est Ship: Nov 2017
USA
Est Ship: Nov 2017
  origin nft,norg,Mogiana
Brazil Mogiana Yellow Bourbon (SC Bags) 11208 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,Mogiana
Brazil Mogiana Yellow Bourbon (SC Bags) 11209 59 Kg 325 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
  origin nft,norg,Mogiana
Brazil Mogiana Yellow Bourbon (SC Bags) 11210 59 Kg 325 Origin/Australia
Est Ship: Dec 2017
Australia
Est Ship: Dec 2017
  origin nft,norg,Mogiana
Brazil
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Mogiana Fazenda Recreio, Homero Machaedoxml Yellow Bourbon, Natural - São Sebastião da Grama (GrainPro) 9837 59 Kg 18 CALM Melbourne Australia
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melbourne-au Pear, floral, vanilla, Dutch cocoa, caramel. Pear, floral, vanilla, Dutch cocoa, caramel. 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,Mogiana
Brazil
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Mogiana Natural - Campos Altos - Fazenda Santa Edwiges - Yellow Bourbon (GrainPro) 9838 59 Kg 83 CALM Melbourne Australia
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melbourne-au Cherry, red apple, bergamot, cinnamon, dark choc, honey, brown sugar. Cherry, red apple, bergamot, cinnamon, dark choc, honey, brown sugar. 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,Mogiana
Brazil
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Mogiana Serra Negra (GrainPro) 9840 59 Kg 186 CALM Melbourne Australia
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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,Mogiana
Brazil
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Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9841 59 Kg 46 CI USA Minnesota USA
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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,Mogiana
Brazil
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Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9842 59 Kg 211 CI USA Minnesota USA
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ci-usa-minnesota Mild, clean and citric with a peanut flavor. Mild, clean and citric with a peanut flavor. 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,Mogiana
Brazil
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Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9843 59 Kg 147 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and citric with cocoa, peanut butter and lemongrass flavors. Mild, sweet and citric with cocoa, peanut butter and lemongrass flavors. 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,Mogiana
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,Natural 2/3 SS 1
Brazil
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Org Cerrado Natural - Fazenda Saquarema - (CBC BR-BIO-141) (GrainPro) 8832 59 Kg 136 CI USA Minnesota USA
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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,Org Cerrado
Brazil
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Org Cerrado Natural - Fazenda Nossa Senhora de Fatima - (CBC BR-BIO-141) (GrainPro) 8833 59 Kg 21 CI USA Minnesota USA
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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,Org Cerrado
Brazil
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Parana Natural - Fazenda Santa Barbara - Yellow Catuai (GrainPro) 10065 59 Kg 148 CI USA Minnesota USA
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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,Parana
Brazil
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Serra Negra Natural (GrainPro) 10559 60 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Cocoa and peanut flavor with an herbal aftertaste; sweet and citric. Cocoa and peanut flavor with an herbal aftertaste; sweet and citric. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (GrainPro) 10735 60 Kg 320 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Hazelnut and cocoa flavors with mild citric acidity and a heavy mouthfeel. Hazelnut and cocoa flavors with mild citric acidity and a heavy mouthfeel. 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,SerraNegra,Serra Negra
Brazil
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Serra Negra Natural (GrainPro) 10913 59 Kg 186 CI USA Minnesota USA
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ci-usa-minnesota Sweet and citric with flavors or cocoa, mild lemon and peanut. Sweet and citric with flavors or cocoa, mild lemon and peanut. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (GrainPro) 11042 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Mild, sweet and tart with chocolate and cherry flavor. nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (GrainPro) 11043 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Mild, sweet and tart with chocolate and cherry flavor. nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (GrainPro) 11044 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (GrainPro) 11045 59 Kg 325 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (GrainPro) 11046 59 Kg 325 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (GrainPro) 11047 59 Kg 325 Origin/USA
Est Ship: Nov 2017
USA
Est Ship: Nov 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (GrainPro) 11048 59 Kg 325 Origin/USA
Est Ship: Nov 2017
USA
Est Ship: Nov 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (GrainPro) 11049 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (GrainPro) 11050 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11146 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11147 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11148 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11149 59 Kg 325 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11150 59 Kg 325 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11151 59 Kg 325 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11152 59 Kg 325 Origin/USA
Est Ship: Nov 2017
USA
Est Ship: Nov 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11153 59 Kg 325 Origin/USA
Est Ship: Nov 2017
USA
Est Ship: Nov 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11154 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil Serra Negra Natural (SC Bags) 11155 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
  origin nft,norg,SerraNegra,Serra Negra
Brazil
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Serra Negra Pulped Natural - Castelo - Espirto Santo (VP Liner) 9853 59 Kg 47 CI USA Minnesota USA
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ci-usa-minnesota Mild, soft and citric with cocoa, and peanut flavor. Mild, soft and citric with cocoa, and peanut flavor. 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,SerraNegra,Serra Negra
Brazil Serra Negra 1 Natural (SC Bags) 11211 59 Kg 325 Origin/Australia
Est Ship: Nov 2017
Australia
Est Ship: Nov 2017
  origin nft,norg,SerraNegra,Serra Negra 1
Brazil Serra Negra 1 Natural (GrainPro) 11274 59 Kg 325 Origin/Australia
Est Ship: Nov 2017
Australia
Est Ship: Nov 2017
  origin nft,norg,SerraNegra,Serra Negra 1
Brazil
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Serra Negra 1 Natural (GrainPro) 9281 59 Kg 322 CALM Melbourne Australia
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melbourne-au Choc, praline, peanut butter, caramel. Choc, praline, peanut butter, caramel. 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,SerraNegra,Serra Negra 1
Brazil
Add to Samples List
Serra Negra 1 Natural (GrainPro) 9813 59 Kg 68 CALM Melbourne Australia
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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,SerraNegra,Serra Negra 1
Brazil Serra Negra 2 Natural (GrainPro) 11273 59 Kg 325 Origin/UK
Est Ship: Oct 2017
UK
Est Ship: Oct 2017
  origin nft,norg,SerraNegra,Serra Negra 2
Brazil
Add to Samples List
Serra Negra 2 Natural (GrainPro) 9807 59 Kg 162 Vollers UK UK
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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 partners there. 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,SerraNegra,Serra Negra 2
Brazil Women Producers Women Producers (GrainPro) 11277 59 Kg 325 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
  origin nft,norg,women-producers,Women Producers
Brazil Women Producers Women Producers (GrainPro) 11278 59 Kg 325 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
  origin nft,norg,women-producers,Women Producers
Burundi Microlot 1 Kiryama (GrainPro) 11089 60 Kg 20 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Sweet with tart fruit acidity and a creamy mouthfeel; chamomile flavor with citrus fruits and cane sugar. Sweet with tart fruit acidity and a creamy mouthfeel; chamomile flavor with citrus fruits and cane sugar. The Kiryama Washing Station Cooperative is located in the town of Buaganzwa, in the province of Kayanza, and has over 4,500 smallholders who contribute coffee to the facility: Around 1,150 who tender cherry directly to the station, and more than 3,300 who bring their coffee to five different collection points in the area. The average farm size is practically miniscule, smaller than 1 hectare, and the farmers grow other sustinance crops such as bananas, beans, yams, and cassava plants. Deep in the heart of Africa is the tiny country Burundi, and deep in Burundi is Cafe Imports: We have been trekking to this gem of a place just south of Rwanda on Lake Tanganyika since 2006, and Cafe Imports was one of the very first companies to see the great potential in specialty coffees here—not only for their profile, which is exquisite, as complex as Kenya but as versatile as a top-flight Colombian; but also for the economic possibilities that specialty coffee offers. Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed. Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself. We are in love with the coffees, the people, and the country of Burundi, and by continuing to invest in buying microlots from our washing-station partners, we are able to consistently offer our customers what we believe are some of the most interesting and most consistently high-cupping coffees from Africa. For more information about coffee production in Burundi, visit our Burundi Origin Page. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Kirema (GrainPro) 11090 60 Kg 29 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Rich caramel and cane juice flavors with floral, lime, green grape and other citrus fruits; sweet with intense fruit acidity and a creamy mouthfeel. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Kinyovu (GrainPro) 11091 60 Kg 1 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Sweet with big fruit acidity and a smooth mouthfeel; lots of lemon and chamomile with toffee, lime, grapefruit and honey flavors and an herbal aftertaste. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Karehe (GrainPro) 11092 60 Kg 27 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Sweet and clean with tart citric acidity and a smooth mouthfeel; complex citrus fruit flavors with floral, caramel and green tea. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Gatare (GrainPro) 11093 60 Kg 16 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Rich sugar cane juice flavor with lemon, apple, green grape and mild floral flavors; juicy sweetness and complex tangy fruit acidity with a creamy mouthfeel. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Bwayi (GrainPro) 11094 60 Kg 49 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Sweet with tart acidity and a creamy mouthfeel; big citrus fruit flavors with apple and toffee. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Kirema (GrainPro) 11095 60 Kg 28 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Balanced, sweet and clean with a creamy mouthfeel; lots of toffee with lemon, tangerine and cane juice flavors. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Kirema (GrainPro) 11134 60 Kg 32 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Big juicy sweet ness and tart citric acidity with a smooth mouthfeel; lots of sugar cane juice with sweet lime and caramel flavors. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Bwayi (GrainPro) 11135 60 Kg 27 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Very sweet with tart acidity and a creamy mouthfeel; big cherry cola flavor with chocolate and floral flavors. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Kirema (GrainPro) 11136 60 Kg 29 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Lots of caramel and toffee flavor with green grape, cinnamon, sweet tomato and citrus fruits; juicy, sweet and tart with a smooth mouthfeel. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Rugoza (GrainPro) 11137 60 Kg 27 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Good sweetness with tart acidity and a smooth mouthfeel; big green grape flavor with chocolate, toffee and lemon. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Ruhinga (GrainPro) 11138 60 Kg 28 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Lots of caramel and toffee with green grape, citrus fruits and some floral flavor; sweet with tart tangy fruit acidity and a smooth mouthfeel. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Kirema (GrainPro) 11139 60 Kg 29 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Sweet and tart with a smooth mouthfeel; very caramel-y with toffee, floral and some tart cherry flavor. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Nyarurambi (GrainPro) 11140 60 Kg 22 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Lots of lemon and lime flavor with toffee, floral and caramel flavors; sweet with soft acidity and a smooth mouthfeel. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Bwayi (GrainPro) 11141 60 Kg 28 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Lots of floral and sugar cane juice flavor with cherry and chocolate and a nutty aftertaste; sweet with juicy tart acidity and a smooth mouthfeel. nft,norg,Microlot,Microlot 1
Burundi Microlot 1 Gacokwe (GrainPro) 11142 60 Kg 5 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Very sweet with tangy fruit acidity and a smooth mouthfeel; big floral and apple flavor with caramel, sugar cane juice, lime and peach. nft,norg,Microlot,Microlot 1
Burundi Microlot 2 Mutsinda (GrainPro) 11096 60 Kg 26 Origin/Australia
Est Ship: Sep 2017
Australia
Est Ship: Sep 2017
origin Big lemon and lime with toffee, honey and sweet citrus fruit flavors; Sweet with tangy green grape acidity and a creamy mouthfeel. nft,norg,Microlot,Microlot 2
Burundi Microlot 2 Mutsinda (GrainPro) 11097 60 Kg 26 Origin/Australia
Est Ship: Sep 2017
Australia
Est Ship: Sep 2017
origin Rich sweetness with tart fruit acidity and a smooth mouthfeel; lots of sweet chamomile with cane juice, chocolate and lemon-lime flavor. nft,norg,Microlot,Microlot 2
Burundi Microlot 2 Karehe (GrainPro) 11098 60 Kg 24 Origin/Australia
Est Ship: Sep 2017
Australia
Est Ship: Sep 2017
origin Very sweet with big acidity and a creamy mouthfeel; very caramel-y with toffee, orange, grapefruit and chocolate flavor and tarragon in the aftertaste. nft,norg,Microlot,Microlot 2
Burundi Microlot 2 Bwayi (GrainPro) 11099 60 Kg 23 Origin/Australia
Est Ship: Sep 2017
Australia
Est Ship: Sep 2017
origin Sweet with intense tart acidity and a creamy mouthfeel; lots of savory floral flavors with chamomile, citrus fruits and honey. nft,norg,Microlot,Microlot 2
Burundi Microlot 3 Ruhinga (GrainPro) 11100 60 Kg 26 Origin/UK
Est Ship: Sep 2017
UK
Est Ship: Sep 2017
origin Rich sugar cane juice flavor with honeysuckle, green grape, caramel and lemonade with a savory floral aftertaste; Sweet and tart with a creamy mouthfeel. nft,norg,Microlot,Microlot 3
Burundi Microlot 3 Kiririma (GrainPro) 11101 60 Kg 27 Origin/UK
Est Ship: Sep 2017
UK
Est Ship: Sep 2017
origin Lots of jasmine and floral flavor with toffee, citrus fruit, green grape and cane juice; Sweet and clean with a smooth mouthfeel. nft,norg,Microlot,Microlot 3
Burundi Microlot 3 Kirema (GrainPro) 11102 60 Kg 28 Origin/UK
Est Ship: Sep 2017
UK
Est Ship: Sep 2017
origin Lots of tangy citrus acidity and sweet with a creamy mouthfeel; very caramel-y with toffee, chocolate, green grape, basil lemonade and rosemary flavors. nft,norg,Microlot,Microlot 3
Burundi Microlot 3 Karehe (GrainPro) 11103 60 Kg 26 Origin/UK
Est Ship: Sep 2017
UK
Est Ship: Sep 2017
origin Sweet with tart citric acidity and a smooth mouthfeel; big lemon-lime and citrus fruit flavors with chamomile florals, clove, cinnamon and chocolate. nft,norg,Microlot,Microlot 3
Colombia
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Decaf KVW MC EP 10017 60 Kg 46 CI USA Minnesota USA
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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,Decaf KVW MC
Colombia
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Decaf KVW MC Excelso 10848 60 Kg 78 CI USA Minnesota USA
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ci-usa-minnesota Chocolate and lemon with a nutty aftertaste; sweet with tart acidity and a heavy mouthfeel. nft,norg,Decaf,Decaf KVW MC
Colombia Decaf KVW MC Excelso 10849 60 Kg 32 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Chocolate and lemon with a vegetal aftertaste and tart citric acidity. nft,norg,Decaf,Decaf KVW MC
Colombia
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Decaf Org Origin Sel MWP - Tolima - EP 9952 69 Kg 29 CI USA Minnesota USA
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ci-usa-minnesota Graham, citric and heavy. Graham, citric and heavy. This organic-certified coffee was selected for Mountain Water Process decaffeination based on its cup quality, the representation of the region in its flavor profile, and its ability to withstand the decaf process. Organic coffees are somewhat difficult to source in certain regions of Colombia, but we are glad to have partners in Tolima who farm using organic practices and have achieved their certification. The integrity of that certification is maintained throughout the decaffeination process. 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,Decaf Org Origin Sel
Colombia
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Decaf Origin Select EA - Pitalito - Huila 10407 70 Kg 40 Vollers UK UK
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london-eu Honey, peanut brittle and candied pecan. Honey, peanut brittle and candied pecan. 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,Decaf Origin Select
Colombia
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Decaf Origin Select EA - San Agustin - Huila 10408 70 Kg 68 Vollers UK UK
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london-eu Dark chocolate, nutty, balanced and sweet. Dark chocolate, nutty, balanced and sweet. 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,Decaf Origin Select
Colombia
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Decaf Origin Select EA - Caldas 10700 70 Kg 262 CI USA Minnesota USA
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ci-usa-minnesota Tart citric acidity and sweet with a heavy mouthfeel; graham, tomato jam and lemon flavors. Tart citric acidity and sweet with a heavy mouthfeel; graham, tomato jam and lemon flavors. 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. This particular lot is chosen from among lots brought by various growers in the department of Caldas. For more information about coffee production in Colombia, visit our Colombia Origin Page. For details about the E.A. decaffeination process, see the image above. nft,norg,Decaf,Decaf Origin Select
Colombia
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Decaf Origin Select EA - Huila 10858 70 Kg 273 CI USA Minnesota USA
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ci-usa-minnesota Sweet and smooth with citric acidity; toffee, lemon and coffee cherry flavor. Sweet and smooth with citric acidity; toffee, lemon and coffee cherry flavor. 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,Decaf Origin Select
Colombia
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Decaf Origin Select EA - Huila 10859 70 Kg 179 CI USA Minnesota USA
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ci-usa-minnesota Sweet and tart with a smooth mouthfeel; graham, lemon, banana and coffee cherry flavor. Sweet and tart with a smooth mouthfeel; graham, lemon, banana and coffee cherry flavor. 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,Decaf Origin Select
Colombia
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Decaf Origin Select EA - Cauca 10932 70 Kg 81 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tangy fruit acidity and a creamy mouthfeel; big toffee and chocolate flavors with tart lime. Sweet with tangy fruit acidity and a creamy mouthfeel; big toffee and chocolate flavors with tart lime. 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,Decaf Origin Select
Colombia Decaf Origin Select EA - Nariño 11123 70 Kg 60 Origin/Australia
Est Ship: Sep 2017
Australia
Est Ship: Sep 2017
  origin nft,norg,Decaf,Decaf Origin Select
Colombia Decaf Origin Select EA - Cauca 11235 70 Kg 275 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
origin Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Our Colombian decafs are sourced green by Cafe Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and 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,Decaf Origin Select
Colombia
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Decaf Origin Select EA - Pijao - Quindio 9827 70 Kg 1 Vollers UK UK
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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,Decaf Origin Select
Colombia
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Excelso EP 10701 70 Kg 32 CI USA Minnesota USA
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ci-usa-minnesota Sweet and tangy with a smooth mouthfeel and lemon and carrot. nft,norg,Excelso
Colombia
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Excelso EP 10920 70 Kg 9 CI USA Minnesota USA
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ci-usa-minnesota Citric, simple and smooth with sweet cedar flavors. nft,norg,Excelso
Colombia
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Excelso EP 10926 70 Kg 7 CI USA Minnesota USA
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ci-usa-minnesota Sweet with winey tart acidity; pulpy fruit and citrus fruit flavor with an herbal aftertaste. nft,norg,Excelso
Colombia
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Excelso EP 10927 70 Kg 32 CI USA Minnesota USA
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ci-usa-minnesota Sweet and sour with winey acidity; toffee, cocoa and lemon zest flavors. nft,norg,Excelso
Colombia Excelso EP 10928 70 Kg 166 Origin/USA
Est Ship: Nov 2017
USA
Est Ship: Nov 2017
  origin nft,norg,Excelso
Colombia Excelso EP 10929 70 Kg 201 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg,Excelso
Colombia Excelso Gran Galope Cauca - El Tambo - EP (GrainPro) 10934 70 Kg 223 Afloat/Australia
Est Arrival: Sep 2017
Australia
Est Arrival: Sep 2017
afloat Lots of cola flavor with cherry, plum, caramelized sugar and panela and a savory aftertaste; big tart fruit acidity, juicy sweetness and a smooth mouthfeel. nft,norg,Excelso Gran Galope
Colombia
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Excelso Gran Galope Cauca - EP (GrainPro) 10936 70 Kg 24 CI USA Minnesota USA
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ci-usa-minnesota Sweet, savory, clean and tart with big grapefruit flavor as well as chocolate, almond, lime and hops flavors. Sweet, savory, clean and tart with big grapefruit flavor as well as chocolate, almond, lime and hops flavors. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg,Excelso Gran Galope
Colombia
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Excelso Gran Galope Cauca - EP (GrainPro) 10938 70 Kg 40 CI USA Minnesota USA
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ci-usa-minnesota Sweet, savory, clean and tart with grapefruit flavor as well as chocolate, almond and lime. Sweet, savory, clean and tart with grapefruit flavor as well as chocolate, almond and lime. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg,Excelso Gran Galope
Colombia
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Excelso Gran Galope Cauca - EP (GrainPro) 10941 70 Kg 99 CI USA Minnesota USA
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ci-usa-minnesota Sweet with intense tangy acidity and a smooth mouthfeel; grapefruit, green grape and chocolate with a savory aftertaste. Sweet with intense tangy acidity and a smooth mouthfeel; grapefruit, green grape and chocolate with a savory aftertaste. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg,Excelso Gran Galope
