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

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

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

Origin: The country from which the coffee originates.

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

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

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

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

Origin Grade Name ID Bag Size Bags Avail Location Destination More Info Location Dictionary Notes Grade Dictionary
Brazil
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Carmo de Minas Natural - Fazenda Santa Ines (GrainPro) 7354 60 Kg 12 CALM Melbourne Australia
melbourne-au Honey peanut butter and chocolate with tart, winey acidity and a soft mouthfeel. Honey peanut butter and chocolate with tart, winey acidity and a soft mouthfeel. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda Santa Ines (GrainPro) 7357 60 Kg 98 Cafe Imports Fulfillment LLC USA
minnesota-us Soft with caramel, lemon-lime and tart citric acidity. Soft with caramel, lemon-lime and tart citric acidity. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda Santa Ines (GrainPro) 7358 60 Kg 100 CALM Melbourne Australia
melbourne-au Balanced and sweet with chocolate, red fruit, vanilla, walnut and almond. Balanced and sweet with chocolate, red fruit, vanilla, walnut and almond. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda Sertão (GrainPro) 7359 60 Kg 233 CALM Melbourne Australia
melbourne-au Very sweet, caramel, orange, cacao, raspberry Very sweet, caramel, orange, cacao, raspberry Coffee cultivation at Fazenda Sertão dates all the way back to the first stages of coffee growing in Carmo de Minas. José Isidro Pereira was practicing as a dentist until he inherited Fazenda Sertão from his mother after her passing in the late 1940's. José met his wife Nazareth shortly after and settled their family at Sertão.The farm is now managed by Joséand Nazareth's children: Francisco, Luiz Paulo, Glycia, and Sandra. The farmland is 270 hectares, and the coffee is planted on hillsides with slopes up to 50%. This is an important note, since the crop can avoid frosts which are common to the region's winter months, resulting in a more uniform ripening as well as protection against fungi infections due to the lower relative humidity. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda Santa Ines (GrainPro) 7360 60 Kg 14 Cafe Imports Fulfillment LLC USA
minnesota-us Plum, raisin, coffee cherry, toffee, honey and tart citric acidity. Plum, raisin, coffee cherry, toffee, honey and tart citric acidity. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda Sertão - Yellow Bourbon (GrainPro) 7361 60 Kg 6 Eniti Limited UK UK
london-eu Coffee cultivation at Fazenda Sertão dates all the way back to the first stages of coffee growing in Carmo de Minas. José Isidro Pereira was practicing as a dentist until he inherited Fazenda Sertão from his mother after her passing in the late 1940's. José met his wife Nazareth shortly after and settled their family at Sertão.The farm is now managed by Joséand Nazareth's children: Francisco, Luiz Paulo, Glycia, and Sandra. The farmland is 270 hectares, and the coffee is planted on hillsides with slopes up to 50%. This is an important note, since the crop can avoid frosts which are common to the region's winter months, resulting in a more uniform ripening as well as protection against fungi infections due to the lower relative humidity. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda Santa Lucia (GrainPro) 7362 60 Kg 222 CALM Melbourne Australia
melbourne-au Creamy and soft with caramel, toffee, honey nut and citric. Creamy and soft with caramel, toffee, honey nut and citric. Fazenda Santa Lucia producer Hélcio Carneiro Pinto has been working in coffee since he was 15 years old, helping his mother produce and process crops. In 1976, Hélcio married Glycia Pereira Carneiro and began to manage Santa Lucia. In the 1990's, Hélcio was one of the founders of Aprocam, a group of pioneers that began a movement for the pursuit of quality coffee in the region of Carmo de Minas. Aprocam introduced the idea of processing pulped naturals on Carmo de Minas and Hélcio was the first producer to get the machines for this process. Since that development at Santa Lucia, Hélcio has worked with universities and scientists, and he has taken trips to other coffee producing countries to further his knowledge on the production of specialty coffee. Today, Hélcio and Fazenda Santa Lucia maintain a worldwide reputation for quality Brazilian coffees. Fazenda Santa Lucia is 740 hectares with 83 hectares of coffee: 9 planted in Yellow Bourbon, 18 in Catuai, 18 in Acaia, and 25 in Mundo Novo. The current production at Santa Lucia is about 2800 bags, of which 1260 are Pulped Natural and 1540 are Natural. This is a model farm of the Carmo de Minas region and is innovating in both quality and production methods with hopes of producing 4500 bags in the future. *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda Santa Lucia (GrainPro) 7364 60 Kg 142 Cafe Imports Fulfillment LLC USA
minnesota-us Lemon and mint with a nutty aftertaste. Lemon and mint with a nutty aftertaste. Fazenda Santa Lucia producer Hélcio Carneiro Pinto has been working in coffee since he was 15 years old, helping his mother produce and process crops. In 1976, Hélcio married Glycia Pereira Carneiro and began to manage Santa Lucia. In the 1990's, Hélcio was one of the founders of Aprocam, a group of pioneers that began a movement for the pursuit of quality coffee in the region of Carmo de Minas. Aprocam introduced the idea of processing pulped naturals on Carmo de Minas and Hélcio was the first producer to get the machines for this process. Since that development at Santa Lucia, Hélcio has worked with universities and scientists, and he has taken trips to other coffee producing countries to further his knowledge on the production of specialty coffee. Today, Hélcio and Fazenda Santa Lucia maintain a worldwide reputation for quality Brazilian coffees. Fazenda Santa Lucia is 740 hectares with 83 hectares of coffee: 9 planted in Yellow Bourbon, 18 in Catuai, 18 in Acaia, and 25 in Mundo Novo. The current production at Santa Lucia is about 2800 bags, of which 1260 are Pulped Natural and 1540 are Natural. This is a model farm of the Carmo de Minas region and is innovating in both quality and production methods with hopes of producing 4500 bags in the future. *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda Sertão (GrainPro) 7366 60 Kg 57 CALM Melbourne Australia
melbourne-au Papaya, soft citric, cherry cordial, lingering sugars. Papaya, soft citric, cherry cordial, lingering sugars. Coffee cultivation at Fazenda Sertão dates all the way back to the first stages of coffee growing in Carmo de Minas. José Isidro Pereira was practicing as a dentist until he inherited Fazenda Sertão from his mother after her passing in the late 1940's. José met his wife Nazareth shortly after and settled their family at Sertão.The farm is now managed by Joséand Nazareth's children: Francisco, Luiz Paulo, Glycia, and Sandra. The farmland is 270 hectares, and the coffee is planted on hillsides with slopes up to 50%. This is an important note, since the crop can avoid frosts which are common to the region's winter months, resulting in a more uniform ripening as well as protection against fungi infections due to the lower relative humidity. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda Santa Ines (GrainPro) 7985 60 Kg 9 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee, sweet lemon, cocoa and clean. Toffee, sweet lemon, cocoa and clean. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Carmo de Minas Natural - Fazenda Santa Ines (GrainPro) 7987 60 Kg 200 Afloat/USA
Est Arrival: Nov 2015
USA
Est Arrival: Nov 2015
afloat Citric with sugar, floral, lemon and salted nut. Citric with sugar, floral, lemon and salted nut. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Carmo de Minas Natural - Fazenda Sertão (GrainPro) 7988 60 Kg 316 Afloat/USA
Est Arrival: Nov 2015
USA
Est Arrival: Nov 2015
afloat Chocolate, toffee, lemon and nutty. Chocolate, toffee, lemon and nutty. Coffee cultivation at Fazenda Sertão dates all the way back to the first stages of coffee growing in Carmo de Minas. José Isidro Pereira was practicing as a dentist until he inherited Fazenda Sertão from his mother after her passing in the late 1940's. José met his wife Nazareth shortly after and settled their family at Sertão.The farm is now managed by Joséand Nazareth's children: Francisco, Luiz Paulo, Glycia, and Sandra. The farmland is 270 hectares, and the coffee is planted on hillsides with slopes up to 50%. This is an important note, since the crop can avoid frosts which are common to the region's winter months, resulting in a more uniform ripening as well as protection against fungi infections due to the lower relative humidity. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda Sertão (GrainPro) 7989 60 Kg 299 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel and cashew with winey citric acidity. Caramel and cashew with winey citric acidity. Coffee cultivation at Fazenda Sertão dates all the way back to the first stages of coffee growing in Carmo de Minas. José Isidro Pereira was practicing as a dentist until he inherited Fazenda Sertão from his mother after her passing in the late 1940's. José met his wife Nazareth shortly after and settled their family at Sertão.The farm is now managed by Joséand Nazareth's children: Francisco, Luiz Paulo, Glycia, and Sandra. The farmland is 270 hectares, and the coffee is planted on hillsides with slopes up to 50%. This is an important note, since the crop can avoid frosts which are common to the region's winter months, resulting in a more uniform ripening as well as protection against fungi infections due to the lower relative humidity. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Carmo de Minas Pulped Natural - Fazenda Sertão (GrainPro) 7990 60 Kg 320 Afloat/USA
Est Arrival: Nov 2015
USA
Est Arrival: Nov 2015
afloat Toffee, lime, creamy and tart citric acidity. Toffee, lime, creamy and tart citric acidity. Coffee cultivation at Fazenda Sertão dates all the way back to the first stages of coffee growing in Carmo de Minas. José Isidro Pereira was practicing as a dentist until he inherited Fazenda Sertão from his mother after her passing in the late 1940's. José met his wife Nazareth shortly after and settled their family at Sertão.The farm is now managed by Joséand Nazareth's children: Francisco, Luiz Paulo, Glycia, and Sandra. The farmland is 270 hectares, and the coffee is planted on hillsides with slopes up to 50%. This is an important note, since the crop can avoid frosts which are common to the region's winter months, resulting in a more uniform ripening as well as protection against fungi infections due to the lower relative humidity. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Carmo de Minas Pulped Natural - Fazenda I.P. - Yellow Bourbon (GrainPro) 8152 60 Kg 300 Afloat/Australia
Est Arrival: Mar 2016
Australia
Est Arrival: Mar 2016
afloat Caramel, lime, soft and savory. Caramel, lime, soft and savory. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and pulped-natural method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda Santa Ines (GrainPro) 8153 60 Kg 36 Cafe Imports Fulfillment LLC USA
minnesota-us Sugar, lemon, cashew, heavy and tart. Sugar, lemon, cashew, heavy and tart. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Carmo de Minas Farm and Process TBD (GrainPro) 8155 60 Kg 300 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
origin Syrupy and citric with chocolate, vanilla and hazelnut. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda Sertão (GrainPro) 8460 60 Kg 93 Cafe Imports Fulfillment LLC USA
minnesota-us Soft and sweet with toffee, lemon and tart winey acidity. Soft and sweet with toffee, lemon and tart winey acidity. Coffee cultivation at Fazenda Sertão dates all the way back to the first stages of coffee growing in Carmo de Minas. José Isidro Pereira was practicing as a dentist until he inherited Fazenda Sertão from his mother after her passing in the late 1940's. José met his wife Nazareth shortly after and settled their family at Sertão.The farm is now managed by Joséand Nazareth's children: Francisco, Luiz Paulo, Glycia, and Sandra. The farmland is 270 hectares, and the coffee is planted on hillsides with slopes up to 50%. This is an important note, since the crop can avoid frosts which are common to the region's winter months, resulting in a more uniform ripening as well as protection against fungi infections due to the lower relative humidity. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Carmo de Minas Natural - Beneficio Presente do Sol - Yellow Bourbon (GrainPro) 8717 59 Kg 325 Afloat/Australia
Est Arrival: Mar 2016
Australia
Est Arrival: Mar 2016
afloat Sugary, rich winey fruit, berry and creamy with apple acidity. Sugary, rich winey fruit, berry and creamy with apple acidity. The Mantiqueira micro-region is home to a over 2000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at Carmo Coffees recognized this potential and decided to build two strategically placed beneficios with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. The Pedra Beneficio is nestled in the Pedra Branca mountainside in Pedralva City, and the other Beneficio Presente do Sol, is located in the city of Heliodora — both Beneficios were farms managed by their former owners before joining Carmo Coffees. Pedra Branca was the first of the Beneficios, with Carmo Coffee partnership starting in 2012, Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol Beneficio became part of Carmo Coffees in 2014. The proximity of the Beneficios enable the region's quality potential with accessibility to modern equipment for processing, where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Presente do sol Beneficio has 9 mechanical dryers, and covered patios. Pedra Branca Beneficio has eight mechanical dryers, covered patios, and three african drying beds. Both Beneficio's production is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Carmo de Minas Natural - Fazenda I.P. - Yellow Bourbon (GrainPro) 8922 59 Kg 290 Origin/UK
Est Ship: Feb 2016
UK
Est Ship: Feb 2016
origin Balanced and thick with chocolate, toffee and cider. Balanced and thick with chocolate, toffee and cider. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and pulped-natural method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg
Brazil Decaf Farm Select MWP - Yellow Bourbon 8619 69 Kg 82 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
  origin nft,norg,Decaf
Brazil Decaf Origin Select MWP - Serra Negra 8618 69 Kg 169 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
origin Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. 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 Brazils due to their typical characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. nft,norg,Decaf
Brazil Microlot 4 Natural - Sitio Serra - Pocos de Caldas (GrainPro) 8904 60 Kg 15 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
  origin nft,norg
Brazil Microlot 4 Pulped Natural - Espirito Santo - lot #001003-003 (GrainPro) 8905 60 Kg 4 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
  origin nft,norg
Brazil Microlot 4 Pulped Natural - Sito Vargem Grande - Espirito Santo (GrainPro) 8907 60 Kg 7 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
  origin nft,norg
Brazil Microlot 4 Pulped Natural - Corrego Catitu - Espirito Santo (GrainPro) 8908 60 Kg 20 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
  origin nft,norg
Brazil Microlot 4 Pulped Natural - Corrego Rancho Dantas - Espirito Santo (GrainPro) 8909 60 Kg 10 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
origin The small, coastal state of Espríto Santo is located in the southeast of the Brazil, and contains microclimates unlike virtually anwhere else in the country: Brazil's traditional natural process is practically impossible here, as well, due to the heavy mists and fog that roll across the coffee farms in the mountains. The landscape is lush and green, home to diverse animals and plants, including delicious coffees. The majority of the coffee is here is Red Catuai, growing between 900 and 1200 meters above sea level on farms averaging about 10 hectares each. The farmer groups here operate more like family because, well, many of them are family: About 60 coffee-growing families live and collaborate in the region, until very recently selling their yields almost entirely on the local market. We were surprised by the sparkling, clean characteristics in the cup here: Brazil is known more for the nutty and chocolaty profile contributed by the varieties historically grown here, as well as the typical processing methods. Espríto Santo's family-run farms focus more on washed and pulped-natural processing because of the cloudy, misty climate, which makes full natural more difficult, but lightens up the cup profile so that it more closely resembles a higher-grown Central American coffee. Farms here are small, though the network of families growing coffee together is large: Generations of siblings, cousins, and parents, and grandparents grow and process their coffee on small lots and in their own parabolic dryers and on patios. We hope to develop farmer-specific lots from these growers in the coming years, and we are excited to present such an unsual Brazilian coffee to our customers! nft,norg
Brazil
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Microlot 5 Pulped Natural - Fazenda Beneficio Presente do Sol - Yellow Catuai (GrainPro) 8411 60 Kg 30 Eniti Limited UK UK
london-eu Short bread, honeydew, baking spices. Short bread, honeydew, baking spices. The Mantiqueira micro-region is home to a over 2000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at Carmo Coffees recognized this potential and decided to build two strategically placed beneficios with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. The Pedra Beneficio is nestled in the Pedra Branca mountainside in Pedralva City, and the other Beneficio Presente do Sol, is located in the city of Heliodora — both Beneficios were farms managed by their former owners before joining Carmo Coffees. Pedra Branca was the first of the Beneficios, with Carmo Coffee partnership starting in 2012, Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol Beneficio became part of Carmo Coffees in 2014. The proximity of the Beneficios enable the region's quality potential with accessibility to modern equipment for processing, where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Presente do sol Beneficio has 9 mechanical dryers, and covered patios. Pedra Branca Beneficio has eight mechanical dryers, covered patios, and three african drying beds. Both Beneficio's production is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Microlot 5 Pulped Natural - Fazenda Beneficio Pedra Branca - Yellow Bourbon (GrainPro) 8412 60 Kg 60 Eniti Limited UK UK
london-eu Soft, floral, melon, sugary mouthfeel and praline. Soft, floral, melon, sugary mouthfeel and praline. The Mantiqueira micro-region is home to a over 2000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at Carmo Coffees recognized this potential and decided to build two strategically placed beneficios with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. The Pedra Beneficio is nestled in the Pedra Branca mountainside in Pedralva City, and the other Beneficio Presente do Sol, is located in the city of Heliodora — both Beneficios were farms managed by their former owners before joining Carmo Coffees. Pedra Branca was the first of the Beneficios, with Carmo Coffee partnership starting in 2012, Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol Beneficio became part of Carmo Coffees in 2014. The proximity of the Beneficios enable the region's quality potential with accessibility to modern equipment for processing, where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Presente do sol Beneficio has 9 mechanical dryers, and covered patios. Pedra Branca Beneficio has eight mechanical dryers, covered patios, and three african drying beds. Both Beneficio's production is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Microlot 5 Natural - Fazenda Beneficio Presente do Sol - Yellow Catuai (GrainPro) 8413 60 Kg 75 Eniti Limited UK UK
london-eu Kiwifruit, jammy, malic, honey. Kiwifruit, jammy, malic, honey. The Mantiqueira micro-region is home to a over 2000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at Carmo Coffees recognized this potential and decided to build two strategically placed beneficios with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. The Pedra Beneficio is nestled in the Pedra Branca mountainside in Pedralva City, and the other Beneficio Presente do Sol, is located in the city of Heliodora — both Beneficios were farms managed by their former owners before joining Carmo Coffees. Pedra Branca was the first of the Beneficios, with Carmo Coffee partnership starting in 2012, Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol Beneficio became part of Carmo Coffees in 2014. The proximity of the Beneficios enable the region's quality potential with accessibility to modern equipment for processing, where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Presente do sol Beneficio has 9 mechanical dryers, and covered patios. Pedra Branca Beneficio has eight mechanical dryers, covered patios, and three african drying beds. Both Beneficio's production is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Microlot 5 Natural - Fazenda Beneficio Presente do Sol - Yellow Catuai (GrainPro) 8414 60 Kg 7 Eniti Limited UK UK
london-eu Fresh blueberry, lavender, sweet and soft with malic acidity. Fresh blueberry, lavender, sweet and soft with malic acidity. The Mantiqueira micro-region is home to a over 2000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at Carmo Coffees recognized this potential and decided to build two strategically placed beneficios with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. The Pedra Beneficio is nestled in the Pedra Branca mountainside in Pedralva City, and the other Beneficio Presente do Sol, is located in the city of Heliodora — both Beneficios were farms managed by their former owners before joining Carmo Coffees. Pedra Branca was the first of the Beneficios, with Carmo Coffee partnership starting in 2012, Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol Beneficio became part of Carmo Coffees in 2014. The proximity of the Beneficios enable the region's quality potential with accessibility to modern equipment for processing, where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Presente do sol Beneficio has 9 mechanical dryers, and covered patios. Pedra Branca Beneficio has eight mechanical dryers, covered patios, and three african drying beds. Both Beneficio's production is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Microlot 6 Natural - Fazenda Beneficio Pedra Branca (GrainPro) 8420 60 Kg 14 CALM Melbourne Australia
melbourne-au Green apple, lemon, mango. blackberry Green apple, lemon, mango. blackberry The Mantiqueira micro-region is home to a over 2000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at Carmo Coffees recognized this potential and decided to build two strategically placed beneficios with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. The Pedra Beneficio is nestled in the Pedra Branca mountainside in Pedralva City, and the other Beneficio Presente do Sol, is located in the city of Heliodora — both Beneficios were farms managed by their former owners before joining Carmo Coffees. Pedra Branca was the first of the Beneficios, with Carmo Coffee partnership starting in 2012, Carmo bought the farm in 2013 making it part of their official structure. Following the same model, Present do Sol Beneficio became part of Carmo Coffees in 2014. The proximity of the Beneficios enable the region's quality potential with accessibility to modern equipment for processing, where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. Presente do sol Beneficio has 9 mechanical dryers, and covered patios. Pedra Branca Beneficio has eight mechanical dryers, covered patios, and three african drying beds. Both Beneficio's production is at 50,000 bags annually. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Microlot 6 Pulped Natural - Fazenda Santa Ines (GrainPro) 8424 60 Kg 20 CALM Melbourne Australia
melbourne-au Raspberry, honey, green apple, dark chocolate Raspberry, honey, green apple, dark chocolate Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Microlot 6 Natural - Fazenda Santa Ines (GrainPro) 8426 60 Kg 11 CALM Melbourne Australia
melbourne-au Pineapple, creamy, banana, strawberry, very sweet Pineapple, creamy, banana, strawberry, very sweet Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Rainha - Yellow Bourbon (GrainPro) 7311 60 Kg 10 Cafe Imports Fulfillment LLC USA
minnesota-us Chocolate and toffee with citric acidity and a mild, nutty aftertaste.. Chocolate and toffee with citric acidity and a mild, nutty aftertaste.. Fazenda Rainha is managed by José Renato G. Dias, an agricultural engineer with a specialization in coffee production. The farm is comprised of 280 hectares of which 200 hectares are planted with mostlyYellow Bourbon, some Icatu, Yellow Catuaí, Mundo Novo, and Acaiá. It is BSCA and Utz certified. Coffee is processed at peak ripeness with handheld mechanical picking equipment over a cloth to avoid contract with the ground. After being harvested, the coffee cherry is pulped and spread on courtyards for drying. The coffee is dried slowly in the sun until reaching 11% humidity. After drying, the coffee is conditioned in wooden graineries. All of Fazenda Rainha's employees reside on the farm and they are provided with health plans and unlimited hospital care. There is a school onsite for the workers' children called the Pedro Roza IT School. Fazenda Rainha has been a finalist in Cup of Excellence Brazil in 2000, 2001, 2005, 2006, 2008, 2009, 2010, and was awarded first place in the 2011. Amidst the unbelieveable landcape at Fazenda Rainha is a chapel designed by the renouned Brazilian architect Oscar Niemayer, and built by Fazenda Rainha's workers. The Chapel was one of Niemayer's last projects before he passed, just before turning 105 years old in December of 2012. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 7312 60 Kg 268 Cafe Imports Fulfillment LLC USA
minnesota-us Thick, citric and peanut butter. Thick, citric and peanut butter. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry onasphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreioand Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Pulped Natural - Fazenda Sertãozinho - Yellow Bourbon (GrainPro) 7313 60 Kg 320 Afloat/UK
Est Arrival: Feb 2016
UK
Est Arrival: Feb 2016
afloat Chocolate, fruit, soft and clean with apple acidity. Chocolate, fruit, soft and clean with apple acidity. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions.These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Pulped Natural - Fazenda Rainha - Yellow Bourbon (GrainPro) 7314 60 Kg 320 Afloat/USA
Est Arrival: Nov 2015
USA
Est Arrival: Nov 2015
afloat Soft, citric, chocolate and fruit. Soft, citric, chocolate and fruit. Fazenda Rainha is managed by José Renato G. Dias, an agricultural engineer with a specialization in coffee production. The farm is comprised of 280 hectares of which 200 hectares are planted with mostlyYellow Bourbon, some Icatu, Yellow Catuaí, Mundo Novo, and Acaiá. It is BSCA and Utz certified. Coffee is processed at peak ripeness with handheld mechanical picking equipment over a cloth to avoid contract with the ground. After being harvested, the coffee cherry is pulped and spread on courtyards for drying. The coffee is dried slowly in the sun until reaching 11% humidity. After drying, the coffee is conditioned in wooden graineries. All of Fazenda Rainha's employees reside on the farm and they are provided with health plans and unlimited hospital care. There is a school onsite for the workers' children called the Pedro Roza IT School. Fazenda Rainha has been a finalist in Cup of Excellence Brazil in 2000, 2001, 2005, 2006, 2008, 2009, 2010, and was awarded first place in the 2011. Amidst the unbelieveable landcape at Fazenda Rainha is a chapel designed by the renouned Brazilian architect Oscar Niemayer, and built by Fazenda Rainha's workers. The Chapel was one of Niemayer's last projects before he passed, just before turning 105 years old in December of 2012. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 7316 60 Kg 320 Afloat/USA
Est Arrival: Nov 2015
USA
Est Arrival: Nov 2015
afloat Toffee, chocolate, lemon, fruit and nut soft and citric. Toffee, chocolate, lemon, fruit and nut soft and citric. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry onasphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreioand Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Pulped Natural - Fazenda Sertãozinho - Yellow Bourbon (GrainPro) 7319 60 Kg 320 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Toffee, chocolate, lemon and soft. Toffee, chocolate, lemon and soft. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions.These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Natural Yellow Bourbon (GrainPro) 7326 60 Kg 320 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
origin Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Natural Yellow Bourbon (GrainPro) 7327 60 Kg 320 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
origin Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Natural Yellow Bourbon (GrainPro) 7328 60 Kg 320 Origin/Australia
Est Ship: Feb 2016
Australia
Est Ship: Feb 2016
origin Soft with pecan, toffee and lemon. Soft with pecan, toffee and lemon. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 8038 60 Kg 40 Cafe Imports Fulfillment LLC USA
minnesota-us Cherry, toffee, chocolate, peanut butter and lemon with a soft mouthfeel. Cherry, toffee, chocolate, peanut butter and lemon with a soft mouthfeel. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry onasphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreioand Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
Add to Samples List
Mogiana Natural - Fazenda Cachoeira da Grama - Yellow Bourbon (GrainPro) 8040 60 Kg 320 Cafe Imports Fulfillment LLC USA
minnesota-us Fazenda Cachoeira da Grama is owned by the Carvalho Family, it is managed by Bourbon Specialty coffee which manages 48 other farms in the region. Cachoeira da Grama is located in Valle de Grama which is also home to some of Brazil's most elite coffee farms. It is incredibly beautiful with large rolling hills surrounding the farm. People that work here are extremely happy and well taken care of — quality of life is excellent. Farm size: 411 hectares with 97 hectare planted in coffee plantation. Annual production: 4000 bags Certifications: UTZ certified, RA certified 2012 Other Crops: Eucalyptus Avg # of Employees: 27 full time, 40 seasonal. Avg Rainfall: 2000 mm Avg Temp: 19.2 C Soil: Volcanic soil, rich in potassium. Avg Tree Age: 20 years old, the oldest planted in 1956. Cachoeira da Grama has a school on site for all the employees' families, which amounts 300 children total. The school is funded in part by the government of Brazil and in part by the farmers. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Mogiana Pulped Natural - Fazenda Sertãozinho - Yellow Bourbon (GrainPro) 8041 60 Kg 320 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Citric with coffee cherry, sugar and nut. Citric with coffee cherry, sugar and nut. Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions.These coffees will be a step-up from your traditional Brazilian profile. Brazil produces about 1/3 of the total world coffee production (including Arabica and Robusta) hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 8042 60 Kg 320 Afloat/USA
Est Arrival: Nov 2015
USA
Est Arrival: Nov 2015
afloat Tart citric, nut, chocolate, clean coffee cherry and sweet herb. Tart citric, nut, chocolate, clean coffee cherry and sweet herb. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry onasphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreioand Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Natural 2/3 SS Cerrado - Screen 15/16 8770 60 Kg 257 Cafe Imports Fulfillment LLC USA
minnesota-us Nut shell and herb. nft,norg
Brazil Org Cerrado Natural - Fazenda Nossa Senhora de Fatima - (CBC BR-BIO-141) (GrainPro) 8832 59 Kg 10 Origin/USA
Est Ship: Aug 2016
USA
Est Ship: Aug 2016
origin The Nossa Senhora de Fátima farm is located on the city of Perdizes, Alto Paranaiba Region, Cerrado vegetation area of Minas Gerais State, Brazil. The Organic Coffee produced comes from Arabica Specie selected plants. All the process developed on the property is carefully followed by an Agronomist Engineer, ensuring a high-level quality and taste standard to the coffee. All Activities aim to attend the organic compounds demand, giving sustainability to Organic Coffee production. The Coffee produced on Nossa Senhora de Fátima Farm, has outstanding features of Cerrado Vegetation such as: good body, delicate acidity, and a chocolatey flavor. The main production at Nossa de Fátima is specialty organic coffee, but other activities include: pig-farming, cattle-farming, sheep-farming, and silviculture. nft,Organic
Brazil Org Cerrado Natural - Fazenda Nossa Senhora de Fatima - (CBC BR-BIO-141) (GrainPro) 8833 59 Kg 320 Origin/USA
Est Ship: Dec 2016
USA
Est Ship: Dec 2016
origin The Nossa Senhora de Fátima farm is located on the city of Perdizes, Alto Paranaiba Region, Cerrado vegetation area of Minas Gerais State, Brazil. The Organic Coffee produced comes from Arabica Specie selected plants. All the process developed on the property is carefully followed by an Agronomist Engineer, ensuring a high-level quality and taste standard to the coffee. All Activities aim to attend the organic compounds demand, giving sustainability to Organic Coffee production. The Coffee produced on Nossa Senhora de Fátima Farm, has outstanding features of Cerrado Vegetation such as: good body, delicate acidity, and a chocolatey flavor. The main production at Nossa de Fátima is specialty organic coffee, but other activities include: pig-farming, cattle-farming, sheep-farming, and silviculture. nft,Organic
Brazil Serra Negra Natural 8353 59 Kg 269 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Citric and balanced with chocolate and pulpy fruit. nft,norg
Brazil Serra Negra Natural 8616 59 Kg 325 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Citric with peanut shell. nft,norg
Brazil Serra Negra Natural 8834 59 Kg 320 Origin/USA
Est Ship: Mar 2016
USA
Est Ship: Mar 2016
  origin nft,norg
Brazil Serra Negra Natural 8879 59 Kg 320 Origin/USA
Est Ship: Mar 2016
USA
Est Ship: Mar 2016
  origin nft,norg
Brazil Serra Negra Natural 8880 59 Kg 320 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
  origin nft,norg
Brazil Serra Negra Natural 8881 59 Kg 320 Origin/USA
Est Ship: May 2016
USA
Est Ship: May 2016
  origin nft,norg
Brazil Serra Negra Natural 8882 59 Kg 320 Origin/USA
Est Ship: Jun 2016
USA
Est Ship: Jun 2016
  origin nft,norg
Brazil Serra Negra Natural 8883 59 Kg 320 Origin/USA
Est Ship: Jul 2016
USA
Est Ship: Jul 2016
  origin nft,norg
Brazil Serra Negra Natural 8884 59 Kg 320 Origin/USA
Est Ship: Aug 2016
USA
Est Ship: Aug 2016
  origin nft,norg
Brazil
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Serra Negra 1 Natural (GrainPro) 7525 60 Kg 176 CALM Melbourne Australia
  melbourne-au nft,norg
Brazil
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Serra Negra 1 Natural (GrainPro) 7984 60 Kg 139 CALM Melbourne Australia
melbourne-au Cocoa and coffee cherry flavors. Cocoa and coffee cherry flavors. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Serra Negra 2 Natural 8355 59 Kg 18 Eniti Limited UK UK
london-eu Cocoa, coffee cherry, berry and nut. Cocoa, coffee cherry, berry and nut. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Spl Cat 400 Natural - Fazenda Pico da Taquara Preta - Fazenda Dutra - Catuaí Vermelho (GrainPro) 8661 59 Kg 11 Cafe Imports Fulfillment LLC USA
minnesota-us Tart cherry, lemon, hazelnut and chocolate with tart acidity. Tart cherry, lemon, hazelnut and chocolate with tart acidity. Fazenda Dutra is a family run farm owned and operated by Ednilson and Waltin Dutra—brothers and great friends. They have been coffee producers all their lives, and have been growing their operations year by year. More info coming soon. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Spl Cat 400 Natural - Fazenda Jatobá - Fazenda Dutra - Catuaí Vermelho (GrainPro) 8662 59 Kg 15 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee, cocoa and herbal with citric acidity. Toffee, cocoa and herbal with citric acidity. Fazenda Dutra is a family run farm owned and operated by Ednilson and Waltin Dutra—brothers and great friends. They have been coffee producers all their lives, and have been growing their operations year by year. More info coming soon. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Spl Cat 400 Pulped Natural - Fazenda Pico da Taquara Preta - Fazenda Dutra - Catuaí Vermelho (GrainPro) 8663 59 Kg 7 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee, lemon-lime, peanut butter and citric. Toffee, lemon-lime, peanut butter and citric. Fazenda Dutra is a family run farm owned and operated by Ednilson and Waltin Dutra—brothers and great friends. They have been coffee producers all their lives, and have been growing their operations year by year. More info coming soon. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Spl Cat 400 Natural - Fazenda Jatobá - Fazenda Dutra - Catuaí Vermelho (GrainPro) 8664 59 Kg 22 Cafe Imports Fulfillment LLC USA
minnesota-us Nut brittle, lemon and tart citric. Nut brittle, lemon and tart citric. Fazenda Dutra is a family run farm owened and operated by Ednilson and Waltin Dutra—brothers and great friends. They have been coffee producers all their lives, and have been growing their operations year by year. More info coming soon. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Spl Cat 400 Natural - Sítio São José - Fazenda Dutra - Oeiras (GrainPro) 8665 59 Kg 21 Cafe Imports Fulfillment LLC USA
minnesota-us Coffee cherry, cocoa, citric and winey acidity. Coffee cherry, cocoa, citric and winey acidity. Fazenda Dutra is a family run farm owned and operated by Ednilson and Waltin Dutra—brothers and great friends. They have been coffee producers all their lives, and have been growing their operations year by year. More info coming soon. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Spl Cat 500 Process & Farm TBD (GrainPro) 8463 60 Kg 55 Origin/Other
Est Ship: Feb 2016
Other
Est Ship: Feb 2016
  origin nft,norg
Brazil
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Spl Cat 600 Pulped Natural - Fazenda Dutra (GrainPro) 8666 59 Kg 207 Cafe Imports Fulfillment LLC USA
minnesota-us Tart citric, chocolate, and honey peanut. Tart citric, chocolate, and honey peanut. Fazenda Dutra is a family run farm owned and operated by Ednilson and Waltin Dutra—brothers and great friends. They have been coffee producers all their lives, and have been growing their operations year by year. More info coming soon. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Burundi
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Microlot Mpanga (GrainPro) (PC) 6873 60 Kg 40 Cafe Imports Fulfillment LLC USA
minnesota-us savory flavors with citric acidity. savory flavors with citric acidity. SEGEC owns Mpanga Washing Station, located at the Mpanga Hill, in the Kabuye zone in the Kayanza Province of Burundi. Maridabi is a region within Kayanza, and the coffee is processed in Mpanga Washing Station. Mpanga Washing Station is supplied with cherry by 3,400 farmers, and the facility is equipped with 450 drying beds, six pulping machines and two pressers. Quality is present along the entire production chain. SEGEC encourages the producers by giving them incentives if they harvest red and high-quality cherry. This is the starting point in the quality production of Mpanga. Coffee is fully washed and fermented. Once the coffee is fermented, it is pre-dried under shade in order to protect the coffee from the sunlight. After being pre-dried, the coffee is moved to drying beds located under the sun. Coffee is carefully dried and constantly moved to achieve a even dry process. This process of moving the coffee permits the parchment to stay intact, creating a beautiful parchment layer that is not damaged by the sunlight. nft,norg
Burundi
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Microlot Kirema (GrainPro) (PC) 6874 60 Kg 48 Cafe Imports Fulfillment LLC USA
minnesota-us Savory, chocolate, burnt sugar and floral with intense acidity. Savory, chocolate, burnt sugar and floral with intense acidity. 3800 smallholder farmers contribute to the Kirema Washing Station Cooperative: 182 directly to the station, and 3618 contribute to 35 different collection centers. Other crops in the area include bananas, beans, sweet potatoes, and cassava. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot 2 Rugoza - Fully Washed Ngoma (GrainPro) 8176 60 Kg 23 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel, melon and dill with tangy citric and tartaric acidity. Caramel, melon and dill with tangy citric and tartaric acidity. The Rugoza Washing Station is located in the town of Muhanga, in the Kayanza Province of Burundi. The trading center for Rugoza is located in Maramvya which is two kilometers from Rugoza. On average there are 1200 coffee producers contributing to Rugoza, 150 of which contribute directly to the station, and 1050 of which contribute to eight different collection points. Other crops in the area include: banana, beans, sweet potatoes, cassava and taro. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot 2 Kinyovu - Fully Washed (GrainPro) 8179 60 Kg 5 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel, grapefruit, cranberry, lemon and tomato with tartaric and citric acidity. Caramel, grapefruit, cranberry, lemon and tomato with tartaric and citric acidity. The Kinyovu Washing Station is located in the town of Rango, in the Kayanza Province of Burundi. On average there are 3800 coffee producers contributing to Kinyovu, 1321 of which contribute directly to the station, and 2479 of which contribute to 34 different collection points. Other crops in the area include: Banana, beans, sweet potatoes, cassava, and tea. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot 2 Karinzi - Fully Washed Ngoma (GrainPro) 8180 60 Kg 2 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel, lemon-lime, ripe fruits, chocolate, nut and toffee. Caramel, lemon-lime, ripe fruits, chocolate, nut and toffee. The Karinzi Washing Station is located in the town of Kayanza, in the Kayanza Province of Burundi. On average there are 1500 coffee producers contributing to Karinzi, 255 of which contribute directly to the station, and 1245 of which contribute to 13 different collection points. Other crops in the area include: banana, beans, sweet potatoes, and cassava. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot 2 Gacokwe - Fully Washed Ngoma (GrainPro) 8182 60 Kg 19 Cafe Imports Fulfillment LLC USA
minnesota-us Browned butter, lemon-lime, nut and dark fruits with a creamy mouthfeel. Browned butter, lemon-lime, nut and dark fruits with a creamy mouthfeel. The Gacokwe Washing Station is located in the town of Rango, in the Kayanza Province of Burundi. On average there are 2000 coffee producers contributing to Gacokwe, 565 of which contribute directly to the station, and 1435 of which contribute to six different collection points. Other crops in the area include: Banana, beans, sweet potatoes, cassava, and taro. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot 2 Butezi - Fully Washed Ngoma (GrainPro) 8184 60 Kg 10 Cafe Imports Fulfillment LLC USA
minnesota-us Brown sugar, lemon, creamy and vegetal. Brown sugar, lemon, creamy and vegetal. The Butezi Washing Station is located in the town of Gahombo, in the Kayanza Province of Burundi. The trading center for Butezi is located in Rukago which is one and a half kilometers from the station. On average there are 2000 coffee producers contributing to Butezi: 210 of which contribute directly to the station, and 1790 of which contribute to tendifferent collection points. Other crops in the area include: banana, beans, sweet potatoes, and cassava. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot 2 Butezi - Fully Washed Ngoma (GrainPro) 8185 60 Kg 11 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee, apple, honey and floral with soft, lively lime acidity. Toffee, apple, honey and floral with soft, lively lime acidity. The Butezi Washing Station is located in the town of Gahombo, in the Kayanza Province of Burundi. The trading center for Butezi is located in Rukago which is one and a half kilometers from the station. On average there are 2000 coffee producers contributing to Butezi: 210 of which contribute directly to the station, and 1790 of which contribute to tendifferent collection points. Other crops in the area include: banana, beans, sweet potatoes, and cassava. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot 2 Karinzi - Fully Washed Ngoma (GrainPro) 8187 60 Kg 23 Cafe Imports Fulfillment LLC USA
minnesota-us Chocolate, grapefruit and savory fruit flavor with citric and tartaric acidity. Chocolate, grapefruit and savory fruit flavor with citric and tartaric acidity. The Karinzi Washing Station is located in the town of Kayanza, in the Kayanza Province of Burundi. On average there are 1500 coffee producers contributing to Karinzi, 255 of which contribute directly to the station, and 1245 of which contribute to 13 different collection points. Other crops in the area include: banana, beans, sweet potatoes, and cassava. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot 2 Kirema - Fully Washed (GrainPro) 8188 60 Kg 40 Cafe Imports Fulfillment LLC USA
minnesota-us Creamy and citric acidity with pecan, floral and citrus fruit flavors. Creamy and citric acidity with pecan, floral and citrus fruit flavors. 3800 smallholder farmers contribute to the Kirema Washing Station Cooperative: 182 directly to the station, and 3618 contribute to 35 different collection centers. Other crops in the area include bananas, beans, sweet potatoes, and cassava. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot 2 Kiryama - Fully Washed Ngoma (GrainPro) 8189 60 Kg 2 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee, caramel, lemon-lime and floral with tart citric acidity Toffee, caramel, lemon-lime and floral with tart citric acidity The Kiryama Washing Station Cooperative is located in the town of Butaganzwa, in the province of Kayanza. 4500 smallholder farmers contribute to Kiryama: 1152 directly to the station, and 3348 contribute to five different collection points. Other crops in the area include bananas, beans, sweet potatoes, and cassava. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot 2 Muhanga - Fully Washed (GrainPro) 8190 60 Kg 18 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel, tart lime, toffee and dark fruit flavors with tangy acidity. Caramel, tart lime, toffee and dark fruit flavors with tangy acidity. The Muhanga Washing Station is located in the town of Muhanga, in the Kayanza Province of Burundi. On average there are 1500 coffee producers contributing to Muhanga, 156 of which contribute directly to the station, and 1344 of which contribute to four different collection points. Other crops in the area include: banana, beans, sweet potatoes, cassava and taro. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot 2 Rugoza - Fully Washed Ngoma (GrainPro) 8191 60 Kg 21 Cafe Imports Fulfillment LLC USA
minnesota-us Tart lemon, toffee and sweet herb with intense acidity. Tart lemon, toffee and sweet herb with intense acidity. The Rugoza Washing Station is located in the town of Muhanga, in the Kayanza Province of Burundi. The trading center for Rugoza is located in Maramvya which is two kilometers from Rugoza. On average there are 1200 coffee producers contributing to Rugoza, 150 of which contribute directly to the station, and 1050 of which contribute to eight different collection points. Other crops in the area include: banana, beans, sweet potatoes, cassava and taro. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot 2 Kirema - Fully Washed (GrainPro) 8292 60 Kg 10 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel, creamy, tart lime, toffee and tangy acidity. Caramel, creamy, tart lime, toffee and tangy acidity. 3800 smallholder farmers contribute to the Kirema Washing Station Cooperative: 182 directly to the station, and 3618 contribute to 35 different collection centers. Other crops in the area include bananas, beans, sweet potatoes, and cassava. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot 3 Gitwenge - Fully Washed (GrainPro) 8181 60 Kg 11 Cafe Imports Fulfillment LLC USA
minnesota-us Creamy, sugary and savory with brown sugar, grapefruit, orange and herbaceous flavor. Creamy, sugary and savory with brown sugar, grapefruit, orange and herbaceous flavor. The Gitwenge Washing Station is located in the town of Gatara, in the Kayanza Province of Burundi. The trading center for Gitwenge is located in Gisyo which is three kilometers from Gitwenge. On average there are 2500 coffee producers contributing to Gitwenge, 408 of which contribute directly to the station, and 2092 of which contribute to nine different collection points. Other crops in the area include: banana, beans, sweet potatoes, cassava and taro. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot 3 Bwayi - Fully Washed Ngoma (GrainPro) 8183 60 Kg 39 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee, caramel, lemon-lime, floral and herbal with sparkling acidity. Toffee, caramel, lemon-lime, floral and herbal with sparkling acidity. The Bwayi Washing Station is located in the town of Matongo, in the Kayanza Province of Burundi. On average there are 4000 coffee producers contributing to Bwayi, 983 of which contribute directly to the station, and 3018 of which contribute to 10 different collection points. Other crops in the area include: Banana, beans, sweet potatoes, cassava, and taro. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Burundi
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Microlot 3 Bwayi - Fully Washed Ngoma (GrainPro) 8186 60 Kg 24 Cafe Imports Fulfillment LLC USA
minnesota-us Sweet and creamy with cane juice, caramel, malt, and herb flavor; lively acidity. Sweet and creamy with cane juice, caramel, malt, and herb flavor; lively acidity. The Bwayi Washing Station is located in the town of Matongo, in the Kayanza Province of Burundi. On average there are 4000 coffee producers contributing to Bwayi, 983 of which contribute directly to the station, and 3018 of which contribute to 10 different collection points. Other crops in the area include: Banana, beans, sweet potatoes, cassava, and taro. Deep in the heart of Africa is the tiny country of Burundi, and deep in Burundi is Café Imports. We have been trekking to this tiny country south of Rwanda on Lake Tanganyika since 2006. We have logged multiple trips so far, and have spent about three months total on the ground. We have really enjoyed passing along our findings and experience: Our many trips have not been without results. We’ve cupped coffees from more than 50 washing stations over the years, pinpointing stations with the best cupping coffees. Our Kayanza, Burundi offerings are part of a Café Imports project where a quality premium is paid above the normal "market rate," and this premium is paid directly back to the farmers. Burundi is just south of Rwanda but miles and miles away in the cup. The two countries share much: the same tribes, the same coffee varieties, and a similar history, but the cups are not even related. This is a case of terroir. While Rwandan coffees cup with lovely sugary and lemon citrus notes, the mountains of Burundi produce a deep fig and fruity coffee—almost a Malbec of a cup highlighted by a firm supporting acidity. Coffee in Burundi is a logistics challenge—even for the best of us. It is a particularly poor country, tied with Congo for the lowest GDP in Africa. The tiny landlocked nation also shares the same tribal conflicts that Rwanda has experienced; unlike in Rwanda, however, they’ve never been reconciled. In spite of all this, our work and investment on the ground over the years has allowed us to consistently get the coffees we are proud of and that many of you have grown to love. — Jason Long For more information about coffee production in Burundi, visit our Burundi origin page. nft,norg
Colombia Acevedo Primaveral (GrainPro) 8660 70 Kg 200 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Floral, cocoa and lime flavors with sweet, nutty aftertaste. Floral, cocoa and lime flavors with sweet, nutty aftertaste. Asociacion de Productores Primaveral is a group of 21 farming families near the town of Acavedo in the State of Huila in Southern Colombia. Together, they have about 120 hectares of land in production, growing mainly Caturra with a little bit of Variedad Colombia at 1,300 to 1,700 meters. This is an absolutely stunning part of the world, rich with tropical fruit, flowers, birds, insects, and a deeply colored, heavy sky that seems close enough to touch. Coffee in this region is hand-picked with usually four to five passes throughout the harvest season, picking only ripe cherry. The coffee is depulped, washed, fermented overnight, and laid out to dry on raised beds with a parabolic cover to keep out the rain and dew. We have been working on a program with this group of producers where we offer them an additional 135,000 pesos per carga (250 lbs) when they tender coffee below 11% moisture and above 86 points on the cupping table. For coffees that are above 88 points, we keep them separate by producer and call them microlots, and, of course, pay even more. They have been extremely pleased with these premiums, and we are happy to be able to develop for market, some of the best coffees in this region of Colombia. nft,norg
Colombia Acevedo Acevedo - Primaveral (GrainPro) 8778 70 Kg 265 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Sugarcane juice and lemon soda with lively acidity and a tart aftertaste. Sugarcane juice and lemon soda with lively acidity and a tart aftertaste. Asociacion de Productores Primaveral is a group of 21 farming families near the town of Acavedo in the State of Huila in Southern Colombia. Together, they have about 120 hectares of land in production, growing mainly Caturra with a little bit of Variedad Colombia at 1,300 to 1,700 meters. This is an absolutely stunning part of the world, rich with tropical fruit, flowers, birds, insects, and a deeply colored, heavy sky that seems close enough to touch. Coffee in this region is hand-picked with usually four to five passes throughout the harvest season, picking only ripe cherry. The coffee is depulped, washed, fermented overnight, and laid out to dry on raised beds with a parabolic cover to keep out the rain and dew. We have been working on a program with this group of producers where we offer them an additional 135,000 pesos per carga (250 lbs) when they tender coffee below 11% moisture and above 86 points on the cupping table. For coffees that are above 88 points, we keep them separate by producer and call them microlots, and, of course, pay even more. They have been extremely pleased with these premiums, and we are happy to be able to develop for market, some of the best coffees in this region of Colombia. nft,norg
Colombia Acevedo Acevedo - Primaveral (GrainPro) 8779 70 Kg 24 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Sweet lemon and candied pecan with a smooth mouthfeel. Sweet lemon and candied pecan with a smooth mouthfeel. Asociacion de Productores Primaveral is a group of 21 farming families near the town of Acavedo in the State of Huila in Southern Colombia. Together, they have about 120 hectares of land in production, growing mainly Caturra with a little bit of Variedad Colombia at 1,300 to 1,700 meters. This is an absolutely stunning part of the world, rich with tropical fruit, flowers, birds, insects, and a deeply colored, heavy sky that seems close enough to touch. Coffee in this region is hand-picked with usually four to five passes throughout the harvest season, picking only ripe cherry. The coffee is depulped, washed, fermented overnight, and laid out to dry on raised beds with a parabolic cover to keep out the rain and dew. We have been working on a program with this group of producers where we offer them an additional 135,000 pesos per carga (250 lbs) when they tender coffee below 11% moisture and above 86 points on the cupping table. For coffees that are above 88 points, we keep them separate by producer and call them microlots, and, of course, pay even more. They have been extremely pleased with these premiums, and we are happy to be able to develop for market, some of the best coffees in this region of Colombia. nft,norg
Colombia Acevedo Acevedo - Primaveral - Jesus Ordonez (GrainPro) 8786 70 Kg 6 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Balanced, sweet and creamy, with lemon, lime and dried plum flavors. nft,norg
Colombia
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Cauca Community Morales (GrainPro) 8386 70 Kg 33 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel-pecan with a smooth, chocolatey mouthfeel and lemongrass aftertaste. Caramel-pecan with a smooth, chocolatey mouthfeel and lemongrass aftertaste. The Morales municipality is in the northern area of Cauca, and is divided into 61 districts and 7 villages. The average altitude is around 1,600 meters, and the annual precipitation is 1500–3800mm. Coffee is the principal agricultural product, and is grown on 4,100 hectares in the area. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Cauca Community Tambo Uribe (GrainPro) 8394 70 Kg 72 CALM Melbourne Australia
melbourne-au Sweet, creamy, nectarine, lime, mango, lemon and sweet florals and a long elegant finish. Sweet, creamy, nectarine, lime, mango, lemon and sweet florals and a long elegant finish. Tambo is a colombian municipality located in the department of Cauca, Colombia. This region's landscape varies drastically, allowing for a diverse cultivation of crops, the majority being palm fruit and coffee. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Cauca Community Tambo Zarzal (GrainPro) 8396 70 Kg 66 Cafe Imports Fulfillment LLC USA
minnesota-us Tart lemon and lime with a sweet chocolate and cinnamon aftertaste. Tart lemon and lime with a sweet chocolate and cinnamon aftertaste. The town of El Tambo is located nearby Popayan, the capital of the department. El Tambo has a wide diversity of microclimates within its boundaries, which contributes to a variety of cup characteristics. The farmers here have very small coffee plots, some smaller than a hectare—more than 10,000 coffee farmers grow on just over 9,000 hectares in the area. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Cauca Community Timbio (GrainPro) 8397 70 Kg 50 Cafe Imports Fulfillment LLC USA
minnesota-us Malic and citric acids with a sweet almond aftertaste. Malic and citric acids with a sweet almond aftertaste. Timbío is a town located in the Andean highlands of the region, in the central area of Cauca. It has an annual rainfall of about 1800 mm, and its hill-and-mountain speckled landscape makes for a diverse growing environment. There are 4,700 hectares planted with coffee, with more than 4,600 coffee farmers tending to them. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Cauca Community 1 Miranda (GrainPro) 8385 70 Kg 90 CALM Melbourne Australia
melbourne-au Sugar cane juice, apricot, tropical fruits, honey, tomato and melon with clean, tangy citric and tartaric acidity. Sugar cane juice, apricot, tropical fruits, honey, tomato and melon with clean, tangy citric and tartaric acidity. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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D ACES Banexport - Las Nubes - Laurina Variety (Innovation Bags) 6999 20 Kg 9 Cafe Imports Fulfillment LLC USA
minnesota-us Nut, pine, citric and tartaric. Nut, pine, citric and tartaric. We have three specific variety separations shipping from this harvest: Geisha, Rume Sudan, and Laurina. Laurina is a naturally low-caffeine content variety of Arabica, at 0.6% compared to 1–1.2%. The attention to detail and processing techniques executed by Camilo and his staff at Finca Las Nubes are world-class. We are seeing some of the most extreme examples of innovation at the farm level in Colombia. We are so excited for you to taste this coffee! Laurina is a Bourbon derivative originating from Reunion Island with a recessive gene mutation that gives it a dwarf-like habit, small leaves, small, pointed seeds and very low caffeine concentration: as low as 0.6% when compared to the 1.2% of Arabica and 2.2% found in Robusta.T he Laurina is also parent to Mocha varieties, known for uniquely small beans and even more exotic flavors. Read this blog to learn more about our Variety Select program nft,norg
Colombia
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Decaf Farm Select Sugarcane E.A. 8172 70 Kg 33 Cafe Imports Fulfillment LLC USA
minnesota-us Lemon and simple syrup with a savory aftertaste and a heavy mouthfeel. Lemon and simple syrup with a savory aftertaste and a heavy mouthfeel. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia
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Decaf Farm Select Sugarcane E.A. 8174 70 Kg 74 Cafe Imports Fulfillment LLC USA
minnesota-us Heavy, sweet and citric. Heavy, sweet and citric. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia Decaf Farm Select Sugarcane E.A. 8475 70 Kg 75 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
origin Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia Decaf Farm Select Sugarcane E.A. 8477 70 Kg 75 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
origin Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia
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Decaf KVW MC Excelso EP 7197 60 Kg 12 Cafe Imports Fulfillment LLC USA