Colombia Excelso Gran Galope Huila - EP (GrainPro) 11252 70 Kg 250 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
origin Lots of floral and lime flavor with toffee, chocolate, raisin and green tea; sweet and juicy with a creamy mouthfeel. nft,norg,Excelso Gran Galope
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 11253 70 Kg 250 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
origin Sweet and citric with a creamy mouthfeel; chocolate, lemon-lime and roasted carrot flavors with an herbal aftertaste. nft,norg,Excelso Gran Galope
Colombia Excelso Gran Galope Huila - EP (GrainPro) 11254 70 Kg 150 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
origin Berry and coffee cherry flavors with toffee and grape; sweet with tangy acidity and a heavy mouthfeel. nft,norg,Excelso Gran Galope
Colombia Excelso Gran Galope Huila - EP (GrainPro) 11255 70 Kg 100 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
origin Sweet and savory with citric acidity and a heavy mouthfeel; toffee, cocoa and lemongrass flavors. nft,norg,Excelso Gran Galope
Colombia Excelso Gran Galope Huila - EP (GrainPro) 11256 70 Kg 180 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
origin Mild, sweet, clean and citric with lemon, lime and white sugar flavor and a peanut aftertaste. nft,norg,Excelso Gran Galope
Colombia Excelso Gran Galope Nariño - EP (GrainPro) 11257 70 Kg 90 Origin/UK
Est Ship: Oct 2017
UK
Est Ship: Oct 2017
origin Balanced, sweeet and tart with a heavy mouthfeel; lots of tamarind and grapefruit flavors with savory florals, tomato juice and chocolate. nft,norg,Excelso Gran Galope
Colombia Excelso Gran Galope Huila - Palestina - EP (GrainPro) 11258 70 Kg 100 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
origin Sweet and savory with citric acidity and a heavy mouthfeel; toffee, cocoa and lemongrass flavors. nft,norg,Excelso Gran Galope
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 11285 70 Kg 120 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
  origin nft,norg,Excelso Gran Galope
Colombia
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FTO Cauca COMEPCAFE - FLO ID 26236 - (CBC CO-BIO-123) (GrainPro) 11087 70 Kg 159 CI USA Minnesota USA
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ci-usa-minnesota Sweet, clean and citric with lemongrass, lime, grapefruit, chocolate and cascade hops flavors. Sweet, clean and citric with lemongrass, lime, grapefruit, chocolate and cascade hops flavors. Cooperativa Multiétnica Y Pluricultural De Pequeños Caficultores Del Cauca, or COMEPCAFE, founded in 2010 by a small-but-mighty group of 44 producers, has grown to include nearly 1,000. The name of the organization itself speaks to the structure and the community, as it is truly a cooperative effort among multiethnic and multicultural smallholders, the majority of whom are members of several indigenous and Afro-Colombian groups who live and work around the towns of Piendiamó and Morales. The group is committed to working not only as one with the planet, but also as a unit together, and the more than 900 affiliated farmers actually don’t hire any outside labor during the harvest season, instead preferring to take turns picking, sorting, and delivering to the co-op with each other. Among the membership, 167 of the producers are certified organic, and another 25 are currently in transition to receive their certification, in part because the producers know they can rely on Café Imports to buy more of their organic coffees every year. One of the challenges to certification is that these farms are incredibly small, ranging from ½ hectare to about 10 hectares maximum in size, and while the producers rely primarily on their coffee crop for their livelihoods, they also grow most of what their families need, including banana, cassava, orange, bananas, and other staple crops. In order to be certified organic, they must follow the guidelines and standard practices on all of their crops, not only those they intend to sell: This creates higher costs, and is often the reason farmers don’t pursue the credentials. As it is, COMEPCAFE’s members work seven days a week to make ends meet, typically spending four days on their own farms and helping neighbors, while holding jobs outside of the coffee fields the other three days. From a quality standpoint, however, COMEPCAFE delivers again and again, which is a breath of fresh air from an FTO offering in general, but perhaps especially one from Colombia: The cups offer a balance of toffee and caramel sweetness with tangy lime and lemongrass, and more delicate touches of melon and florals. This is in part thanks to the high altitude (1750–2200 meters), good varieties (including Colombia, Caturra, Castillo, Typica), and meticulous processing (12-hour dry fermentation after depulping, four full washes, and parabolic drying)—but also certainly thanks, too, to the spirit of the community and the support the members provide each other. Harvest season at COMEPCAFE is March to June (70%), and November to December (mitaca,or "fly crop," 30%) After picking the cherries ripe, COMEPCAFE members depulp the coffee, sort it using a zaranda, and dry ferment for 12 hours. The coffee is washed four times before being dried in a parabolic dryer. For more information about coffee production in Colombia, visit our Colombia Origin Page. Fair Trade,Organic,FTO Cauca
Colombia FTO Tolima 2 Planadas - Café del Macizo - FLO ID 3966 - (CBC CO-BIO-149) (GrainPro) 11115 70 Kg 275 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Caramel, chocolate and cherry flavors; sweet and tart with a smooth mouthfeel. Fair Trade,Organic,FTO Tolima 2
Colombia
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Microlot 1 Huila Best Cup - Javier Cantillo - Finca Los Delirios - Divino Niño - Suaza (GrainPro) 10279 70 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota Lemon, lime, toffee and chocolate flavors; sweet and tart with a smooth mouthfeel. Lemon, lime, toffee and chocolate flavors; sweet and tart with a smooth mouthfeel. 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,Microlot,Microlot 1
Colombia
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Microlot 1 Huila Best Cup - María Amparo Moncayo - Finca Bella Vista - Alto del Obispo - San Agustin (GrainPro) 10280 70 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Sugary sweet and soft with a thick heavy mouthfeel; lots of caramel and chocolate with panela and green grape flavors. Sugary sweet and soft with a thick heavy mouthfeel; lots of caramel and chocolate with panela and green grape flavors. 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,Microlot,Microlot 1
Colombia
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Microlot 1 Huila Best Cup - Andres Giron - Finca El Cedro - El Retiro - San Agustin (GrainPro) 10283 70 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Balanced and juicy sweet with a creamy mouthfeel; very chocolatey with lemon, cane sugar, grapefruit and green grape flavor. Balanced and juicy sweet with a creamy mouthfeel; very chocolatey with lemon, cane sugar, grapefruit and green grape flavor. Andres Girón Gómez was especially pleased to do so well in the Best Cup competition, and afterward he said, "I had never lived such a beautiful experience. My aim i to make the coffee that I produce at the farm get recognition, and continue learning more and more about coffee to keep offering a high-quality product." Don Andres started farming coffee when his father gave him and each of his siblings a plot of land six years ago. Don Andres planted Caturra and Red Bourbon to start, and now he also has Castillo variety. This lot is a selection from that Castillo. Don Andres grows 25,000 trees on 6 hectares of farmland, with 1 hectare set aside as forest reserve. Only the purple cherry is harvested from his Castillo lot, and the coffee is depulped the same day it's picked. Dry fermentation happens for 24–30 hours and the lot is washed twice before being laid out in parabolic driers for 15–30 days. nft,norg,Microlot,Microlot 1
Colombia
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Microlot 1 Huila Best Cup - Lucio Delgado - Finca Los Arboles - Filo de Chillurco - Pitalito (GrainPro) 10288 70 Kg 5 CI USA Minnesota USA
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ci-usa-minnesota Big green grape and sugared lemon flavor with rich sweetness, tart fruit acidity and a heavy creamy mouthfeel. Big green grape and sugared lemon flavor with rich sweetness, tart fruit acidity and a heavy creamy mouthfeel. 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,Microlot,Microlot 1
Colombia
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Microlot 1 Huila Best Cup - Hermes Ricaute - Finca La Laguna - Montañita - Timana (GrainPro) 10289 70 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Lots of honey and caramel flavor with fig, chocolate and lemon-lime; sweet with big fruit acidity and a smooth mouthfeel. Lots of honey and caramel flavor with fig, chocolate and lemon-lime; sweet with big fruit acidity and a smooth mouthfeel. 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,Microlot,Microlot 1
Colombia
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Microlot 1 Huila Best Cup - Arley Delgado - Finca Los Arboles - Filo de Chillurco - Pitalito (GrainPro) 10290 70 Kg 7 CI USA Minnesota USA
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ci-usa-minnesota Savory and sweet with citric acidity; eucalyptus, almond and cocoa flavors. Savory and sweet with citric acidity; eucalyptus, almond and cocoa flavors. 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,Microlot,Microlot 1
Colombia
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Microlot 16 Jaime Urbano Nuñez - Finca El Tabor - San Agustin - Huila (VacPack) 10491 24 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Toffee, turmeric and peanut. Toffee, turmeric and peanut. This Colombian microlot offering comes from farmer Jaime Burbano Nuñez of San Agustín, Huila. Jaime started out working as a coffee picker for years until he saved up enough money to finance his own farm. Today, he lives on his farm with his family and is focused on sharing all that he has learned with his community. His farm, Buena Vista, is located in the small town of Alto Las Chines, just across the Los Naranjos river from the city of San Agustín. It is a 2.5 hectare farm that employs an average of 10-15 seasonal harvesters that assist in picking ripe cherries from his 10,000 Colombia trees. During the harvest season, coffee is picked every 15 days and is processed at 5:00 pm. In terms of processing, coffee is depulped through a traditional beneficio and then fermented wet for an average of 22 hours. Once adequately fermented, coffee is washed 3 times and then placed in parabolic dryer. Jaime tells us that “the longer you can delay the drying process, the better the cup tastes”. He uses blankets and sacks to cover the coffee during high noon for the first few days. After this point, he spreads it out and moves it multiple times a day for an average of 15-20 days. Here it is moved around for half an hour immediately after being placed. After this initial movement, coffee is moved around multiple times a day for the average of 15-20 days it takes to fully dry. As for the future, Jaime plans to plant 3,500 Pink Bourbon trees and expand his farm. For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 16
Colombia Microlot 3 Janine Ipia - Jambalo - Cauca - Typica (GrainPro) 11127 70 Kg 5 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Sugary sweet with tart fruit acidity and a smooth mouthfeel; big toffee and lemon flavor with raisin and jasmine florals. Sugary sweet with tart fruit acidity and a smooth mouthfeel; big toffee and lemon flavor with raisin and jasmine florals. Jaime Ipia has been a high-scoring participant of the Cauca Best Cup competition for several years, with coffees scoring in the top 10 and top 30. He is a leader in his community, and is promoting coffee cultivation with his neighbors. he trusts that coffee production is the solution to achieving a better livelihood, and he is transmitting this to other people. Don Jaime has a 3-hectare farm, 2.5 of which are planted with coffee. He picks only the ripe cherry, depulps them the same day, and does a dry fermentation for 24 hours before washing the coffee until "the water is clear." Drying time is 18 days on raised beds under parabolic covers. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 3
Colombia Microlot 3 Maria Teresa Paz - Totoro - Cauca - Castillo (GrainPro) 11128 70 Kg 7 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Rich dense sweetness and citric acidity with a sugary mouthfeel; intense caramelized sugar flavor with citric fruit and floral flavors. Rich dense sweetness and citric acidity with a sugary mouthfeel; intense caramelized sugar flavor with citric fruit and floral flavors. Maria Teresa Paz was the seventh-place winner in the original Cauca Best Cup competition, with a lot of her Caturra coffee. This is a Castillo selection from her farm, Finca Buenavista. For more information about coffee production in Colombia, visit our Colombia Origin Page. For more information about the Best Cup Competitions, visit our Coffee Auctions Page. nft,norg,Microlot,Microlot 3
Colombia Microlot 3 Carlos Trujillo - Finca Patio Bonito - Cauca (GrainPro) 11259 70 Kg 12 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
origin Sweet and savory with tangy acidity and a creamy mouthfeel; complex lavender and sweet basil flavors as well as lemon, lime, grapefruit and caramelized sugar. Sweet and savory with tangy acidity and a creamy mouthfeel; complex lavender and sweet basil flavors as well as lemon, lime, grapefruit and caramelized sugar. Patio Bonito is a hardworking, family-run farm in Caldono, Cauca. The farm is 5 hectares, growing 25,000 coffee trees. Carols Trujillo and his family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillos, alloperations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment," and the famiy's philosophy is, “The best legacy we can leave to our children is: love, knowledge, and a planet in which to live." For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,Microlot,Microlot 3
Colombia Microlot 5 James Fernandez - El Tambo - Cauca (GrainPro) 11260 70 Kg 10 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
origin Very chocolatey and sugary with citrus fruits and green grape flavors; rich sweetness with big tangy acidity and a heavy creamy mouthfeel. nft,norg,Microlot,Microlot 5
Colombia Microlot 5 Jose Carvajal - El Tambo - Castillo - Washed (GrainPro) 11261 70 Kg 12 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
origin Rich sugar sweetness with very juicy acidity and a creamy mouthfeel; intense citrus fruit flavor with apple, grape, cherry and lime as well as some floral flavors. nft,norg,Microlot,Microlot 5
Colombia Microlot 5 Ciro Camayo - Totoro - Cauca - Castillo - Washed (GrainPro) 11262 70 Kg 9 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
origin Rich caramel and cane sugar with lime, sweet tomato and ripe fruit flavors; sugary sweet with intense fruit acidity and a heavy creamy mouthfeel. nft,norg,Microlot,Microlot 5
Colombia
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Organic Tolima Tolima (GrainPro) 11037 70 Kg 233 CI USA Minnesota USA
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ci-usa-minnesota Lots of caramel and rich chocolate with floral, honey and lemon-lime flavors; intense sugary sweet with big tangy acidity and a creamy mouthfeel. nft,Organic,Organic Tolima
Colombia
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Regional Select Huila (GrainPro) 10313 70 Kg 52 CI USA Minnesota USA
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ci-usa-minnesota Sweet wit tangy fruit acidity and a heavy mouthfeel; chocolate, cane sugar, green grape and lime flavors. Sweet wit tangy fruit acidity and a heavy mouthfeel; chocolate, cane sugar, green grape and lime flavors. 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,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Huila (GrainPro) 10414 70 Kg 6 CI USA Minnesota USA
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ci-usa-minnesota Chocolate, lemon and almond flavor; balanced with complex fruit acidity and a heavy mouthfeel. Chocolate, lemon and almond flavor; 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,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Huila (GrainPro) 10414 70 Kg 25 CI USA Minnesota USA
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ci-usa-minnesota Chocolate, lemon and almond flavor; balanced with complex fruit acidity and a heavy mouthfeel. Chocolate, lemon and almond flavor; 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,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Huila (GrainPro) 10415 70 Kg 80 CI USA Minnesota USA
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ci-usa-minnesota Cherry, sweet sage, chocolate, vanilla and burnt sugar flavors; tangy and sweet with a creamy mouthfeel. Cherry, sweet sage, chocolate, vanilla and burnt sugar flavors; tangy and sweet with a creamy 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,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Huila - Timana - Finca La Laguna (GrainPro) 10417 70 Kg 30 Vollers UK UK
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london-eu Cherry cola, sweet malt, sugar cane juice, mango, lemonade, red currant, tart, juicy and balanced. Cherry cola, sweet malt, sugar cane juice, mango, 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,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Huila - Timana - Finca El Mirador (GrainPro) 10419 70 Kg 41 Vollers UK UK
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london-eu Cherry cola, candy sweetness, peach, chocolate, syrupy and creamy with strong acidity. Cherry cola, candy sweetness, peach, chocolate, 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,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Huila (GrainPro) 10456 70 Kg 31 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tart citric acidity and a creamy mouthfeel; tart grapefruit, green grape, lime, cherry and cocoa flavors. Sweet with tart citric acidity and a creamy mouthfeel; tart grapefruit, green grape, lime, cherry and cocoa flavors. 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,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Huila - Timana - Finca Mirador (GrainPro) 10458 70 Kg 13 CALM Melbourne Australia
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melbourne-au 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. This Regional Select offering comes to us courtesy of producer Luis Figueroa Muñoz and his farm, El Mirador. Located in Colombia’s Huila region, outside the town of Timaná, this 3 hectare farm is planted with 10,000 Caturra and Colombia trees. When it comes to harvesting and processing the coffee, Luis adheres to the following steps: All cherries are picked at optimum ripeness at a frequency of every 15 days throughout the harvest season. Once brought in from the fields, cherries are promptly depulped through a traditional 3-outlet beneficio. Coffee is then fermented wet for 24 hours, washed, and placed in a parabolic dryer where it is moved frequently for an average period of 12-15 days until it reaches a stable and desirable moisture content. At this point, it is sacked and stacked on wooden pallets before being sampled, cupped, and sent for dry-milling. 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,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Cauca - Tambo (GrainPro) 10944 70 Kg 17 CALM Melbourne Australia
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melbourne-au Juicy, pear, green apple, grape, black tea, cherry cola, raw sugar. Juicy, pear, green apple, grape, black tea, cherry cola, raw sugar. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Cauca - Rio Blanco (GrainPro) 10945 70 Kg 39 CALM Melbourne Australia
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melbourne-au Soft, sweet, lychee, pineapple, green apple, vanila, sugar syrup, caramel. Soft, sweet, lychee, pineapple, green apple, vanila, sugar syrup, caramel. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia
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Regional Select Cauca (GrainPro) 10946 70 Kg 40 CI USA Minnesota USA
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ci-usa-minnesota Grapefruit with caramelized sugar, green grape and cherry tomato flavors; sweet with tart acidity and a smooth mouthfeel. Grapefruit with caramelized sugar, green grape and cherry tomato flavors; sweet with tart acidity and a smooth mouthfeel. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca (GrainPro) 10949 70 Kg 65 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Lots of grapefruit and cascade hops with tropical fruit, green grape, chamomile, basil and caramelized sugar flavors; sweet and juicy with a smooth mouthfeel. Lots of grapefruit and cascade hops with tropical fruit, green grape, chamomile, basil and caramelized sugar flavors; sweet and juicy with a smooth mouthfeel. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca (GrainPro) 10950 70 Kg 150 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Juicy sweetness that builds, green grape skin acidity and a smooth mouthfeel with big toffee and caramel flavor as well as lemon-lime and cherry. Juicy sweetness that builds, green grape skin acidity and a smooth mouthfeel with big toffee and caramel flavor as well as lemon-lime and cherry. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Nariño (GrainPro) 11088 70 Kg 268 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Sweet with tart citric acidity and a smooth mouthfeel; coffee cherry and savory fruit flavors. Sweet with tart citric acidity and a smooth mouthfeel; coffee cherry and savory fruit flavors. As always, we believe our Regional Select program allows for the unique flavors and complexities of specific coffee-producing areas to be individually highlighted. This terroir-focused approach celebrates producers in each region; their varieties, their histories and farming practices, while at the same time rewarding them for their efforts through a program that pays higher prices for quality coffees. While each of Colombia's various coffee-growing regions has a distinct character in the cup, Nariño's unique climate conditions contribute to the special, sparkling quality of the coffees there. The dramatic slopes and valleys that comprise the landscape in this department have direct effect on the temperature modulation that creates these high-acidity, supersweet coffees: Warm, humid air collects in the lowlands during the day and creeps gently up the mountainsides at night, a combination that allows coffee to thrive at much higher altitudes than most of the rest of the country, as much as 2,300 meters above sea level. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Nariño - Pedro Rodriguez - Washed (GrainPro) 11121 70 Kg 6 Origin/UK
Est Ship: Sep 2017
UK
Est Ship: Sep 2017
origin Lots of fruit and floral flavor with raspberry, lime, green grape and lemon-lime; sweet with tart acidity and a smooth mouthfeel. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Nariño - Hector Martinez - Washed (GrainPro) 11122 70 Kg 18 Origin/UK
Est Ship: Sep 2017
UK
Est Ship: Sep 2017
origin Very sweet with citrus acidity and a smooth mouthfeel; lots of caramelized sugar and cane sugar with apple, green grape, lemonade and some floral flavors. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca (GrainPro) 11126 70 Kg 85 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Lots of grapefruit and cascade hops with tropical fruit, green grape, chamomile, basil and caramelized sugar flavors; sweet and juicy with a smooth mouthfeel. Lots of grapefruit and cascade hops with tropical fruit, green grape, chamomile, basil and caramelized sugar flavors; sweet and juicy with a smooth mouthfeel. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Totoro - Oscar Realpe - Washed (GrainPro) 11212 70 Kg 15 Origin/UK
Est Ship: Oct 2017
UK
Est Ship: Oct 2017
origin Balanced, soft and sweet with tangy fruit acidity and a smooth mouthfeel; very caramel-y with apple and citrus fruit flavors. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Totoro - Willian Cometa - Washed (GrainPro) 11213 70 Kg 10 Origin/UK
Est Ship: Oct 2017
UK
Est Ship: Oct 2017
origin Balanced, sweet and savory with big fruit acidity and a creamy mouthfeel; lots of caramel with green grape, lemon, vanilla and chocolate. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - El Tambo - Edgar Nessa - Castillo - Washed (GrainPro) 11215 70 Kg 5 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