minnesota-us Sweet and sour with green pepper. Sweet and sour with green pepper. “Supremo” and “Excelso” are bean-size descriptors for exportable coffee from Colombia, not related to 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 to whichit 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 “U.S.A.”: screen 14 for the United States.Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. Click here to read more about Colombia's coffee. nft,norg,Decaf
Colombia
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Decaf KVW MC Excelso EP 8089 60 Kg 39 Cafe Imports Fulfillment LLC USA
minnesota-us Citric, chocolate, herbal and lemon. Citric, chocolate, herbal and lemon. “Supremo” and “Excelso” are bean-size descriptors for exportable coffee from Colombia, not related to 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 “U.S.A.”: screen 14 for the United States.Tolerance of 1.5% of beans between screens 12 and 14 Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. Click here to read more about Colombia's coffee. nft,norg,Decaf
Colombia Decaf KVW MC Excelso EP 8887 60 Kg 204 Origin/USA
Est Ship: Mar 2016
USA
Est Ship: Mar 2016
origin “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. Click here to read more about Colombia's coffee. nft,norg,Decaf
Colombia Decaf Natural E.A.1 Acevedo - Primaveral (GrainPro) 8636 70 Kg 20 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Asociacion de Productores Primaveral is a group of 21 farming families near the town of Acavedo in the State of Huila in Southern Colombia. Together, they have about 120 hectares of land in production, growing mainly Caturra with a little bit of Variedad Colombia at 1,300 to 1,700 meters. This is an absolutely stunning part of the world, rich with tropical fruit, flowers, birds, insects, and a deeply colored, heavy sky that seems close enough to touch. Coffee in this region is hand-picked with usually four to five passes throughout the harvest season, picking only ripe cherry. The coffee is depulped, washed, fermented overnight, and laid out to dry on raised beds with a parabolic cover to keep out the rain and dew. We have been working on a program with this group of producers where we offer them an additional 135,000 P\pesos per carga (250 lbs) when they tender coffee below 11% moisture and above 86 points on the cupping table. For coffees that are above 88 points, we keep them separate by producer and call them microlots, and, of course, pay even more. They have been extremely pleased with these premiums, and we are happy to be able to develop for market, some of the best coffees in this region of Colombia. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. 7689 70 Kg 13 Cafe Imports Fulfillment LLC USA
minnesota-us Lemon, nut and tangy citric acidity. Lemon, nut and tangy citric acidity. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - La Laguna - Cauca 8093 70 Kg 59 Cafe Imports Fulfillment LLC USA
minnesota-us Dark cocoa and sour lemon. Dark cocoa and sour lemon. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - La Llanada - Cauca 8095 70 Kg 70 Eniti Limited UK UK
london-eu Burnt sugar, chocolate, smooth and citric. Burnt sugar, chocolate, smooth and citric. Producer: Mariano de Jesús Trujillo Farm Area: 5 hectares, with 1 hectare planted in 5,000 coffee trees. Harvest season: May – June, cycling vinotinto (red wine) color cherry picking every 15 days. Processing: Dry Fermentation for 13 – 14 hours, washed 4 – 5 times. Dried in a parabolic dryer for 6 – 8days. Don Mariano lives with his sister Ninfa Mosquera and his Nephew Hugo, he grew up on a coffee farm with his parents and has been producing coffee his entire life. Decaf E.A. Not every coffee holds up in the decaffeination process, and not all processes are created equal. We carefully select the coffees we send for decaffeination, and partner with decaffeination processors who have as high quality standards as we do. A selection of our coffees are decaffeinated using Ethel Acetate, a natural by-product of fermented sugar-cane, which bonds with the soluble caffeine compounds in the coffee and allows them to be stripped from the green beans. For more information about coffee production in Cauca and other regions, visit our Colombia Origin Page. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. 8171 70 Kg 54 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel, cocoa, banana bread and heavy. Caramel, cocoa, banana bread and heavy. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. 8173 70 Kg 75 Cafe Imports Fulfillment LLC USA
minnesota-us Lemon, tomato and citric. Lemon, tomato and citric. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia Decaf Origin Select Sugarcane E.A. 8474 70 Kg 200 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
origin Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia Decaf Origin Select Sugarcane E.A. 8476 70 Kg 200 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
origin Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production.Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. nft,norg,Decaf
Colombia
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Excelso EP 7169 70 Kg 112 Cafe Imports Fulfillment LLC USA
minnesota-us “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. Click here to read more about Colombia's coffee. nft,norg
Colombia
Add to Samples List
Excelso EP 7171 70 Kg 15 Cafe Imports Fulfillment LLC USA
minnesota-us Buttermilk, pulpy fruit and vegetal. Buttermilk, pulpy fruit and vegetal. “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. Click here to read more about Colombia's coffee. nft,norg
Colombia Excelso Gran Galope Cauca EP (GrainPro) 8644 70 Kg 250 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Caramel, savory, floral, and soft. Caramel, savory, floral, and soft. nft,norg
Colombia Excelso Gran Galope Huila - Palestina - EP (GrainPro) 8844 70 Kg 250 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
origin Tart and creamy with toffee and lemon. nft,norg
Colombia Excelso Gran Galope1 Cauca EP (GrainPro) 8645 70 Kg 250 Afloat/Australia
Est Arrival: Feb 2016
Australia
Est Arrival: Feb 2016
afloat Caramel, savory, floral, and soft. Caramel, savory, floral, and soft. nft,norg
Colombia
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FTO Excelso 1 Cauca - COMEPCAFE FLO ID 26236 - (CBC CO-BIO-123) (GrainPro) 8399 70 Kg 238 Cafe Imports Fulfillment LLC USA
minnesota-us Burnt sugar, toffee, lime and green grape. Burnt sugar, toffee, lime and green grape. "Cooperativa Multiénica y Pluricultural de Pequeños Caficultores del Cauca" COMEPCAFE was founded October 8th, 2010, by 44 producers from the towns of Morales and Piendamo. They united with a goal to commercializing their coffee together in order to achieve better prices.The families contributing to COMEPCAFE are of Indigenous and Afro-Colombian origins, and have been producing coffee for the last 50 years. Harvest season at COMEPCAFE is March to June (70%), and November to December (mitaca,or "fly crop,"30%) For processing, COMEPCAFE uses a traditional "Zaranda" depulper, followed by dry fermentation for 12 hours, and the coffee is washed four times before being dried in a parabolic dryer. The farm area is 372 hectares of clay loam and volcanic soil, with 129 hectares dedicated to coffee. COMEPCAFE is FLO certified. For more information about coffee production in Colombia, visit our Colombia origin page. Fair Trade,Organic
Colombia
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FTO Excelso 1 Cauca - COMEPCAFE FLO ID 26236 - (CBC CO-BIO-123) (GrainPro) 8400 70 Kg 98 Cafe Imports Fulfillment LLC USA
minnesota-us Raisin, lime, vanilla and savory tropical fruits with a syrupy mouthfeel. Raisin, lime, vanilla and savory tropical fruits with a syrupy mouthfeel. "Cooperativa Multiénica y Pluricultural de Pequeños Caficultores del Cauca" COMEPCAFE was founded October 8th, 2010, by 44 producers from the towns of Morales and Piendamo. They united with a goal to commercializing their coffee together in order to achieve better prices.The families contributing to COMEPCAFE are of Indigenous and Afro-Colombian origins, and have been producing coffee for the last 50 years. Harvest season at COMEPCAFE is March to June (70%), and November to December (mitaca,or "fly crop,"30%) For processing, COMEPCAFE uses a traditional "Zaranda" depulper, followed by dry fermentation for 12 hours, and the coffee is washed four times before being dried in a parabolic dryer. The farm area is 372 hectares of clay loam and volcanic soil, with 129 hectares dedicated to coffee. COMEPCAFE is FLO certified. For more information about coffee production in Colombia, visit our Colombia origin page. Fair Trade,Organic
Colombia
Add to Samples List
FTO Excelso 1 Cauca - COMEPCAFE FLO ID 26236 - (CBC CO-BIO-123) (GrainPro) 8401 70 Kg 56 Cafe Imports Fulfillment LLC USA
minnesota-us Sugar, caramel, lemon- lime and tart acidity. Sugar, caramel, lemon- lime and tart acidity. "Cooperativa Multiénica y Pluricultural de Pequeños Caficultores del Cauca" COMEPCAFE was founded October 8th, 2010, by 44 producers from the towns of Morales and Piendamo. They united with a goal to commercializing their coffee together in order to achieve better prices.The families contributing to COMEPCAFE are of Indigenous and Afro-Colombian origins, and have been producing coffee for the last 50 years. Harvest season at COMEPCAFE is March to June (70%), and November to December (mitaca,or "fly crop,"30%) For processing, COMEPCAFE uses a traditional "Zaranda" depulper, followed by dry fermentation for 12 hours, and the coffee is washed four times before being dried in a parabolic dryer. The farm area is 372 hectares of clay loam and volcanic soil, with 129 hectares dedicated to coffee. COMEPCAFE is FLO certified. For more information about coffee production in Colombia, visit our Colombia origin page. Fair Trade,Organic
Colombia
Add to Samples List
FTO Tolima 1 Nasawe'sx de Gaitania - ASOCANAFI - FLO ID 32887 (GrainPro) 8228 70 Kg 137 Cafe Imports Fulfillment LLC USA
minnesota-us Nut, lemon and herb. Nut, lemon and herb. ASOCANAFI consists of 480 hectares, with 347 hectares dedicated to coffee production.The farmland shares its climate with the neighboring national park, Nevado del Huila, 40% of which is owned by ASOCANAFI. Harvest at ASOCANAFI is from May to June, and November to December. Coffee is depulped with a traditional depulper and zaranda (a mesh screen used after depulping to separate low-quality beans), fermented dry, and dried in parabolic dryers and casas elba (a sun dryer with retractable roof, normally built on top of the producer's house or on a separate lot) for eight to ten days. ASOCANAFI comprises mostly indigenous coffee-growing families (from the native group Nasa We'sx), averaging three to four members and 50 years of coffee-growing experience apiece. Fair Trade,Organic
Colombia FTO Tolima 1 Nasawe'sx de Gaitania - Planadas - ASOATA - FLO ID 25055 (GrainPro) 8402 70 Kg 250 Afloat/USA
Est Arrival: Nov 2015
USA
Est Arrival: Nov 2015
afloat Toffee, lemon, herb and nut. Toffee, lemon, herb and nut. ASOCANAFI consists of 480 hectares, with 347 hectares dedicated to coffee production.The farmland shares its climate with the neighboring national park, Nevado del Huila, 40% of which is owned by ASOCANAFI. Harvest at ASOCANAFI is from May to June, and November to December. Coffee is depulped with a traditional depulper and zaranda (a mesh screen used after depulping to separate low-quality beans), fermented dry, and dried in parabolic dryers and casas elba (a sun dryer with retractable roof, normally built on top of the producer's house or on a separate lot) for eight to ten days. ASOCANAFI comprises mostly indigenous coffee-growing families (from the native group Nasa We'sx), averaging three to four members and 50 years of coffee-growing experience apiece. Fair Trade,Organic
Colombia FTO Tolima 1 Nasawe'sx de Gaitania - ASOCANAFI - FLO ID 32887 (GrainPro) 8403 70 Kg 250 Afloat/USA
Est Arrival: Nov 2015
USA
Est Arrival: Nov 2015
afloat Mellow, caramelly and sweet with lemon and grapefruit flavors. Mellow, caramelly and sweet with lemon and grapefruit flavors. ASOCANAFI consists of 480 hectares, with 347 hectares dedicated to coffee production.The farmland shares its climate with the neighboring national park, Nevado del Huila, 40% of which is owned by ASOCANAFI. Harvest at ASOCANAFI is from May to June, and November to December. Coffee is depulped with a traditional depulper and zaranda (a mesh screen used after depulping to separate low-quality beans), fermented dry, and dried in parabolic dryers and casas elba (a sun dryer with retractable roof, normally built on top of the producer's house or on a separate lot) for eight to ten days. ASOCANAFI comprises mostly indigenous coffee-growing families (from the native group Nasa We'sx), averaging three to four members and 50 years of coffee-growing experience apiece. Fair Trade,Organic
Colombia
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FTO Tolima 1 Nasawe'sx de Gaitania - Planadas - ASOATA - FLO ID 25055 (GrainPro) 8404 70 Kg 263 Cafe Imports Fulfillment LLC USA
minnesota-us Floral aroma with toffee, nutty and herbal flavors and citric acidity. Floral aroma with toffee, nutty and herbal flavors and citric acidity. ASOCANAFI consists of 480 hectares, with 347 hectares dedicated to coffee production.The farmland shares its climate with the neighboring national park, Nevado del Huila, 40% of which is owned by ASOCANAFI. Harvest at ASOCANAFI is from May to June, and November to December. Coffee is depulped with a traditional depulper and zaranda (a mesh screen used after depulping to separate low-quality beans), fermented dry, and dried in parabolic dryers and casas elba (a sun dryer with retractable roof, normally built on top of the producer's house or on a separate lot) for eight to ten days. ASOCANAFI comprises mostly indigenous coffee-growing families (from the native group Nasa We'sx), averaging three to four members and 50 years of coffee-growing experience apiece. Fair Trade,Organic
Colombia
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FTO Tolima 1 Nasawe'sx de Gaitania - ASOCANAFI - FLO ID 32887 (GrainPro) 8405 70 Kg 68 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel, red grape, floral and toffee with tart tartaric and citric acidity. Caramel, red grape, floral and toffee with tart tartaric and citric acidity. ASOCANAFI consists of 480 hectares, with 347 hectares dedicated to coffee production.The farmland shares its climate with the neighboring national park, Nevado del Huila, 40% of which is owned by ASOCANAFI. Harvest at ASOCANAFI is from May to June, and November to December. Coffee is depulped with a traditional depulper and zaranda (a mesh screen used after depulping to separate low-quality beans), fermented dry, and dried in parabolic dryers and casas elba (a sun dryer with retractable roof, normally built on top of the producer's house or on a separate lot) for eight to ten days. ASOCANAFI comprises mostly indigenous coffee-growing families (from the native group Nasa We'sx), averaging three to four members and 50 years of coffee-growing experience apiece. Fair Trade,Organic
Colombia
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Huila San Agustin - Los Naranjos (GrainPro) 8317 70 Kg 71 CALM Melbourne Australia
melbourne-au Asociacion Los Narnajos Agustin consists of 97 small coffee growers. The individual farms are an average of 1.5 hectares, and the coffee they produce is fully washed and fully patio sun-dried. All coffee is hand sorted to ensure the highest quality beans. This commitment to quality is certainly shown in the cup, which is bright, fruity, and complex with a soft and sweet body. The Video above shows the people, sights, and sounds of the members of Association Los Naranjos in San Agustin, Huila Colombia. These amazing people's coffee is some of the most exquisite Colombian coffee, and we are proud to have grown with them over the past several years, seeing their members win Cup of Excellence, the United States Barista Championship, and the World Barista Championship. We have proudly sent this coffee across the globe to the US, Australia, New Zealand, Taiwan, Europe, and Korea. The global demand for this coffee is a testament to the integrity of these people and their commitment to quality. Thank you Los Naranjos! nft,norg
Colombia
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Huila San Agustin - Los Naranjos (GrainPro) 8318 70 Kg 10 Cafe Imports Fulfillment LLC USA
minnesota-us Floral, lemon and chocolate with tart acidity. Floral, lemon and chocolate with tart acidity. This coffee is produced by 97 small coffee growers who comprise the "Asociacion Los Naranjos San Agustin." The individual farms are an average of 1.5 hectares, and the coffee they produce is fully washed and fully patio sun-dried. All coffee is hand sorted to ensure the highest quality beans. This commitment to quality is certainly shown in the cup, which is bright, fruity, and complex with a soft and sweet body. The Video above shows the people, sights, and sounds of the members of Association Los Naranjos in San Agustin, Huila Colombia. These amazing people's coffee is some of the most exquisite Colombian coffee, and we are proud to have grown with them over the past several years, seeing their members win Cup of Excellence, the United States Barista Championship, and the World Barista Championship. We have proudly sent this coffee across the globe to the US, Australia, New Zealand, Taiwan, Europe, and Korea. The global demand for this coffee is a testament to the integrity of these people and their commitment to quality. Thank you Los Naranjos! (Entire video shot on the Fujifilm X100) nft,norg
Colombia
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Huila San Agustin - Los Naranjos (GrainPro) 8658 70 Kg 241 Cafe Imports Fulfillment LLC USA
minnesota-us Bubble gum sweetness, grapefruit and tropical florals with sparkling acidity. Bubble gum sweetness, grapefruit and tropical florals with sparkling acidity. This coffee is produced by 97 small coffee growers who comprise the "Asociacion Los Naranjos San Agustin." The individual farms are an average of 1.5 hectares, and the coffee they produce is fully washed and fully patio sun-dried. All coffee is hand sorted to ensure the highest quality beans. This commitment to quality is certainly shown in the cup, which is bright, fruity, and complex with a soft and sweet body. The Video above shows the people, sights, and sounds of the members of Association Los Naranjos in San Agustin, Huila Colombia. These amazing people's coffee is some of the most exquisite Colombian coffee, and we are proud to have grown with them over the past several years, seeing their members win Cup of Excellence, the United States Barista Championship, and the World Barista Championship. We have proudly sent this coffee across the globe to the US, Australia, New Zealand, Taiwan, Europe, and Korea. The global demand for this coffee is a testament to the integrity of these people and their commitment to quality. Thank you Los Naranjos! (Entire video shot on the Fujifilm X100) nft,norg
Colombia Huila San Agustin - Los Naranjos (GrainPro) 8776 70 Kg 265 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Floral and sweet with intense lemon-lime and orange flavors. Floral and sweet with intense lemon-lime and orange flavors. This coffee is produced by 97 small coffee growers who comprise the "Asociacion Los Naranjos San Agustin." The individual farms are an average of 1.5 hectares, and the coffee they produce is fully washed and fully patio sun-dried. All coffee is hand sorted to ensure the highest quality beans. This commitment to quality is certainly shown in the cup, which is bright, fruity, and complex with a soft and sweet body. The Video above shows the people, sights, and sounds of the members of Association Los Naranjos in San Agustin, Huila Colombia. These amazing people's coffee is some of the most exquisite Colombian coffee, and we are proud to have grown with them over the past several years, seeing their members win Cup of Excellence, the United States Barista Championship, and the World Barista Championship. We have proudly sent this coffee across the globe to the US, Australia, New Zealand, Taiwan, Europe, and Korea. The global demand for this coffee is a testament to the integrity of these people and their commitment to quality. Thank you Los Naranjos! (Entire video shot on the Fujifilm X100) nft,norg
Colombia Huila San Agustin - Los Naranjos (GrainPro) 8777 70 Kg 148 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Tart lemon acidity and a mild nutty aftertaste. Tart lemon acidity and a mild nutty aftertaste. This coffee is produced by 97 small coffee growers who comprise the "Asociacion Los Naranjos San Agustin." The individual farms are an average of 1.5 hectares, and the coffee they produce is fully washed and fully patio sun-dried. All coffee is hand sorted to ensure the highest quality beans. This commitment to quality is certainly shown in the cup, which is bright, fruity, and complex with a soft and sweet body. The Video above shows the people, sights, and sounds of the members of Association Los Naranjos in San Agustin, Huila Colombia. These amazing people's coffee is some of the most exquisite Colombian coffee, and we are proud to have grown with them over the past several years, seeing their members win Cup of Excellence, the United States Barista Championship, and the World Barista Championship. We have proudly sent this coffee across the globe to the US, Australia, New Zealand, Taiwan, Europe, and Korea. The global demand for this coffee is a testament to the integrity of these people and their commitment to quality. Thank you Los Naranjos! (Entire video shot on the Fujifilm X100) nft,norg
Colombia Huila San Agustin - Los Naranjos - Inael Quinayas (GrainPro) 8793 70 Kg 5 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Pineapple, lemon and lime with a syrupy mouthfeel. Pineapple, lemon and lime with a syrupy mouthfeel. Famer Inael Quinayas owns this 6 hectare farm in Huila Colombia. Inael has 4 children, 3 daughters and 1 son, and all of his kids are in school right now. Nearly half of Inaels crop here is over 10 years old. Through the town of San Augustin runs a river called Los Naranjos. Up the sides of this riverbank in to the mountains is a community of coffee growers with small clean and beautiful farms. Butterflies, Hummingbirds and giant lavender flowers are the norm. This land is buffeted on the west by a 500 sq mile biosphere reserve called Cueva de los Quacharo. It is the place where two of Colombias three mountain ranges converge and where ancient peoples lived and carved giant stone figures. It is a special place and the people who live here believe that the great forest tracts of the natural preserve protect their land from the violence of weather and give them a calm, peaceful place to live and farm. In 2001, Some of the farmers of this area got together with the intentions of improving their managerial skills and gaining access to the elusive “specialty coffee market,” and they formed an association called La Asociacion Los Naranjos de San Augustin. Today there are 50 grower/members with about 150 hectares in coffee. Average size of a farm is 2.8 hectares. Yield is between 1,500 and 2,000 Kg per Hectare. View Video Here View Blog Here nft,norg
Colombia
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Huila 1 Finca El Progreso - Rodrigo Sanchez (GrainPro) 8457 70 Kg 127 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel, toffee, green grape and lemon with intense tart acidity. Caramel, toffee, green grape and lemon with intense tart acidity. Rodrigo Sanchez is a motivated coffee producer. He runs a 23 hectare farm called El Progresso where he cultivates quality coffee. Rodrigo producess Caturra and Bourbon varieties, and he just recently planted a Geisha lot. A selective hand picking is done to collect only ripe cherries. After the harvest of the coffee, it goes to the fermentation tanks for fermentation for 23 to 30 depending on the coffee's maturity level and the climate. Once the fermentation is done, the coffee goes to the parabolic dryers to be dried for 8 to 16 days. The drying proccess aslo depends on the climate in order to achieve the right moisture content. nft,norg
Colombia
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Microlot Tobo - Timana (GrainPro) 7235 70 Kg 5 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee, grapefruit pith and herb. Toffee, grapefruit pith and herb. This coffee is part of the Microlot Program we’ve launched in Colombia. Similar to the Regional Select program, it was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts Timana is located in a natural depression at the northeast of Valle del Alto Magdalena. The altitude ranges from 1000–2000 meters above sea level, with an average temperature of 23°C. The soil in this region is rocky due to the proximity to the northeast mountains. The water comes from the Timana River, which originates at the boundaries of Acevedo Municipality. nft,norg
Colombia
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Microlot Carmen Cecilia Montoya - Urrao - Antioquia (GrainPro) 8927 70 Kg 18 Cafe Imports Fulfillment LLC USA
minnesota-us Burnt sugar, caramel, tropical fruit and savory flavor with tart, complex citric, malic and tartaric acidity. Burnt sugar, caramel, tropical fruit and savory flavor with tart, complex citric, malic and tartaric acidity. A second-generation coffee grower, Carmen Cecilia has worked diligently with her family, elevating her 3-hectare farm to a rank few ever achieve: 1st place in a Cup of Excellence competition. Her award-winning coffee in 2014 was the culmination of years of planning and execution. She selected seed from her strongest Caturra trees, germinated and reared them in an on-farm nursery, then replanted her fields with the saplings. As the trees matured, Carmen Cecilia and her family honed their picking and processing technique to what it is today: Red cherry are hand-harvested, then depulped on-site in the farm's micromill. The wet green ferments for 48 hours with two flushes of fresh water, then is sent through sorting channels and dried in a parabolic drier. It receives a screen sorting before being bagged and left to rest under shelter, then is dry milled for final sorting and bagging. Carmen Cecilia's farm represents two trends we're excited to see in coffee: First, growers intently learning and planning their operations to produce high-quality coffee on a consistent basis. This year's offering cups quite similarly to that which won 2014's Cup of Excellence. Second, an increasing number of women are taking over as owners of farms and coops and producing exceptional results. Carmen Cecilia is exemplary in this role. nft,norg
Colombia
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Microlot 1 Los Lirios (GrainPro) 6963 70 Kg 19 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel, toffee and raisin with citric acidity. Caramel, toffee and raisin with citric acidity. Doña Noralba has worked with coffee all her life because it is a tradition in her family, and that is why she has been always interested in it. She is the owner of Los Lirios, thanks to a gift from her father which she received 20 years ago. The farm has always produced coffee, and the rest of her family also have coffee farms; they all work separately but together. Doña Noralba has 1,200 coffee trees in her 2.5 hectares, all of them Caturra variety. Her biggest challenge has been the difficulties with the workers she hires in the time of harvest. It is complicated to deal with their schedules and conditions; nevertheless, she has figured out a way to motivate them and teach them how to work with love. On the other hand, what she loves the most about coffee is that although it is a dedicated task, itiswork in which all the family can participate. She looks forward to her son and daughter continuing with the family tradition of being coffee growers. Doña Noralba does a selective hand-picking of ripe cherry. After being depulped, the coffee is wet fermented for 8–10 hours. Once the fermentation is done, coffee is moved to parabolic dryers to be dried for 8–10 days. nft,norg
Colombia
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Microlot 10 Puerto Rico - Cauca (GrainPro) 8330 70 Kg 39 Cafe Imports Fulfillment LLC USA
minnesota-us Sugary with floral, cane juice, brown sugar, green apple, green grape and lime flavors; tangy tartaric and citric acidity. nft,norg
Colombia
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Microlot 10 Asocampo - Timana - Huila (GrainPro) 8337 70 Kg 5 Eniti Limited UK UK
london-eu Syrup-y, raspberry jam, ruby red grapefruit, apricot and floral flavor with intense, tangy, green grape tartaric and citric acidity. Syrup-y, raspberry jam, ruby red grapefruit, apricot and floral flavor with intense, tangy, green grape tartaric and citric acidity. Producer Ivan Serrato Rojas has been producing coffee for 32 years on his 4-hectare farm, Buena Vista, with all 4 hectares dedicated to coffee growing. Ivan lives with his wife, Yinet Serrato, and their six children, all of whom are somehow involved with work on the farm. Harvest season at Buena Vista is from May to March, with a picking cycle of 15 days. Ivan uses a traditional depulper, with dry fermentation for 24 hours. Coffee is washed twice and placed in a parabolic dryer for 10 to 18 days. Coffee is stored in sacks on wooden pallets for four days before delivering to the dry mill. nft,norg
Colombia
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Microlot 10 Sevilla - Cauca (GrainPro) 8338 70 Kg 20 Eniti Limited UK UK
london-eu Rich juicy sugars, floral, cane juice, tropical, lime and candied watermelon with tangy, sparkling citric and tartaric acidity. Rich juicy sugars, floral, cane juice, tropical, lime and candied watermelon with tangy, sparkling citric and tartaric acidity. This coffee is part of the “Million Pesos” program we have in Colombia for coffee that cups above 90 points. A Million pesos per carga (125Kilos of pergamino) which is almost double what is being paid at traditional purchasing points. We have been doing this for about a year and producers are ecstatic when they make the grade as the price at the market is barely above the cost of production. We are excited to find coffees that cup above 90 points, so it is a real winner for both sides and something we can repeat. We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia Microlot 10 La Varniza - Simon Chacon - Acevedo - Huila - Caturra/Colombia (GrainPro) 8853 70 Kg 25 Afloat/USA
Est Arrival: Mar 2016
USA
Est Arrival: Mar 2016
  afloat nft,norg
Colombia Microlot 10 Montañita - Javier A. Ordoñez - La Laguna - Huila - Caturra (GrainPro) 8854 70 Kg 26 Afloat/USA
Est Arrival: Mar 2016
USA
Est Arrival: Mar 2016
  afloat nft,norg
Colombia Microlot 10 Camberos - Orlando Trujillo - Pitalito - Huila - Caturra (GrainPro) 8855 70 Kg 25 Afloat/USA
Est Arrival: Mar 2016
USA
Est Arrival: Mar 2016
  afloat nft,norg
Colombia
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Microlot 13 Elkin Guzman - Finca El Mirador - Natural (GrainPro) 8751 70 Kg 8 CALM Melbourne Australia