origin Lots of sugar cane juice flavor with melon, honey, green grape and chocolate; sweet and mellow with fruit acidity and a smooth mouthfeel. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Tambo - Jose Ruben Orozco - Castillo - Washed (GrainPro) 11216 70 Kg 15 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
origin Sugary sweet with tangy fruit acidity and a smooth mouthfeel; very chocolatey with apple, watermelon, chocolate and tamarind flavors. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - La Vega - Rocio Diaz - Castillo - Washed (GrainPro) 11217 70 Kg 6 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
origin Lots of lemon and lime with cinnamon, caramel, fig and buttermilk flavors; sugary sweet with tart citric acidity and a creamy mouthfeel. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - El Tambo - Silvio Ledezna - Castillo - Washed (GrainPro) 11218 70 Kg 5 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
origin Candy sweet with big tangy green grape acidity and a smooth mouthfeel; lots of citrus fruit flavor with tart lime, chocolate, caramel, apple and floral flavors. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Nariño (GrainPro) 11241 70 Kg 120 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
origin Very chocolatey with tamarind, raisin, fig and other dark fruits; round and sweet with tart citric acidity and a creamy mouthfeel. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Nariño (GrainPro) 11242 70 Kg 40 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
origin Intense caramel and brown sugar flavor with toffee, grape, apple, orange and spice flavors; Sweet with tart citric acidity and a smooth mouthfeel. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Nariño (GrainPro) 11243 70 Kg 25 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
origin Sweet and mellow with intense fruit acidity and a heavy mouthfeel; lots of caramelized sugar with grapefruit, cinnamon and citrus zest as it cools. Sweet and mellow with intense fruit acidity and a heavy mouthfeel; lots of caramelized sugar with grapefruit, cinnamon and citrus zest as it cools. As always, we believe our Regional Select program allows for the unique flavors and complexities of specific coffee-producing areas to be individually highlighted. This terroir-focused approach celebrates producers in each region; their varieties, their histories and farming practices, while at the same time rewarding them for their efforts through a program that pays higher prices for quality coffees. The southernmost western department, Nariño’s farthest edge meets the northern border of Ecuador, and one of its main boundaries is the Pacific Ocean. The climate here is particularly unusual, even in a country so diverse that almost everything can be said to be unusual. The dry, rugged climate creates unique conditions that boost the special, sparkling quality of the coffees. Dramatic slopes and valleys have direct effect on the temperature modulation that creates these high-acidity, supersweet coffees: Warm, humid air collects in the lowlands during the day and creeps gently up the mountainsides at night, a combination that allows coffee to thrive at much higher altitudes than most of the rest of the country, as much as 2,300 meters above sea level. The result is lots of big, juicy acidity, green grapes and lots of tartaric acid, as well as florals and good sugar sweetness. For more information about coffee production in Colombia, visit our Colombia Origin Page. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Huila (GrainPro) 11244 70 Kg 250 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
origin Sweet and savory with big juicy acidity and a smooth mouthfeel; lots of lemon juice and grapefruit flavor with caramel, cocoa and cascade hops. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca (GrainPro) 11245 70 Kg 120 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
origin Big caramel and cane sugar flavors with chocolate, toffee, citrus and savory fruits; sweet with tart fruit acidity and a creamy mouthfeel. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca (GrainPro) 11246 70 Kg 200 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
origin Sweet and citric with a creamy mouthfeel; lots of toffee and caramel flavor with honey, dried fruit and chamomile. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Nariño - Taminango (GrainPro) 11247 70 Kg 40 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
origin Very sweet, round, soft and balanced with big fruit acidity and a creamy mouthfeel; lots of caramel flavor with apple, citrus fruits, toffee and sugar flavors. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Huila - Finca Buena Vista - Edgar Martinez (GrainPro) 11248 70 Kg 5 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
origin Sugary sweet, big coffee with lots of tangy fruit acidity and a creamy mouthfeel; intense tropical fruit flavors with red apple, grape and raisin as well as perfumed floral flavors. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Caldono - Hugo Hernan Trujillo (GrainPro) 11249 70 Kg 11 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
origin Rich chocolate flavor with lemon, apple, green grape, raisin and dark ripe fruits; juicy sweetness with intense fruit acidity and a heavy mouthfeel. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Caldono - Mariela Campo (GrainPro) 11250 70 Kg 6 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
origin Sweet and juicy with a heavy creamy mouthfeel; lots of caramelized sugar flavor with chocolate, honey, green grape and green apple flavors. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - La Vega - Eiber Males (GrainPro) 11251 70 Kg 20 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
origin Big caramel and burnt sugar flavor with toffee, chocolate, sweet tomato and citrus fruit flavors; sweet and clean with a creamy mouthfeel. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Huila - Palestina (GrainPro) 11263 70 Kg 100 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
origin Sweet and savory with fruit acidity and a creamy mouthfeel; very caramel-y with sweet basil, floral and some cherry flavors. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Elver Tulande (GrainPro) 11264 70 Kg 15 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
origin Juicy sweetness with tangy lime acidity and a creamy mouthfeel; lots of citrus fruit flavor with lemon and orange as well as sugar cane juice. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Fabian Olarte (GrainPro) 11265 70 Kg 15 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
origin Very sweet with round citric acidity and a creamy mouthfeel; lots of caramel and burnt sugar flavor with cola, apple, cherry and citrus fruit flavors. nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - La Vega (GrainPro) 11286 70 Kg 6 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
  origin nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Cilia Eniquintero (GrainPro) 11287 70 Kg 7 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
  origin nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Juan Viscue Cauiche (GrainPro) 11288 70 Kg 5 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
  origin nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Regional Select Cauca - Reyes (GrainPro) 11289 70 Kg 6 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
  origin nft,norg,RegionalSelect,RegionalSelect,Regional Select
Colombia Women Producers AMACA - Cauca - Women Producers (GrainPro) 11238 70 Kg 218 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
origin Sweet with tart citric acidity and a smooth mouthfeel; chocolate, toffee and lemon flavors with some cherry and a peanut aftertaste. Sweet with tart citric acidity and a smooth mouthfeel; chocolate, toffee and lemon flavors with some cherry and a peanut aftertaste. AMACA (Asociación de Mujeres Productoras Agropecuarias del Cauca) is a group of women producers located in El Tambo, Cauca, Colombia that was formed in 1999 by 80 women from El Tambo, in Colombia’s Cauca department. Now AMACA is 140 smallholder members strong, all women farm owners and heads of household—and their coffees are fantastic. All of the members derive their livelihood and the livelihoods of their families from the cultivation and production of coffee. In 2008, AMACA partnered with the Ministry of Agriculture, the governor of Cauca, and the municipality of El Tambo to increase the production and quality of coffee on 80 members’ farms. In 2010, the organization “Social Action” supplied 22 farms with new wet mills and processing tanks. Today, 140 active members from three different villages across the El Tambo municipality make up AMACA. The average farm size is 1 hectare (5,000 trees) per member, some members have 3+ hectares and many members have less than one. In terms of harvesting and process, most all members harvest only fully ripe cherries, depulping on the same day as harvest, processing on their own farms, and drying on raised beds inside parabolic dryers. As this is one of our Program Coffees, a premium is paid to AMACA above the value of the coffee itself to support their goals and aspirations as a group. Their mantra is simple: to improve the quality of life for their members and their members’ families. Currently, one of their most pressing needs is a warehouse space to properly receive, cup, manage, and store their coffees. We believe these premiums can help them to accomplish these goals and in turn, support this passionate and strong-willed group of women in their love for and livelihood of quality coffee. For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg,women-producers,Women Producers
Colombia Women Producers AMACA - Cauca - Women Producers (GrainPro) 11239 70 Kg 217 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
origin Sweet with tart citric acidity and a smooth mouthfeel; chocolate, toffee and lemon flavors with some cherry and a peanut aftertaste. Sweet with tart citric acidity and a smooth mouthfeel; chocolate, toffee and lemon flavors with some cherry and a peanut aftertaste. AMACA (Asociación de Mujeres Productoras Agropecuarias del Cauca) is a group of women producers located in El Tambo, Cauca, Colombia that was formed in 1999 by 80 women from El Tambo, in Colombia’s Cauca department. Now AMACA is 140 smallholder members strong, all women farm owners and heads of household—and their coffees are fantastic. All of the members derive their livelihood and the livelihoods of their families from the cultivation and production of coffee. In 2008, AMACA partnered with the Ministry of Agriculture, the governor of Cauca, and the municipality of El Tambo to increase the production and quality of coffee on 80 members’ farms. In 2010, the organization “Social Action” supplied 22 farms with new wet mills and processing tanks. Today, 140 active members from three different villages across the El Tambo municipality make up AMACA. The average farm size is 1 hectare (5,000 trees) per member, some members have 3+ hectares and many members have less than one. In terms of harvesting and process, most all members harvest only fully ripe cherries, depulping on the same day as harvest, processing on their own farms, and drying on raised beds inside parabolic dryers. As this is one of our Program Coffees, a premium is paid to AMACA above the value of the coffee itself to support their goals and aspirations as a group. Their mantra is simple: to improve the quality of life for their members and their members’ families. Currently, one of their most pressing needs is a warehouse space to properly receive, cup, manage, and store their coffees. We believe these premiums can help them to accomplish these goals and in turn, support this passionate and strong-willed group of women in their love for and livelihood of quality coffee. For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg,women-producers,Women Producers
Colombia Women Producers AMACA - La Independencia - Cauca - Women Producer (GrainPro) 11240 70 Kg 150 Origin/UK
Est Ship: Oct 2017
UK
Est Ship: Oct 2017
origin Rich syrupy sweetness and big fruit acidity with a creamy mouthfeel; lots of caramelized sugar flavor with citrus fruits like lemon and lime. nft,norg,women-producers,Women Producers
Colombia Women Producers AMACA - La Union - Cauca - Women Producers (GrainPro) 11266 70 Kg 80 Origin/Australia
Est Ship: Oct 2017
Australia
Est Ship: Oct 2017
  origin nft,norg,women-producers,Women Producers
Congo
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Arabica SOPACDI - Fully Washed - Bourbon (GrainPro) 9805 60 Kg 12 Vollers UK UK
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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,Arabica
Congo
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Fairtrade Organic SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 10818 60 Kg 28 CI USA Minnesota USA
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ci-usa-minnesota 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. SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral) is an organization comprised of more than 5,600 farmers, roughly 20 percent of whom are women, located near Lake Kivu in the Sur Kivu region of Democratic Republic of Congo. Each farmer has a very small area of farmland for coffee, and tenders cherries to SOPACDI through their 10 subgroups. Joachim Munganga, who was a farmer himself, founded SOPACDI in 2002 by restoring a washing station in the area, which provided service and market access to the growers in these etremely remote highlands. The co-operative was the first to achieve Fair Trade certification in Congo, and the coffee also carries organic certification. nft,Organic,Fairtrade Organic
Congo Fairtrade Organic SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 10959 60 Kg 184 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Very sweet with tart fruit acidity and a smooth mouthfeel; floral, toffee and lime flavor with an herbal aftertaste. Very sweet with tart fruit acidity and a smooth mouthfeel; floral, toffee and lime flavor with an herbal aftertaste. SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral) is an organization comprised of more than 5,600 farmers, roughly 20 percent of whom are women, located near Lake Kivu in the Democratic Republic of Congo. Each farmer has a very small area of farmland for coffee, and tenders cherries to SOPACDI through the organization's 10 subgroups. Joachim Munganga, who was a farmer himself, founded SOPACDI in 2002 by restoring a washing station in the area, which provided service and market access to the growers in these extremely remote highlands. The cooperative was the first to achieve Fair Trade certification in Congo, and the coffee also carries organic certification. For more information about coffee production in Democratic Republic of the Congo, visit our Congo Origin Page. nft,Organic,Fairtrade Organic
Congo Fairtrade Organic SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 10961 60 Kg 320 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
  origin nft,Organic,Fairtrade Organic
Congo Fairtrade Organic SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 11124 60 Kg 90 Origin/UK
Est Ship: Sep 2017
UK
Est Ship: Sep 2017
origin Very sweet with tart fruit acidity and a smooth mouthfeel; floral, toffee and lime flavor with an herbal aftertaste. nft,Organic,Fairtrade Organic
Congo
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FTO 1 SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 9922 60 Kg 64 CI USA Minnesota USA
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ci-usa-minnesota Toffee, bakers choc, floral, prune, tea like, lemon, raw sugar, white grape, lemonade Toffee, bakers choc, floral, prune, tea like, lemon, raw sugar, white grape, lemonade 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,FTO 1
Congo
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FTO 1 SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 9922 60 Kg 59 CALM Melbourne Australia
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melbourne-au Toffee, bakers choc, floral, prune, tea like, lemon, raw sugar, white grape, lemonade Toffee, bakers choc, floral, prune, tea like, lemon, raw sugar, white grape, lemonade 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,FTO 1
Congo FTO Microlot SOPACDI - Kivu - FLO ID 26275 - 2000 meter - (CBC CD-BIO-143) (GrainPro) 11125 60 Kg 10 Origin/UK
Est Ship: Sep 2017
UK
Est Ship: Sep 2017
origin Lots of sugar cane juice and caramel flavor with lime, tomato, candied lemon and floral flavors and a savory aftertaste; sweet with intense fruit acidity and a smooth mouthfeel. Fair Trade,Organic,Microlot,FTO Microlot
Congo
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Washed Arabica Bor de Lac Fancy 10922 60 Kg 33 CI USA Minnesota USA
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ci-usa-minnesota Sweet, tart and heavy with cocoa and an herbal aftertaste. nft,norg,Washed Arabica
Costa Rica
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ACES 1 La Candelilla Micromill - Ricardo Hernandez - Geisha - Natural (Innovation Bags) 11172 20 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Sweet, balanced and very clean with fruit acidity and a smooth mouthfeel; big berry and caramel flavor with cane juice, tropical fruit, candied lemon and stewed grapes. nft,norg,AcesProgram,ACES 1
Costa Rica
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ACES 1 La Perla del Café Micromill - Finca Chispita - SL28 Variety - Yellow Honey (Innovation Bags) 11173 20 Kg 10 CI USA Minnesota USA
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ci-usa-minnesota Rich sugar, tangy green grape acidity and a smooth mouthfeel; big caramel flavor with cinnamon, apple, green grape, raisin, plum and chocolate. nft,norg,AcesProgram,ACES 1
Costa Rica
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Community Coffees San Antonio (GrainPro) 10512 69 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and clean with lemon, toffee, citric acidity and a nutty aftertaste. Mild, sweet and clean with lemon, toffee, citric acidity and a nutty aftertaste. 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,CommunityCoffees,Community Coffees
Costa Rica
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Community Coffees La Trinidad (GrainPro) 10513 69 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and clean with lemon flavor and a nutty aftertaste. Mild, sweet and clean with lemon flavor and a nutty aftertaste. 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,CommunityCoffees,Community Coffees
Costa Rica
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Community Coffees 1 San Cristobal (GrainPro) 10511 69 Kg 21 Vollers UK UK
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london-eu Caramel, red grape, apple skin, raisin, orange and tart strong acidity. Caramel, red grape, apple skin, raisin, orange and tart strong 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,CommunityCoffees,Community Coffees 1
Costa Rica
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Community Coffees 1 San Antonio (GrainPro) 10519 69 Kg 72 Vollers UK UK
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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,CommunityCoffees,Community Coffees 1
Costa Rica
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Community Coffees 1 La Trinidad (GrainPro) 10520 69 Kg 23 Vollers UK UK
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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,CommunityCoffees,Community Coffees 1
Costa Rica
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Community Coffees 1 Carrizal - Tarrazu (GrainPro) (2016 Harvest) 8602 69 Kg 68 CI USA Minnesota USA
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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,CommunityCoffees,Community Coffees 1
Costa Rica
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Decaf KVW MC   10460 60 Kg 20 CI USA Minnesota USA
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ci-usa-minnesota Soft and citric with a creamy mouthfeel with toffee and tart lemon. nft,norg,Decaf,Decaf KVW MC
Costa Rica
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Microlot Tio Juan Micromill - Juan Rafael Montero - Finca Monteroga - Caturra/Catuai - Honey Lot 4 (GrainPro) (2016 Harvest) 9272 69 Kg 7 CI USA Minnesota USA
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ci-usa-minnesota Chocolate and toffee with a peanut aftertaste; tart citric acidity and sweet with a smooth mouthfeel. Chocolate and toffee with a peanut aftertaste; tart citric acidity and sweet with a smooth mouthfeel. Juan Rafael Montero is a very motivated producer, whose ambitions include higher quality and various processes of coffee.His farm is at 1900 meters, and he grows mostly Caturra but has also been planting and separating Catuai. He processes his lots as honey and natural (this lot is a honey) and has worked with the Don Pepe micromill for the past few years. until he was able to save up enough money to purchase his own equipment: He named his micromill after his grandfather, Tio Juan. Juan Rafael keeps composting worms and produces his own fertilizer using manure and worm castings, and he also layers organic material around the coffee plants to create nutrient-dense soil. His other primary crop is avocado, which is both a shade plant and a good cash crop. nft,norg,Microlot,Microlot
Costa Rica
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Microlot Aguilera Brothers Micromill - Finca Licho - Lot #10 - Yellow Honey (GrainPro) (2016 Harvest) 9477 69 Kg 1 CALM Melbourne Australia
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melbourne-au Pineapple, candied lime, guava, red grape, floral, sugar cane. Pineapple, candied lime, guava, red grape, floral, sugar cane. 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,Microlot,Microlot
Costa Rica
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Microlot 1 Las Lajas Micromill - Finca San Luis - Red Honey (GrainPro) 10726 69 Kg 14 CALM Melbourne Australia
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melbourne-au Starfruit, pink grape fruit, raspberry, red apple, cocoa nibs, toffee, lingering. Starfruit, pink grape fruit, raspberry, red apple, cocoa nibs, toffee, lingering. Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously. As average temperatures rise and the weather patterns change, the Chacons are considering adding more shade trees to their farm to moderate the heat, and to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years. To mitigate their water usage, Don Oscar uses a Penagos demucilaginator to depulp his coffee, and since the coffees are all natural or honey process, very little water is used at the mill. Harvesting and processing are overseen with great care by both Don Oscar and Doña Francisca: During the harvest, Doña Francisca will measure the Brix of the cherry to determine the optimal ripeness, and picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors: Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys. Las Lajas began producing honey coffees in 2008, after an earthquake cut off the mill's access to water for several weeks. Don Oscar had heard that in Brazil and Ethiopia they use pulped-natural and natural techniques to process coffees, so he tried it with his harvest that year. Around that same time, Café Imports founder and president Andrew Miller visited the area, and was so impressed by the flavor of the Chacons' coffee he became one of the first buyers of the new process. Don Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. The Chacons produce several different types of honeys and naturals: For their honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested. Yellow Honey: Coffee is turned hourly on raised beds. Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey. Black Honey: The coffee is only turned once per day. The Chacons also do three natural processes. Perla Negra: Dries directly in the sun for 10 days, rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds. Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day. Diamonda Negra: This new process is dried completely in piles in the greenhouse. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 1
Costa Rica
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Microlot 1 Las Lajas Micromill - Finca Calle Lajas - Black Honey (GrainPro) 10727 69 Kg 2 CALM Melbourne Australia
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melbourne-au Crisp apple, guava, melon, lemon curd, vanilla, cocoa, toffee, panela. Crisp apple, guava, melon, lemon curd, vanilla, cocoa, toffee, panela. Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously. As average temperatures rise and the weather patterns change, the Chacons are considering adding more shade trees to their farm to moderate the heat, and to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years. To mitigate their water usage, Don Oscar uses a Penagos demucilaginator to depulp his coffee, and since the coffees are all natural or honey process, very little water is used at the mill. Harvesting and processing are overseen with great care by both Don Oscar and Doña Francisca: During the harvest, Doña Francisca will measure the Brix of the cherry to determine the optimal ripeness, and picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors: Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys. Las Lajas began producing honey coffees in 2008, after an earthquake cut off the mill's access to water for several weeks. Don Oscar had heard that in Brazil and Ethiopia they use pulped-natural and natural techniques to process coffees, so he tried it with his harvest that year. Around that same time, Café Imports founder and president Andrew Miller visited the area, and was so impressed by the flavor of the Chacons' coffee he became one of the first buyers of the new process. Don Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. The Chacons produce several different types of honeys and naturals: For their honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested. Yellow Honey: Coffee is turned hourly on raised beds. Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey. Black Honey: The coffee is only turned once per day. The Chacons also do three natural processes. Perla Negra: Dries directly in the sun for 10 days, rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds. Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day. Diamonda Negra: This new process is dried completely in piles in the greenhouse. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 1
Costa Rica
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Microlot 1 Genesis Micromill - Jhonnathan Camacho - Finca Desamparados - Villa Sarchi & Caturra - Black Honey (GrainPro) 10821 69 Kg 22 CI USA Minnesota USA
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ci-usa-minnesota Sweet and clean with a smooth mouthfeel; toffee and lemon flavors with a nutty aftertaste. Sweet and clean with a smooth mouthfeel; toffee and lemon flavors with a nutty aftertaste. This lot is from a producer named Jhonnathan Camacho, who is descendant from one of the first coffee growers in the West Valley, his grandfather Rafael Camacho Vega. This lot is a selection of Caturra variety and Villa Sarchi, which is a dwarf Bourbon variety that was first discovered near the Costa Rican town of Sarchi. It is a Back Honey process lot. Oscar Mendez and his wife, Olga, have been producing coffee for many years; in fact, Genesis was one of the first micromills—not just in the West Valley, but in Costa Rica. Don Oscar and Doña Olga are leaders in their community. "Everybody knows them," says Café Imports' green-coffee buyer Luis Arocha. "They share a lot of experience and knowledge with other producers. They want to empower all the neighbors. They are truly fantastic people." Oscar and Olga buy cherryfrom farmers in the area, and mill and process the coffees at Genesis, while keeping the lots separate and identified. Producers can either simply pay for the milling services, or they can sell their cherry to the Mendezes, but the farm name is still always attached to the coffee to give it specific recognition. Oscar uses patio space for drying washed coffees, and raised beds for honey and natural processes. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 1
Costa Rica
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Microlot 1 Genesis Micromill - Jhonnathan Camacho - Finca Llano Bonito - Yellow Honey (GrainPro) 10822 69 Kg 38 CI USA Minnesota USA
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ci-usa-minnesota Mild sweet and clean with toffee, lemon and cashew flavors. Mild sweet and clean with toffee, lemon and cashew flavors. This lot is from a producer named Jhonnathan Camacho, who is descendant from one of the first coffee growers in the West Valley, his grandfather Rafael Camacho Vega. It is a Yellow Honey process lot. Oscar Mendez and his wife, Olga, have been producing coffee for many years; in fact, Genesis was one of the first micromills—not just in the West Valley, but in Costa Rica. Don Oscar and Doña Olga are leaders in their community. "Everybody knows them," says Café Imports' green-coffee buyer Luis Arocha. "They share a lot of experience and knowledge with other producers. They want to empower all the neighbors. They are truly fantastic people." Oscar and Olga buy cherryfrom farmers in the area, and mill and process the coffees at Genesis, while keeping the lots separate and identified. Producers can either simply pay for the milling services, or they can sell their cherry to the Mendezes, but the farm name is still always attached to the coffee to give it specific recognition. Oscar uses patio space for drying washed coffees, and raised beds for honey and natural processes. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 1
Costa Rica
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Microlot 1 Las Lajas Micromill - Finca Calle San Juan - Red Honey (GrainPro) (2016 Harvest) 9201 69 Kg 10 CI USA Minnesota USA
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ci-usa-minnesota Tart and sweet with a thick mouthfeel; chocolate apple and lemon. Tart and sweet with a thick mouthfeel; chocolate apple and lemon. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg,Microlot,Microlot 1
Costa Rica
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Microlot 1 Las Lajas Micromill - Finca San Luis - Black Honey (GrainPro) (2016 Harvest) 9202 69 Kg 7 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tart acidity and a smooth mouthfeel; chocolate and raisin with a nutty aftertaste. Sweet with tart acidity and a smooth mouthfeel; chocolate and raisin with a nutty aftertaste. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg,Microlot,Microlot 1
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Finca Toño - Honey (GrainPro) (2016 Harvest) 9485 69 Kg 8 Vollers UK UK
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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,Microlot,Microlot 1
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Finca Toño - Honey (GrainPro) (2016 Harvest) 9486 69 Kg 8 CALM Melbourne Australia
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melbourne-au Papaya, apple, berry, lemonade, baking spice, toffee, juicy. Papaya, apple, berry, lemonade, baking spice, toffee, juicy. 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,Microlot,Microlot 1
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Villa Sarchi - Honey (GrainPro) (2016 Harvest) 9574 69 Kg 1 CI USA Minnesota USA
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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,Microlot,Microlot 1
Costa Rica
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Microlot 10 Tio Juan Micromill - Finca Monteroga - Las Abejas Lot - Red Catuai - Washed (GrainPro) 10702 69 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and clean with caramelized sugar, sugar cane juice, tart lemon and savory fruit flavors. Mild, sweet and clean with caramelized sugar, sugar cane juice, tart lemon and savory fruit flavors. 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,Microlot,Microlot 10
Costa Rica
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Microlot 10 La Joya Micromill - Ronald Quiros - Finca Gravileas - Caturra/Catuai - Washed (GrainPro) 10704 69 Kg 20 CI USA Minnesota USA
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ci-usa-minnesota Sweet, tart and clean with cocoa and lemon flavor. Sweet, tart and clean with cocoa and lemon flavor. 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,Microlot,Microlot 10
Costa Rica
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Microlot 11 Rio Jorco Micromill - Finca La Guatuza - Washed (GrainPro) 10524 69 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and clean with chocolate, lemon and a nutty aftertaste. Mild, sweet and clean with chocolate, lemon and a nutty aftertaste. 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,Microlot,Microlot 11
Costa Rica
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Microlot 11 Rio Jorco Micromill - Finca Mataveno - Martha Monge - Washed (GrainPro) 10525 69 Kg 5 CI USA Minnesota USA
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ci-usa-minnesota Good fruit acidity, sweet and clean with toffee, pecan, lemon, lime and savory floral flavors. Good fruit acidity, sweet and clean with toffee, pecan, lemon, lime and savory floral flavors. 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. This lot comes from a farm called Finca Mataveno, owned by a neighbor named Martha Monge. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 11
Costa Rica
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Microlot 12 El Pilon Micromill - Finca San Isidro - Lote 7 - Catuai/Caturra - Natural (GrainPro) 10614 69 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota 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,Microlot,Microlot 12
Costa Rica
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Microlot 12 La Chumeca Micromill - Finca La Chumeca - Red Catuai - Natural (GrainPro) 10618 69 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Tropical fruit and floral, green grape, caramel, tart strong acidity and a heavy mouthfeel. Tropical fruit and floral, green grape, caramel, tart strong acidity and a heavy mouthfeel. 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 Catuai variety coffee from Finca La Fila. 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,Microlot,Microlot 12
Costa Rica
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Microlot 14 La Perla del Café Micromill - Finca Palomar - Villa Sarchi - Yellow Honey (GrainPro) 10763 69 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tart lemon acidity and a heavy mouthfeel; caramel, chocolate, pecan and lemon with a nutty aftertaste. Sweet with tart lemon acidity and a heavy mouthfeel; caramel, chocolate, pecan and lemon with a nutty aftertaste. 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,Microlot,Microlot 14
Costa Rica
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Microlot 16 Alto San Juan Micromill - Diego Abarca - Finca San Cayetano - Los Aguacates Lot - Catuai - Washed (GrainPro) 10532 69 Kg 13 Vollers UK UK
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london-eu Syrupy sweet with cocoa, raisin, burnt sugar, clove and plum. Syrupy sweet with cocoa, raisin, burnt sugar, clove and plum. Diego Abarca, owner and operator of Alto San Juan Micromill, is one of the youngest producers we work with: He's been involved in coffee for all of his 22 years, and after finishing school he decided to stay to help his parents on their coffee farm instead of going off to college. Four years ago, his father gave Diego one of the family farms, and he has been running it by himself, from the agriculture to the sales of the coffee. The first year that Café Imports bought coffee from Diego, it was a small lot, just 10 bags; this year his production and quality have both been high enough to allow us to buy several different lots from him. This lot comprises a selection of Catuai variety coffees from one of Diego's farms. Diego focuses primarily on washed coffees because he prefers the profile, and as a medium-size producer, it is easier for him to control quality by streamlining his processes, rather than have several different styles of processing and drying at the mill. Diego Abarca is a good example of our stratified buying program as this microlot was bought based on cupping score. Diego produced 108 specialty bags from which 46 entered into the microlot program, divided into 3 lots. This is a 16 microlot bags lot. The remaining 62 bags, entered into the community coffee program, allowing us to buy all of Diego's production. nft,norg,Microlot,Microlot 16
Costa Rica
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Microlot 16 Alto San Juan Micromill - Diego Abarca - Finca San Cayetano - El Guachipillin Lot - Catuai - Washed (GrainPro) 10533 69 Kg 14 CALM Melbourne Australia
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melbourne-au Crisp pear, guava, cantaloupe, green apple, floral, milk choc, sweet, juicy. Crisp pear, guava, cantaloupe, green apple, floral, milk choc, sweet, juicy. Diego Abarca, owner and operator of Alto San Juan Micromill, is one of the youngest producers we work with: He's been involved in coffee for all of his 22 years, and after finishing school he decided to stay to help his parents on their coffee farm instead of going off to college. Four years ago, his father gave Diego one of the family farms, and he has been running it by himself, from the agriculture to the sales of the coffee. The first year that Café Imports bought coffee from Diego, it was a small lot, just 10 bags; this year his production and quality have both been high enough to allow us to buy several different lots from him. This lot comprises a selection of Catuai variety coffee from one of Diego's farms. Diego focuses primarily on washed coffees because he prefers the profile, and as a medium-size producer, it is easier for him to control quality by streamlining his processes, rather than have several different styles of processing and drying at the mill. nft,norg,Microlot,Microlot 16
Costa Rica
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Microlot 16 Finca El Recuerdo - Tobosi Lot - Red Bourbon - Lot 3 - Natural (GrainPro) 10803 69 Kg 16 Vollers UK UK
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london-eu Juicy sweetness, winey acidity and a smooth mouthfeel; lots of strawberry and lime flavor with white sugar, cherry, plum and vanilla. Juicy sweetness, winey acidity and a smooth mouthfeel; lots of strawberry and lime flavor with white sugar, cherry, plum and vanilla. Finca El Recuerdo is a medium-size farm and mill whose goal is to be able not only to process coffee from their own farm (120 hectares), but also to buy and process cherry from nearby farms, to improve quality and make better prices and cup characteristics. The coffee is growin under native shade plants, and oregano, basil, and lemongrass are also planted around the coffee trees to promote biodiversity. At Finca El Recuerdo, the coffee is picked and put on raised beds the same day to start the drying process, which takes between 22–24 days, depending on the weather. There is also a greenhouse system for drying more efficiently. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 16
Costa Rica
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Microlot 17 Finca El Recuerdo - Tobosi Lot - Red Bourbon - Lot 2 - Natural (GrainPro) 10802 69 Kg 8 Vollers UK UK
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london-eu Very sweet and tangy with a heavy mouthfeel; big winey berry and cherry flavor with lime, orange, plum, tropical fruit and vanilla flavors. Very sweet and tangy with a heavy mouthfeel; big winey berry and cherry flavor with lime, orange, plum, tropical fruit and vanilla flavors. Finca El Recuerdo is a medium-size farm and mill whose goal is to be able not only to process coffee from their own farm (120 hectares), but also to buy and process cherry from nearby farms, to improve quality and make better prices and cup characteristics. The coffee is growin under native shade plants, and oregano, basil, and lemongrass are also planted around the coffee trees to promote biodiversity. At Finca El Recuerdo, the coffee is picked and put on raised beds the same day to start the drying process, which takes between 22–24 days, depending on the weather. There is also a greenhouse system for drying more efficiently. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 17
Costa Rica
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Microlot 17 Alto San Juan Micromill - Diego Abarca - Finca San Calletano - Las Cañas Lot (GrainPro) (2016 Harvest) 9468 69 Kg 3 Vollers UK UK
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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,Microlot,Microlot 17
Costa Rica
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Microlot 18 Aguilera Brothers Micromill - Finca Toño - Villa Sarchi - Natural (GrainPro) 10722 69 Kg 17 CALM Melbourne Australia
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melbourne-au Lemon, blueberry, stone fruit, toffee, caramel, syrupy. Lemon, blueberry, stone fruit, toffee, caramel, syrupy. 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,Microlot,Microlot 18
Costa Rica
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Microlot 18 Aguilera Brothers Micromill - Finca Edgar - Villa Sarchi - Natural (GrainPro) 10724 69 Kg 24 CALM Melbourne Australia
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melbourne-au Stewed fruit, pineapple, candied orange rind, green grape, tamarind, praline, sweet, syrupy. Stewed fruit, pineapple, candied orange rind, green grape, tamarind, praline, sweet, syrupy. 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,Microlot,Microlot 18
Costa Rica
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Microlot 19 Cerro San Luis Micromill - Finca El Venado - Villa Sarchi - Yellow Honey (GrainPro) 10605 69 Kg 3 CALM Melbourne Australia
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melbourne-au Strong acidity and sweetness, rich tropical fruit, cola and a creamy mouthfeel. Strong acidity and sweetness, rich tropical fruit, cola and a creamy mouthfeel. Cerro San Luis Micromill is a family business, run by two sisters and their husbands, who own and operate both farms and a small mill in Grecia, in the West Valley. In the interest of improving their quality and remaining competitive, they have focused on growing different varieties, and about 4 years ago they replaced their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype. This is a selection of Villa Sarchi variety, a type of coffee discovered near the town of Sarchi in Costa Rica. It is a dwarf Bourbon type, with about a 40% higher production of fruit and a smaller internodal distance than Bourbon, similar to Caturra. The family's farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away. After harvesting, the cherry is brought right to the family home, where they are able to do a variety of different processes, from washed and honeys to natural. As is common at mills in Costa Rica, at Cerro San Luis the type of honey is decided by how much mucilage is left on the coffee after depulping. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 19
Costa Rica
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Microlot 19 La Montaña Tarrazu Micromill - Finca La Montaña - El Trapiche - Caturra/Catuai - Washed (GrainPro) 10705 69 Kg 6 Vollers UK UK
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london-eu Nice sweetness with tart citric acidity; lots of chocolate and red grape flavor with toffee, lemon and peanut butter. Nice sweetness with tart citric acidity; lots of chocolate and red grape flavor with toffee, lemon and peanut butter. La Montaña is a relatively large single farm, producing around exportable 300 bags per year, primarily washed coffees. It is a family business, overseen by two sisters, Daniela and Tatiana Gutierrez, having taken over day-to-day operations from their father, Jorge. Doñas Daniela and Tatiana are passionate about specialty coffee, and have learned about barista skills as well as roasting, and they enjoy drinking the coffees that they produce. Their father is still involved at the farm, but the sisters are working toward the commercialization of the coffee. Don Jorge acquired his first farm 40 years ago, and he is still fascinated by coffee production: He has dedicated his whole life to growing coffee, and his daughters are interested in following in his footsteps. "Coffee for us is our way of life," says Daniela. "It is a job that we enjoy and that we are passionate about. Coffee is what we breathe and what we love to do." Since his first estate 40 years, ago, Don Jorge and his family has been able to slowly increase the size of their farmland, and they now own five separate plots, all within about a 20-minute drive from the mill: San Luis, La Montaña, San Pedro, La Cumbre, and San Marcos. In addition to coffee, the family grows other fruit on25 hectares of land, such as oranges, lemons, and bananas. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 19
Costa Rica
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Microlot 19 La Montaña Tarrazu Micromill - Finca La Montaña - El Encino - Caturra/Catuai - Washed (GrainPro) 10706 69 Kg 19 CALM Melbourne Australia
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melbourne-au Vibrant orange, floral, praline, toffee, cinnamon sugar, honey. Vibrant orange, floral, praline, toffee, cinnamon sugar, honey. La Montaña is a relatively large single farm, producing around exportable 300 bags per year, primarily washed coffees. It is a family business, overseen by two sisters, Daniela and Tatiana Gutierrez, having taken over day-to-day operations from their father, Jorge. Doñas Daniela and Tatiana are passionate about specialty coffee, and have learned about barista skills as well as roasting, and they enjoy drinking the coffees that they produce. Their father is still involved at the farm, but the sisters are working toward the commercialization of the coffee. Don Jorge acquired his first farm 40 years ago, and he is still fascinated by coffee production: He has dedicated his whole life to growing coffee, and his daughters are interested in following in his footsteps. "Coffee for us is our way of life," says Daniela. "It is a job that we enjoy and that we are passionate about. Coffee is what we breathe and what we love to do." Since his first estate 40 years, ago, Don Jorge and his family has been able to slowly increase the size of their farmland, and they now own five separate plots, all within about a 20-minute drive from the mill: San Luis, La Montaña, San Pedro, La Cumbre, and San Marcos. In addition to coffee, the family grows other fruit on25 hectares of land, such as oranges, lemons, and bananas. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 19
Costa Rica
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Microlot 19 La Montaña Tarrazu Micromill - Finca San Luis - El Tanque - Caturra/Catuai - Washed (GrainPro) 10707 69 Kg 18 CI USA Minnesota USA
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ci-usa-minnesota Sweet, tart, clean and balanced with chocolate and toffee flavor as well as lime, floral, cherry and cocoa. Sweet, tart, clean and balanced with chocolate and toffee flavor as well as lime, floral, cherry and cocoa. La Montaña is a relatively large single farm, producing around exportable 300 bags per year, primarily washed coffees. It is a family business, overseen by two sisters, Daniela and Tatiana Gutierrez, having taken over day-to-day operations from their father, Jorge. Doñas Daniela and Tatiana are passionate about specialty coffee, and have learned about barista skills as well as roasting, and they enjoy drinking the coffees that they produce. Their father is still involved at the farm, but the sisters are working toward the commercialization of the coffee. Don Jorge acquired his first farm 40 years ago, and he is still fascinated by coffee production: He has dedicated his whole life to growing coffee, and his daughters are interested in following in his footsteps. "Coffee for us is our way of life," says Daniela. "It is a job that we enjoy and that we are passionate about. Coffee is what we breathe and what we love to do." Since his first estate 40 years, ago, Don Jorge and his family has been able to slowly increase the size of their farmland, and they now own five separate plots, all within about a 20-minute drive from the mill: San Luis, La Montaña, San Pedro, La Cumbre, and San Marcos. In addition to coffee, the family grows other fruit on25 hectares of land, such as oranges, lemons, and bananas. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 19
Costa Rica
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Microlot 3 Aguilera Brothers Micromill - Natural (GrainPro) (2016 Harvest) 9650 69 Kg 9 CI USA Minnesota USA