melbourne-au Lemon-lime, caramel, intense citric and tartaric acidity and nut. Lemon-lime, caramel, intense citric and tartaric acidity and nut. Elkin Guzman is the leading pioneer in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtably paying off as he is now producing some of the most consistently impressive coffees we have ever seen come out of Colombia. His secret? Mentor Arnfulo Leguizamo. Elkin realized early on this year that the maturity of the cherries were extremly good. On average, the sugar content of the cherries were 24 Brix degrees. After harvesting, coffee was run through water tanks to remove floaters and impure cherries. A hand sorting then preceded the drying process. The first 8 days of drying were under direct sun on raised beds, in constant movement. On day 9, the coffee was moved into the parabolic dryer for another 35 days in order to avoid high temperatures and flavor stressors. For more information on Colombian coffees visit our Colombia origin page. nft,norg
Colombia
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Microlot 13 Elkin Guzman - Finca El Mirador - Natural (GrainPro) 8753 70 Kg 2 CALM Melbourne Australia
melbourne-au Chocolate, cherry, savory and almond. Chocolate, cherry, savory and almond. Elkin Guzman is the leading pioneer in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtably paying off as he is now producing some of the most consistently impressive coffees we have everseen comeout of Colombia. His secret? Mentor Arnfulo Leguizamo. Elkin realized early on this year that the maturity of the cherries were extremly good. On average, the sugar content of the cherries were 24 Brix degrees. After harvesting, coffee was run through water tanks to remove floaters and impure cherries. A hand sorting then preceded the drying process. The first 8 days of drying were under direct sun on raised beds, in constant movement. On day 9, the coffee was moved into the parabolic dryer for another 35 days in order to avoid high temperatures and flavor stressors. The result is a savory bar of chocolate, with almond bits and dried cherries, melted into your favorite coffee mug. For more information on Colombian coffees visit our Colombia origin page. nft,norg
Colombia
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Microlot 13 Elkin Guzman - Finca El Mirador - Castillo - Natural, Washed, Honey (GrainPro) 8756 70 Kg 4 CALM Melbourne Australia
melbourne-au Creamy, tart cherry, strawberry, candied fruit and cocoa with winey sparkling acidity. Creamy, tart cherry, strawberry, candied fruit and cocoa with winey sparkling acidity. Elkin Guzman is the leading pioneer in the coffee-producing world. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtedly paying off as he is now producing some of the most consistently impressive coffees we have ever seen come out of Colombia. His secret? Mentor Arnfulo Leguizamo. This particular lot is an experiment of Elkin's: The coffee is not depulped, but instead is dried for 17 days on raised beds. Then it is soaked in a tank of water for 24 hours before being peeled, which causes it to come out as a kind of modified Black Honey. It is then fully dried to 11-percent moisture on raised beds, and prepared for export. Café Imports' founder and president Andrew Miller says, "I've never seen anything like this or tasted anything like it." We are excited to bring this coffee, and Elkin's experimental spirit, to our partners. For more information on Colombian coffees visit our Colombia origin page. nft,norg
Colombia Microlot 14 Elkin Guzman - El Rosal - Pitalito - Huila - Variety Catiope (GrainPro) 8814 70 Kg 6 Afloat/UK
Est Arrival: Mar 2016
UK
Est Arrival: Mar 2016
afloat Rich sugar and dark fruits; prune, plum, lime, perfumed florals and lively complex acidity. Rich sugar and dark fruits; prune, plum, lime, perfumed florals and lively complex acidity. Elkin Guzman is the leading pioneer in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtably paying off as he is now producing some of the most consistently impressive coffees we have ever seen come out of Colombia. His secret? Mentor Arnfulo Leguizamo. For more information on Colombian coffees visit our Colombia origin page. nft,norg
Colombia
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Microlot 15 Cauca Best Cup - Martha Lucia Rivera (GrainPro) 8374 70 Kg 3 Cafe Imports Fulfillment LLC USA
minnesota-us Creamy, cocoa, lemon- lime and tropical. Creamy, cocoa, lemon- lime and tropical. Martha Lucia has been a coffee producer for 20 years now, and she believes in the potential the coffee has to increase the livelihood of her family and neighbors. She promotes the coffee cultivation within this region, and explains to producers about her agricultural practices. She harvests only ripe cherry, once they have turned a "grape" color. She has get better results every time she permits the cherry to ripen more, letting them develop more sugar. The same day of the harvest, the coffee is depulped, and right after, the fermentation process initiates. Fermentation lasts 12 hours, until the right moment to stop and wash the coffee for the first time. After washing the coffee once, she does it again three more times until the mucilage is completely removed. At her farm she has a parabolic drier, in which she dries the coffee for 15 days until the coffee reaches 11% moisture content. —Luis Arocha Read a blog from Café Imports Europe's Gabe Dunn on Cauca Best Cup 2015 by clicking here. Read a blog from Café Imports President Andrew Miller on the first Cauca Best Cup 2014 by clicking here. For more general information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Microlot 15 Cauca Best Cup - Ana Marcela Ruiz & Carlos Perez (GrainPro) 8376 70 Kg 8 Eniti Limited UK UK
london-eu Rich juicy sweetness, syrupy, vanilla, tropical fruit, nectar and savory flavors with complex citric, tartaric and malic acidity. Rich juicy sweetness, syrupy, vanilla, tropical fruit, nectar and savory flavors with complex citric, tartaric and malic acidity. Carlos Perez has been married to Ana Marcela Ruiz for 15 years, Marcela is in charge of the farm and Carlos works as a porter in Popayan. They have a son, Luis Carlos Perez who is 12 years old. In 2010, Ana Marcela and Carlos bought a lot and planted 5000 coffee trees. Read a blog from Café Imports Europe's Gabe Dunn on Cauca Best Cup 2015 by clicking here. Read a blog from Café Imports President Andrew Miller on the first Cauca Best Cup 2014 by clicking here. For more general information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia Microlot 15 Octavio Riano - Filo de Chillurco - Pitalito - Huila - Caturra/Red Bourbon (GrainPro) 8806 70 Kg 19 Afloat/Australia
Est Arrival: Feb 2016
Australia
Est Arrival: Feb 2016
afloat Cherry jam, panela, stewed tomato, tropical fruits and caramel with intense citric and tartaric acidity. nft,norg
Colombia Microlot 15 Rodrigo Sanchez - El Carmelo - Palestina - Huila - Caturra/Colombia/Bourbon (GrainPro) 8807 70 Kg 35 Afloat/Australia
Est Arrival: Feb 2016
Australia
Est Arrival: Feb 2016
afloat Lemon-lime, panela, floral, savory and tropical fruits with complex citric and tartaric acidity. nft,norg
Colombia Microlot 15 Manuel Rojas - Ingali - Pitalito - Huila - Geisha (GrainPro) 8808 70 Kg 1 Afloat/Australia
Est Arrival: Feb 2016
Australia
Est Arrival: Feb 2016
afloat Jasmine, sweet raspberry cream, lemon, and melon with crisp, clean acidity and a syrupy body. nft,norg
Colombia
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Microlot 16 Elcias Muñoz - Timana - Huila (GrainPro) 8621 70 Kg 18 Cafe Imports Fulfillment LLC USA
minnesota-us Balanced and creamy with caramel, burnt sugar and fruit; intense tartaric and citric acidity. nft,norg
Colombia Microlot 16 Rio Negro - Huila (GrainPro) 8623 70 Kg 100 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Caramel, chocolate, green grape and lemon-lime with tangy acidity. nft,norg
Colombia Microlot 16 Aromas del Sur - Palestina - Huila (GrainPro) 8625 70 Kg 116 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Rich sugar, tropical fruit, red grape, caramel, almond, floral, honey and tomato with intense tartaric acidity. Rich sugar, tropical fruit, red grape, caramel, almond, floral, honey and tomato with intense tartaric acidity. We are happy to introduce to you a new group, called "Aromas del Sur,” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina. The founding members created the group in 2013, when they discovered the potential of specialty-coffee production. Currently 73 active members compromise Aromas del Sur. The average farm size is 6 hectares, with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Tipica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca ("fly crop") is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards: They do a selective hand picking of ripe cherry, ferment the coffee to adequate level, and dry the coffee between 10–11.5% moisture content. The common practice is that the producers mill the coffee at their own farm, and once coffee is dried to the desire moisture content, it's transferred to Aromas del Sur's warehouse. Aromas del Sur has a project called “Universidad del Café” (coffee university), the focus of which is to teach and implement quality procedures among the group's producers. The goal of the project is to train the producers in agricultural practices, commercial know-how, and cupping ability. Aromas del Sur's warehouse functions as a storage place for parchment coffee, and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, ("blue water") because it's considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg
Colombia Microlot 16 Aromas del Sur - Fundador - Palestina - Huila (GrainPro) 8846 70 Kg 60 Afloat/USA
Est Arrival: Mar 2016
USA
Est Arrival: Mar 2016
  afloat nft,norg
Colombia Microlot 16 ASOCAMPO - Elias - Potrerillos - Huila (GrainPro) 8847 70 Kg 60 Afloat/USA
Est Arrival: Mar 2016
USA
Est Arrival: Mar 2016
  afloat nft,norg
Colombia Microlot 16 Las Aguilas - Segunda Lasso - La Argentina - Huila - Caturra/Colombia (GrainPro) 8848 70 Kg 26 Afloat/USA
Est Arrival: Mar 2016
USA
Est Arrival: Mar 2016
  afloat nft,norg
Colombia Microlot 16 San Jose de Riecitos - Edgar Motta - Acevedo - Huila - Caturra/Colombia (GrainPro) 8849 70 Kg 25 Afloat/USA
Est Arrival: Mar 2016
USA
Est Arrival: Mar 2016
  afloat nft,norg
Colombia Microlot 16 La Esperanza - Elcias Muñoz Cruz - Pitalito - Huila - Caturra (GrainPro) 8850 70 Kg 35 Afloat/USA
Est Arrival: Mar 2016
USA
Est Arrival: Mar 2016
  afloat nft,norg
Colombia
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Microlot 2 Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila (GrainPro) 7534 70 Kg 2 CALM Melbourne Australia
melbourne-au Caramel, fruit, perfume florals, savory tomato and clove flavors and zesty grapefruit acidity. Caramel, fruit, perfume florals, savory tomato and clove flavors and zesty grapefruit acidity. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be. He is a member of Asociacion Los Naranjos, a project we have developed over the years were we pay a premium for coffees that meet certain cup-quality specifications. In 2011, he won the first price at the Cup of Excellence with coffee from this farm. An unprecedented price of $45/lb was paid for the Cup of Excellence coffee. He promised his family he would take them to see the ocean and he already did. (He showed us the pictures to prove it). Arnulfo is very proud to be a farmer. What this new generation of cafeteros wants is recognition for their hard work and the means to sell their coffee as a traceable microlot and not a blend. We met Diego, his son, at the Los Naranjos cupping lab. He is training to be a cupper at the moment and plans to stay in the business. Farmers are now starting to understand the importance of being able to taste their own coffee. We are really excited for Arnulfo and Los Naranjos' future! It looks promising and should bring us more top-notch coffee throughout the years. Arnulfo Leguizamo COE Secrets from Noah N on Vimeo. nft,norg
Colombia Microlot 2 Arnulfo Leguizamo - Finca El Faldón (GrainPro) 8681 70 Kg 1 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be. He is a member of Asociacion Los Naranjos, a project we have developed over the years were we pay a premium for coffees that meet certain cup-quality specifications. In 2011, he won the first price at the Cup of Excellence with coffee from this farm. An unprecedented price of $45/lb was paid for the Cup of Excellence coffee. He promised his family he would take them to see the ocean and he already did. (He showed us the pictures to prove it). Arnulfo is very proud to be a farmer. What this new generation of cafeteros wants is recognition for their hard work and the means to sell their coffee as a traceable microlot and not a blend. We met Diego, his son, at the Los Naranjos cupping lab. He is training to be a cupper at the moment and plans to stay in the business. Farmers are now starting to understand the importance of being able to taste their own coffee. We are really excited for Arnulfo and Los Naranjos' future! It looks promising and should bring us more top-notch coffee throughout the years. Arnulfo Leguizamo COE Secrets from Noah N on Vimeo. nft,norg
Colombia Microlot 2 Arnulfo Leguizamo - Finca El Faldón (GrainPro) 8794 70 Kg 11 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Sugary lemon and lime with intense citric acidity and syrupy mouthfeel. Sugary lemon and lime with intense citric acidity and syrupy mouthfeel. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be. He is a member of Asociacion Los Naranjos, a project we have developed over the years were we pay a premium for coffees that meet certain cup-quality specifications. In 2011, he won the first price at the Cup of Excellence with coffee from this farm. An unprecedented price of $45/lb was paid for the Cup of Excellence coffee. He promised his family he would take them to see the ocean and he already did. (He showed us the pictures to prove it). Arnulfo is very proud to be a farmer. What this new generation of cafeteros wants is recognition for their hard work and the means to sell their coffee as a traceable microlot and not a blend. We met Diego, his son, at the Los Naranjos cupping lab. He is training to be a cupper at the moment and plans to stay in the business. Farmers are now starting to understand the importance of being able to taste their own coffee. We are really excited for Arnulfo and Los Naranjos' future! It looks promising and should bring us more top-notch coffee throughout the years. Arnulfo Leguizamo COE Secrets from Noah N on Vimeo. nft,norg
Colombia
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Microlot 3 Finca Buenavista (GrainPro) 6964 70 Kg 40 Cafe Imports Fulfillment LLC USA
minnesota-us Chocolate, citric and herbal. Chocolate, citric and herbal. Don Jose has been Buenavista’s farm owner for 15 years. He received one part of it as an inheritance from his father, and the other he bought from his sister: Now he has 3 hectares, all cultivated with coffee. The estate has always been a coffee farm. In Buenavista, under a temperature between 20°C and 22°C, Don Jose has 13,000 coffee trees growing of Caturra and Colombia varieties. Don Jose came into the coffee world thanks to his father, who taught him everything he knows, and he has stayed in it due to the good results he has seen through the years. One of his biggest problems is the low price in some seasons. Nevertheless, he is very grateful of what he has received from being a coffee grower, and this is the reason why he continues with the tradition of teaching his children all about coffee production, always noting that to have good coffee qualities means hard, good work. Don Jose does individual picking by variety:cherry color in Caturra, and grape color in Colombia variety. Coffee is depulped without water, and goes through a dry fermentation in the sun for 17–18 hours. After the fermentation is done, the coffee is washed and moved to the patio for drying, about 5 -8 days. nft,norg
Colombia Microlot 3 Arnulfo Leguizamo - Finca Primavera (GrainPro) 8795 70 Kg 11 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Complex, juicy acidity with caramel sweetness and an almond shortbread aftertaste. Complex, juicy acidity with caramel sweetness and an almond shortbread aftertaste. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be. He is a member of Asociacion Los Naranjos, a project we have developed over the years were we pay a premium for coffees that meet certain cup-quality specifications. In 2011, he won the first price at the Cup of Excellence with coffee from this farm. An unprecedented price of $45/lb was paid for the Cup of Excellence coffee. He promised his family he would take them to see the ocean and he already did. (He showed us the pictures to prove it). Arnulfo is very proud to be a farmer. What this new generation of cafeteros wants is recognition for their hard work and the means to sell their coffee as a traceable microlot and not a blend. We met Diego, his son, at the Los Naranjos cupping lab. He is training to be a cupper at the moment and plans to stay in the business. Farmers are now starting to understand the importance of being able to taste their own coffee. We are really excited for Arnulfo and Los Naranjos' future! It looks promising and should bring us more top-notch coffee throughout the years. nft,norg
Colombia
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Microlot 4 Miranda - Cauca (GrainPro) 8053 70 Kg 12 CALM Melbourne Australia
melbourne-au Savory, sugary and syrupy with floral and lemon; complex, crisp citric, malic and tartaric acidity. Savory, sugary and syrupy with floral and lemon; complex, crisp citric, malic and tartaric acidity. Don Florentino Quiguanas has a 3-hectare farm with 2 hectares planted in coffee. Don Florentino harvests only ripe cherryby selective hand-picking. He depulps the coffee the same day as it is harvested and he does a dry fermentation in plastic tanks for 18 hours. The coffee is dried in parabolic driers for 17 days. — Luis Arocha For more information on coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Microlot 4 Aromas del Sur - Palestina - Caturra (GrainPro) 8098 70 Kg 37 CALM Melbourne Australia
melbourne-au Creamy and sugary with burnt sugar and citrus fruits; intense citric and tartaric acidity. Creamy and sugary with burnt sugar and citrus fruits; intense citric and tartaric acidity. We are happy to introduce to you a new group called: "Aromas del Sur” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina. The founding members created the group in 2013, when they discovered the potential of specialty coffee production. Currently 73 active members compromise Aromas del Sur. The average farm size is 6 hectares with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Tipica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca ("fly crop") is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards: They do a selective hand picking of ripe cherry, ferment the coffee to adequate level, and dry the coffee between 10–11.5% moisture content. The common practice is that the producers mill the coffee at their own farm, and once coffee is dried to the desire moisture content, it's transferred to Aromas del Sur's warehouse. Aromas del Sur has a project called “Universidad del Café” (coffee university), the focus of which is to teach and implement quality procedures among the group's producers. The goal of the project is to train the producers in agricultural practices, commercial know-how, and cupping ability. Aromas del Sur's warehouse functions as a storage place for parchment coffee, and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, ("blue water") because it's considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg
Colombia
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Microlot 4 Asocampo - San Antonio - Timana (GrainPro) 8099 70 Kg 27 Eniti Limited UK UK
london-eu Tangy and lively with buttered vegetables, tropical fruit, lemon, white grape and honey. Tangy and lively with buttered vegetables, tropical fruit, lemon, white grape and honey. Producer Ivan Serrato Rojas has been producing coffee for 32 years on his 4-hectare farm, Buena Vista, with all 4 hectares dedicated to coffee growing. Ivan lives with his wife, Yinet Serrato, and their six children, all of whom are somehow involved with work on the farm. Harvest season at Buena Vista is from May to March, with a picking cycle of 15 days. Ivan uses a traditional depulper, with dry fermentation for 24 hours. Coffee is washed twice and placed in a parabolic dryer for 10 to 18 days. Coffee is stored in sacks on wooden pallets for four days before delivering to the dry mill. nft,norg
Colombia
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Microlot 4 Hugo Trujillo - Cauca (GrainPro) 8101 70 Kg 12 Eniti Limited UK UK
london-eu Cola, burnt sugar, toffee, chocolate, lemon- lime and cane juice with cranberry tart acidity. Cola, burnt sugar, toffee, chocolate, lemon- lime and cane juice with cranberry tart acidity. Hugo Trujillo started working in coffee eight years ago, when he finished his schooling. He lives with his mother, Ninfa Mosquera, his uncle Mariano, and his brother Dario Trujillo. Hugo works with Banexport's agricultural engineers and cuppers to constantly improve the potential of his quality coffee production. Hugo Trujillo's farm, Palmichal, consists of 4 hectares with 1.5 hectares planted in 8,000 coffee trees. Harvest at Palmichel is May to June, with picking cycles every 15 days. During processing, coffee is depulped witha traditional depulper, sorted using a zaranda mesh screen,washed threeto five times, and fermented dry for 13 to 15 hours. Coffee is then dryed in a parabolic dryer for six days, and stored in sacks on wooden pallets for 30 days before milling. nft,norg
Colombia
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Microlot 4 Mauricio Mesa - Cauca (GrainPro) 8103 70 Kg 22 Eniti Limited UK UK
london-eu Burnt sugar, cane juice, green grape, tomato, floral, vanilla and cherry with tart acidity. Burnt sugar, cane juice, green grape, tomato, floral, vanilla and cherry with tart acidity. Mauricio Mesa has been producing coffee on his farm, El Bolo, for four years. The farmland is 8 hectares, of which 1 hectare is planted with 6,200 coffee trees. The harvest season at El Bbolo is from May to June, with a picking cycle every 15 days. Mauricio uses a traditional depulper, ferments the coffee dry for 17 to 18 hours, and washes the coffee five to six times. The coffee is then dried in a parbolic dryer for 8 to 15 days. Coffee is stored in sacks on wooden pallets for 15 days until it is brought to the dry mill. In 2014 Mauricio was a finalist in Café Imports first Cauca Best Cup competition. Since the competition, Mr. Mesa has been regarded as a top producer in the region, which undoubtedly carried through to his next harvest, in 2015, where Mauricio took #7 at Cauca Best Cup. For more information on coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Microlot 4 Aromas del Sur - Palestina - Caturra (GrainPro) 8113 70 Kg 14 Cafe Imports Fulfillment LLC USA
minnesota-us Creamy with burnt sugar and citrus fruits; citric and tartaric acidity. Creamy with burnt sugar and citrus fruits; citric and tartaric acidity. We are happy to introduce to you a new group called: “Aromas del Sur” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina! The founding members created the group in 2013 when they discovered the potential of specialty coffee production. Currently 73 active members compromise Aromas Del Sur. The average farm size is 6 hectares with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Typica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca (fly crop) is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards; they do a selective hand-picking of ripe cherry, ferment the coffee to adequate level and dry the coffee between 10 to 11.5% moisture content. The common practice is that the producers mill the coffee at their own farm and once coffee is dried to the desire moisture content, it's transferred to Aromas Del Sur warehouse. Aromas del Sur has a project called “Universidad del Café” (coffee university) focus to teach and implement quality procedures among group producers. The goal of the project is to train the producers in agricultural practices, commercial know-how and cupping ability. Aromas del Sur warehouse function as a storage place for parchment coffee and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, (blue water) because it is considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg
Colombia
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Microlot 4 Asocampo Cascajal - Timana (GrainPro) 8114 70 Kg 78 Cafe Imports Fulfillment LLC USA
minnesota-us Mild chocolate with a smooth mouthfeel and tart citric acidity. Mild chocolate with a smooth mouthfeel and tart citric acidity. Producer Ivan Serrato Rojas has been producing coffee for 32 years on his 4-hectare farm, Buena Vista, with all 4 hectares dedicated to coffee growing. Ivan lives with his wife, Yinet Serrato, and their six children, all of whom are somehow involved with work on the farm. Harvest season at Buena Vista is from May to March, with a picking cycle of 15 days. Ivan uses a traditional depulper, with dry fermentation for 24 hours. Coffee is washed twice and placed in a parabolic dryer for 10 to 18 days. Coffee is stored in sacks on wooden pallets for four days before delivering to the dry mill. nft,norg
Colombia
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Microlot 4 Aromas del Sur - Palestina - Huila (GrainPro) 8329 70 Kg 49 Cafe Imports Fulfillment LLC USA
minnesota-us Juicy sweetness, saturated fruit sugars, burnt sugar, tropical, floral, melon and honey with complex citric, tartaric and phosphoric acidity. Juicy sweetness, saturated fruit sugars, burnt sugar, tropical, floral, melon and honey with complex citric, tartaric and phosphoric acidity. We are happy to introduce to you a new group, called "Aromas del Sur,” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina. The founding members created the group in 2013, when they discovered the potential of specialty-coffee production. Currently 73 active members compromise Aromas del Sur. The average farm size is 6 hectares, with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Tipica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca ("fly crop") is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards: They do a selective hand picking of ripe cherry, ferment the coffee to adequate level, and dry the coffee between 10–11.5% moisture content. The common practice is that the producers mill the coffee at their own farm, and once coffee is dried to the desire moisture content, it's transferred to Aromas del Sur's warehouse. Aromas del Sur has a project called “Universidad del Café” (coffee university), the focus of which is to teach and implement quality procedures among the group's producers. The goal of the project is to train the producers in agricultural practices, commercial know-how, and cupping ability. Aromas del Sur's warehouse functions as a storage place for parchment coffee, and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, ("blue water") because it's considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg
Colombia
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Microlot 4 Rodrigo Sanchez - Palestina - Caturra-Bourbon (GrainPro) 8336 70 Kg 47 Eniti Limited UK UK
london-eu Creamy, sweet and savory with cane juice, tomato, floral, green grape and cherry flavors. Creamy, sweet and savory with cane juice, tomato, floral, green grape and cherry flavors. Rodrigo Sanchez is a motivated coffee producer. He runs a 23 hectare farm called El Progresso where he cultivates quality coffee. Rodrigo producess Caturra and Bourbon varieties, and he just recently planted a Geisha lot. A selective hand picking is done to collect only ripe cherries. After the harvest of the coffee, it goes to the fermentation tanks for fermentation for 23 to 30 depending on the coffee's maturity level and the climate. Once the fermentation is done, the coffee goes to the parabolic dryers to be dried for 8 to 16 days. The drying proccess aslo depends on the climate in order to achieve the right moisture content. nft,norg
Colombia Microlot 4 Carlos Trujillo - Patio Bonito - Cauca (GrainPro) 8454 70 Kg 12 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Savory and sweet with sugar, sparkling lemon- lime, honey and floral flavors. Savory and sweet with sugar, sparkling lemon- lime, honey and floral flavors. Patio Bonito is a hard working, family run farm located in Municipio de Caldono, Cauca. The farm consists of 5 hectares, with 52 different products and 25,000 coffee trees. The passionate approach for quality and attention to detail at Patio Bonito is comparable only to that of an eagle scout packing their bag for a long hike. We learned about Patio Bonito's strategic principals on our visit when they fed us an unbelievable home cooked meal, followed by a power point presentation. Notes from the powerpoint: The operations at Patio bonito are grounded in 3 core values: food security, soil conservation and management, and Coffee Cultivation. Patio Bonito's Mission: "To provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment." Patio Bonito's Philosophy: “The best legacy we can leave to our children is: love, knowledge, and a planet in which to live." nft,norg
Colombia
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Microlot 5 Elkin Guzman - Finca El Mirador - Natural #2 (GrainPro) 8749 70 Kg 4 CALM Melbourne Australia
melbourne-au Cherry, caramel, lemon- lime and panela with winey acidity. Cherry, caramel, lemon- lime and panela with winey acidity. Elkin Guzman is the leading pioneer in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtably paying off as he is now producing some of the most consistently impressive coffees we have everseen comeout of Colombia. His secret? Mentor Arnfulo Leguizamo. Elkin realized early on this year that the maturity of the cherries were extremly good. On average, the sugar content of the cherries were 24 Brix degrees. After harvesting, coffee was run through water tanks to remove floaters and impure cherries. A hand sorting then preceded the drying process. The first 8 days of drying were under direct sun on raised beds, in constant movement. On day 9, the coffee was moved into the parabolic dryer for another 35 days in order to avoid high temperatures and flavor stressors. For more information on Colombian coffees visit our Colombia origin page. nft,norg
Colombia
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Microlot 5 Elkin Guzman - Finca El Mirador - Honey (GrainPro) 8750 70 Kg 4 CALM Melbourne Australia
melbourne-au Toffee, floral, soft, smooth and intense acidity. Toffee, floral, soft, smooth and intense acidity. Elkin Guzman is the leading pioneer in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtably paying off as he is now producing some of the most consistently impressive coffees we have ever seen come out of Colombia. His secret? Mentor Arnfulo Leguizamo. For more information on Colombian coffees visit our Colombia origin page. nft,norg
Colombia
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Microlot 6 Cauca Best Cup # 12 - Asociacion de Mujeres Productoras del Carmen (GrainPro) 8373 70 Kg 12 Eniti Limited UK UK