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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,Microlot,Microlot 3
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Angelina - Lot 2 - Villa Sarchi - Washed (GrainPro) 10610 69 Kg 15 Vollers UK UK
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london-eu 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,Microlot,Microlot 4
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Toño - Lot 2 - Villa Sarchi - Washed (GrainPro) 10611 69 Kg 15 CALM Melbourne Australia
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melbourne-au Pineapple, apricot, blackberry, floral, raw sugar, jammy. Pineapple, apricot, blackberry, floral, raw sugar, jammy. 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,Microlot,Microlot 4
Costa Rica
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Microlot 4 La Pira de Dota Micromill - Finca La Pira de Dota - Catuai - Washed (GrainPro) 10710 69 Kg 5 Vollers UK UK
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london-eu Soft, juicy sweetness and clean with tangy acidity; toffee, chocolate, apple, green grape and vanilla flavors. Soft, juicy sweetness and clean with tangy acidity; toffee, chocolate, apple, green grape and vanilla flavors. Carlos Pira is the owner of La Pira de Dota Micromill, one of the first micromills in the region of Santa Maria de Dota, near Tarrazu. "I call him the scientist, or the engineer of coffee," says Café Imports green-coffee buyer Luis Arocha. "He is always thinking of some ways to improve his mill, and his techniques are different from what we see typically in Costa Rica." After harvesting the coffee, he puts the cherry in a tank with water, and leaves it overnight: The water is constantly cooled and circulated in order to maintain the cherry at a lower temperature. According to Luis, Don Carlos has a philosophy about the cold temperature making a sweeter fruit, using mango as an example: "If you grab a mango and you eat it at the ambient temperature," Luis explains, "your hands will get sticky and dirty with the juice. But if you put that same mango in the fridge, you can peel it the next day and it stays as it is, your hands stay clean." Don Carlos believes that the cold allows the fruit to maintain structure and lock in the sugar, and he wants to capture that to retain the sweetness in the beans. After one day of soaking, he depulps the coffee, then gives it a pre-dry for 3–4 days in the direct sun. On the 4th day, he brings the coffee into the greenhouse for another 15–20 days. Don Carlos has a dry mill at the farm as well, so he is able to do all of the production, from the farm level all the way to the green coffee. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 4
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Angelina - Villa Sarchi - Honey (GrainPro) 10712 69 Kg 10 CI USA Minnesota USA
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ci-usa-minnesota Tart fruit acidity and sweet with a smooth mouthfeel; big caramel and chocolate with honey, fruity and floral flavors. Tart fruit acidity and sweet with a smooth mouthfeel; big caramel and chocolate with honey, fruity and floral flavors. 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,Microlot,Microlot 4
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Edgar - Villa Sarchi - Honey (GrainPro) 10713 69 Kg 21 CI USA Minnesota USA
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ci-usa-minnesota Sweet and clean with a smooth mouthfeel; tart lemon, toffee, caramelized sugar and a savory aftertaste. Sweet and clean with a smooth mouthfeel; tart lemon, toffee, caramelized sugar and a savory aftertaste. 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,Microlot,Microlot 4
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Toño - Villa Sarchi - Honey (GrainPro) 10717 69 Kg 3 Vollers UK UK
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london-eu Balanced and sugary with fruit acidity and a smooth mouthfeel; big citrus fruit flavor with grape, apple, lime and caramel. Balanced and sugary with fruit acidity and a smooth mouthfeel; big citrus fruit flavor with grape, apple, lime and caramel. 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,Microlot,Microlot 4
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Angelina - Villa Sarchi - Honey (GrainPro) 10718 69 Kg 14 Vollers UK UK
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london-eu Tart fruit acidity and sweet with a smooth mouthfeel; chocolate, honey, fruity and mild florals. Tart fruit acidity and sweet with a smooth mouthfeel; chocolate, honey, fruity and mild florals. 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,Microlot,Microlot 4
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Licho - Lot #10 - Washed (GrainPro) (2016 Harvest) 9476 69 Kg 2 Vollers UK UK
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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,Microlot,Microlot 4
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Toño - Lot #5 - Washed (GrainPro) (2016 Harvest) 9495 69 Kg 1 Vollers UK UK
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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,Microlot,Microlot 4
Costa Rica
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Microlot 6 La Chumeca Micromill - Finca Montañita - Catuai - Natural (GrainPro) 10856 69 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Sweet with tangy acidity and a smooth mouthfeel; winey berry flavor, lemon and chocolate with a nutty aftertaste. Sweet with tangy acidity and a smooth mouthfeel; winey berry flavor, lemon and chocolate with a nutty aftertaste. 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 Catuai variety coffee from Finca La Fila. 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,Microlot,Microlot 6
Costa Rica
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Microlot 6 Aguilera Brothers Micromill - Finca Licho - Natural (GrainPro) (2016 Harvest) 9481 69 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota 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,Microlot,Microlot 6
Costa Rica
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Microlot 6 Aguilera Brothers Micromill - Finca Toño - Natural (GrainPro) (2016 Harvest) 9483 69 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota 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,Microlot,Microlot 6
Costa Rica
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Microlot 8 La Chumeca Micromill - Finca Mima - Villa Sarchi - Natural (GrainPro) 10620 69 Kg 3 CALM Melbourne Australia
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melbourne-au Caramalised pineapple, mixed berry, quince, coconut, jasmine. Caramalised pineapple, mixed berry, quince, coconut, jasmine. 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,Microlot,Microlot 8
Costa Rica
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Microlot 9 La Candelilla Micromill - Ricardo Hernandez - SL28 - Washed (GrainPro) 10527 69 Kg 2 CI USA Minnesota USA
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ci-usa-minnesota Simple, sweet, clean and citric with toffee, lemon and chocolate. Simple, sweet, clean and citric with toffee, lemon and chocolate. La Candelilla was one of the first micromills in Tarrazu, opening in the year 2000. It's a collaboratively owned micromill: The farmers who use it and deliver their harvests to the mill share ownership. The farmer who grew this lot is named Ricardo Hernandez Naranjo. "As long as we can remember, we have worked in coffee," says Victor Hugo Naranjo of La Candelilla. "And now I have the opportunity to process—it's my passion." Once the cherry is brought to the mill, it is processed depending on the profile and the weather, and dried on patios or raised beds for 7–12 days. Most of the farmers who work with La Candelilla grow mainly Caturra and Catuai, but there are also Gesha and SL-28 selections, making up more than 70 total hectares of coffee farmland. The coffee is both wet- and dry-milled on-site. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 9
Costa Rica
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Microlot 9 La Candelilla Micromill - Ricardo Hernandez - SL28 - Washed (GrainPro) 10528 69 Kg 2 CALM Melbourne Australia
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melbourne-au Pineapple, melon, soft apricot, sweet spiced toffee, muscat grape, honeysuckle. Pineapple, melon, soft apricot, sweet spiced toffee, muscat grape, honeysuckle. La Candelilla was one of the first micromills in Tarrazu, opening in the year 2000. It's a collaboratively owned micromill: The farmers who use it and deliver their harvests to the mill share ownership. The farmer who grew this lot is named Ricardo Hernandez Naranjo. "As long as we can remember, we have worked in coffee," says Victor Hugo Naranjo of La Candelilla. "And now I have the opportunity to process—it's my passion." Once the cherry is brought to the mill, it is processed depending on the profile and the weather, and dried on patios or raised beds for 7–12 days. Most of the farmers who work with La Candelilla grow mainly Caturra and Catuai, but there are also Gesha and SL-28 selections, making up more than 70 total hectares of coffee farmland. The coffee is both wet- and dry-milled on-site. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 9
Costa Rica
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Microlot 9 La Candelilla Micromill - Ricardo Hernandez - SL28 - Washed (GrainPro) 10733 69 Kg 5 CI USA Minnesota USA
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ci-usa-minnesota Sweet clean and citric with toffee and chocolate flavor and a nutty aftertaste. Sweet clean and citric with toffee and chocolate flavor and a nutty aftertaste. La Candelilla was one of the first micromills in Tarrazu, opening in the year 2000. It's a collaboratively owned micromill: The farmers who use it and deliver their harvests to the mill share ownership. The farmer who grew this lot is named Ricardo Hernandez Naranjo. "As long as we can remember, we have worked in coffee," says Victor Hugo Naranjo of La Candelilla. "And now I have the opportunity to process—it's my passion." Once the cherry is brought to the mill, it is processed depending on the profile and the weather, and dried on patios or raised beds for 7–12 days. Most of the farmers who work with La Candelilla grow mainly Caturra and Catuai, but there are also Gesha and SL-28 selections, making up more than 70 total hectares of coffee farmland. The coffee is both wet- and dry-milled on-site. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg,Microlot,Microlot 9
Costa Rica
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SHB EP Café Vida (GrainPro) 10864 69 Kg 218 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and clean with tart acidity; toffee, lemon and a peanut aftertaste. Mild, sweet and clean with tart acidity; toffee, lemon and a peanut aftertaste. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg,SHB EP
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 10082 69 Kg 100 CI USA Minnesota USA
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ci-usa-minnesota Toffee, cocoa, lemon and almond. Toffee, cocoa, lemon and almond. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg,SHB EP Tarrazu
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 10083 69 Kg 270 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and clean with pumpkin seed, cocoa and peanut flavor. Mild, sweet and clean with pumpkin seed, cocoa and peanut flavor. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg,SHB EP Tarrazu
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 10592 69 Kg 171 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and clean with sweet carrot, toffee, and citrus fruits. Mild, sweet and clean with sweet carrot, toffee, and citrus fruits. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg,SHB EP Tarrazu
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 10593 69 Kg 258 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and citric with lemon flavor and a peanut aftertaste. Mild, sweet and citric with lemon flavor and a peanut aftertaste. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg,SHB EP Tarrazu
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) (2016 Harvest) 8568 69 Kg 76 CI USA Minnesota USA
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ci-usa-minnesota Lemon, toffee and peanut. Lemon, toffee and peanut. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg,SHB EP Tarrazu
Costa Rica
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Spl Cat 600 Rio Jorco Micromill - Finca Los Pinos - Washed (GrainPro) (2106 Harvest) 9266 69 Kg 14 Vollers UK UK
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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,Spl Cat 600
Ecuador
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Microlot 11 Maputo - Finca Hakuna Matata - Lot #2 - Typica (GrainPro) 9998 50 Kg 1 CI USA Minnesota USA
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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, SL-28, 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,Microlot,Microlot 11
Ecuador
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Microlot 2 Juan Peña - Finca La Papaya - Lot #7 - Loja - Typica (GrainPro) 10146 50 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Soft toffee, sweet lemon and green grape, chocolate and heavy. Soft toffee, sweet lemon and green grape, chocolate and heavy. "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,Microlot,Microlot 2
Ecuador
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Microlot 4 Juan Peña - Finca La Papaya - Lot #3 - Loja - Typica (GrainPro) 9991 50 Kg 7 CI USA Minnesota USA
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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,Microlot,Microlot 4
El Salvador
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Community Coffees Finca Las Nubes - Washed (GrainPro) 10670 69 Kg 58 Vollers UK UK
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london-eu Milk chocolate, lemon, toffee and baking spices. Milk chocolate, lemon, toffee and baking spices. When Isidro Batlle bought this farm in the 1920s, he was so inspired by how high-altitude it is that he named it Finca Las Nubes, for "the clouds." Celebrating almost 100 years of coffee production, Las Nubes is still one of the standard-bearers for quality in the region, placing special emphasis on improvement in processing and experimentation with varieties and other innovations. Farm manager Eduardo Moran Larin not only oversees the mostly Bourbon variety trees here, but also a 15-manzana section that is dedicated to a development project growing Typica, Kenya, and Castillo varieties in order to diversify with more coffee-leaf-rust-resistant plants.A century of attentive farming and passion for coffee has allowed the farm to develop a singularly impressive soil structure, and good husbandry also contributes to the success of the land: Altitude plus proper fertilization plus careful consideration for the density of the plants and the management of the whole ecosystem are part of what make Las Nubes a special environment that produces special coffees. Las Nubes produces Washed, Honey, and Natural coffees, and the focus is on quality from harvesting through processing, all the way to the cup. This is a classic example of the full-Bourbon profile, full of sweetness and warm spice, with just a little bit of acidity to add balance and depth. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,CommunityCoffees,Community Coffees
El Salvador
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Community Coffees Buenos Aires Smallholders - Washed (GrainPro) 10672 69 Kg 17 Vollers UK UK
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london-eu Almond, chocolate, citric and sweet. Almond, chocolate, citric and sweet. High up on the north face of Volcán de Santa Ana, Buenos Aires is one of the best best coffee areas of El Salvador. It's a tight-knit community where farmers help to harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they sort for quality from farms starting at 1,450 meters up to 1,740 meters. Blended together, these quality coffees become our Buenos Aires community lots. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,CommunityCoffees,Community Coffees
El Salvador
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Community Coffees Buenos Aires Smallholders - Washed (GrainPro) 10749 69 Kg 6 CI USA Minnesota USA
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ci-usa-minnesota Almond, chocolate, citric and sweet. Almond, chocolate, citric and sweet. High up on the north face of Volcán de Santa Ana, Buenos Aires is one of the best best coffee areas of El Salvador. It's a tight-knit community where farmers help to harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they sort for quality from farms starting at 1,450 meters up to 1,740 meters. Blended together, these quality coffees become our Buenos Aires community lots. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,CommunityCoffees,Community Coffees
El Salvador Community Coffees Finca Las Nubitas - Natural (GrainPro) 10754 69 Kg 20 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Cocoa, clove, blueberry, citric and winey. Cocoa, clove, blueberry, citric and winey. This 7-manzana farm in the Santa Ana region of El Salvador is planted exclusively in Bourbon variety, and the coffee is processed as Washed, Natural, and Honeys. The farm was recently purchased by Guillermo Batlle, who also owns and operates Finca Las Nubes. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,CommunityCoffees,Community Coffees
El Salvador Community Coffees Finca Divina Providencia - Honey (GrainPro) 10755 69 Kg 18 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Chocolate milk, toffee, floral and lemon. Chocolate milk, toffee, floral and lemon. Driving up to the Buenos Aires coffee region of Volcán de Santa Ana a few years ago, we ran into "El Profesor" coming down the mountain. He teaches social studies at the Buenos Aires school and has one of the best-kept farms in the area. Walking around with him, we saw Typica, Yellow Bourbon and Catimor growing among the Red Bourbons on his farm, Finca Divina Providencia; he's also planting Pacamara and Kenya variety. With the Rio Zarco mill, El Profesor is processing his coffees in a variety of ways, including this Honey and a Natural, as well as separating out his special varieties. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,CommunityCoffees,Community Coffees
El Salvador Community Coffees Finca Florencia - Orange Bourbon - Honey (GrainPro) 10756 69 Kg 15 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Chocolate, peanut, tart lemon and grapefruit. nft,norg,CommunityCoffees,Community Coffees
El Salvador Community Coffees Buenos Aires Smallholders - Washed (GrainPro) 10757 69 Kg 50 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Almond, chocolate, citric and sweet. Almond, chocolate, citric and sweet. High up on the north face of Volcán de Santa Ana, Buenos Aires is one of the best best coffee areas of El Salvador. It's a tight-knit community where farmers help to harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they sort for quality from farms starting at 1,450 meters up to 1,740 meters. Blended together, these quality coffees become our Buenos Aires community lots. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,CommunityCoffees,Community Coffees
El Salvador
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Microlot Ismael Recinos Flores - Finca La Benedicion - Bourbon - Washed (GrainPro) 10908 35 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and clean with lemon, cocoa and orange peel flavor with a nutty aftertaste. Mild, sweet and clean with lemon, cocoa and orange peel flavor with a nutty aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca La Benedición took 2nd place in the 2015 El Salvador Cup of Excellence competition, and the quality shown in the lots from here easily illustrates why it placed so high. Producer Ismael Flores grows mostly Pacamara, Bourbon, and Pacas on the 5 manzanas of Finca La Benedición, and he processes his coffees as Washed and Honeys, paying meticulous attention to his processes and displaying his passion for coffee. The Washed coffees are picked, depulped, fermented dry for 14–18 hours, and then dried for 13–20 days on patios. The Honeys are picked, depulped, and dried on raised beds for 13–20 days as well. While production has been hampered a little by coffee-leaf rust and by weather, Ismael is able to produce up to 130 quintales. Access to and from the farm is difficult, however, and bad weather can limit the use of local roads. Ismael has been growing and working in coffee for 15 years, and he considers coffee to be a stable source of income for his family, as well as "a nice way to give sustenance that drives us to get ahead." He hopes to find partners who will buy his whole harvest, which will help him to improve the quality and grow his production. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot
El Salvador
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Microlot 12 Finca Miramar - Natural (GrainPro) 10753 69 Kg 16 CI USA Minnesota USA
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ci-usa-minnesota sweet with blushy winey fruit acidity and a smooth mouthfeel; chocolate, toffee and lemon-lime flavor. sweet with blushy winey fruit acidity and a smooth mouthfeel; chocolate, toffee and lemon-lime flavor. 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 Natural lot. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 12
El Salvador
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Microlot 12 Wilber Alfredo Landaverde - Finca Los Cascabeles - Pacamara - Washed (GrainPro) 10901 35 Kg 10 CI USA Minnesota USA
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ci-usa-minnesota Floral, lime and grapefruit flavors with a nutty aftertaste; sweet and tart with a smooth mouthfeel. Floral, lime and grapefruit flavors with a nutty aftertaste; sweet and tart with a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca Los Cascabeles is about an 5-manzana farm planted with Pacas, Pacamara, and Gesha coffee trees, with an annual production of only 20–25 quintales. The coffees are picked ripe and deplulped the same day, fermtend dry for 14–16 hours, and washed before being laid out to dry for 8–10 days. The farm is very remote, and bad weather can wash out access to the roads, which makes bringing the coffee to market very difficult. But hopefully the addition of another manzana of land will increase production for next year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 12
El Salvador
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Microlot 12 Ismael Recinos Flores - Finca La Benedicion - Pacas - Washed (GrainPro) 10902 35 Kg 37 CI USA Minnesota USA
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ci-usa-minnesota Chocolate and lemon with a nutty aftertaste; sweet and clean with a smooth mouthfeel. Chocolate and lemon with a nutty aftertaste; sweet and clean with a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca La Benedición took 2nd place in the 2015 El Salvador Cup of Excellence competition, and the quality shown in the lots from here easily illustrates why it placed so high. Producer Ismael Flores grows mostly Pacamara, Bourbon, and Pacas on the 5 manzanas of Finca La Benedición, and he processes his coffees as Washed and Honeys, paying meticulous attention to his processes and displaying his passion for coffee. The Washed coffees are picked, depulped, fermented dry for 14–18 hours, and then dried for 13–20 days on patios. The Honeys are picked, depulped, and dried on raised beds for 13–20 days as well. While production has been hampered a little by coffee-leaf rust and by weather, Ismael is able to produce up to 130 quintales. Access to and from the farm is difficult, however, and bad weather can limit the use of local roads. Ismael has been growing and working in coffee for 15 years, and he considers coffee to be a stable source of income for his family, as well as "a nice way to give sustenance that drives us to get ahead." He hopes to find partners who will buy his whole harvest, which will help him to improve the quality and grow his production. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 12