london-eu Hibiscus, caramel, lemon-lime, licorice root, floral and sweet herbs. Hibiscus, caramel, lemon-lime, licorice root, floral and sweet herbs. Asociación de Mujeres Productoras Agropecuarias del Carmen Sotará (AMPACS), translating to "The Carmen Sotará Association of Women Agricultural Producers" The founders of AMPACS are community leaders in Carmen who manage resources and projects for coffee producers seeking to improve their coffee production and quality in cup, opening new markets and better opportunities for the farmers and their families. Thanks to the training facilitated by AMPACS, the coffee quality has been supreme, making the association a worthy contender in the Cauca Best Competition. Read a blog from Café Imports Europe's Gabe Dunn on Cauca Best Cup 2015 by clicking here. Read a blog from Café Imports President Andrew Miller on the first Cauca Best Cup 2014 by clicking here. For more general information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Microlot 7 Cauca Best Cup # 3 - Armecio Perez (GrainPro) 8293 70 Kg 1 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel, toffee, savory fruit and soft. Caramel, toffee, savory fruit and soft. Armencio Perez won third place on the second edition of Best of Cauca competition. He couldn’t believe it was true that the price his coffee reached $21.40 per pound! Don Armencio couldn’t hide his joy during my visit to his farm. He is extremely happy and satisfied with the results of the auction; he couldn't stop remembering the auction day when he found out the price of his coffee. When he remembers that day, he only looks to the sky and his eyes turn crystal, and he repeats, "Thank you, thank you very much." Don Armencio has a 20-hectare farm, and only 3 hectares are planted with coffee. On his farm are three different varieties: Caturra, Castillo and Colombia. Harvest season starts in May, and ends on June. During the harvest, he collects coffee every eight days. The same day he harvests the coffee, it is depulped. Fermentation takes place inside tanks with water for 15 hours, then coffee is washed three to four times until its clean. The drying process start just after the fermentation is finished, taking 15 days to be ready. —Luis Arocha Read a blog from Café Imports Europe's Gabe Dunn on Cauca Best Cup 2015 by clicking here. Read a blog from Café Imports President Andrew Miller on the first Cauca Best Cup 2014 by clicking here. For more general information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Microlot 8 Carmen Cecilia Montoya Patiño - 2014 COE Winning Producer (GrainPro) 7409 70 Kg 1 Cafe Imports Fulfillment LLC USA
minnesota-us Sweet cherry and floral flavors with a soft, heavy mouthfeel and savory clove aftertaste. Sweet cherry and floral flavors with a soft, heavy mouthfeel and savory clove aftertaste. A second-generation coffee grower, Carmen Cecilia has worked diligently with her family, elevating her 3-hectare farm to a rank few ever achieve: 1st place in a Cup of Excellence competition. Her award-winning coffee in 2014 was the culmination of years of planning and execution. She selected seed from her strongest Caturra trees, germinated and reared them in an on-farm nursery, then replanted her fields with the saplings. As the trees matured, Carmen Cecilia and her family honed their picking and processing technique to what it is today: Red cherry are hand-harvested, then depulped on-site in the farm's micromill. The wet green ferments for 48 hours with two flushes of fresh water, then is sent through sorting channels and dried in a parabolic drier. It receives a screen sorting before being bagged and left to rest under shelter, then is dry milled for final sorting and bagging. Carmen Cecelia's farm represents two trends we're excited to see in coffee: First, growers intently learning and planning their operations to produce high-quality coffee on a consistent basis. This year's offering cups quite similarly to that which won 2014's Cup of Excellence. Second, an increasing number of women are taking over as owners of farms and coops and producing exceptional results. Carmen Cecelia is exemplary in this role. nft,norg
Colombia Microlot 8 Carmen Cecilia Montoya - Urrao - Antioquia (GrainPro) 8622 70 Kg 8 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Intense tropical florals, lime, cranberry, dark chocolate, honey and delicate sweetness. Intense tropical florals, lime, cranberry, dark chocolate, honey and delicate sweetness. A second-generation coffee grower, Carmen Cecilia has worked diligently with her family, elevating her 3-hectare farm to a rank few ever achieve: 1st place in a Cup of Excellence competition. Her award-winning coffee in 2014 was the culmination of years of planning and execution. She selected seed from her strongest Caturra trees, germinated and reared them in an on-farm nursery, then replanted her fields with the saplings. As the trees matured, Carmen Cecilia and her family honed their picking and processing technique to what it is today: Red cherry are hand-harvested, then depulped on-site in the farm's micromill. The wet green ferments for 48 hours with two flushes of fresh water, then is sent through sorting channels and dried in a parabolic drier. It receives a screen sorting before being bagged and left to rest under shelter, then is dry milled for final sorting and bagging. Carmen Cecilia's farm represents two trends we're excited to see in coffee: First, growers intently learning and planning their operations to produce high-quality coffee on a consistent basis. This year's offering cups quite similarly to that which won 2014's Cup of Excellence. Second, an increasing number of women are taking over as owners of farms and coops and producing exceptional results. Carmen Cecilia is exemplary in this role. nft,norg
Colombia
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Microlot 9 Antioquia - Urrao - Silvia Elena Hiquita (GrainPro) 8130 70 Kg 11 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee and burnt sugar with lemon acidity and a smooth mouthfeel. Toffee and burnt sugar with lemon acidity and a smooth mouthfeel. 2015 Antioquia Best Cup winnerSilvia Elena Huiguita .83 hectares of farmland planted in coffee FLO certified More info coming soon. nft,norg
Colombia
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Org Sierra Nevada Hacienda Cincinnati 8018 70 Kg 10 Cafe Imports Fulfillment LLC USA
minnesota-us Herbaceous, chocolate and citric acidity with a sweet, cedar aftertaste. Herbaceous, chocolate and citric acidity with a sweet, cedar aftertaste. Hacienda Cincinnati is new coffee and new region for Café Imports’ offerings, coming from a unique growing region in the North of Colombia called Sierra Nevada de Santa Marta. Click here to read a blog post by CI founder Andrew Miller on Hacienda Cincinnati and how we crossed paths with thisgreat coffee. Hacienda Cincinnati is located within a special biogeographic framework within the Andean tropical rainforest, with more than 20 water sources. Dry season from December to March Average annual rainfall 2,800 mm (April – December) Ambient temperature range 15º - 26ºC At present, 155 hectares are managed organically for shade grown coffee, corresponding to 20% of the area of the property Coffee trees are planted at different altitudes from 1,050 to 1,700 meters (3,450-5,580 ft) AMSL The coffee varieties are planted at different altitudes: CATURRA (1,070 to 1,350 m) MOCHA (1,100 to 1,300 m) BOURBON (1,100 to 1,300 m) GEISHA (1,300 to 1,600 m) CASTILLO (1,300 to 1,500 m) ANCIENT VARIETIES (t ypica, casturra, Bourbon)(1,050 to 1,400 m) For the first time, specialty coffee cherries from Geisha and Mocha varieties, planted in 2011, will be harvested in 2014-2015 picking season. The Hacienda has arranged its first quality lab to guarantee the best cup of coffee for the 2014-2015 harvest, This facility is completely provided with all professional equipment for the coffee laboratory Coffee is fermented in ceramic tanks and subsequently washed with natural water originating in the spring’s mountains farm After coffee is washed, it is naturally pre-dried and stored at the processing center under the best conditions of ventilation In addition to primary natural drying process, coffee is finally dried in silos Since 2012 warehouse were improved to control humidity and guarantee coffee quality History: Hacienda Cincinatti was founded in 1898 by US electrical engineer Mr. Orlando Lincoln Flye, in 1901 the first coffee exports were carried out, and in 1902 the construction of the family home called “la Casa Grande” was completed. By 1920, Hacienda Cincinnati became the most productive coffee plantation in the Colombian Caribbean region, with 500 thousand Arabica coffee tress planted by 1925. In 1964 The National Agricultural Society decorated Hacienda Cincinnati with the Grand Corss of the Oder of Agricultural Merit In 1984 the Flye Salcedo family of Santa Marta (third generation producers) sold Hacienda Cincinnati In 2010, the Hacienda was acquired by the Cincinnati Coffee Company, owned by the Díaz Granados Guida family of Santa Marta. Some Facts about Sierra Nevada de Santa Marta: Santa Marta is the first European settlement in Colombia and the oldest city in South America, founded in 1525. The Sierra Nevada de Santa Marta represents 1% of national territory, a mountain range where hundreds of rivers are born. It is a unique geographical landmark of the world The Sierra Nevada de Santa Marta is home to the four remnants of the native American Tairona culture: Arhuacos, Wiwas, Koguis and Kankuamo 18% of the birds of the world live in Colombia, 35% of the total bird species in Colombia live in SNSM nft,Organic
Colombia
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Organic Hacienda Cincinnati - Geisha (GrainPro) 8085 70 Kg 8 Cafe Imports Fulfillment LLC USA
minnesota-us Smooth with chamomile, lemon, lime and melon. Smooth with chamomile, lemon, lime and melon. Hacienda Cincinnati is new coffee and new region for Café Imports’ offerings, coming from a unique growing region in the North of Colombia called Sierra Nevada de Santa Marta. Click here to read a blog post by CI founder Andrew Miller on Hacienda Cincinnati and how we crossed paths with thisgreat coffee. Hacienda Cincinnati is located within a special biogeographic framework within the Andean tropical rainforest, with more than 20 water sources. Dry season from December to March Average annual rainfall 2,800 mm (April – December) Ambient temperature range 15º - 26ºC At present, 155 hectares are managed organically for shade grown coffee, corresponding to 20% of the area of the property Coffee trees are planted at different altitudes from 1,050 to 1,700 meters (3,450-5,580 ft) AMSL The coffee varieties are planted at different altitudes: CATURRA (1,070 to 1,350 m) MOCHA (1,100 to 1,300 m) BOURBON (1,100 to 1,300 m) GEISHA (1,300 to 1,600 m) CASTILLO (1,300 to 1,500 m) ANCIENT VARIETIES (t ypica, casturra, Bourbon)(1,050 to 1,400 m) For the first time, specialty coffee cherries from Geisha and Mocha varieties, planted in 2011, will be harvested in 2014-2015 picking season. The Hacienda has arranged its first quality lab to guarantee the best cup of coffee for the 2014-2015 harvest, This facility is completely provided with all professional equipment for the coffee laboratory Coffee is fermented in ceramic tanks and subsequently washed with natural water originating in the spring’s mountains farm After coffee is washed, it is naturally pre-dried and stored at the processing center under the best conditions of ventilation In addition to primary natural drying process, coffee is finally dried in silos Since 2012 warehouse were improved to control humidity and guarantee coffee quality History: Hacienda Cincinatti was founded in 1898 by US electrical engineer Mr. Orlando Lincoln Flye, in 1901 the first coffee exports were carried out, and in 1902 the construction of the family home called “la Casa Grande” was completed. By 1920, Hacienda Cincinnati became the most productive coffee plantation in the Colombian Caribbean region, with 500 thousand Arabica coffee tress planted by 1925. In 1964 The National Agricultural Society decorated Hacienda Cincinnati with the Grand Corss of the Oder of Agricultural Merit In 1984 the Flye Salcedo family of Santa Marta (third generation producers) sold Hacienda Cincinnati In 2010, the Hacienda was acquired by the Cincinnati Coffee Company, owned by the Díaz Granados Guida family of Santa Marta. Some Facts about Sierra Nevada de Santa Marta: Santa Marta is the first European settlement in Colombia and the oldest city in South America, founded in 1525. The Sierra Nevada de Santa Marta represents 1% of national territory, a mountain range where hundreds of rivers are born. It is a unique geographical landmark of the world The Sierra Nevada de Santa Marta is home to the four remnants of the native American Tairona culture: Arhuacos, Wiwas, Koguis and Kankuamo 18% of the birds of the world live in Colombia, 35% of the total bird species in Colombia live in SNSM nft,Organic
Colombia
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Organic Popayan 2 Tierradentro - (CBC PA-BIO-118) 7332 70 Kg 12 Cafe Imports Fulfillment LLC USA
minnesota-us Vegetal, graham and tangy. Vegetal, graham and tangy. We purchased this lot through Asociacion de Cabildos Juan Tama, an indigenous group of coffee producers which comprises eight different cabildos (tribes). The 1,400+ families' total land amounts to 2,000 hectares with a total of 400 farms, all of which are certified organic. About 25,000 people in the area depend on coffee production in one way or the other. The eight cabildos represented here are: Yaquiva, La Gaitana, San Andres, Santa Rosa, Calderas, Tumbichucue, Turbina, and San Jose del Pedregal. In 1995, UNESCO declared the Tierradentro Reserve to be a World Heritage Site: a center of historical and cultural heritage, citing mainly the necropolis of pre-Hispanic Colombia or the Hippogeos of Tierradentro. It is also home to a group of 1,800 families of indigenous Colombians, organized into six resquerdos, or "reserves" and eight cabildos. The cabildos provide guidance, technical assistance, and quality control to the coffee-farming families who receive social benefits and a way to maintain independence. They have been producing coffee for generations, but have historically sold it in on the street, or to an independent collector. Recently, though, with some guidance and a their collective passion, they have been able to commercialize their coffee themselves—and it is very nice coffee. The average farm in this region is about 3 acres, with traditional varieties of Typica and Caturra growing amongst a forest of plantains, avacados, mangoes, and guayaba fruits.The forest floor is a bed of mosses and what we could consider ornamental plants of pansies, violets, and thick ferns. There is ample water coming down out of the mountains, which producers use to ferment and wash their coffee. Most have a small hand depulper, and ferment overnight in a tub for something like 10–13 hours, depending on the ambient temperature and humidity. The producers use a hand test in the morning to determine if the sugars are off the beans, and then transfer them into the drier, a small parabolic drier with a bamboo floor and domed poly roof to keep the afternoon's rain off. Once dried, the coffee goes to the communal warehouse in town where it is cataloged and cupped. Click here to see more pictures of Colombia and its coffee-growing regions. — Luis Arocha nft,Organic
Colombia
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Organic Popayan 2 Tierradentro - (CBC PA-BIO-118) 7397 70 Kg 74 Cafe Imports Fulfillment LLC USA
minnesota-us Herbaceous, pith and citric. Herbaceous, pith and citric. We purchased this lot through Asociacion de Cabildos Juan Tama, an indigenous group of coffee producers which comprises eight different cabildos (tribes). The 1,400+ families' total land amounts to 2,000 hectares with a total of 400 farms, all of which are certified organic. About 25,000 people in the area depend on coffee production in one way or the other. The eight cabildos represented here areare: Yaquiva, La Gaitana, San Andres, Santa Rosa, Calderas, Tumbichucue, Turbina, and San Jose del Pedregal. In 1995, UNESCO declared the Tierradentro Reserve to be a World Heritage Site: a center of historical and cultural heritage, citing mainly the necropolis of pre-Hispanic Colombia or the Hippogeos of Tierradentro. It is also home to a group of 1,800 families of indigenous Colombians, organized into six resquerdos, or "reserves" and eight cabildos. The cabildos provide guidance, technical assistance, and quality control to the coffee-farming families who receive social benefits and a way to maintain independence. They have been producing coffee for generations, but have historically sold it in on the street, or to an independent collector. Recently, though, with some guidance and a their collective passion, they have been able to commercialize their coffee themselves—and it is very nice coffee. The average farm in this region is about 3 acres, with traditional varieties of Typica and Caturra growing amongst a forest of plantains, avacados, mangoes, and guayaba fruits.The forest floor is a bed of mosses and what we could consider ornamental plants of pansies, violets, and thick ferns. There is ample water coming down out of the mountains, which producers use to ferment and wash their coffee. Most have a small hand depulper, and ferment overnight in a tub for something like 10–13 hours, depending on the ambient temperature and humidity. The producers use a hand test in the morning to determine if the sugars are off the beans, and then transfer them into the drier, a small parabolic drier with a bamboo floor and domed poly roof to keep the afternoon's rain off. Once dried, the coffee goes to the communal warehouse in town where it is cataloged and cupped. Click here to see more pictures of Colombia and its coffee-growing regions. —Luis Arocha nft,Organic
Colombia
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Regional Select Cauca - Argelia (GrainPro) 8051 70 Kg 41 CALM Melbourne Australia
melbourne-au Creamy with caramel, clove, lemon, cane juice and red grape; citric and tartaric acidity. Creamy with caramel, clove, lemon, cane juice and red grape; citric and tartaric acidity. Asoemprender / Asociacion de Empresarios de Argelia. Is an association created to organize negotiations for selling coffee, as well as to reduce the cost of transportation from Argelia to Popayan (8-hour drive). At the beginning, sevenmembers founded Asoemprender in 2013, and today the group has grown to17 members. They have a community silo for drying coffee at the peak of the harvest. — Luis Arocha Regional Select is a new project we are creating in Colombia meant to highlight the unique profiles we have found that are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima. We think that the terroir or soil, sun, weather, and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. So these coffees are selected by cup and then blended together like a Rhone wine or a local honey that comes from many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Cauca - Balboa (GrainPro) 8096 70 Kg 2 CALM Melbourne Australia
melbourne-au Sugary and balanced with caramel, chocolate, red grape, tomato and lemon- lime. Sugary and balanced with caramel, chocolate, red grape, tomato and lemon- lime. Regional Select program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts This lot comes from a farm named Versalles owned by Jason Hernan Imbachi. Jason has been producing for a few years now, and has learned how to be a coffee producers from his parents. He produces his coffee with quality standars. The process starts by selecting only ripe cherries and depulping them on the same day. Afte depulping, coffee is fermeted without waterin concrete tanks for 11 to 12 hours. Once the fermetation process is done, he takes the coffee to the parabolic driers for 5 - 10 days until the moisture content is achieve. nft,norg
Colombia
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Regional Select Palestina - Aromas del Sur - Sinai (GrainPro) 8097 70 Kg 6 CALM Melbourne Australia
melbourne-au Tart, soft, sugary and savory with caramel, herbec and cherry flavor. Tart, soft, sugary and savory with caramel, herbec and cherry flavor. Finca Sinai is owned and operated by producer Alfredo Baos. We are happy to introduce to you a new group, called Aromas del Sur,located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina. The founding members created the group in 2013, when they discovered the potential of specialty-coffee production. Currently 73 active members compromise Aromas del Sur. The average farm size is 6 hectares, with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Typica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca ("fly crop") is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards: They do a selective hand picking of ripe cherry, ferment the coffee to adequate level, and dry the coffee between 10–11.5% moisture content. The common practice is that the producers mill the coffee at their own farm, and once coffee is dried to the desire moisture content, it's transferred to Aromas del Sur's warehouse. Aromas del Sur has a project called Universidad del Café(coffee university), the focus of which is to teach and implement quality procedures among the group's producers. The goal of the project is to train the producers in agricultural practices, commercial know-how, and cupping ability. Aromas del Sur's warehouse functions as a storage place for parchment coffee, and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, ("blue water") because it's considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. Regional Select is a new project we have created in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima. We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Cauca - El Tambo (GrainPro) 8166 70 Kg 78 CALM Melbourne Australia
melbourne-au Chocolate, apple and panela; soft and tart. Chocolate, apple and panela; soft and tart. The capital Popayan has a little over a quarter-million people within the city limits. Cauca stretches from the Western Cordillera mountain range to the Pacific Ocean. Valle de Cauca is to the North and Nariño to the south. This coffee comes from multiple farmers in the Sierra and Paez communities within Cauca. Coffees from here, when done right, are big and juicy with red fruits, caramel, chocolate and some intense lingering acids. Farmers in this region average about 6 acres of land. They pick, pulp, ferment, and dry their coffee on raised beds with parabolic covers. They tend to work similar varieties, some old, some relatively old, and some new, but the style is pretty much the same. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Cauca (GrainPro) 8326 70 Kg 77 Cafe Imports Fulfillment LLC USA
minnesota-us Thick, sweet and tart with caramel, toffee, savory fruit flavors and complex acidity. Thick, sweet and tart with caramel, toffee, savory fruit flavors and complex acidity. The capital Popayan has a little over a quarter-million people within the city limits. Cauca stretches from the Western Cordillera mountain range to the Pacific Ocean. Valle de Cauca is to the North and Nariño to the south. This coffee comes from multiple farmers in the Sierra and Paez communities within Cauca. Coffees from here, when done right, are big and juicy with red fruits, caramel, chocolate and some intense lingering acids. Farmers in this region average about 6 acres of land. They pick, pulp, ferment, and dry their coffee on raised beds with parabolic covers. They tend to work similar varieties, some old, some relatively old, and some new, but the style is pretty much the same. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Huila (GrainPro) 8327 70 Kg 95 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee, caramel, raisin and lemon with tangy acidity. Toffee, caramel, raisin and lemon with tangy acidity. Regional Select is a new project we've created meant to highlight the unique profiles we have found inherent to specific microregions within Colombia. The regions that we are currently highlighting are Huila, Narino, Cauca and Tolima. Coffee production represents the majority of income for residents in the department of Huila. Huila's production represents 16.30% of Colombia’s total coffee production. In last few years the production of specialty coffee has increased in Huila Some statistics about Huila Coffee represents the 7.3% Gross Domestic Product 301,000 people depend on coffee activities 103,200 direct jobs and 198,000 indirect jobs in the coffee sector 96% of the producers are smallholders with an average size farm of 1.5 hectares. The smallholders produce the 82% of the coffee production. nft,norg
Colombia
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Regional Select Huila - Palestina - Finca El Progreso - Rodrigo Sanchez (GrainPro) 8333 70 Kg 10 Cafe Imports Fulfillment LLC USA
minnesota-us Juicy with chocolate, white grape, nut and tart acidity. Juicy with chocolate, white grape, nut and tart acidity. Rodrigo Sanchez is a motivated coffee producer. He runs a 23 hectare farm called El Progresso where he cultivates quality coffee. Rodrigo producess Caturra and Bourbon varieties, and he just recently planted a Geisha lot. A selective hand picking is done to collect only ripe cherries. After the harvest of the coffee, it goes to the fermentation tanks for fermentation for 23 to 30 depending on the coffee's maturity level and the climate. Once the fermentation is done, the coffee goes to the parabolic dryers to be dried for 8 to 16 days. The drying proccess aslo depends on the climate in order to achieve the right moisture content. nft,norg
Colombia
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Regional Select Argelia (GrainPro) 8378 70 Kg 24 CALM Melbourne Australia
melbourne-au Sugar cane juice, melon, honey, savory fruit and sweet vegetables with lime acidity. Sugar cane juice, melon, honey, savory fruit and sweet vegetables with lime acidity. The municipality of Argelia is a southwestern microregion of Cauca, with an area of about 655 square kilometers. The area's economy is heavily centered on coffee, with 1,443 hectares of land planted in the crop, tended to by more than 1,750 coffee growers. The area's climate is influenced by its extreme change in altitude, from 800–3400 meters. The annual rainfall is between 1800–2400mm, and the soil is a combination of clay loam and volcanic ash. 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 pre-shipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Bolivar (GrainPro) 8379 70 Kg 10 Cafe Imports Fulfillment LLC USA
minnesota-us Creamy mouthfeel, cocoa, syrup, clove and tomato. Creamy mouthfeel, cocoa, syrup, clove and tomato. The southern municipality of Bolivar is in the central mountains of the Cauca department, and 60 percent of the region's agricultural output is coffee. There are roughly 2,600 hectares planted with coffee in Bolivar, in soil that is is largely volcanic and on steep slopes, in some places as much as 75 percent incline. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Cauca - Tambo (GrainPro) 8395 70 Kg 9 Cafe Imports Fulfillment LLC USA
minnesota-us Brown sugar and chocolate, lime acidity and a tangy buttermilk aftertaste. Brown sugar and chocolate, lime acidity and a tangy buttermilk aftertaste. The town of El Tambo is located nearby Popayan, the capital of the department. El Tambo has a wide diversity of microclimates within its boundaries, which contributes to a variety of cup characteristics. The farmers here have very small coffee plots, some smaller than a hectare—more than 10,000 coffee farmers grow on just over 9,000 hectares in the area. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia Regional Select Huila - Aromas del Sur (GrainPro) 8453 70 Kg 36 Afloat/USA
Est Arrival: Feb 2016
USA
Est Arrival: Feb 2016
afloat Sugary and tart with chocolate, lemon, raisin and complex acidity. Sugary and tart with chocolate, lemon, raisin and complex acidity. We are happy to introduce to you a new group, called "Aromas del Sur,” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina. The founding members created the group in 2013, when they discovered the potential of specialty-coffee production. Currently 73 active members compromise Aromas del Sur. The average farm size is 6 hectares, with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Tipica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca ("fly crop") is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards: They do a selective hand picking of ripe cherry, ferment the coffee to adequate level, and dry the coffee between 10–11.5% moisture content. The common practice is that the producers mill the coffee at their own farm, and once coffee is dried to the desire moisture content, it's transferred to Aromas del Sur's warehouse. Aromas del Sur has a project called “Universidad del Café” (coffee university), the focus of which is to teach and implement quality procedures among the group's producers. The goal of the project is to train the producers in agricultural practices, commercial know-how, and cupping ability. Aromas del Sur's warehouse functions as a storage place for parchment coffee, and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, ("blue water") because it's considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg
Colombia
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Regional Select Cauca (GrainPro) 8458 70 Kg 57 Cafe Imports Fulfillment LLC USA
minnesota-us Creamy, juicy, sugar cane, lemon-lime and caramel with complex fruit acidity. Creamy, juicy, sugar cane, lemon-lime and caramel with complex fruit acidity. The capital Popayan has a little over a quarter-million people within the city limits. Cauca stretches from the Western Cordillera mountain range to the Pacific Ocean. Valle de Cauca is to the North and Nariño to the south. This coffee comes from multiple farmers in the Sierra and Paez communities within Cauca. Coffees from here, when done right, are big and juicy with red fruits, caramel, chocolate and some intense lingering acids. Farmers in this region average about 6 acres of land. They pick, pulp, ferment, and dry their coffee on raised beds with parabolic covers. They tend to work similar varieties, some old, some relatively old, and some new, but the style is pretty much the same. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 86–87 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg
Colombia
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Regional Select Huila (GrainPro) 8459 70 Kg 103 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee, caramel, floral and raisin with intense tangy acidity. Toffee, caramel, floral and raisin with intense tangy acidity. Regional Select is a new project we've created meant to highlight the unique profiles we have found inherent to specific microregions within Colombia. The regions that we are currently highlighting are Huila, Narino, Cauca and Tolima. Coffee production represents the majority of income for residents in the department of Huila. Huila's production represents 16.30% of Colombia’s total coffee production. In last few years the production of specialty coffee has increased in Huila Some statistics about Huila Coffee represents the 7.3% Gross Domestic Product 301,000 people depend on coffee activities 103,200 direct jobs and 198,000 indirect jobs in the coffee sector 96% of the producers are smallholders with an average size farm of 1.5 hectares. The smallholders produce the 82% of the coffee production. nft,norg
Colombia
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Regional Select Huila (GrainPro) 8620 70 Kg 104 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel, rich sugar, raisin, tropical and savory fruits with complex lime acidity. Caramel, rich sugar, raisin, tropical and savory fruits with complex lime acidity. Regional Select is a new project we've created meant to highlight the unique profiles we have found inherent to specific microregions within Colombia. The regions that we are currently highlighting are Huila, Narino, Cauca and Tolima. Coffee production represents the majority of income for residents in the department of Huila. Huila's production represents 16.30% of Colombia’s total coffee production. In last few years the production of specialty coffee has increased in Huila Some statistics about Huila Coffee represents the 7.3% Gross Domestic Product 301,000 people depend on coffee activities 103,200 direct jobs and 198,000 indirect jobs in the coffee sector 96% of the producers are smallholders with an average size farm of 1.5 hectares. The smallholders produce the 82% of the coffee production. nft,norg
Colombia Regional Select Aromas del Sur - Palestina - Huila - Caturra (GrainPro) 8697 70 Kg 120 Afloat/Australia
Est Arrival: Feb 2016
Australia
Est Arrival: Feb 2016
afloat Chocolate, caramel, grapefruit and panela with complex, tart lime acidity. Chocolate, caramel, grapefruit and panela with complex, tart lime acidity. We are happy to introduce to you a new group called: “Aromas del Sur” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina! The founding members created the group in 2013 when they discovered the potential of specialty coffee production. Currently 73 active members compromise Aromas Del Sur. The average farm size is 6 hectares with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Typica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca (fly crop) is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards; they do a selective hand-picking of ripe cherry, ferment the coffee to adequate level and dry the coffee between 10 to 11.5% moisture content. The common practice is that the producers mill the coffee at their own farm and once coffee is dried to the desire moisture content, it's transferred to Aromas Del Sur warehouse. Aromas del Sur has a project called “Universidad del Café” (coffee university) focus to teach and implement quality procedures among group producers. The goal of the project is to train the producers in agricultural practices, commercial know-how and cupping ability. Aromas del Sur warehouse function as a storage place for parchment coffee and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, (blue water) because it is considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg
Colombia Regional Select Aromas del Sur - Olivos - Palestina - Huila (GrainPro) 8698 70 Kg 40 Afloat/Australia
Est Arrival: Feb 2016
Australia
Est Arrival: Feb 2016
afloat Rich caramel, chocolate, burnt sugar, mandarin and lime with intense acidity. nft,norg
Colombia Regional Select Monte Blanco - Timana - Huila (GrainPro) 8699 70 Kg 40 Afloat/Australia
Est Arrival: Feb 2016
Australia
Est Arrival: Feb 2016
afloat Floral, champagne, cherry and tomato with sparkling citric and malic acidity. nft,norg
Colombia Regional Select Rodrigo Sanchez - Palestina - Huila (GrainPro) 8700 70 Kg 45 Afloat/Australia
Est Arrival: Feb 2016
Australia
Est Arrival: Feb 2016
afloat Savory and tropical fruit, chocolate, green apple and panela with citric and tartaric acidity. Savory and tropical fruit, chocolate, green apple and panela with citric and tartaric acidity. Rodrigo Sanchez is a motivated coffee producer. He runs a 23 hectare farm called El Progresso where he cultivates quality coffee. Rodrigo producess Caturra and Bourbon varieties, and he just recently planted a Geisha lot. A selective hand picking is done to collect only ripe cherries. After the harvest of the coffee, it goes to the fermentation tanks for fermentation for 23 to 30 depending on the coffee's maturity level and the climate. Once the fermentation is done, the coffee goes to the parabolic dryers to be dried for 8 to 16 days. The drying proccess aslo depends on the climate in order to achieve the right moisture content. nft,norg
Colombia Regional Select ASOCAMPO - San Antonio - Timana - Huila (GrainPro) 8701 70 Kg 30 Afloat/Australia
Est Arrival: Feb 2016
Australia
Est Arrival: Feb 2016
afloat Tropical and savory fruit, tamarind, melon, and mandarin with intense citric, tartaric acidity and a creamy mouthfeel. Tropical and savory fruit, tamarind, melon, and mandarin with intense citric, tartaric acidity and a creamy mouthfeel. Producer Ivan Serrato Rojas has been producing coffee for 32 years on his 4-hectare farm, Buena Vista, with all 4 hectares dedicated to coffee growing. Ivan lives with his wife, Yinet Serrato, and their six children, all of whom are somehow involved with work on the farm. Harvest season at Buena Vista is from May to March, with a picking cycle of 15 days. Ivan uses a traditional depulper, with dry fermentation for 24 hours. Coffee is washed twice and placed in a parabolic dryer for 10 to 18 days. Coffee is stored in sacks on wooden pallets for four days before delivering to the dry mill. nft,norg
Colombia Regional Select Huila - Aromas del Sur - El Silencio (GrainPro) 8802 70 Kg 70 Afloat/Australia
Est Arrival: Feb 2016
Australia
Est Arrival: Feb 2016
afloat Lemon-lime, toffee, and tropical fruits with complex acidity. nft,norg
Colombia Regional Select Huila - Aromas del Sur - La Union (GrainPro) 8803 70 Kg 38 Afloat/Australia
Est Arrival: Feb 2016
Australia
Est Arrival: Feb 2016
afloat Caramel, green apple, grape, and chocolate with tart acids. nft,norg
Colombia Regional Select Huila - El Pital - Potrerillos - Jose R. Valderrama - Variety Tabi (GrainPro) 8804 70 Kg 25 Afloat/Australia
Est Arrival: Feb 2016
Australia
Est Arrival: Feb 2016
afloat Mango, panela, jammy fruits, and dark chocolate with citric and tartaric acidity and a creamy body. nft,norg
Colombia Regional Select Huila - Aromas del Sur - La Union (GrainPro) 8805 70 Kg 38 Afloat/Australia
Est Arrival: Feb 2016
Australia
Est Arrival: Feb 2016
afloat Caramel, floral, chocolate with intense citric and malic acidity and a creamy body. nft,norg
Colombia Regional Select Huila - Timana - La Esperanza - ASOCAMPO (GrainPro) 8812 70 Kg 45 Afloat/UK
Est Arrival: Mar 2016
UK
Est Arrival: Mar 2016
afloat Cocoa, tart cherry and lemon with intense acidity. nft,norg
Colombia Regional Select Huila - Palestina - Aromas del Sur (GrainPro) 8813 70 Kg 80 Afloat/UK
Est Arrival: Mar 2016
UK
Est Arrival: Mar 2016
afloat Caramel, lime, grape and panela with soft citric and malic acidity. Caramel, lime, grape and panela with soft citric and malic acidity. This is a Microlot from Aromas del Sur, produced by Edgar Zamboni Zamboni. Harvesting: Every 15 – 20 days don Edgar harvest the coffee. Fermentation: Dry fermentation for 24 – 26 hours Drying: Parabolic driers for 8 – 15 days. We are happy to introduce to you a new group called: "Aromas del Sur” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina. The founding members created the group in 2013, when they discovered the potential of specialty coffee production. Currently 73 active members compromise Aromas del Sur. The average farm size is 6 hectares with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Tipica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca ("fly crop") is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards: They do a selective hand picking of ripe cherry, ferment the coffee to adequate level, and dry the coffee between 10–11.5% moisture content. The common practice is that the producers mill the coffee at their own farm, and once coffee is dried to the desire moisture content, it's transferred to Aromas del Sur's warehouse. Aromas del Sur has a project called “Universidad del Café” (coffee university), the focus of which is to teach and implement quality procedures among the group's producers. The goal of the project is to train the producers in agricultural practices, commercial know-how, and cupping ability. Aromas del Sur's warehouse functions as a storage place for parchment coffee, and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, ("blue water") because it's considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg
Colombia Regional Select Huila (GrainPro) 8845 70 Kg 91 Afloat/USA
Est Arrival: Mar 2016
USA
Est Arrival: Mar 2016
afloat Regional Select is a new project we've created meant to highlight the unique profiles we have found inherent to specific microregions within Colombia. The regions that we are currently highlighting are Huila, Narino, Cauca and Tolima. Coffee production represents the majority of income for residents in the department of Huila. Huila's production represents 16.30% of Colombia’s total coffee production. In last few years the production of specialty coffee has increased in Huila Some statistics about Huila Coffee represents the 7.3% Gross Domestic Product 301,000 people depend on coffee activities 103,200 direct jobs and 198,000 indirect jobs in the coffee sector 96% of the producers are smallholders with an average size farm of 1.5 hectares. The smallholders produce the 82% of the coffee production. nft,norg
Colombia Regional Select Huila (GrainPro) 8891 70 Kg 275 Afloat/USA
Est Arrival: Mar 2016
USA
Est Arrival: Mar 2016
  afloat nft,norg
Colombia Regional Select Huila - Suaza Campo Hermosa (GrainPro) 8892 70 Kg 130 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
  origin nft,norg
Colombia Regional Select Huila - Asocampo San Antonio (GrainPro) 8893 70 Kg 130 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
  origin nft,norg
Colombia Regional Select Huila - Suaza Alto Brazil (GrainPro) 8894 70 Kg 125 Afloat/USA
Est Arrival: Mar 2016
USA
Est Arrival: Mar 2016
  afloat nft,norg
Colombia Regional Select Huila - Rio Negro los Naranjos (GrainPro) 8895 70 Kg 140 Afloat/USA
Est Arrival: Mar 2016
USA
Est Arrival: Mar 2016
  afloat nft,norg
Colombia Regional Select Huila - La Laguna (GrainPro) 8896 70 Kg 50 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
  origin nft,norg
Colombia Regional Select Huila - La Laguna (GrainPro) 8897 70 Kg 50 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
  origin nft,norg
Colombia Regional Select Huila - San Adolfo Hermanos Motta (GrainPro) 8898 70 Kg 100 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
  origin nft,norg
Colombia Regional Select Huila - San Adolfo Riecitos (GrainPro) 8899 70 Kg 100 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
  origin nft,norg
Colombia Regional Select Huila - San Agustin (GrainPro) 8900 70 Kg 120 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
  origin nft,norg
Colombia Regional Select Huila - Rio Negro (GrainPro) 8901 70 Kg 120 Origin/USA
Est Ship: Feb 2016
USA
Est Ship: Feb 2016
  origin nft,norg
Colombia Variety Select 2 Pink Bourbon - Jermias Quisdoony - Playitas - Acevedo - Huila (GrainPro) 8810 70 Kg 4 Afloat/Australia
Est Arrival: Feb 2016
Australia
Est Arrival: Feb 2016
afloat Raspberry, plum, lemon, pomegranate and savory fruits with rich sugars and sparkling acidity. nft,norg
Colombia Variety Select 2 Pink Bourbon - Aromas del Sur - San Jose de Riecitos - Acevedo - Huila (GrainPro) 8811 70 Kg 5 Afloat/Australia
Est Arrival: Feb 2016
Australia
Est Arrival: Feb 2016
afloat Cane juice, lemon-lime, white peach, blackberry, raspberry, jasmine, tropical fruits with intense citric and tartaric acidity and a rich, creamy body. nft,norg
Colombia Variety Select 3 Yellow Bourbon - Rio Negro - Huila (GrainPro) 8781 70 Kg 130 Afloat/UK
Est Arrival: Mar 2016
UK
Est Arrival: Mar 2016
afloat Rich sugar, tropical fruit, raisin, plum and white grape with lime acidity and a creamy mouthfeel. nft,norg
Colombia Variety Select 3 Pink Bourbon - Jermias Quisdoony - Playitas - Acevedo - Huila (GrainPro) 8815 70 Kg 4 Afloat/UK
Est Arrival: Mar 2016
UK
Est Arrival: Mar 2016
afloat Raspberry, plum, lemon, pomegranate and savory fruits with rich sugars and sparkling acidity. nft,norg
Colombia Variety Select 3 Pink Bourbon - Aromas del Sur - San Jose de Riecitos - Acevedo - Huila (GrainPro) 8816 70 Kg 5 Afloat/UK
Est Arrival: Mar 2016
UK
Est Arrival: Mar 2016
afloat Cane juice, lemon-lime, white peach, blackberry, raspberry, jasmine, tropical fruits with intense citric and tartaric acidity and a rich, creamy body. nft,norg
Congo
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FTO 1 Fully Washed SOPACDI FLO ID 26275 - (CBC CO-BIO-123) (GrainPro) 7464 60 Kg 19 Eniti Limited UK UK
london-eu Winey coffee cherry, intense acidity and a savory-sweet aftertaste. Winey coffee cherry, intense acidity and a savory-sweet aftertaste. From Sopacdi.com... We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place. Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level. We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station in the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460m to over 2000m above sea level Fair Trade,Organic
Congo
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FTO 1 Fully Washed SOPACDI FLO ID 26275 - (CBC CO-BIO-123) (GrainPro) 7512 60 Kg 253 Cafe Imports Fulfillment LLC USA
minnesota-us Floral, orange, brown sugar and dried cherry with a creamy mouthfeel and tangy citric and tartaric acidity. Floral, orange, brown sugar and dried cherry with a creamy mouthfeel and tangy citric and tartaric acidity. From Sopacdi: We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place.Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level. We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope.For thefirst time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460m to over 2000 metres above sea level Fair Trade,Organic
Costa Rica Community Coffees La Trinidad (GrainPro) 8601 69 Kg 275 Origin/USA
Est Ship: Mar 2016
USA
Est Ship: Mar 2016
origin The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill. This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood. We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities. This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the community or micro-region, as opposed to a Generic SHB Tarrazu. The results of this program have been phenomenal. We are very proud to partner with Coopetarrazu on this project and support these hard working producers. For more photos from Costa Rica CLICK HERE nft,norg
Costa Rica Community Coffees TBD (GrainPro) 8602 69 Kg 275 Origin/USA
Est Ship: Mar 2016
USA
Est Ship: Mar 2016
  origin nft,norg
Costa Rica Community Coffees La Trinidad (GrainPro) 8603 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
origin The Community Coffee program with CoopeTarrazu has made a real impact on the communities which deliver cherry to this mill. This program has allowed us to separate out lots from specific communities which score over 86 points, and pay a quality premium that the individual communities receive and decide as a group how the money will be used to improve their coffee production and their livelihood. We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities. This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project,in which cherry is collected from the peak of the harvest from high-altitude communities, and has traceability to the community or microregion, as opposed to a generic "SHB Tarrazu." The results of this program have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hardworking producers. For more photos from Costa Rica, click here. nft,norg
Costa Rica Community Coffees Parritilla (GrainPro) 8604 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
origin The Community Coffee program with CoopeTarrazu has made a real impact on the communities which deliver cherry to this mill. This program has allowed us to separate out lots from specific communities which score over 86 points, and pay a quality premium that the individual communities receive and decide as a group how the money will be used to improve their coffee production and their livelihood. We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities. This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project,in which cherry is collected from the peak of the harvest from high-altitude communities, and has traceability to the community or microregion, as opposed to a generic "SHB Tarrazu." The results of this program have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hardworking producers. For more photos from Costa Rica, click here. nft,norg
Costa Rica Community Coffees TBD (GrainPro) 8605 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
  origin nft,norg
Costa Rica Community Coffees TBD (GrainPro) 8606 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
  origin nft,norg
Costa Rica Community Coffees TBD (GrainPro) 8607 69 Kg 275 Origin/USA
Est Ship: May 2016
USA
Est Ship: May 2016
  origin nft,norg
Costa Rica Community Coffees TBD (GrainPro) 8608 69 Kg 275 Origin/USA
Est Ship: May 2016
USA
Est Ship: May 2016
  origin nft,norg
Costa Rica Community Coffees TBD (GrainPro) 8609 69 Kg 275 Origin/USA
Est Ship: May 2016
USA
Est Ship: May 2016
  origin nft,norg
Costa Rica Community Coffees TBD (GrainPro) 8610 69 Kg 275 Origin/USA
Est Ship: May 2016
USA
Est Ship: May 2016
  origin nft,norg
Costa Rica
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Community Coffees 1 Zapotal (GrainPro) 7624 69 Kg 4 Eniti Limited UK UK
london-eu Chocolate with tangy lemon and lime flavors and a sweet floral aftertaste. Chocolate with tangy lemon and lime flavors and a sweet floral aftertaste. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill. This program has allowed us to separate out lots from specific communities that score over 86 pointsand pay a quality premium, which the individual communities receive and decide as a group how the money will be used to improve their coffee production and livelihood. We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, build roofs for the children’s schools, and many other projects which have had a direct impact on these communities. This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and, in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment to improve the lives of its members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from high-altitude communities at the peak of the harvest, and has traceability to the community or microregion, as opposed to a generic SHB Tarrazu. The results of this program have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hardworking producers. For more photos from Costa Rica, click here. nft,norg
Costa Rica
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Community Coffees 2 Zapotal (GrainPro) 7625 69 Kg 15 CALM Melbourne Australia
melbourne-au Chocolate with tangy lemon and lime flavors and a sweet floral aftertaste. Chocolate with tangy lemon and lime flavors and a sweet floral aftertaste. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill. This program has allowed us to separate out lots from specific communities that score over 86 pointsand pay a quality premium, which the individual communities receive and decide as a group how the money will be used to improve their coffee production and livelihood. We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, build roofs for the children’s schools, and many other projects which have had a direct impact on these communities. This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and, in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment to improve the lives of its members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from high-altitude communities at the peak of the harvest, and has traceability to the community or microregion, as opposed to a generic SHB Tarrazu. The results of this program have been phenomenal. We are very proud to partner with Coopetarrazu on this project and support these hardworking producers. For more photos from Costa Rica, click here. nft,norg
Costa Rica
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Community Coffees 3 La Lumbre (GrainPro) 8003 69 Kg 5 Cafe Imports Fulfillment LLC USA
minnesota-us Nut, lime, soft and sweet. Nut, lime, soft and sweet. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill. This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium, which the individual communities receive and decide as a group how the money will be used to improve their coffee production and livelihood. We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, build roofs for the children’s schools, and many other projects which have had a direct impact on these communities. This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and, in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment to improve the lives of its members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from high-altitude communities at the peak of the harvest, and has traceability to the community or microregion, as opposed to a generic SHB Tarrazu. The results of this program have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hardworking producers. For more photos from Costa Rica, click here. nft,norg
Costa Rica
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Community Coffees 3 San Bernardo (GrainPro) 8004 69 Kg 13 Cafe Imports Fulfillment LLC USA
minnesota-us Nut, lemonbalm and herb. Nut, lemonbalm and herb. The San Bernardo community comprises 25 coffee farmers contributing to 50 69kg bags annually. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill. This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium, which the individual communities receive and decide as a group how the money will be used to improve their coffee production and livelihood. We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, build roofs for the children’s schools, and many other projects which have had a direct impact on these communities. This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and, in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment to improve the lives of its members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from high-altitude communities at the peak of the harvest, and has traceability to the community or microregion, as opposed to a generic SHB Tarrazu. The results of this program have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hardworking producers. For more photos from Costa Rica, click here. nft,norg
Costa Rica
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Decaf Origin Select MWP - SHB EP Tarrazu 8120 69 Kg 64 Cafe Imports Fulfillment LLC USA
minnesota-us Citric and salted nuts. Citric and salted nuts. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. This Decaf Origin Select coffee is a strictly hard bean (SHB) and mountain water process (MWP) coffee. For more information on coffee production in Costa Rica, visit our country originpage. nft,norg,Decaf
Costa Rica
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Microlot Aguilera Bros Finca Angelina Washed (GrainPro) 7838 69 Kg 46 Cafe Imports Fulfillment LLC USA
minnesota-us Tangy and sugary with caramel and lime flavors; tartaric and citric acidity. Tangy and sugary with caramel and lime flavors; tartaric and citric acidity. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are a total of 12 brothers and sisters, all of whom are involved in coffee from the time of their parents. The brothers work the mill and farms themselves with basically no hired labor other than pickers during the harvest. With the help of the third generation, they work the mill, work the drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm level and mill level and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. The Aguilera Bros are dry-milling their own coffee, and are also experimenting with different varieties, such as Pacamara and Gesha. We are very excited to see what each new harvest will bring from Aguilera Bros! Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms.The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 3 Don Pepe - Finca La Chumeca - Natural (GrainPro) 7732 69 Kg 1 Cafe Imports Fulfillment LLC USA
minnesota-us Fruit, nut, lemon and herb with tart acidity. Fruit, nut, lemon and herb with tart acidity. Finca La Chumeca is owned and operated by Martin Urena Quiros. Chumeca is located in el Barrio San Martín, San Pablo de León Cortés. At approximately 1700 meters, the farmland encounters a tropical, cool climate throughout most of the year, often accompanied by unexpected rains or incredibly sunny days. Chumeca has 4 manzanas, one of which is covered by theAbejonal forrest;the others are interspersed with a small stream and several natural water springs. The variety of coffee grown at La Chumeca comprises35% yellow and 65% Red Catuai. The story of Don Cesar Urena and Café Imports is one that honestly sounds like we made it up. Piero, our green buyer, was doing some field work in Tarrazu when the Land Cruiser he was renting blew a tire in the microregion of San Isidro de Leon Cortes. Piero was at a loss of how to get himself out of the situation without a spare tire, when a man with incredibly kind eyes and an impressive mustache pulled alongside him and said, "¿Necesita ayuda?" ("Do you need some help?") That man was Don Cesar Urena, the owner and operator of Don Pepe micromill. Don Cesar took Piero back to his home and helped him fix his tire. By chance, Piero looked outside and saw raised beds with incredibly impressive looking cherry selection on them, and he knew that this car malfunction was no accident. Holding in his excitement and disbelief that this was happening, Piero told Don Cesar that he was a coffee buyer, and the rest was history. Café Imports now imports nearly all of Don Cesar's coffee, from the several farms that deliver cherry to Don Pepe micromill. Don Cesar is a genius with Naturals and Honeys, and his ability to train his partner farms in cherry selection is honestly some of the best we have ever seen. They called their receiving tanks with only deep red cherry sangre de toro,or "bull's blood." San Isidro de Leon Cortes is truly like paradise. The perfect microclimate and natural water sources make this area an incredibly lush tropical setting. Don Cesar has been producing coffee his entire life. "The natural environment we have here...no one can take that away," he says. We are so proud to call Don Cesar a partner and friend in Costa Rica. For more photos from Don Pepe micromill, click here. nft,norg
Costa Rica
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Microlot 6 La Candelilla - Geisha - Palmilera - Washed (GrainPro) 6896 69 Kg 21 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee, raisin and savory herb with citric and tartaric acidity. Toffee, raisin and savory herb with citric and tartaric acidity. La Candelilla is a pioneer when it comes to micromills: It was one of the first micromills established in the year 2000, and has been selling specialty coffee since then. The Gesha has been bought by Starbucks and featured in their Black Apron program in the past. La Candelilla is a family owned and run micromill in the Tarrazu region of Costa Rica. Tarrazu is the biggest-producing coffee growing region in Costa Rica, with its coffee culture ingrained to daily lives of its inhabitants. Most of the farms produce Caturra and Catuai, with some Gesha, SL-28, and Typica, and have an area of more than 40 hectares total. Coffee is wet-milled and dry-milled on-site. Didier, the owner of Finca Palmilera, won second place in the 2013 Cup of Excellence with his Gesha, which was a favorite of ours in the competition. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Cafe Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time the microlot offerings were basically non-existent. In six years the Costa Rica microlot market has grown to be one of the most popular origins that deliver very consistent quality year-after-year. The Costa’s Cafe Imports is carrying are all sourced directly from micro-mills and producers were paid at the Farm Gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Cafe Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 7 La Perla del Cafe - Finca La Casa - Golden Honey (GrainPro) 7711 69 Kg 8 CALM Melbourne Australia
melbourne-au Dried fruit and sugar aromas with tomato, fruit, toffee and floral flavors; citric and tartaric acidity. Dried fruit and sugar aromas with tomato, fruit, toffee and floral flavors; citric and tartaric acidity. Herbazu, owned by the Barrantes family, was a pioneer with their micromill at the beginning of the 2000s. They were selling to Starbucks back then at good prices. Don Carlos of La Perla Del Cafe spun-off Herbazu, put in his own mill, and currently owns five farms. He only produces about 250 bags a year, but wanted to control his quality all the way, and also have his wife and two daughters involved in the business—hence opening his own impressive operation. He was the first to get SL-28 seeds in Costa Rica, and selflessly gave them away to his fellow producers to help everyone improve their coffee quality and be leaders in coffee innovation in the region. He will also have Geshaproduction in the coming years. The quality in his work is impeccable, as he sees his coffee like wine. He truly only picks ripe cherry, or sangre de toro ("bull's blood") as it is called in Costa Rica, and he doesn't let anyone in his drying patio with dirty shoes. We were blown away by the attention to detail at La Perla del Cafe, and are extremely grateful for Don Carlos's partnership with Café Imports. nft,norg
Costa Rica
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Microlot 9 Las Lajas - Alma Negra - Natural (GrainPro) 7715 69 Kg 8 CALM Melbourne Australia
melbourne-au Clean and juicy with raspberry candy and savory fruit; winey acidity. Clean and juicy with raspberry candy and savory fruit; winey acidity. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica SHB EP Tarrazu Cafe Vida (GrainPro) 8560 69 Kg 275 Origin/USA
Est Ship: Mar 2016
USA
Est Ship: Mar 2016
origin Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Cafe Vida (GrainPro) 8561 69 Kg 275 Origin/USA
Est Ship: Mar 2016
USA
Est Ship: Mar 2016
origin Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Cafe Vida (GrainPro) 8562 69 Kg 275 Origin/USA
Est Ship: Mar 2016
USA
Est Ship: Mar 2016
origin Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Cafe Vida (GrainPro) 8563 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
origin Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Cafe Vida (GrainPro) 8564 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
origin Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Cafe Vida (GrainPro) 8565 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
origin Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Cafe Vida (GrainPro) 8566 69 Kg 275 Origin/USA
Est Ship: May 2016
USA
Est Ship: May 2016
origin Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Cafe Vida (GrainPro) 8567 69 Kg 275 Origin/USA
Est Ship: May 2016
USA
Est Ship: May 2016