El Salvador Microlot 13 Carlos Mauricio Lemus - Pacamara - Honey (GrainPro) 11176 35 Kg 15 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Ever Francisco Sosa grows Bourbon, Pacas, Pacamara, and Gesha tress on his 1.5-manzana farm: The small area is planted with about 2,800 trees, and his annual production is only 20–35 quintals, but the quality is exceptional. The coffee is picked ripe and depulped, then dried in its mucilage as a Honey for 15–25 days on raised beds. His farm has increased little by little and he hopes to continue growing the area, and he hopes that roasters keep liking his coffee so that he can continue to bring it to market. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 13
El Salvador Microlot 13 Jose Armando Portillo - Finca El Conrrodal - Pacamara - Honey (GrainPro) 11188 35 Kg 8 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jose Armando Portillo has been in coffee all his life—in fact, he describes his family as having coffee in their blood. Not only does he grow coffee for export, he also roasts some coffee for the local market.In 2003, Don Jose earned third place in the CoE competition in El Salvador. Don Jose's farm is a 12-manzana plot on which he grows Pacas and Pacamara varieties. His coffee is hand-picked ripe at the height of the season, depupled in the afternoon, and fermented for about eight hours before being washed and laid to dry on concrete patios. The drying time is about eight days. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 13
El Salvador Microlot 13 Nohemi Ventura - Finca Medrano - Bourbon - Washed (GrainPro) 11193 35 Kg 6 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Mild, sweet and citric with a creamy mouthfeel; chocolate and sage flavors with a nutty aftertaste. Mild, sweet and citric with a creamy mouthfeel; chocolate and sage flavors with a nutty aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca Medrano is very small, only 1 manzana, planted with about 2,500 coffee trees. Owner Nohemí Ventural grows Pacamara, Pacas, and Bourbon coffees alongside his orange, lemon, and avocado trees. The coffee is picked ripe and depulped on-site, then fermented dry for 24 hours before being washed and dried either on patios or raised beds, for a period of 15–20 days. Nohemí produces just 6 quintales of coffee per year, and has been farming for three years. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 13
El Salvador Microlot 13 Rodolfo Huezo Pineda - Finca El Diamante - Pacamara - Washed (GrainPro) 11196 35 Kg 1 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Coffee cherry and berry flavors with an herbal aftertaste; mellow sweetness with red wine vinegar acidity and a smooth mouthfeel. Coffee cherry and berry flavors with an herbal aftertaste; mellow sweetness with red wine vinegar acidity and a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca El Diamante is very small, only 1 manzana planted with about 3,000 coffee trees, mostly Pacas with some Pacamara variety. Rodolfo Weso Pañera produces Washed coffees on his farm, picking the cherries ripe, depulping them righ taway, and fermenting them for about 48 hours before putting them on raised beds to dry for two weeks. Rodolfo will decide what technique to use for processing his coffee by sticking a long pole into the coffee and seeing if the pole will move, or if the mucilage is sticky and hard enough to hold it still. In 2015/2016 he only produced 15 quintales of coffee because the coffee-leaf rust was such a problem, but in 2016/2017 he has a 25-quintales yield. He has planted more Pacamara in hopes for a larger harvest next year, and he does most of the work on his farm himself, using a small hand-crank depulping machine. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 13
El Salvador Microlot 13 Jose William Diaz - Finca Hondurita - Pacas - Washed (GrainPro) 11198 35 Kg 2 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Mild, sweet and citric with chocolate and toffee flavors and a nutty aftertaste. Mild, sweet and citric with chocolate and toffee flavors and a nutty aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. The 9 manzanas of Finca Hondurita are planted with Pacas, Pacamara, and Bourbon variety trees, about 2,500 plants per manzana. William Diaz, the farm's owner, produces both Honey and Washed coffees, with a total annual production of about 40 quintales. William has worked in coffee for 10 years, and he says that the size of his farm has grown considerably thatnks to the opportunities that exist to grow and sell high-quality coffee in Chalatenango. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 13
El Salvador
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Microlot 14 Jose Ovidio Flores - Finca Pena Oscura - Pacamara - Washed (GrainPro) 10770 35 Kg 7 Vollers UK UK
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london-eu Lots of chocolate, brown sugar, apple and some floral with a savory aftertaste; balanced sweetness and tart fruit acidity. Lots of chocolate, brown sugar, apple and some floral with a savory aftertaste; balanced sweetness and tart fruit acidity. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Ovidio Flores purchased his farm in 2005, when it was just a 50-cuerda parcel. He has spent the following decade-plus planting Caturra and Bourbon and expanding the area little by little by buying farmland from his neighbors. He grows coffee on about 95 percent of his 10 manzanas of land, and uses the remaining area for fruit-bearing trees like lemon. He processes his coffees both Washed and Honey: This is a Washed lot from the farm Finca Peña Oscura. Coffee is picked ripe, depulped and fermented dry for 12–16 hours, before being washed and dried on patios, which typically takes about two weeks. Despite the growth to the size of his farm, José's annual production is still between 60–70 quintales, very small. Like most producers in this area of El Salvador, he says that he has had to deal with some coffee-leaf rust, but it is improving. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 14
El Salvador
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Microlot 14 Jose William Diaz - Finca Hondurita - Pacas - Washed (GrainPro) 10772 35 Kg 3 Vollers UK UK
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london-eu Very sweet, tart citric acidity and a smooth mouthfeel with lots of tart cherry flavor as well as toffee, apple, plum and chocolate. Very sweet, tart citric acidity and a smooth mouthfeel with lots of tart cherry flavor as well as toffee, apple, plum and chocolate. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. The 9 manzanas of Finca Hondurita are planted with Pacas, Pacamara, and Bourbon variety trees, about 2,500 plants per manzana. William Diaz, the farm's owner, produces both Honey and Washed coffees, with a total annual production of about 40 quintales. William has worked in coffee for 10 years, and he says that the size of his farm has grown considerably thatnks to the opportunities that exist to grow and sell high-quality coffee in Chalatenango. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 14
El Salvador
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Microlot 14 Antonio Rene Aguilar - Finca La Montañita - Pacas - Honey (GrainPro) 10773 35 Kg 14 Vollers UK UK
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london-eu Lots of rich milk chocolate flavor with honey, lime, berry and mandarin orange; sweet with lots of citric acidity and a creamy mouthfeel. Lots of rich milk chocolate flavor with honey, lime, berry and mandarin orange; sweet with lots of citric acidity and a creamy mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. All 15 manzanas of Finca Montañita are planted with coffee plants, about 3,000 plants per manzana: Farm owner Antonio René Aguilar grows a combination of Pacamara, Pacas, Bourbon, and Gesha, as well as lemon and orange trees. He processes his coffees as Washed and Honeys: The Washed coffees are picked and depulped, fermented dry for 15–22 hours, and then washed and dried on patios for 8–14 days. The Honeys are dried on raised beds after depulping, for 8–14 days as well. "All my life, I've dedicated myself to coffee," he says, and he has been able to grow the size of his farm and production over the years. He produces between 200–250 quintales per year, and is glad to have coffee as a way to provide opportunities and employment to his family and to the workers on his farm; it pushes him to want to grow and sell more high-quality coffee. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 14
El Salvador
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Microlot 14 Jose Abelino Recinos - Finca La Lomona - Pacas - Washed (GrainPro) 10778 35 Kg 10 Vollers UK UK
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london-eu Sweet, balanced, juicy acidity and a creamy mouthfeel; sweet lemon flavor with floral and candied pecan. Sweet, balanced, juicy acidity and a creamy mouthfeel; sweet lemon flavor with floral and candied pecan. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Abelino Recinos has 1 manzana of land, about 3,000 Pacas trees on his farm, for a total annual production of just 30–50 quintales. The coffee is picked ripe, depulped, and fermented dry for 12–17 hours, then washed and laid on raised beds for 14–20 days. He's been farming for 7 years, and hopes to increase his production and sell more coffee so he can expand his farm for next year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 14
El Salvador
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Microlot 14 Jose Antonio Aguilar - Finca La Montañita - Pacas - Washed (GrainPro) 10781 35 Kg 24 Vollers UK UK
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london-eu Big caramel flavor with lemon, green grape, lime, and mild floral; sweet, citric and smooth. Big caramel flavor with lemon, green grape, lime, and mild floral; sweet, citric and smooth. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Antonio Aguilar has about 30 years' experience in coffee, and is a man of relatively few words. He does hope to establish relationships with buyers of his coffee, and to continue to work with them on his offerings and lots. He has about 8 manzanas of Pacas coffee, all Washed process: He depulps the cherry after picking it, lets it ferment dry for about 10–15 hours, then washes it before laying it on beds and patios for 10–12 days to dry. His farm can produce upwards of 140 quintales, but the 2016/2017 harvest was a little lower, around 80 quintales: Like most farmers in El Salvador, he explains that he has struggled with "un poco de roya," a little bit of coffee-leaf rust. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 14
El Salvador
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Microlot 15 Ever Francisco Sosa - Pacas - Honey (GrainPro) 10876 35 Kg 5 CI USA Minnesota USA
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ci-usa-minnesota Juicy sweetness with big tangy fruit acidity and a smooth mouthfeel; lots of berry with caramel, grapefruit and floral flavors. Juicy sweetness with big tangy fruit acidity and a smooth mouthfeel; lots of berry with caramel, grapefruit and floral flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Ever Francisco Sosa grows Pacas, Pacamara, and Gesha tress on his 1.5-manzana farm: The small area is planted with about 2,800 trees, and his annual production is only 20–35 quintals, but the quality is exceptional. The coffee is picked ripe and depulped, then dried in its mucilage as a Honey for 15–25 days on raised beds. His farm has increased little by little and he hopes to continue growing the area, and he hopes that roasters keep liking his coffee so that he can continue to bring it to market. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 15
El Salvador
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Microlot 15 Jose Ovidio Flores - Finca Peña Oscura - Pacamara - Washed (GrainPro) 10877 35 Kg 6 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and clean with a peanut and herbal aftertaste. Mild, sweet and clean with a peanut and herbal aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Ovidio Flores purchased his farm in 2005, when it was just a 50-cuerda parcel. He has spent the following decade-plus planting Caturra and Bourbon and expanding the area little by little by buying farmland from his neighbors. He grows coffee on about 95 percent of his 10 manzanas of land, and uses the remaining area for fruit-bearing trees like lemon. He processes his coffees both Washed and Honey: This is a Washed lot from the farm Finca Peña Oscura. Coffee is picked ripe, depulped and fermented dry for 12–16 hours, before being washed and dried on patios, which typically takes about two weeks. Despite the growth to the size of his farm, José's annual production is still between 60–70 quintales, very small. Like most producers in this area of El Salvador, he says that he has had to deal with some coffee-leaf rust, but it is improving. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 15
El Salvador Microlot 15 Jose Armando Portillo - Finca El Conrrodal - Pacamara - Honey (GrainPro) 11175 35 Kg 3 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Sweet with tangy winey acidity and a smooth mouthfeel; lots of berry and cherry with floral, chocolate, balsamic and caramel flavors. Sweet with tangy winey acidity and a smooth mouthfeel; lots of berry and cherry with floral, chocolate, balsamic and caramel flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jose Armando Portillo has been in coffee all his life—in fact, he describes his family as having coffee in their blood. Not only does he grow coffee for export, he also roasts some coffee for the local market.In 2003, Don Jose earned third place in the CoE competition in El Salvador. Don Jose's farm is a 12-manzana plot on which he grows Pacas and Pacamara varieties. His coffee is hand-picked ripe at the height of the season, depupled in the afternoon, and fermented for about eight hours before being washed and laid to dry on concrete patios. The drying time is about eight days. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 15
El Salvador
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Microlot 17 Jaime Guevara - Finca Don Jaime - Pacas - Washed (GrainPro) 10786 35 Kg 35 Vollers UK UK
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london-eu Big fruit acidity and good sweetness; lots of grapefruit flavor with caramelized sugar, green grape, tart cherry and tropical fruits. Big fruit acidity and good sweetness; lots of grapefruit flavor with caramelized sugar, green grape, tart cherry and tropical fruits. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca Don Jaime is named for its owner, Jaime Guevara, who grows about 3,000 trees per manzana on 6 manzanas of land. (That's around 18,000 total trees, a combination of Pacamara, Pacas, SL-28, and Gesha varieties.) Jaime has worked in coffee for 15 years, after asking his father how to grow and produce it. Don Jaime told his father, "Dad, when you die, I am going t oplant a coffee tree on top of you"—and he means it as a compliment! Don Jaime processes his coffee as both Washed and Honey: The Washed lots are picked and depulped, then fermented for 18–20 hours before being washed laid on raised beds and dried for 16 days, during which time it's rotated every hour. The Honeys are dried for around 28 or 29 days, and are also rotated hourly until they are done. The production on Finca Don Jaime is about 1600 quintales, though the farm struggles with coffee-leaf rust. (It gives Jaime Guevara nightmares.) Despite the issues with disease, Don Jaime says that growing coffee "is my life, it's exactly what I want to do." He loves to be at his farm, and while he has had many jobs in his life, coffee is what makes him happiest. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 17
El Salvador
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Microlot 17 Jose Matias Hernandez - Finca El Copinol - Pacas - Washed (GrainPro) 10787 35 Kg 6 Vollers UK UK
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london-eu Tart, sweet and clean; fruit and floral with citrus fruits, cocoa and an herbal aftertaste. Tart, sweet and clean; fruit and floral with citrus fruits, cocoa and an herbal aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jose Matias Hernandez owns two farms, where he grows a few different varieties, primarily Pacamara, Bourbon, and Pacas. He produces Washed and Honey process coffees, and he employs an interesting three-tier raised-bed drying system: He picks and depulps the coffee the same day, then fermends the coffee dry for about 28–30 hours before washing it. It is then moved to the drying tiers: It spends 4 days on the lowest level, 5–6 days on the midle level, and 5 days in full sun on the top. It's moved roughly every 15 minutes for the duration, to maintain evenness. Jose Matias is young, just 25 years old, and has only been producing specialty-quality coffee for the past 3 years; before he started selling to Café Imports, he sold commercial-grade coffees only. He's interested in growing his farm and has recently planted another manzana of Bourbon variety, and he wants to produce 86–88-point coffees consistently, year after year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 17
El Salvador
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Microlot 17 Jose Maria Lemus - Finca Pena Redonda - Pacamara - Washed (GrainPro) 10789 35 Kg 9 Vollers UK UK
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london-eu Sweet and clean with a smooth mouthfeel; tart lemon-lime, cocoa and a savory floral aftertaste. Sweet and clean with a smooth mouthfeel; tart lemon-lime, cocoa and a savory floral aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jose Maria Lemus was the owner of Finca Pena Redonda, a 28-manzana farm that produces about 3,000 trees per manzana, with a mix of varieties: Pacas, Pacamara, Gesha, and "Kenya variety," which is likely a derivative of SL-28 or SL-34, which is occasionally found in El Salvador. Jose Maria unfortunately passed away recently in a car accident, and the farm is being run by his sons, brother Carlos and Luis, who have been working on the property since they were teenagers. They see it as a family business. Finca Pena Redonda produces Washed, Honey, and Natural coffees. This washed lot is picked ripe and depulped, fermented for 10 hours, washed three times, and dried between 10–15 days. While there are still some problems with coffee-leaf rust, the brothers say that fumigation seems to help with the disease, and they are determined to keep growing cofee and getting better quality every year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 17
El Salvador
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Microlot 17 Santos Alfredo Lemus - Finca El Guayabo - Pacas - Washed (GrainPro) 10791 35 Kg 5 Vollers UK UK
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london-eu Sweet, tart citric acidity and a smooth mouthfeel with caramel, toffee, sweet citrus fruits and a walnut aftertaste. Sweet, tart citric acidity and a smooth mouthfeel with caramel, toffee, sweet citrus fruits and a walnut aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Santos Alfredo Lemus owns a 1.5-hectare farm called Finca El Gauyabo, where he grows Pacas and Pacamara varieties. He is committed to quality, and he wants to constantly improve his lots. He picks only the ripe cherry, manually depulping it the same day as it's harvested. Then the coffee is fermented dry for about 7–10 hours, washed, and spread out to dry on a patio for 8–11 days. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 17
El Salvador
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Microlot 18 Finca Las Nubes - Natural (GrainPro) 10795 69 Kg 14 CI USA Minnesota USA
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ci-usa-minnesota Cocoa, berry and lime with a nutty aftertaste; sweet with white wine acidity and a delicate mouthfeel. Cocoa, berry and lime with a nutty aftertaste; sweet with white wine acidity and a delicate mouthfeel. When Isidro Batlle bought this farm in the 1920s, he was so inspired by how high-altitude it is that he named it Finca Las Nubes, for "the clouds." Celebrating almost 100 years of coffee production, Las Nubes is still one of the standard-bearers for quality in the region, placing special emphasis on improvement in processing and experimentation with varieties and other innovations. Farm manager Eduardo Moran Larin not only oversees the mostly Bourbon variety trees here, but also a 15-manzana section that is dedicated to a development project growing Typica, Kenya, and Castillo varieties in order to diversify with more coffee-leaf-rust-resistant plants.A century of attentive farming and passion for coffee has allowed the farm to develop a singularly impressive soil structure, and good husbandry also contributes to the success of the land: Altitude plus proper fertilization plus careful consideration for the density of the plants and the management of the whole ecosystem are part of what make Las Nubes a special environment that produces special coffees. Las Nubes produces Washed, Honey, and Natural coffees, and the focus is on quality from harvesting through processing, all the way to the cup. This is a Natural process of the Bourbon variety that comprises the majority of the coffee grown here. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 18
El Salvador
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Microlot 18 Finca Las Nubes - Natural (GrainPro) 10796 69 Kg 6 CI USA Minnesota USA
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ci-usa-minnesota Lots of berry wine and lemon flavor with coffee cherry and caramel; candy sweetness, white wine acidity and a delicate mouthfeel. Lots of berry wine and lemon flavor with coffee cherry and caramel; candy sweetness, white wine acidity and a delicate mouthfeel. When Isidro Batlle bought this farm in the 1920s, he was so inspired by how high-altitude it is that he named it Finca Las Nubes, for "the clouds." Celebrating almost 100 years of coffee production, Las Nubes is still one of the standard-bearers for quality in the region, placing special emphasis on improvement in processing and experimentation with varieties and other innovations. Farm manager Eduardo Moran Larin not only oversees the mostly Bourbon variety trees here, but also a 15-manzana section that is dedicated to a development project growing Typica, Kenya, and Castillo varieties in order to diversify with more coffee-leaf-rust-resistant plants.A century of attentive farming and passion for coffee has allowed the farm to develop a singularly impressive soil structure, and good husbandry also contributes to the success of the land: Altitude plus proper fertilization plus careful consideration for the density of the plants and the management of the whole ecosystem are part of what make Las Nubes a special environment that produces special coffees. Las Nubes produces Washed, Honey, and Natural coffees, and the focus is on quality from harvesting through processing, all the way to the cup. This is a Natural process of the Bourbon variety that comprises the majority of the coffee grown here. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 18
El Salvador Microlot 18 Finca Las Nubes - Natural (GrainPro) 10797 69 Kg 30 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Lots of berry wine and lemon flavor with coffee cherry and caramel; candy sweetness, white wine acidity and a delicate mouthfeel. Lots of berry wine and lemon flavor with coffee cherry and caramel; candy sweetness, white wine acidity and a delicate mouthfeel. When Isidro Batlle bought this farm in the 1920s, he was so inspired by how high-altitude it is that he named it Finca Las Nubes, for "the clouds." Celebrating almost 100 years of coffee production, Las Nubes is still one of the standard-bearers for quality in the region, placing special emphasis on improvement in processing and experimentation with varieties and other innovations. Farm manager Eduardo Moran Larin not only oversees the mostly Bourbon variety trees here, but also a 15-manzana section that is dedicated to a development project growing Typica, Kenya, and Castillo varieties in order to diversify with more coffee-leaf-rust-resistant plants.A century of attentive farming and passion for coffee has allowed the farm to develop a singularly impressive soil structure, and good husbandry also contributes to the success of the land: Altitude plus proper fertilization plus careful consideration for the density of the plants and the management of the whole ecosystem are part of what make Las Nubes a special environment that produces special coffees. Las Nubes produces Washed, Honey, and Natural coffees, and the focus is on quality from harvesting through processing, all the way to the cup. This is a Natural process of the Bourbon variety that comprises the majority of the coffee grown here. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 18