origin Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica SHB EP Tarrazu Cafe Vida (GrainPro) 8568 69 Kg 275 Origin/USA
Est Ship: May 2016
USA
Est Ship: May 2016
origin Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened in the past decade due to a real-estate boom, converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. CoopeTarrazu RL Coope Tarrazu RL was founded in 1960 with a capital investment of $5.800 from 228 small coffee growers. Today, they run the biggest wet mill of Costa Rica, processing more than 110.000 bags of green coffee from 3.000 producers. About 85% of the producers affiliated to the coop harvest 4 hectares or less. Its success is based on looking after small producer´s interests, and providing other services to its members such as credit, agronomical and technical advice, sustainable prices, fertilizers, among others. The coop has also diversified about 45% of their portfolio in other areas such as gas stations, supermarkets, harware stores, and such. This is the second harvest we have sourced coffees from CoopeTarrazu and we are very excited for this partnership. They´re just starting to explore the potential in the micro-regions of Tarrazu! — Piero Cristiani For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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Small Holder Blend SHB EP - Small Holder Blend - Washed 8868 69 Kg 91 Cafe Imports Fulfillment LLC USA
  minnesota-us nft,norg
Costa Rica
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Small Holder Blend SHB EP - Small Holder Blend - Honey 8869 69 Kg 51 Cafe Imports Fulfillment LLC USA
  minnesota-us nft,norg
Ecuador
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Fair Trade Organic 3 APECAP - FLO ID 2406 - (CBC EC-BIO-141) (GrainPro) 6461 69 Kg 14 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee, lemon, savory and floral. Toffee, lemon, savory and floral. Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume.  The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica.  Café Imports alone moves more than 100 containers/year.  The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports.  To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 This lot comes from a small association in the south of Ecuador bordering the Peruvian border.  This association is part of a bigger federation.  The association has a great leadership and this has helped them position themselves as a top player in Ecuadorian coffee.  They've won and placed in Taza Dorada multiple times.   The producers in this area still have traditional varieties such as Typica, Caturra, and Bourbon which has been key to their success.  Rust has been an issue for most of these producers and having organic certification limits the products you can apply to your farm making it tougher. The micro-climate in this area is very particular.  It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees.  This weather is ideal for coffee growing and it reflects in the cup. The South of Ecuador has small-holders with 1.5 hectares on average.  While in the North we see larger farms. Typical Southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee.  A big challenge these farmers are facing at the moment is leaf rust.  This decimated plantations in Colombia bringing their production down 50% in a couple of years.  The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route.  Also, plant nutrition in Ecuador is extremely low due to little fertilization.  This affects cup quality and yields from parchment to green coffee. Farms in the North are bigger, at 15 hectares or more.  They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee.  This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by NESPRESSO. -Piero Cristiani Fair Trade,Organic
Ecuador
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Fair Trade Organic 3 ACRIM - FLO ID 2406 - (CBC EC-BIO-141) (GrainPro) 8631 69 Kg 46 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee and pecan with citric acidity. Toffee and pecan with citric acidity. Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume.  The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica.  Café Imports alone moves more than 100 containers/year.  The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports.  To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 This lot comes from a small association in the south of Ecuador bordering the Peruvian border.  This association is part of a bigger federation.  The association has a great leadership and this has helped them position themselves as a top player in Ecuadorian coffee.  They've won and placed in Taza Dorada multiple times.   The producers in this area still have traditional varieties such as Typica, Caturra, and Bourbon which has been key to their success.  Rust has been an issue for most of these producers and having organic certification limits the products you can apply to your farm making it tougher. The micro-climate in this area is very particular.  It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees.  This weather is ideal for coffee growing and it reflects in the cup. The South of Ecuador has small-holders with 1.5 hectares on average.  While in the North we see larger farms. Typical Southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee.  A big challenge these farmers are facing at the moment is leaf rust.  This decimated plantations in Colombia bringing their production down 50% in a couple of years.  The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route.  Also, plant nutrition in Ecuador is extremely low due to little fertilization.  This affects cup quality and yields from parchment to green coffee. Farms in the North are bigger, at 15 hectares or more.  They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee.  This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by NESPRESSO. -Piero Cristiani Fair Trade,Organic
Ecuador
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Fair Trade Organic 3 ACRIM - FLO ID 2406 - (CBC EC-BIO-141) (GrainPro) 8637 69 Kg 4 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee, mellow, almond and lemon. Toffee, mellow, almond and lemon. Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume.  The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica.  Café Imports alone moves more than 100 containers/year.  The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports.  To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 This lot comes from a small association in the south of Ecuador bordering the Peruvian border.  This association is part of a bigger federation.  The association has a great leadership and this has helped them position themselves as a top player in Ecuadorian coffee.  They've won and placed in Taza Dorada multiple times.   The producers in this area still have traditional varieties such as Typica, Caturra, and Bourbon which has been key to their success.  Rust has been an issue for most of these producers and having organic certification limits the products you can apply to your farm making it tougher. The micro-climate in this area is very particular.  It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees.  This weather is ideal for coffee growing and it reflects in the cup. The South of Ecuador has small-holders with 1.5 hectares on average.  While in the North we see larger farms. Typical Southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee.  A big challenge these farmers are facing at the moment is leaf rust.  This decimated plantations in Colombia bringing their production down 50% in a couple of years.  The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route.  Also, plant nutrition in Ecuador is extremely low due to little fertilization.  This affects cup quality and yields from parchment to green coffee. Farms in the North are bigger, at 15 hectares or more.  They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee.  This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by NESPRESSO. -Piero Cristiani Fair Trade,Organic
Ecuador
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Microlot Maputo 2 - Caturra - Honey (GrainPro) 8724 50 Kg 2 Eniti Limited UK UK
london-eu Soft sweet fruit, limeade, burnt sugar, floral, delicate. Soft sweet fruit, limeade, burnt sugar, floral, delicate. Fincas Maputo, Hakuna Matata, and Rancho Tio Emilio, are owned and operated by Henry and Verena Gaibor. Henry, a veteran war trauma surgeon, is as precise and committed to coffee as he once was in the emergency room. Henry met Verena Blaser, a war nurse from Switzerland, in Bujumbura, Burundi while they were both volunteering for Doctors Without Borders and United Nations. They continued towork together during conflict in Maputo, Mozambique (1977-1992 Civil War). They have since retired and have dedicated their skills to producing coffee in Henry's home country of Ecuador. Henry is extremely methodical with his coffee production and is just as dedicated and passionate as he once was with his profession. Verena manages processing to maintain the exemplory coffee quality Henry has cultivated.They aredoing everything right when it comes to picking, processing, and drying and have produced some of the best coffees I have tasted. The Farms aredivided into different lots with different varieties (Typica, SL28, Bourbon, Kaffa, and Caturra). Henry and Verenaproduce their coffee in La Perla, Nanegal, located in the up and coming region northwest of the Pichincha Province, close in proximity to Colombia. The area where their farms are located has a very particular microclimate; even though it’s only at 1350 masl, the unique climate produces 88+ coffee. Humidity levels are high and mist usually covers the coffee fields in the afternoons. Temperatures at night drop significantly with respect to temperatures during the day. Maputo is Henry and Verena's main farm with about five years in production. It is quickly growing year over year. Hakuna Matata is a neighboring farm to Finca Maputo that Henry recently acquired. It was previously named "La Nube" and the Gaibor's renamed it to "Hakuna Matata"— a phrase they became quite familiar with during their time together in the emergency room in Mazambique. Rancho Tio Emilio is owned by Henry’s brother, Jose Gaibor. His late father was Emilio Gaibor and hence the name of the farm. Jose is an infant heart surgeon. He visits his farm on the weekends and spends time with his family and Henry and Verena. I’m extremely excited to be working with Henry and Verena for their dedication to producing stellar coffees! — Piero Cristiani For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot Maputo - Hakuna Matata - Caturra - Honey #1 (GrainPro) 8727 50 Kg 2 Eniti Limited UK UK
london-eu Toffee, citric tart lemon, chocolate, berry. Toffee, citric tart lemon, chocolate, berry. Fincas Maputo, Hakuna Matata, and Rancho Tio Emilio, are owned and operated by Henry and Verena Gaibor. Henry, a veteran war trauma surgeon, is as precise and committed to coffee as he once was in the emergency room. Henry met Verena Blaser, a war nurse from Switzerland, in Bujumbura, Burundi while they were both volunteering for Doctors Without Borders and United Nations. They continued towork together during conflict in Maputo, Mozambique (1977-1992 Civil War). They have since retired and have dedicated their skills to producing coffee in Henry's home country of Ecuador. Henry is extremely methodical with his coffee production and is just as dedicated and passionate as he once was with his profession. Verena manages processing to maintain the exemplory coffee quality Henry has cultivated.They aredoing everything right when it comes to picking, processing, and drying and have produced some of the best coffees I have tasted. The Farms aredivided into different lots with different varieties (Typica, SL28, Bourbon, Kaffa, and Caturra). Henry and Verenaproduce their coffee in La Perla, Nanegal, located in the up and coming region northwest of the Pichincha Province, close in proximity to Colombia. The area where their farms are located has a very particular microclimate; even though it’s only at 1350 masl, the unique climate produces 88+ coffee. Humidity levels are high and mist usually covers the coffee fields in the afternoons. Temperatures at night drop significantly with respect to temperatures during the day. Maputo is Henry and Verena's main farm with about five years in production. It is quickly growing year over year. Hakuna Matata is a neighboring farm to Finca Maputo that Henry recently acquired. It was previously named "La Nube" and the Gaibor's renamed it to "Hakuna Matata"— a phrase they became quite familiar with during their time together in the emergency room in Mazambique. Rancho Tio Emilio is owned by Henry’s brother, Jose Gaibor. His late father was Emilio Gaibor and hence the name of the farm. Jose is an infant heart surgeon. He visits his farm on the weekends and spends time with his family and Henry and Verena. I’m extremely excited to be working with Henry and Verena for their dedication to producing stellar coffees! — Piero Cristiani For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 10 Murray Cooper - Caturra #1 (GrainPro) 8719 50 Kg 8 Eniti Limited UK UK
london-eu Juicy lemon and lime, creamy, caramel, nuts, and pleasant citric acidity. Juicy lemon and lime, creamy, caramel, nuts, and pleasant citric acidity. Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume. The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica. Café Imports alone moves more than 100 containers/year. The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports. To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 The producers in this area still have traditional varieties such as Typica, Caturra, and Bourbon, which has been key to their success. Rust has been an issue for most of these producers and having organic certification limits the products you can apply to your farm making it tougher. The microclimate in this area is very particular. It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees. This weather is ideal for coffee growing and it reflects in the cup. The South of Ecuador has smallholders with 1.5 hectares on average. While in the North we see larger farms. Typical Southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee. A big challenge these farmers are facing at the moment is leaf rust. This decimated plantations in Colombia bringing their production down 50% in a couple of years. The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route. Also, plant nutrition in Ecuador is extremely low due to little fertilization. This affects cup quality and yields from parchment to green coffee. Farms in the North are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by NESPRESSO. — Piero Cristiani Read a blog recapping the 2015 Ecuador origin trip by Meister. For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 10 Murray Cooper - Caturra #2 (GrainPro) 8720 50 Kg 8 Eniti Limited UK UK
london-eu Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume. The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica. Café Imports alone moves more than 100 containers/year. The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports. To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 The producers in this area still have traditional varieties such as Typica, Caturra, and Bourbon, which has been key to their success. Rust has been an issue for most of these producers and having organic certification limits the products you can apply to your farm making it tougher. The microclimate in this area is very particular. It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees. This weather is ideal for coffee growing and it reflects in the cup. The South of Ecuador has smallholders with 1.5 hectares on average. While in the North we see larger farms. Typical Southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee. A big challenge these farmers are facing at the moment is leaf rust. This decimated plantations in Colombia bringing their production down 50% in a couple of years. The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route. Also, plant nutrition in Ecuador is extremely low due to little fertilization. This affects cup quality and yields from parchment to green coffee. Farms in the North are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by NESPRESSO. — Piero Cristiani Read a blog recapping the 2015 Ecuador origin trip by Meister. For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 12 Taza Dorada #6 - Rocio Ponce - Caturra (GrainPro) 8771 50 Kg 1 Cafe Imports Fulfillment LLC USA
minnesota-us Intense sparkling citric and tartaric acidity; jasmine, chocolate and lemon candy. Intense sparkling citric and tartaric acidity; jasmine, chocolate and lemon candy. Pablo and Jaime Ponce are two brothers in the North of Ecuador who have started producing coffee no more than 3 years ago. Their coffee won first place in a local competition and third place in the national competition, Taza Dorada. Taza Dorada is a local, Ecuadoran, cupping competition were the top lots of the season are submitted and sold individually by each producer. Farms in the north are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by Nestle. nft,norg
Ecuador
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Microlot 2 Fabian Lomas - Typica (GrainPro) 8268 50 Kg 6 Cafe Imports Fulfillment LLC USA
minnesota-us Nut and cedar. Nut and cedar. Finca Las Cinco may also be referred to "Perla Chiquita", the farm consists of 5 hectares, which is where it gets the "Las Cinco" name. Fabian Lomas’ coffees have been an incredible champion on our cupping table, full of wild flavors that we have truly not experienced in coffee before. In 2014, Cafe Imports sponsored the World Aeropress Championship by supplying the competion coffee....when faced with the decision on what coffee to use, Las Cinco was a no-brainer. Read this blog post from Café Imports' Joe Marrocco about the roasting process for the Las Cinco competition coffee. For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 2 Pablo & Jaime Ponce - Typica #1 (GrainPro) 8721 50 Kg 30 Eniti Limited UK UK
london-eu Intense florals, papaya, tangy, savory, and sugary mouthfeel. Intense florals, papaya, tangy, savory, and sugary mouthfeel. Pablo and Jaime Ponce are two brothers in the North of Ecuador who have started producing coffee no more than 3 years ago. Their coffee won first place in a local competition and third place in the national competition, Taza Dorada. Taza Dorada is a local, Ecuadoran, cupping competition were the top lots of the season are submitted and sold individually by each producer. Farms in the north are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by Nestle. nft,norg
Ecuador
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Microlot 2 Pablo & Jaime Ponce - Typica #2 (GrainPro) 8722 50 Kg 17 Eniti Limited UK UK
london-eu Pablo and Jaime Ponce are two brothers in the North of Ecuador who have started producing coffee no more than 3 years ago. Their coffee won first place in a local competition and third place in the national competition, Taza Dorada. Taza Dorada is a local, Ecuadoran, cupping competition were the top lots of the season are submitted and sold individually by each producer. Farms in the north are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by Nestle. nft,norg
Ecuador
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Microlot 2 Maputo - Hakuna Matata - Caturra #2 (GrainPro) 8729 50 Kg 13 Eniti Limited UK UK
london-eu Fincas Maputo, Hakuna Matata, and Rancho Tio Emilio, are owned and operated by Henry and Verena Gaibor. Henry, a veteran war trauma surgeon, is as precise and committed to coffee as he once was in the emergency room. Henry met Verena Blaser, a war nurse from Switzerland, in Bujumbura, Burundi while they were both volunteering for Doctors Without Borders and United Nations. They continued towork together during conflict in Maputo, Mozambique (1977-1992 Civil War). They have since retired and have dedicated their skills to producing coffee in Henry's home country of Ecuador. Henry is extremely methodical with his coffee production and is just as dedicated and passionate as he once was with his profession. Verena manages processing to maintain the exemplory coffee quality Henry has cultivated.They aredoing everything right when it comes to picking, processing, and drying and have produced some of the best coffees I have tasted. The Farms aredivided into different lots with different varieties (Typica, SL28, Bourbon, Kaffa, and Caturra). Henry and Verenaproduce their coffee in La Perla, Nanegal, located in the up and coming region northwest of the Pichincha Province, close in proximity to Colombia. The area where their farms are located has a very particular microclimate; even though it’s only at 1350 masl, the unique climate produces 88+ coffee. Humidity levels are high and mist usually covers the coffee fields in the afternoons. Temperatures at night drop significantly with respect to temperatures during the day. Maputo is Henry and Verena's main farm with about five years in production. It is quickly growing year over year. Hakuna Matata is a neighboring farm to Finca Maputo that Henry recently acquired. It was previously named "La Nube" and the Gaibor's renamed it to "Hakuna Matata"— a phrase they became quite familiar with during their time together in the emergency room in Mazambique. Rancho Tio Emilio is owned by Henry’s brother, Jose Gaibor. His late father was Emilio Gaibor and hence the name of the farm. Jose is an infant heart surgeon. He visits his farm on the weekends and spends time with his family and Henry and Verena. I’m extremely excited to be working with Henry and Verena for their dedication to producing stellar coffees! — Piero Cristiani For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 4 Maputo 2 - Typica (GrainPro) 8725 50 Kg 9 Eniti Limited UK UK
london-eu Caramel, orange, tart, complex acids. Caramel, orange, tart, complex acids. Fincas Maputo, Hakuna Matata, and Rancho Tio Emilio, are owned and operated by Henry and Verena Gaibor. Henry, a veteran war trauma surgeon, is as precise and committed to coffee as he once was in the emergency room. Henry met Verena Blaser, a war nurse from Switzerland, in Bujumbura, Burundi while they were both volunteering for Doctors Without Borders and United Nations. They continued towork together during conflict in Maputo, Mozambique (1977-1992 Civil War). They have since retired and have dedicated their skills to producing coffee in Henry's home country of Ecuador. Henry is extremely methodical with his coffee production and is just as dedicated and passionate as he once was with his profession. Verena manages processing to maintain the exemplory coffee quality Henry has cultivated.They aredoing everything right when it comes to picking, processing, and drying and have produced some of the best coffees I have tasted. The Farms aredivided into different lots with different varieties (Typica, SL28, Bourbon, Kaffa, and Caturra). Henry and Verenaproduce their coffee in La Perla, Nanegal, located in the up and coming region northwest of the Pichincha Province, close in proximity to Colombia. The area where their farms are located has a very particular microclimate; even though it’s only at 1350 masl, the unique climate produces 88+ coffee. Humidity levels are high and mist usually covers the coffee fields in the afternoons. Temperatures at night drop significantly with respect to temperatures during the day. Maputo is Henry and Verena's main farm with about five years in production. It is quickly growing year over year. Hakuna Matata is a neighboring farm to Finca Maputo that Henry recently acquired. It was previously named "La Nube" and the Gaibor's renamed it to "Hakuna Matata"— a phrase they became quite familiar with during their time together in the emergency room in Mazambique. Rancho Tio Emilio is owned by Henry’s brother, Jose Gaibor. His late father was Emilio Gaibor and hence the name of the farm. Jose is an infant heart surgeon. He visits his farm on the weekends and spends time with his family and Henry and Verena. I’m extremely excited to be working with Henry and Verena for their dedication to producing stellar coffees! — Piero Cristiani For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 4 Maputo - Hakuna Matata - Caturra #1 (GrainPro) 8728 50 Kg 13 Eniti Limited UK UK
london-eu Caramel, nutty, lemon, sweet vegetal. Caramel, nutty, lemon, sweet vegetal. Fincas Maputo, Hakuna Matata, and Rancho Tio Emilio, are owned and operated by Henry and Verena Gaibor. Henry, a veteran war trauma surgeon, is as precise and committed to coffee as he once was in the emergency room. Henry met Verena Blaser, a war nurse from Switzerland, in Bujumbura, Burundi while they were both volunteering for Doctors Without Borders and United Nations. They continued towork together during conflict in Maputo, Mozambique (1977-1992 Civil War). They have since retired and have dedicated their skills to producing coffee in Henry's home country of Ecuador. Henry is extremely methodical with his coffee production and is just as dedicated and passionate as he once was with his profession. Verena manages processing to maintain the exemplory coffee quality Henry has cultivated.They aredoing everything right when it comes to picking, processing, and drying and have produced some of the best coffees I have tasted. The Farms aredivided into different lots with different varieties (Typica, SL28, Bourbon, Kaffa, and Caturra). Henry and Verenaproduce their coffee in La Perla, Nanegal, located in the up and coming region northwest of the Pichincha Province, close in proximity to Colombia. The area where their farms are located has a very particular microclimate; even though it’s only at 1350 masl, the unique climate produces 88+ coffee. Humidity levels are high and mist usually covers the coffee fields in the afternoons. Temperatures at night drop significantly with respect to temperatures during the day. Maputo is Henry and Verena's main farm with about five years in production. It is quickly growing year over year. Hakuna Matata is a neighboring farm to Finca Maputo that Henry recently acquired. It was previously named "La Nube" and the Gaibor's renamed it to "Hakuna Matata"— a phrase they became quite familiar with during their time together in the emergency room in Mazambique. Rancho Tio Emilio is owned by Henry’s brother, Jose Gaibor. His late father was Emilio Gaibor and hence the name of the farm. Jose is an infant heart surgeon. He visits his farm on the weekends and spends time with his family and Henry and Verena. I’m extremely excited to be working with Henry and Verena for their dedication to producing stellar coffees! — Piero Cristiani For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 4 Taza Dorada #7 - Maputo - Rancho Tio Emilio - Typica (GrainPro) 8730 50 Kg 9 Eniti Limited UK UK
london-eu Information coming soon! nft,norg
Ecuador
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Microlot 4 Taza Dorada #9 - Maputo - Caturra (GrainPro) 8731 50 Kg 9 Eniti Limited UK UK
london-eu Information coming soon! nft,norg
Ecuador
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Microlot 5 Taza Dorada #1 - Richard Granda - Puyango (GrainPro) 8718 50 Kg 12 Eniti Limited UK UK
london-eu Pablo and Jaime Ponce are two brothers in the North of Ecuador who have started producing coffee no more than 3 years ago. Their coffee won first place in a local competition and third place in the national competition, Taza Dorada. Taza Dorada is a local, Ecuadoran, cupping competition were the top lots of the season are submitted and sold individually by each producer. Farms in the north are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by Nestle. nft,norg
Ecuador
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Microlot 6 El Sitio (GrainPro) 8323 50 Kg 10 Cafe Imports Fulfillment LLC USA
minnesota-us Cane juice, winey tropical fruit, apple and lingering lemon-lime with complex winey acidity and a syrupy mouthfeel. Cane juice, winey tropical fruit, apple and lingering lemon-lime with complex winey acidity and a syrupy mouthfeel. Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume. The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica. Café Imports alone moves more than 100 containers/year. The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports. To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 The producers in this area still have traditional varieties such as Typica, Caturra, and Bourbon, which has been key to their success. Rust has been an issue for most of these producers and having organic certification limits the products you can apply to your farm making it tougher. The microclimate in this area is very particular. It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees. This weather is ideal for coffee growing and it reflects in the cup. The South of Ecuador has smallholders with 1.5 hectares on average. While in the North we see larger farms. Typical Southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee. A big challenge these farmers are facing at the moment is leaf rust. This decimated plantations in Colombia bringing their production down 50% in a couple of years. The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route. Also, plant nutrition in Ecuador is extremely low due to little fertilization. This affects cup quality and yields from parchment to green coffee. Farms in the North are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by NESPRESSO. — Piero Cristiani Read a blog recapping the 2015 Ecuador origin trip by Meister. For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 6 Patricio Jijon - Caturra (GrainPro) 8723 50 Kg 16 Eniti Limited UK UK
london-eu Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume. The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica. Café Imports alone moves more than 100 containers/year. The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports. To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 The producers in this area still have traditional varieties such as Typica, Caturra, and Bourbon, which has been key to their success. Rust has been an issue for most of these producers and having organic certification limits the products you can apply to your farm making it tougher. The microclimate in this area is very particular. It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees. This weather is ideal for coffee growing and it reflects in the cup. The South of Ecuador has smallholders with 1.5 hectares on average. While in the North we see larger farms. Typical Southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee. A big challenge these farmers are facing at the moment is leaf rust. This decimated plantations in Colombia bringing their production down 50% in a couple of years. The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route. Also, plant nutrition in Ecuador is extremely low due to little fertilization. This affects cup quality and yields from parchment to green coffee. Farms in the North are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by NESPRESSO. — Piero Cristiani Read a blog recapping the 2015 Ecuador origin trip by Meister. For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 7 Rosa Cotacachi (GrainPro) 8734 50 Kg 8 Eniti Limited UK UK