El Salvador
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Microlot 18 Jose Benjamin Garcia - Finca La Conquista - Catisic Variety - Washed (GrainPro) 9619 35 Kg 5 CALM Melbourne Australia
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melbourne-au Caramel, red apple, savory fruit, creamy and juicy with intense acidity. Caramel, red apple, savory fruit, creamy and juicy with intense acidity. Finca La Conquista (The Conquest) was built in 1994 and is now owned and operated by producer José Benjamin García. It is a quaint 2 manzana parcel located near the town of Las Duanas in El Salvador's Chalatenango region. Sitting at an altitude of 1700 meters above sea level, La Conquista everages an annual production of 40 quintales from its Pacas, Bourbon, Yellow Catuai, Catisic and Pacamara varietals. José first heard of the Pacamara variety through small talk among farmers in his locale. He found himself very curious about this plant, hearing of its strong maturation qualities and flavor in the cup. He found help from a local agronomist and began focusing on working with different varieties like Pacamara. José has developed the following process when it comes to this specific offering: Coffee is harvested by hand upon full maturation of the cherry and depulped manually on the same day. It is then set to dry-ferment for an average period of 12-31 hours. Once adequately fermented, José fully washes the coffee and moves it to his patio where it takes an average of 9-13 days to find a final stable moisture content. Throughout this drying process the coffee is moved consistently to promote even drying. For more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg,Microlot,Microlot 18
El Salvador
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Microlot 20 Gilberto Baraona - Finca Los Pirineos - Pacamara - Natural (GrainPro) 10909 69 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Sweet with green grape acidity and a heavy mouthfeel; chocolate, apple, lime, raisin and hoppy flavors. Sweet with green grape acidity and a heavy mouthfeel; chocolate, apple, lime, raisin and hoppy flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Gilberto Baranoa grows several varieties of coffee that are known for their quality, and that speak to the classic varieties that can be found here: Bourbon and Pacamara are the two main types he grows on Finca Los Pirineos, but he also adds diversity to his offerings through processing. He employs a special technique for his Washed coffees, washing them several times before transfering them to the drying beds. He also produces some Honey lots, and a full Natural, which is what this lot is. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 20
El Salvador Microlot 20 Ever Sosa - Finca El Ocote - Pacas - Honey (GrainPro) 11177 35 Kg 8 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Big grapefruit and hops with green grape, chocolate and honey flavor; sweet with tangy fruit acidity and a smooth mouthfeel. Big grapefruit and hops with green grape, chocolate and honey flavor; sweet with tangy fruit acidity and a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Ever Francisco Sosa grows Bourbon, Pacas, Pacamara, and Gesha tress on his 1.5-manzana farm: The small area is planted with about 2,800 trees, and his annual production is only 20–35 quintals, but the quality is exceptional. The coffee is picked ripe and depulped, then dried in its mucilage as a Honey for 15–25 days on raised beds. His farm has increased little by little and he hopes to continue growing the area, and he hopes that roasters keep liking his coffee so that he can continue to bring it to market. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 20
El Salvador Microlot 20 Ignacio Gutierrez - Finca Los Pocitos - Pacas - Honey (GrainPro) 11181 35 Kg 7 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Rich chocolate and orange flavors; balanced, very sweet, big citric acidity and a smooth mouthfeel. Rich chocolate and orange flavors; balanced, very sweet, big citric acidity and a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Ignacio Gutiérrez's farmland has grown considerably since he started growing coffee 10 years ago: He now has 18 manzanas, each planted with about 3,000 trees, mostly Pacas, Pacamara, and SL-28 varieties. He employs different processes: Washed, Honey, and Natural, and he dries his coffee on both patios and on raised beds, depending on the process and the climate. Like many producers in this area, his farm has struggled with a little bit of coffee-leaf rust, but it is getting better. He says that coffee is a very pleasant way of making a life and livelihood, and he appreciates the opportunity to improve his financial standing through coffee. Of course he'd like to sell more and earn higher prices, and with more farms and more plants he hopes to increase his production every year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 20
El Salvador Microlot 20 Jaime Guevara - Finca Don Jaime - Pacas - Honey (GrainPro) 11185 35 Kg 9 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Soft and sweet with winey fruit acidity and a smooth mouthfeel; lots of raspberry flavor with berry wine and chocolate. Soft and sweet with winey fruit acidity and a smooth mouthfeel; lots of raspberry flavor with berry wine and chocolate. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca Don Jaime is named for its owner, Jaime Guevara, who grows about 3,000 trees per manzana on 6 manzanas of land. (That's around 18,000 total trees, a combination of Pacamara, Pacas, SL-28, and Gesha varieties.) Jaime has worked in coffee for 15 years, after asking his father how to grow and produce it. Don Jaime's son told his father, "Dad, when you die, I am going to plant a coffee tree on top of you"—and Jaime takes it as a compliment! Don Jaime processes his coffee as both Washed and Honey: The Washed lots are picked and depulped, then fermented for 18–20 hours before being washed laid on raised beds and dried for 16 days, during which time it's rotated every hour. The Honeys are dried for around 28 or 29 days, and are also rotated hourly until they are done. The production on Finca Don Jaime is about 1600 quintales, though the farm struggles with coffee-leaf rust. (It gives Jaime Guevara nightmares.) Despite the issues with disease, Don Jaime says that growing coffee "is my life, it's exactly what I want to do." He loves to be at his farm, and while he has had many jobs in his life, coffee is what makes him happiest. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 20
El Salvador Microlot 20 Rodolfo Huezo Pineda - Finca El Diamante - Pacas - Washed (GrainPro) 11197 35 Kg 5 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Sweet with tart citric acidity and a smooth mouthfeel; big berry and coffee cherry flavor with grapefruit, floral and savory flavors. Sweet with tart citric acidity and a smooth mouthfeel; big berry and coffee cherry flavor with grapefruit, floral and savory flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca El Diamante is very small, only 1 manzana planted with about 3,000 coffee trees, mostly Pacas with some Pacamara variety. Rodolfo Weso Pañera produces Washed coffees on his farm, picking the cherries ripe, depulping them righ taway, and fermenting them for about 48 hours before putting them on raised beds to dry for two weeks. Rodolfo will decide what technique to use for processing his coffee by sticking a long pole into the coffee and seeing if the pole will move, or if the mucilage is sticky and hard enough to hold it still. In 2015/2016 he only produced 15 quintales of coffee because the coffee-leaf rust was such a problem, but in 2016/2017 he has a 25-quintales yield. He has planted more Pacamara in hopes for a larger harvest next year, and he does most of the work on his farm himself, using a small hand-crank depulping machine. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 20
El Salvador Microlot 3 Pacamara - Honey (GrainPro) 11199 35 Kg 9 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. This lot is a blended Pacamara selection from various different smallholders in the area, bought in parchment and milled and sorted by Cafe Imports. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 3
El Salvador Microlot 3 Pacamara - Washed (GrainPro) 11200 35 Kg 12 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. This lot is a blended Pacamara selection from various different smallholders in the area, bought in parchment and milled and sorted by Cafe Imports. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 3
El Salvador Microlot 3 Pacas - Honey (GrainPro) 11201 35 Kg 10 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
  afloat nft,norg,Microlot,Microlot 3
El Salvador Microlot 3 Pacas - Washed (GrainPro) 11202 35 Kg 15 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. This lot is a blended Pacas selection from various different smallholders in the area, bought in parchment and milled and sorted by Cafe Imports. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 3
El Salvador Microlot 4 Ismael Recinos Flores - Finca La Benedicion - Pacas - Washed (GrainPro) 11184 35 Kg 47 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Sweet, clean and tart with a smooth mouthfeel; lemon, cocoa, toffee and cashew flavors. Sweet, clean and tart with a smooth mouthfeel; lemon, cocoa, toffee and cashew flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca Don Jaime is named for its owner, Jaime Guevara, who grows about 3,000 trees per manzana on 6 manzanas of land. (That's around 18,000 total trees, a combination of Pacamara, Pacas, SL-28, and Gesha varieties.) Jaime has worked in coffee for 15 years, after asking his father how to grow and produce it. Don Jaime's son told his father, "Dad, when you die, I am going to plant a coffee tree on top of you"—and Jaime takes it as a compliment! Don Jaime processes his coffee as both Washed and Honey: The Washed lots are picked and depulped, then fermented for 18–20 hours before being washed laid on raised beds and dried for 16 days, during which time it's rotated every hour. The Honeys are dried for around 28 or 29 days, and are also rotated hourly until they are done. The production on Finca Don Jaime is about 1600 quintales, though the farm struggles with coffee-leaf rust. (It gives Jaime Guevara nightmares.) Despite the issues with disease, Don Jaime says that growing coffee "is my life, it's exactly what I want to do." He loves to be at his farm, and while he has had many jobs in his life, coffee is what makes him happiest. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 4
El Salvador
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Microlot 5 Miguel Angel Lemus - Finca Montana Grande - Pacas - Washed (GrainPro) 10880 35 Kg 15 CI USA Minnesota USA
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ci-usa-minnesota Sweet with citric acidity and a smooth mouthfeel; toffee, cocoa, sweet lemon and a peanut aftertaste. Sweet with citric acidity and a smooth mouthfeel; toffee, cocoa, sweet lemon and a peanut aftertaste. Miguel Ángel Lemus has been farming coffee for six years, and his farm and harvests have grown substantially in that time. Starting out, he says he had almost no cofee in 2011; now he is happy to sell most of his entire production to Cafe Imports. He loves coffee, and jokes that it's "too good a fruit for such bad people," and he's curious to know everything that happens to his coffee once it is purchased—from how it's roasted to how it's brewed and consumed. La Montaña Grande is actually notgrande at all, but rather is a 3-manzana farm, planted with about 9,000 coffee trees in a mix of varieties, primarily Bourbon, Pacas, and Pacamara. The coffee is picked ripe, depulped, and fermented dry in tanks for 14–16 hours before being washed and dried on patios for 5–7 days. While the 2015/2016 harvest showed a lower yield to the farm (about 25 quintales), the 20162017 harvest was much better, nearly doubling that total with 45 quinatles. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 5
El Salvador
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Microlot 5 Jorge Salomon Lemus - Finca El Mango - Pacamara - Washed (GrainPro) 10892 35 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Chocolate and burnt sugar, with grapefruit like acidity and a heavy mouthfeel. Chocolate and burnt sugar, with grapefruit like acidity and a heavy mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jorge Salomón Lemus is the owner of Finca El Mango, a 15-manzana farm planted with 10 manzanas of coffee, including Pacas, Pacamara, and Catimor trees. Jorge produces Washed coffees, picking the cherries ripe, depulping them, and fermenting them dry for 8 hours before washing and spreading them on a patio to try for around a week. Finca El Mango produces between 13–20 quintales of coffee a year, and the harvest has been quite small recently, though Jorge hopes to grow his farm size even more—he started in 1998 with just 1.5 manzanas of land. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 5
El Salvador
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Microlot 5 Vincente Rafael Diaz - Finca El Derrumbo - Pacamara - Washed (GrainPro) 10893 35 Kg 26 CI USA Minnesota USA
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ci-usa-minnesota Sweet and clean with a smooth mouthfeel; balanced grapefruit and lime with baking spice, savory floral and chocolate flavors. Sweet and clean with a smooth mouthfeel; balanced grapefruit and lime with baking spice, savory floral and chocolate flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca El Derrumbo is owned by Vincente Rafael Diaz, who is committed to selectively harvesting his cherries to ensure they are at uniform ripeness for best quality. After picking the coffee, he depulps it the same day, ferments it dry for 10–12 hours, and then washeds it before moving it to patios to dry for 9–13 days. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 5
El Salvador
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Microlot 5 Rosa Elida Flores - Finca El Durazno - Pacamara - Washed (GrainPro) 10895 35 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota Sweet and mellow with a smooth mouthfeel; rich caramelized sugar flavor with hops and grapefruit. Sweet and mellow with a smooth mouthfeel; rich caramelized sugar flavor with hops and grapefruit. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Rosa Elida Flores and her husband Angelino Landaverd owns a 4-hectare farm that's planted with about 3,000 trees per manzana with primarily three different varieties: Gesha, Pacamara, and Pacas. The coffee is picked ripe and depulped right away before being fermented in open tanks for between 8–9 hours, then washed and laid on raised beds for around 14 days, depending on the climate. The coffee is moved and rotated evey 15 minutes throughout the drying process for the first few days, until it becomes more stable, then it is rotated every 30 minutes or so for the duration. The farm produces about 1000 quintales per year, and the land is also newly planted with lemon and avocado trees for shade and biological/commercial diversity. The coffee-leaf rust is less of a threat lately as Rose and Angelino are combatting it very actively on the farm, and are able to expand his land by a few manzanas every year to grow the production. The farm was inherited from Angelino's father, and through improvements every year and processing innovations, Angelino hopes to continue to improve his quality, as coffee is the main source of his family's livelihood. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 5
El Salvador Microlot 6 Ever Sosa - Finca El Ocote - Pacas - Honey (GrainPro) 11178 35 Kg 6 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Sweet and savory with good juicy acidity and a heavy mouthfeel; big grapefruit with lemon, floral, caramel and fig. Sweet and savory with good juicy acidity and a heavy mouthfeel; big grapefruit with lemon, floral, caramel and fig. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Ever Francisco Sosa grows Bourbon, Pacas, Pacamara, and Gesha tress on his 1.5-manzana farm: The small area is planted with about 2,800 trees, and his annual production is only 20–35 quintals, but the quality is exceptional. The coffee is picked ripe and depulped, then dried in its mucilage as a Honey for 15–25 days on raised beds. His farm has increased little by little and he hopes to continue growing the area, and he hopes that roasters keep liking his coffee so that he can continue to bring it to market. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 6
El Salvador Microlot 6 Ever Sosa - Finca El Ocote - Bourbon - Honey (GrainPro) 11179 35 Kg 3 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Sweet with tart citric acidity and a smooth mouthfeel; chocolate, apple and savory floral flavors. Sweet with tart citric acidity and a smooth mouthfeel; chocolate, apple and savory floral flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Ever Francisco Sosa grows Bourbon, Pacas, Pacamara, and Gesha tress on his 1.5-manzana farm: The small area is planted with about 2,800 trees, and his annual production is only 20–35 quintals, but the quality is exceptional. The coffee is picked ripe and depulped, then dried in its mucilage as a Honey for 15–25 days on raised beds. His farm has increased little by little and he hopes to continue growing the area, and he hopes that roasters keep liking his coffee so that he can continue to bring it to market. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 6
El Salvador Microlot 6 Ignacio Gutierrez - Finca San Nicolas - Pacamara - Honey (GrainPro) 11182 35 Kg 36 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Rich chocolate with orange flavor; balanced and very sweet with big citric acidity and a smooth mouthfeel. Rich chocolate with orange flavor; balanced and very sweet with big citric acidity and a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca La Benedición took 2nd place in the 2015 El Salvador Cup of Excellence competition, and the quality shown in the lots from here easily illustrates why it placed so high. Producer Ismael Flores grows mostly Pacamara, Bourbon, and Pacas on the 5 manzanas of Finca La Benedición, and he processes his coffees as Washed and Honeys, paying meticulous attention to his processes and displaying his passion for coffee. The Washed coffees are picked, depulped, fermented dry for 14–18 hours, and then dried for 13–20 days on patios. The Honeys are picked, depulped, and dried on raised beds for 13–20 days as well. While production has been hampered a little by coffee-leaf rust and by weather, Ismael is able to produce up to 130 quintales. Access to and from the farm is difficult, however, and bad weather can limit the use of local roads. Ismael has been growing and working in coffee for 15 years, and he considers coffee to be a stable source of income for his family, as well as "a nice way to give sustenance that drives us to get ahead." He hopes to find partners who will buy his whole harvest, which will help him to improve the quality and grow his production. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 6
El Salvador Microlot 6 Ismael Recinos Flores - Finca La Benedicion - Pacamara - Honey (GrainPro) 11183 35 Kg 4 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Balanced and sweet with tart acidity and a smooth mouthfeel; lots of red grapefruit and cascade hops flavor with caramel, and green grape. Balanced and sweet with tart acidity and a smooth mouthfeel; lots of red grapefruit and cascade hops flavor with caramel, and green grape. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca La Benedición took 2nd place in the 2015 El Salvador Cup of Excellence competition, and the quality shown in the lots from here easily illustrates why it placed so high. Producer Ismael Flores grows mostly Pacamara, Bourbon, and Pacas on the 5 manzanas of Finca La Benedición, and he processes his coffees as Washed and Honeys, paying meticulous attention to his processes and displaying his passion for coffee. The Washed coffees are picked, depulped, fermented dry for 14–18 hours, and then dried for 13–20 days on patios. The Honeys are picked, depulped, and dried on raised beds for 13–20 days as well. While production has been hampered a little by coffee-leaf rust and by weather, Ismael is able to produce up to 130 quintales. Access to and from the farm is difficult, however, and bad weather can limit the use of local roads. Ismael has been growing and working in coffee for 15 years, and he considers coffee to be a stable source of income for his family, as well as "a nice way to give sustenance that drives us to get ahead." He hopes to find partners who will buy his whole harvest, which will help him to improve the quality and grow his production. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 6
El Salvador Microlot 6 Jaime Guevara - Finca Don Jaime - Pacas - Washed (GrainPro) 11186 35 Kg 7 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Chocolate and green grape flavor with a nutty aftertaste; sweet with tart citric acidity and a smooth mouthfeel. Chocolate and green grape flavor with a nutty aftertaste; sweet with tart citric acidity and a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca Don Jaime is named for its owner, Jaime Guevara, who grows about 3,000 trees per manzana on 6 manzanas of land. (That's around 18,000 total trees, a combination of Pacamara, Pacas, SL-28, and Gesha varieties.) Jaime has worked in coffee for 15 years, after asking his father how to grow and produce it. Don Jaime's son told his father, "Dad, when you die, I am going to plant a coffee tree on top of you"—and Jaime takes it as a compliment! Don Jaime processes his coffee as both Washed and Honey: The Washed lots are picked and depulped, then fermented for 18–20 hours before being washed laid on raised beds and dried for 16 days, during which time it's rotated every hour. The Honeys are dried for around 28 or 29 days, and are also rotated hourly until they are done. The production on Finca Don Jaime is about 1600 quintales, though the farm struggles with coffee-leaf rust. (It gives Jaime Guevara nightmares.) Despite the issues with disease, Don Jaime says that growing coffee "is my life, it's exactly what I want to do." He loves to be at his farm, and while he has had many jobs in his life, coffee is what makes him happiest. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 6
El Salvador Microlot 6 Jose Alfredo Recinos - Finca San Andres - Pacamara - Honey (GrainPro) 11187 35 Kg 17 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Sweet, tart and clean with a smooth mouthfeel; berry, toffee, lemon, cherry and chocolate flavors Sweet, tart and clean with a smooth mouthfeel; berry, toffee, lemon, cherry and chocolate flavors It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. This lot comes to us from Jose Recinos, son of Francisco Recinos, another producer with whom we work in the region.Francisco worked hard and saved up his money in order to buy what is now Finca La Nueva Esperanza, and his son Jose manages the adjecent lot, Finca San Andres. He harvests only fully ripe cherries by hand, ferments them in-sack for 11 to 17 hours, depulps and washed them, then dries them on raised beds for an average of 10 to 16 days. The farm area is about 1 manzana in size, and produces about 15 quintales of coffee per year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 6
El Salvador Microlot 6 Jose Efrain Diaz - Finca Machua - Pacas - Honey (GrainPro) 11189 35 Kg 8 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Sweet with tart fruit acidity and a smooth mouthfeel; lots of berry flavor with caramel, cinnamon, chocolate and blackberry Sweet with tart fruit acidity and a smooth mouthfeel; lots of berry flavor with caramel, cinnamon, chocolate and blackberry It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jose Efrain Diaz owns the 2.5-manzana farm Finca machuca, where he grows around 7,500 coffee trees, some Pacas and some Pacamara variety. He also grows some avocado, lemon, and oranges on the farm. He produces Washed coffees by picking the ripe cherries, depulping them, alloweing them to ferment dry for about 12 hours, then washing and spreading them on raised beds for about 15–18 days to dry. Finca Machuca produces about 70 quintales per year, and the farm is remote and difficult to access: Heavy rains can wash out the roads and make traveling to and from the farm very hard. Still, Jose is expanding his property, and would love for coffee roasters to visit him: It is inspiring to him to grow and sell specialty coffee, and he looks forward to doing more. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 6
El Salvador Microlot 6 Jose Francisco Recinos - Finca La Nueva Esperanza - Pacamara - Honey (GrainPro) 11190 35 Kg 7 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Mellow sweetness with tangy acidity and a smooth mouthfeel; toffee, mild chocolate, berry, lime and cashew flavors. Mellow sweetness with tangy acidity and a smooth mouthfeel; toffee, mild chocolate, berry, lime and cashew flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Francisco Recinos grows Pacamara and Pacas on 1.5 manzanas of farmland, about 4,500 trees total, with just 28–35 quintales of production every year. Though he is a very small producer, he says to the roasters who are interested in his coffee, "Keep working,and always buy our whole harvest, and I will always give you good quality." He has sold his coffee as specialty to us for the past 4 years, and his coffees have won the Salvadoran Cup of Excellence compeition in the past. This lot is a Honey process of Pacamara, which is picked ripe, depulped, and fermented in sacks for 14–18 hours before being laid out on beds for 13–20 days. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 6
El Salvador Microlot 6 Renato Diaz - Finca El Guachipilin - Pacamara - Honey (GrainPro) 11194 35 Kg 5 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Floral, lemon, toffee and honey flavors with a nutty aftertaste; sweet with tart citric acidity and a smooth mouthfeel. Floral, lemon, toffee and honey flavors with a nutty aftertaste; sweet with tart citric acidity and a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Renato Diaz's small, 2-manzana farm Finca Guachipilin has about 6,000 coffee trees, mostly Pacas—though he is growing Pacamara on a new farm. The coffee is picked ripe, depulped, and fermented dry for 12 hours before being washed and laid on raised beds to dry for 15–18 days. During the drying period, the coffee is rotated every 15 minutes. Finca Guachipilin produces just 35–40 quintales of coffee a year, and while coffee-leaf rust isn't as much of a problem, access to the farm itself is difficult especially in bad weather. Since 2009, Renato has been growing coffee and trying to increase the size of his farm, and he will add 1.5 manzana of Pacamara this year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 6
El Salvador Microlot 6 Rodolfo Huezo Pineda - Finca El Diamante - Pacas - Washed (GrainPro) 11195 35 Kg 21 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Soft and sweet with big winey acidity and a smooth mouthfeel; big boozy berry flavor with caramel, apple, red grape and citrus fruit flavors. Soft and sweet with big winey acidity and a smooth mouthfeel; big boozy berry flavor with caramel, apple, red grape and citrus fruit flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca El Diamante is very small, only 1 manzana planted with about 3,000 coffee trees, mostly Pacas with some Pacamara variety. Rodolfo Weso Pañera produces Washed coffees on his farm, picking the cherries ripe, depulping them righ taway, and fermenting them for about 48 hours before putting them on raised beds to dry for two weeks. Rodolfo will decide what technique to use for processing his coffee by sticking a long pole into the coffee and seeing if the pole will move, or if the mucilage is sticky and hard enough to hold it still. In 2015/2016 he only produced 15 quintales of coffee because the coffee-leaf rust was such a problem, but in 2016/2017 he has a 25-quintales yield. He has planted more Pacamara in hopes for a larger harvest next year, and he does most of the work on his farm himself, using a small hand-crank depulping machine. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 6
El Salvador
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Microlot 6 Gerardo Recinos Chavez - Finca El Naranjo - Pacas (GrainPro) (2016 Harvest) 9346 35 Kg 6 CI USA Minnesota USA
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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,Microlot,Microlot 6
El Salvador Microlot 9 Ever Sosa - Finca El Ocote - Pacas - Honey (GrainPro) 11180 35 Kg 5 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Mild, tart and clean with green pepper flavor and a nutty aftertaste. Mild, tart and clean with green pepper flavor and a nutty aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Ignacio Gutiérrez's farmland has grown considerably since he started growing coffee 10 years ago: He now has 18 manzanas, each planted with about 3,000 trees, mostly Pacas, Pacamara, and SL-28 varieties. He employs different processes: Washed, Honey, and Natural, and he dries his coffee on both patios and on raised beds, depending on the process and the climate. Like many producers in this area, his farm has struggled with a little bit of coffee-leaf rust, but it is getting better. He says that coffee is a very pleasant way of making a life and livelihood, and he appreciates the opportunity to improve his financial standing through coffee. Of course he'd like to sell more and earn higher prices, and with more farms and more plants he hopes to increase his production every year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 9
El Salvador Microlot 9 Luis Alfonzo Valdivieso - Finca San Antonio - Pacamara - Washed (GrainPro) 11191 35 Kg 9 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Sweet, tart and clean with a smooth mouthfeel; malt, lemon and lime flavors with a nutty aftertaste. Sweet, tart and clean with a smooth mouthfeel; malt, lemon and lime flavors with a nutty aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Luis Alfonso Valdivieso has just 2 manzanas of land at Finca San Antnio, with 5,000 coffee trees per manzana, a mix of Pacas and Pacamara coffees. The coffe is picked ripe and depulped on-site, fermented in open tanks before being washed and laid out to dry on patios. His production is small, about 14–16 quintales per year, and this year he reports some diseases causing trouble in his coffee field. He sees coffee as a means of both doing business and making friendships, and he would like to continue to seek those opportunities in the coming years. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 9
El Salvador Microlot 9 Luis Alfonzo Valdivieso - Finca San Antonio - Pacas - Washed (GrainPro) 11192 35 Kg 2 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Chocolate and toffee flavor with a nutty aftertaste; mild, sweet and citric with a smooth mouthfeel. Chocolate and toffee flavor with a nutty aftertaste; mild, sweet and citric with a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Luis Alfonso Valdivieso has just 2 manzanas of land at Finca San Antnio, with 5,000 coffee trees per manzana, a mix of Pacas and Pacamara coffees. The coffe is picked ripe and depulped on-site, fermented in open tanks before being washed and laid out to dry on patios. His production is small, about 14–16 quintales per year, and this year he reports some diseases causing trouble in his coffee field. He sees coffee as a means of both doing business and making friendships, and he would like to continue to seek those opportunities in the coming years. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg,Microlot,Microlot 9
El Salvador
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Pacas Honey (GrainPro) (2016 Harvest) 9532 69 Kg 41 CI USA Minnesota USA
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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,Pacas
El Salvador
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SHG EP 2 Honey (GrainPro) (2016 Harvest) 9708 69 Kg 4 CI USA Minnesota USA
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ci-usa-minnesota Sweet and tart with cocoa. Sweet and tart with cocoa. 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,SHG EP 2
El Salvador
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SHG EP 2 Honey (GrainPro) (2016 Harvest) 9709 69 Kg 29 CI USA Minnesota USA
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ci-usa-minnesota Toffee, nutty and citric. Toffee, nutty and citric. 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,SHG EP 2
El Salvador
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SHG EP 2 Honey (GrainPro) (2016 Harvest) 9710 69 Kg 21 CI USA Minnesota USA
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ci-usa-minnesota Sweet, balanced, cocoa and nutty. Sweet, balanced, cocoa 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,SHG EP 2
El Salvador
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SHG EP 3 Honey (2016 Harvest) 11110 69 Kg 22 CI USA Minnesota USA
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ci-usa-minnesota Mild, sweet and citric with toffee, pecan and lemon. nft,norg,SHG EP 3
El Salvador
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SHG EP 3 Natural (2016 Harvest) 11111 69 Kg 8 CI USA Minnesota USA
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ci-usa-minnesota Tart and winey acidity with a smooth mouthfeel; lemon and savory fruit flavor. nft,norg,SHG EP 3
El Salvador
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SHG EP 3 Natural (GrainPro) (2016 Harvest) 9398 69 Kg 13 CI USA Minnesota USA
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ci-usa-minnesota Citric acidity with berry. Citric acidity with berry. 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,SHG EP 3
El Salvador
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SHG EP 3 Honey (GrainPro) (2016 Harvest) 9400 69 Kg 10 CI USA Minnesota USA
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ci-usa-minnesota Mild and citric with toffee and bakers chocolate. Mild and citric with toffee and bakers chocolate. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg,SHG EP 3
Ethiopia
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Decaf KVW MC Djimma - Grade 5 10517 60 Kg 1 CI USA Minnesota USA
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ci-usa-minnesota Cocoa, nutty and citric. nft,norg,Decaf,Decaf KVW MC
Ethiopia
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Decaf KVW MC   10919 60 Kg 29 CI USA Minnesota USA
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ci-usa-minnesota Citric, sweet and clean with mild toffee flavor. nft,norg,Decaf,Decaf KVW MC
Ethiopia Decaf KVW MC Djimma 11292 60 Kg 50 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Sweet and citric with a smooth mouthfeel; graham, chocolate and sweet lemon flavors. nft,norg,Decaf,Decaf KVW MC
Ethiopia
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FTO Sidama SCFCU - FERO Cooperative - Grade 2 - FLO ID 2519 - (CBC ET-BIO-140) (GrainPro) 10423 60 Kg 254 CI USA Minnesota USA
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ci-usa-minnesota Sweet, clean and delicate with floral, lemon and toffee flavors. Sweet, clean and delicate with floral, lemon and toffee flavors. The Sidama Coffee Farmers Cooperative Union (SCFCU), established in 2001, is a secondary co-operative, overseeing nearly 50 primary co-operatives in the Sidama region and representing more than 70,000 farmers. The contributing members raise mostly heirloom Ethiopian varieties on small plots of land near their homes, each farmer averaging between 1,000–1,800 trees per hectare. Farmers will harvest ripe cherry from September through December, and sell sorted cherry to cooperative washing stations for processing. Coffee is combined by quality and sold as blended lots by SCFCU. 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. 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. Fair Trade,Organic,FTO Sidama
Ethiopia
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FTO Sidama SCFCU - FERO Cooperative - Grade 2 - FLO ID 2519 - (CBC ET-BIO-140) (GrainPro) (2016 Harvest) 9278 60 Kg 12 Vollers UK UK
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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,FTO Sidama
Ethiopia
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Nat Yirgacheffe G3 Kochere - Kore - Grade 3 (GrainPro) 10912 60 Kg 122 Vollers UK UK
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london-eu Sweet with tart citric acidity and a smooth mouthfeel; winey berry, floral, cinnamon and lime flavors. Sweet with tart citric acidity and a smooth mouthfeel; winey berry, floral, cinnamon and lime flavors. Kore is the village, or kebele, where this coffee is grown and processed, 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 Yirgacheffe and near a little village of Ch'elelek'tu. Kochere coffees have a strong fruit tea–like note 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. 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,Nat Yirgacheffe G3
Ethiopia
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Nat Yirgacheffe G3 Kochere - Kore - Grade 3 (GrainPro) (2016 Harvest) 9413 60 Kg 39 Vollers UK UK
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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,Nat Yirgacheffe G3
Ethiopia Natural Guji Grade 3 Grade 3 (GrainPro) 10915 60 Kg 320 Afloat/USA
Est Arrival: Oct 2017
USA
Est Arrival: Oct 2017
afloat Sweet and clean with crisp fruit acidity; Lots of jasmine flavor with apricot, hibiscus and citrus fruit flavors. nft,norg,Natural Guji Grade 3
Ethiopia Natural Limu Cheffe Elfeta - Ashebir Gosaei - Grade 1 (GrainPro) 10917 60 Kg 220 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat Lots of rich berry and floral flavors with chocolate, blueberry, apricot, lemon and hops; balanced sweetness with tart fruit acidity and a smooth mouthfeel. Lots of rich berry and floral flavors with chocolate, blueberry, apricot, lemon and hops; balanced sweetness with tart fruit acidity and a smooth mouthfeel. This single-estate coffee comes from the Limu Kosa district in the Djimma zone, which is in the western area of Ethiopia. The 220-hectare farm is owned and operated by Ashebir Gosayei, who tends to 2,858 trees per hectare on the land, most of which is dedicated to growing coffee. (There is also chat and corn grown on the property.) Ashebir Gosayei has owned this farm since 2008, and it was 160 hectares in area to begin. The first coffee production was in 2012, and now the property has grown to more than 200 hectares. "Coffee is my life," Ashebir Gosayei says. "I invested all that I have in coffee farms, I am passionate in producing coffee." Coffee cherry is picked ripe starting in October, and laid out to dry completely on raised beds 1 meter off the ground; they are wire mesh, which allows air to circulate more evenly around the coffee while it dries, a process taking between 8–10 days depending on the weather. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg,Natural Limu
Ethiopia
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Natural Sidama Grade 3 (GrainPro) 10553 60 Kg 29 CI USA Minnesota USA
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ci-usa-minnesota Tart berry, coffee cherry, mild floral and lemongrass flavors with a nutty aftertaste; mild, sweet and winey with a smooth mouthfeel. nft,norg,Natural Sidama
Ethiopia
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Natural Sidama Grd 4 Fancy 10923 60 Kg 71 CI USA Minnesota USA
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ci-usa-minnesota Mild and sweet with a smooth mouthfeel; floral, fruit and pine flavors with a nutty aftertaste. nft,norg,Natural Sidama Grd 4
Ethiopia
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Natural Sidama Grd 4   9749 60 Kg 18 CI USA Minnesota USA
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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,Natural Sidama Grd 4
Ethiopia
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Natural Yirgacheffe Kochere - Kore - Grade 1 (GrainPro) 10646 60 Kg 22 CALM Melbourne Australia
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melbourne-au Floral, dried cranberries, tangelo, strawberry milkshake, caramel, juicy, clean. Floral, dried cranberries, tangelo, strawberry milkshake, caramel, juicy, clean. Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirgacheffe and near a little village of Ch'elelek'tu. Kochere coffees have a strong fruit tea–like note 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. 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,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 10647 60 Kg 20 CALM Melbourne Australia
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melbourne-au Blueberry, hibiscus, cola, fresh fig, vanilla, white grape, boozy, caramel, milk choc. Blueberry, hibiscus, cola, fresh fig, vanilla, white grape, boozy, caramel, milk choc. 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,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Gelana Abaya - Asgori - Grade 1 (GrainPro) 10648 60 Kg 17 CALM Melbourne Australia
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melbourne-au Cherry chocolate, pineapple, green grape, panela, jasmine tea, elder flower wine, Cherry chocolate, pineapple, green grape, panela, jasmine tea, elder flower wine, This coffee comes from our washing-station partners at Gelana Abaya, which is in the kebele, or village, of Asgori, in the woreda, or district, of Abaya, in the Yirgacheffe region. 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,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 10652 60 Kg 79 CI USA Minnesota USA
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ci-usa-minnesota Lots of jasmine and lime with berry, chocolate, apple, strawberry and cane sugar flavors; Sweet with winey acidity and a smooth mouthfeel. Lots of jasmine and lime with berry, chocolate, apple, strawberry and cane sugar flavors; Sweet with winey acidity and a smooth mouthfeel. 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,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 10653 60 Kg 25 Vollers UK UK
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london-eu Floral, berry, chocolate, apple, strawberry, sugary and winey. Floral, berry, chocolate, apple, strawberry, sugary and winey. 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,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Aricha - Edido - Grade 1 (GrainPro) 10655 60 Kg 282 CI USA Minnesota USA
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ci-usa-minnesota Winey, berry and floral, caramel, lime, cherry and tart. Winey, berry and floral, caramel, lime, cherry and tart. This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. 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,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Aricha - Edido - Grade 1 (GrainPro) 10657 60 Kg 50 CALM Melbourne Australia
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melbourne-au Winey, berry and floral, caramel, lime, cherry and tart. Winey, berry and floral, caramel, lime, cherry and tart. This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. 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,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Beriti - Tore - Grade 1 (GrainPro) 10658 60 Kg 3 CI USA Minnesota USA
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ci-usa-minnesota Fruity, berry, tart lemon-lime, apple, grape, floral and winey. Fruity, berry, tart lemon-lime, apple, grape, floral and winey. This coffee comes from our washing-station partners at Beriti, which is in the kebele, or village, of Tore, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. The altitude and microregion creates a more floral tone in these coffees, balanced by a creamy citrus. 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,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Beriti - Tore - Grade 1 (GrainPro) 10659 60 Kg 91 Vollers UK UK
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london-eu Fruity, berry, tart lemon-lime, apple, grape, floral and winey. Fruity, berry, tart lemon-lime, apple, grape, floral and winey. This coffee comes from our washing-station partners at Beriti, which is in the kebele, or village, of Tore, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. The altitude and microregion creates a more floral tone in these coffees, balanced by a creamy citrus. 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,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Celinga - Foge - Grade 1 (GrainPro) 10661 60 Kg 70 CALM Melbourne Australia
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melbourne-au Stewed peach,mixed berry, raw sugar, malt, ripe cherry, intensely floral. Stewed peach,mixed berry, raw sugar, malt, ripe cherry, intensely floral. This coffee comes from our washing-station partners at Celinga, which is in the kebele, or village, of Foge, in the woreda, or district, of Guanga, in the Yirgacheffe region. 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,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Chelchele - Kochere - Grade 1 (GrainPro) 10662 60 Kg 69 CI USA Minnesota USA
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ci-usa-minnesota big cherry and floral with berry, lime, caramel and chocolate flavors; Sweet with winey acidity and a delicate soft mouthfeel. big cherry and floral with berry, lime, caramel and chocolate flavors; Sweet with winey acidity and a delicate soft mouthfeel. This coffee comes from our washing-station partners at Chelchele, which is in the kebele, or village, of Chelchele, in the woreda, or district, of Kochere, in the Yirgacheffe region. Chelchele coffees tend to have a nice backbone of sweetness from toffee and/or soft nuts like almond, with a floral and citrus overone. 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,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Celinga - Foge - Grade 1 (GrainPro) 10830 60 Kg 199 CI USA Minnesota USA
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ci-usa-minnesota Rich chocolate with winey berry and cocoa flavors with a peanut aftertaste; sweet with nice fruit acidity and a smooth mouthfeel. Rich chocolate with winey berry and cocoa flavors with a peanut aftertaste; sweet with nice fruit acidity and a smooth mouthfeel. This coffee comes from our washing-station partners at Celinga, which is in the kebele, or village, of Foge, in the woreda, or district, of Guanga, in the Yirgacheffe region. 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,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Chelchele - Kochere - Grade 1 (GrainPro) 10831 60 Kg 114 CI USA Minnesota USA
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ci-usa-minnesota Sweet and clean with winey acidity and a smooth mouthfeel; big berry and chocolate with floral and caramel flavors. Sweet and clean with winey acidity and a smooth mouthfeel; big berry and chocolate with floral and caramel flavors. This coffee comes from our washing-station partners at Chelchele, which is in the kebele, or village, of Chelchele, in the woreda, or district, of Kochere, in the Yirgacheffe region. Chelchele coffees tend to have a nice backbone of sweetness from toffee and/or soft nuts like almond, with a floral and citrus overone. 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,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Gelana Abaya - Asgori - Grade 1 (GrainPro) 10832 60 Kg 228 CI USA Minnesota USA
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ci-usa-minnesota Balanced and sweet with crisp fruit acidity and a smooth mouthfeel; lots of berry and dry red wine with floral, cocoa, caramel and blueberry flavors. Balanced and sweet with crisp fruit acidity and a smooth mouthfeel; lots of berry and dry red wine with floral, cocoa, caramel and blueberry flavors. This coffee comes from our washing-station partners at Gelana Abaya, which is in the kebele, or village, of Asgori, in the woreda, or district, of Abaya, in the Yirgacheffe region. 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,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Kochere - Kore - Grade 1 (GrainPro) 10833 60 Kg 297 CI USA Minnesota USA
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ci-usa-minnesota Rich sweetness with tart winey acidity and a smooth delicate mouthfeel; lots of berry with floral and chocolate flavors. Rich sweetness with tart winey acidity and a smooth delicate mouthfeel; lots of berry with floral and chocolate flavors. 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 Yirgacheffe and near a little village of Ch'elelek'tu. Kochere coffees have a strong fruit tea–like note 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. 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,Natural Yirgacheffe
Ethiopia
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Natural Yirgacheffe Adado - Shara