london-eu Tropical fruits, dried cherry, green apple candy, prune, and chocolate. Tropical fruits, dried cherry, green apple candy, prune, and chocolate. Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume. The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica. Café Imports alone moves more than 100 containers/year. The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports. To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 The producers in this area still have traditional varieties such as Typica, Caturra, and Bourbon, which has been key to their success. Rust has been an issue for most of these producers and having organic certification limits the products you can apply to your farm making it tougher. The microclimate in this area is very particular. It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees. This weather is ideal for coffee growing and it reflects in the cup. The South of Ecuador has smallholders with 1.5 hectares on average. While in the North we see larger farms. Typical Southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee. A big challenge these farmers are facing at the moment is leaf rust. This decimated plantations in Colombia bringing their production down 50% in a couple of years. The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route. Also, plant nutrition in Ecuador is extremely low due to little fertilization. This affects cup quality and yields from parchment to green coffee. Farms in the North are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee. This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by NESPRESSO. — Piero Cristiani Read a blog recapping the 2015 Ecuador origin trip by Meister. For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Organic APECAP - (CBC EC-BIO-141) (GrainPro) 6085 69 Kg 149 Cafe Imports Fulfillment LLC USA
minnesota-us Mild, sweet and clean with citric acidity and a chocolate aftertaste. Mild, sweet and clean with citric acidity and a chocolate aftertaste. Ecuador has great potential and is one of my favorite origins for being exotic but also having the quality to back it up; the big issue we see at the moment is volume.  The country as a whole only exports 100 containers/year (40,000 lbs/container) of Washed Arabica.  Café Imports alone moves more than 100 containers/year.  The rest of the coffee Ecuador produces is low quality Naturals and Robusta to sustain its huge instant coffee market for internal consumption and exports.  To put this into perspective: Origin Country / Containers per Year (estimate) Colombia / 32,000 Peru / 12,000 Bolivia / 300 Ecuador / 100 Three Producer Microlot Carlos Minga, 1550 masl, Bourbon, Typica, Caturra Juan Chamba, 1800 masl, Typica, Caturra, Bourbon Manuel Corderon, 1600 masl, Bourbon This lot comes from a small association in the south of Ecuador bordering the Peruvian border.  This association is part of a bigger federation.  The association has a great leadership and this has helped them position themselves as a top player in Ecuadorian coffee.  They've won and placed in Taza Dorada multiple times.   The producers in this area still have tradiditional varieties such as Typica, Caturra, and Bourbon which has been key to their success.  Rust has been an issue for most of these producers and having organic certification limits the products you can apply to your farm making it tougher. The micro-climate in this area is very particular.  It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees.  This weather is ideal for coffee growing and it reflects in the cup. The South of Ecuador has small-holders with 1.5 hectares on average.  While in the North we see larger farms. Typical Southern farms will be organic and extremely diverse with flowers, corn, cabbages, bananas, bees, cows, fish, fruits, and coffee.  A big challenge these farmers are facing at the moment is leaf rust.  This decimated plantations in Colombia bringing their production down 50% in a couple of years.  The easiest solution for leaf-rust is intensive chemical applications but their respect for the environment makes them take the harder organic route.  Also, plant nutrition in Ecuador is extremely low due to little fertilization.  This affects cup quality and yields from parchment to green coffee. Farms in the North are bigger, at 15 hectares or more.  They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee.  This area is extremely interesting, you will find: ancient indigenous tombs, a vineyard, and an experimental variety farm ran by NESPRESSO. -Piero Cristiani nft,Organic
Ecuador
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Organic 3 Taza Dorada #3 - APECAP - Grupo de Jovenes - (CBC EC-BIO-141) (GrainPro) 8772 69 Kg 2 Cafe Imports Fulfillment LLC USA
minnesota-us Juicy sweetness, cocoa and lemonade with crisp acidity. nft,Organic
El Salvador
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Microlot Las Nubes - Honey (GrainPro) 7768 69 Kg 9 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee, cocoa and lemon. Toffee, cocoa and lemon. Las Nubes was purchased by Isidro Batlle in the 1920s, and remains in the family. He liked to purchase high-altitude farms, such as Las Nubes and Finca Kilimanjaro, and the family continues to produce heirloom variety Bourbon coffee on Las Nubes. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). &emdash; Piero Cristiani nft,norg
El Salvador
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Microlot 13 Fredy Recinos - Pacamara - Honey (GrainPro) 7772 69 Kg 2 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee, nut brittle, lemon and clean with citric acidity. Toffee, nut brittle, lemon and clean with citric acidity. Fredy Recinos has been producing coffee since 2004. He has a 15-hectarefarm planted with Pacamara, Bourbon, Yellow Catuai, Gesha, and Pacas. Don Fredy decided to do a Honey process with the Pacamara. The process started by doing a selective hand picking and depulping the same day as the coffee is harvested. After depulping, the coffee was dried on beds for 15–20 days. — Luis Arocha El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until the Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango was "discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana; it's amuch cooler climate. It is a hard area to access. Coffee is traded in parchment here, so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, such as yield risk—each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there, as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand);another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: To access the best qualities. We have bought some coffees grown at 1900 meters in this area, which could be one of the first El Sals at this altitude! — Piero Cristiani nft,norg
El Salvador
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Microlot 14 Rene Aguilar - Pacamara - Washed (GrainPro) 7774 69 Kg 6 Cafe Imports Fulfillment LLC USA
minnesota-us Cherry cola, herbal, toffee, lemon and creamy. Cherry cola, herbal, toffee, lemon and creamy. René Aguilar has worked along with his family producing coffee his entire life. René's farm size is 25 manzanas, and his processing includes a 10 to 12 hour fermentation time, along with an 8 to 10 day patio drying time. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until the Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango was "discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana; it's amuch cooler climate. It is a hard area to access. Coffee is traded in parchment here, so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, such as yield risk—each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there, as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand);another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: To access the best qualities. We have bought some coffees grown at 1900 meters in this area, which could be one of the first El Sals at this altitude! — Piero Cristiani nft,norg
El Salvador
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Microlot 14 Fredy Recinos - Pacamara - Washed (GrainPro) 7775 69 Kg 4 Cafe Imports Fulfillment LLC USA
minnesota-us Honey nut, lemon- lime and herbal with tart citric acidity. Honey nut, lemon- lime and herbal with tart citric acidity. Fredy Recinos has been producing coffee since 2004. He has a 15-hectare farm planted with Pacamara, Bourbon, Yellow Catuai, Gesha, and Pacas. Don Fredy decided to do a Honey process with the Pacamara. The process started by doing a selective hand picking and depulping the same day as the coffee is harvested. After depulping, the coffee was dried on beds for 15–20 days. — Luis Arocha El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until the Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango was "discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana; it's amuch cooler climate. It is a hard area to access. Coffee is traded in parchment here, so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, such as yield risk—each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there, as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand);another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: To access the best qualities. We have bought some coffees grown at 1900 meters in this area, which could be one of the first El Sals at this altitude! — Piero Cristiani nft,norg
El Salvador
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Microlot 16 Fredy Recinos - Pacas - Honey (GrainPro) 7781 69 Kg 8 Cafe Imports Fulfillment LLC USA
minnesota-us Heavy and citric with fruit and nut. Heavy and citric with fruit and nut. Fredy Recinos has been producing coffee since 2004. He has a 15-hectare farm planted with Pacamara, Bourbon, Yellow Catuai, Gesha, and Pacas. Don Fredy decided to do a Honey process with the Pacamara. The process started by doing a selective hand picking and depulping the same day as the coffee is harvested. After depulping, the coffee was dried on beds for 15–20 days. — Luis Arocha El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until the Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango was "discovered."This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana; it's amuch cooler climate. It is a hard area to access. Coffee is traded in parchment here, so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks, such as yield risk—each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there, as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand);another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: To access the best qualities. We have bought some coffees grown at 1900 meters in this area, which could be one of the first El Sals at this altitude! — Piero Cristiani nft,norg
El Salvador
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Microlot 17 Toño Ticas - Bourbon - Washed (GrainPro) 7783 69 Kg 2 Cafe Imports Fulfillment LLC USA
minnesota-us Honey peanut butter, lemon- lime and herbec. Honey peanut butter, lemon- lime and herbec. Coffee was first cultivated in El Salvador in the 19th century, and in its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and The Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. And in the following years coffee production is an important economic factor in El Salvador. For more information on coffee production in El Salvador, vist our El Salvador origin page. nft,norg
El Salvador
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Microlot 17 Jaime Guevara - Pacas - Washed (GrainPro) 7784 69 Kg 23 CALM Melbourne Australia
melbourne-au Floral and herbal with grapefruit, savory fruit and caramel; citric acidity. Floral and herbal with grapefruit, savory fruit and caramel; citric acidity. Don Jaime has been producing coffee for 16 years. He is passionate about coffee and enjoys producing high-quality coffee. He has a 7-hectare farm: three planted with Pacas and four with Pacamara. Don Jaime depulped the coffee the same day as it was harvested. The fermentation is done in tanks for about 18 hours. After depulping, the coffee is dried on beds for 12&endash14; days. — Luis Arocha El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of COE, Santa Ana was in the top places. The second year, Chalatenango "was discovered." This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana—a much cooler climate. It is a hard area to access. Coffee is traded in parchment here, which complicates things a bit: We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some obstacles, such as yield risk: Each coffee will yield various amounts of green depending on the amount of defects in the lot. I've personally been criticized by some Santa Ana producers as to why we are buying coffee in Chalatenango. One producer asked me why was I buying coffee there, as he thought coffee from here was "stolen" due to the nature of how it's bought and sold—a lot of times with cash in hand. Another producer questioned me as to why I was buying directly from producers and not through an exporter. The answer is simple: to access the best qualities. We have bought some coffees grown at 1900 meters in this area, which could be one of the first El Sals at this altitude. — Piero Cristiani nft,norg
El Salvador
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Microlot 17 Jose Armando Portillo - Pacas - Washed (GrainPro) 7792 69 Kg 18 CALM Melbourne Australia
melbourne-au Caramel, lemon, orange and savory flavors. Caramel, lemon, orange and savory flavors. 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. Don Jose's farm, El Naranjo, 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. In 2003, Don Jose earned third place in the CoE competition. For more information on Salvadoran coffee, visit our El Savador origin page. nft,norg
El Salvador Microlot 4 Las Nubes - Washed (GrainPro) 6698 69 Kg 275 Origin/Australia
Est Ship: Mar 2016
Australia
Est Ship: Mar 2016
origin Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and The Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. And in the following years coffee production is an important economic factor in El Salvador. Las Nubes Farm Las Nubes was purchased by Isidro Batlle in the 1920's and remains in the family. He liked to purchase high-altitude farms like Las Nubes and Kilimanjaro. nft,norg
El Salvador Microlot 4 Las Nubes (GrainPro) 6699 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
origin Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and The Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. And in the following years coffee production is an important economic factor in El Salvador. Las Nubes Farm Las Nubes was purchased by Isidro Batlle in the 1920's and remains in the family. He liked to purchase high-altitude farms like Las Nubes and Kilimanjaro. nft,norg
El Salvador
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Microlot 4 Las Nubes - Washed (GrainPro) 7769 69 Kg 22 Cafe Imports Fulfillment LLC USA
minnesota-us Chocolaty and nutty with citric acidity and an herbal aftertaste. Chocolaty and nutty with citric acidity and an herbal aftertaste. Las Nubes was purchased by Isidro Batlle in the 1920s, and remains in the family. He liked to purchase high-altitude farms, such as Las Nubes and Finca Kilimanjaro, and the family continues to produce heirloom variety Bourbon coffee on Las Nubes. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). &emdash; Piero Cristiani nft,norg
El Salvador
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Microlot 5 Pacamara - Honey - Jose Maria Lemus (GrainPro) 7466 69 Kg 3 Eniti Limited UK UK
london-eu Honey, berries and jam with a creamy mouthfeel and tangy acidity. Honey, berries and jam with a creamy mouthfeel and tangy acidity. José María Lemus is the owner of Peña Dorada, a 2.5 hectares farm size. The process starts when by doing a selective hand picking of only ripe cherries. Coffee is depulped by hand the same day as being harvested and moved to beds to start with the drying process. The drying process takes a lapse of 14to 16days. José María Lemus does all type of process: honey, washed and natural Parchment coffee is stored in a warehouse only for coffee until is moved by mule to the dry mill. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered". This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude Piero Cristiani nft,norg
Ethiopia
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Decaf Coffein MC Sidama 6752 60 Kg 97 Cafe Imports Fulfillment LLC USA
minnesota-us Lemon, nut and citric. Lemon, nut and citric. Located in the south of Ethiopia, the Sidama region offers great-quality coffee. Sidama’s coffees have lemon-citric tones with bright acidity. “Ethiopia Sidama” is a type of Arabica coffee grown in the Sidama Province of Ethiopia. For more information about coffee production in Ethiopia, visit our Ethiopia origin page. The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and, most importantly,coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better-quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region, and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. An exporter then purchases the coffee through the ECX. The coffee that this exporter purchases will, at most, be labeled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg,Decaf
Ethiopia
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Decaf MWP 1 Natural Sidama Grade 4 7820 60 Kg 85 Cafe Imports Fulfillment LLC USA
minnesota-us Nut and sour lemon. Nut and sour lemon. Located in the south of Ethiopia, the Sidama region offers great-quality coffee. Sidama’s coffees have lemon-citric tones with bright acidity. “Ethiopia Sidama” is a type of Arabica coffee grown in the Sidama Province of Ethiopia. For more information about coffee production in Ethiopia, visit our Ethiopia origin page. The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and, most importantly,coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better-quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region, and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. An exporter then purchases the coffee through the ECX. The coffee that this exporter purchases will, at most, be labeled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg,Decaf
Ethiopia
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Decaf MWP 2 Natural Djimma Grade 5 7821 60 Kg 93 Cafe Imports Fulfillment LLC USA
minnesota-us Peanut, citric. nft,norg,Decaf
Ethiopia
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Decaf Origin Select MWP - Washed Sidama Grade 2 7822 60 Kg 81 Cafe Imports Fulfillment LLC USA
minnesota-us Mild, nut and citric. Mild, nut and citric. Located in the south of Ethiopia, the Sidama region offers great-quality coffee. Sidama’s coffees have lemon-citric tones with bright acidity. “Ethiopia Sidama” is a type of Arabica coffee grown in the Sidama Province of Ethiopia. For more information about coffee production in Ethiopia, visit our Ethiopia origin page. The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and, most importantly,coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better-quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region, and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. An exporter then purchases the coffee through the ECX. The coffee that this exporter purchases will, at most, be labeled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg,Decaf
Ethiopia
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FTO Yirgacheffe 1 Konga Grade 2 - YCFCU FLO ID 2520 - (CBC ET-BIO-140) (GrainPro) 7184 60 Kg 153 Cafe Imports Fulfillment LLC USA
minnesota-us Soft with perfumed floral, chocolate, lime and orange candy flavors. Soft with perfumed floral, chocolate, lime and orange candy flavors. YCFCU Konga is the primary cooperative for YCFCU, with 2,372 producers, contributing to 16 containers' worth ofannual production. The average YCFCU co-op farmer owns and grows on just0.7 hectares, which is why it takes so many producers to accumulate a relatively small amount of coffee (considering). This coffee was fermented for 48 to 72 hours before being pre-dried for one day, then fully dried for 8 to 13 days. The four localities (kebele) of YCFCU Konga include: Wote, Seda, Birbis, and Kella. The YCFCU was organized in 2002 in an effort to establish stability amidst fluctuating coffee prices. Recognized under the national labor union, the YCFCU represents 43,794 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after this the Ethiopian government, in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX). This would allow, amongst many things, for farmers to get paid in a timely manner. The nature of exchanges is to homogenize a product and sell it at a market price hence it doesn’t allow for premiums to be paid for a superior product. With this we saw a decline in quality. Cooperatives, like Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), are exempt from going through the ECX. We are working alongside YCFCU to pay premiums for better cherry selection at the washing station level to bring back the classic Yirgacheffe profile that was obscured for some years. The Video above is from YCFCU Konga, the primary cooperative of the Yirgacheffe Coffee Farmers Cooperative Union. From yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee-growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is done with the use of natural fertilizers. Pests are controlled by biological natural means. In this manner, the development work is done through the application of the age-old cultural traditional means, rather than the artificial modern pest, insect, and weed control by chemical and fertilizers. Fair Trade,Organic
Ethiopia
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FTO Yirgacheffe 1 Konga Grade 2 - YCFCU FLO ID 2520 - (CBC ET-BIO-140) (GrainPro) 7185 60 Kg 235 Cafe Imports Fulfillment LLC USA
minnesota-us Sweet lemon and soft floral flavors with a sugary mouthfeel. Sweet lemon and soft floral flavors with a sugary mouthfeel. YCFCU Konga is the primary cooperative for YCFCU, with 2,372 producers, contributing to 16 containers' worth of annual production. The average YCFCU co-op farmer owns and grows on just 0.7 hectares, which is why it takes so many producers to accumulate a relatively small amount of coffee (considering). This coffee was fermented for 48 to 72 hours before being pre-dried for one day, then fully dried for 8 to 13 days. The four localities (kebele) of YCFCU Konga include: Wote, Seda, Birbis, and Kella. The YCFCU was organized in 2002 in an effort to establish stability amidst fluctuating coffee prices. Recognized under the national labor union, the YCFCU represents 43,794 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after this the Ethiopian government, in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX). This would allow, amongst many things, for farmers to get paid in a timely manner. The nature of exchanges is to homogenize a product and sell it at a market price hence it doesn’t allow for premiums to be paid for a superior product. With this we saw a decline in quality. Cooperatives, like Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), are exempt from going through the ECX. We are working alongside YCFCU to pay premiums for better cherry selection at the washing station level to bring back the classic Yirgacheffe profile that was obscured for some years. The video above is from YCFCU Konga, the primary cooperative of the Yirgacheffe Coffee Farmers Cooperative Union. From yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee-growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is done with the use of natural fertilizers. Pests are controlled by biological natural means. In this manner, the development work is done through the application of the age-old cultural traditional means, rather than the artificial modern pest, insect, and weed control by chemical and fertilizers. Fair Trade,Organic
Ethiopia
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FTO Yirgacheffe 1 Adado Grade 2 - YCFCU FLO ID 2520 - (CBC ET-BIO-140) (GrainPro) 7186 60 Kg 82 Cafe Imports Fulfillment LLC USA
minnesota-us Intense jasmine and juniper flavors with tart and crisp citric and tartaric acids. Intense jasmine and juniper flavors with tart and crisp citric and tartaric acids. The ancestral tribe surrounding this YCFCU co-op in the Gedeo Zone of Yirgacheffe is called "Adado,"which where the co-op gets its name. There are eight mills in the Adado region, with about 7,000 farmers represented. The Adado region produces 20 to 30 containers annually. The YCFCU was organized in 2002 in an effort to establish stability amidst fluctuating coffee prices. Recognized under the national labor union, the YCFCU represents 43,794 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after this the Ethiopian government, in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX). This would allow, amongst many things, for farmers to get paid in a timely manner. The nature of exchanges is to homogenize a product and sell it at a market price hence it doesn’t allow for premiums to be paid for a superior product. With this we saw a decline in quality. Cooperatives, like Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), are exempt from going through the ECX. We are working alongside YCFCU to pay premiums for better cherry selection at the washing station level to bring back the classic Yirgacheffe profile that was obscured for some years. The video above is from YCFCU Konga, the primary cooperative of the Yirgacheffe Coffee Farmers Cooperative Union. From yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee-growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is done with the use of natural fertilizers. Pests are controlled by biological natural means. In this manner, the development work is done through the application of the age-old cultural traditional means, rather than the artificial modern pest, insect, and weed control by chemical and fertilizers. Fair Trade,Organic
Ethiopia
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Natural Lekempti EP 8357 60 Kg 56 Cafe Imports Fulfillment LLC USA
minnesota-us Pulpy and soy nut. nft,norg
Ethiopia
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Natural Sidama Grd 4   8428 60 Kg 14 Cafe Imports Fulfillment LLC USA
minnesota-us Popcorn, pulp and herbal. Popcorn, pulp and herbal. Located in the south of Ethiopia, the Sidama region offers great-quality coffee. Sidama’s coffees have lemon-citric tones with bright acidity. “Ethiopia Sidama” is a type of Arabica coffee grown in the Sidama Province of Ethiopia. For more information about coffee production in Ethiopia, visit our Ethiopia origin page. The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and, most importantly,coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better-quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region, and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. An exporter then purchases the coffee through the ECX. The coffee that this exporter purchases will, at most, be labeled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Sidama Grd 4   8435 60 Kg 25 Cafe Imports Fulfillment LLC USA
minnesota-us Herbal fruit and popcorn. Herbal fruit and popcorn. Located in the south of Ethiopia, the Sidama region offers great-quality coffee. Sidama’s coffees have lemon-citric tones with bright acidity. “Ethiopia Sidama” is a type of Arabica coffee grown in the Sidama Province of Ethiopia. For more information about coffee production in Ethiopia, visit our Ethiopia origin page. The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and, most importantly,coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better-quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region, and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. An exporter then purchases the coffee through the ECX. The coffee that this exporter purchases will, at most, be labeled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Sidama Grd 4   8467 60 Kg 195 Cafe Imports Fulfillment LLC USA
minnesota-us Lemon and chocolate, with coffee cherry and a nutty aftertaste. Lemon and chocolate, with coffee cherry and a nutty aftertaste. Located in the south of Ethiopia, the Sidama region offers great-quality coffee. Sidama’s coffees have lemon-citric tones with bright acidity. “Ethiopia Sidama” is a type of Arabica coffee grown in the Sidama Province of Ethiopia. For more information about coffee production in Ethiopia, visit our Ethiopia origin page. The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and, most importantly,coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better-quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region, and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. An exporter then purchases the coffee through the ECX. The coffee that this exporter purchases will, at most, be labeled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Yirgacheffe Grade-1 Adado (GrainPro) 7269 60 Kg 1 Eniti Limited UK UK
london-eu Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado". The region iscomprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. - Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Yirgacheffe Grade 1 Adado (GrainPro) 7291 60 Kg 5 Eniti Limited UK UK
london-eu Floral, raspberry and cane juice with citric acidity and a vanilla aftertaste. Floral, raspberry and cane juice with citric acidity and a vanilla aftertaste. Our Adado Coffees are from the Gedeo zone, and are named after the local Adado tribe. The region comprises 7,000 farmers, contributing to eight mills and exporting 20–30 containers annually. Adado is my favorite microregion of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between 6,000–10,000 varieties exist naturally in these highlands, the origin of coffee. The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Org Yirgacheffe Zelelu Ararso - (CBC ET-BIO-140) (GrainPro) 7694 60 Kg 34 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee and lemon tea, tart citric acid and a graham aftertaste. Toffee and lemon tea, tart citric acid and a graham aftertaste. This is a microlot from a small producer out of Ethiopia. While it is common to see small-producer specific lots in Central and South America, it is not in East Africa. In part, this is due to the smaller-size farms in East Africa,and their lots and production being too small to make it practical to be "kept separate." It is common to see estate (large plantations) specific lots out of Ethiopia but these are rare. Café Imports and YCFCU are proud of this achievement and happy to be able to provide this type of traceability. Producer's Name: Zelelu Ararso Wife: Kasech Zelelu Children: 4 sons / 4 daughters Farm size: 6 hectares Fermentation: 24 hrs dry / 48 hrs wet Labor Type: Family and hired You can learn more about Zelelu by watching our From the Source video about him and his family. Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) YCFCU has around 50,000 farmers in 24 cooperatives. They harvest coffee from December through February. Most farms in Ethiopia are from small-holders on 0.7 ha of land on average. During my short coffee career I’ve seen quality of Ethiopian coffee spike and tank and spike back up. I hope this spike is here to stay! Ethiopian coffee is so tasty and unique it has to be one of my favorite origins. The floral taste notes and citric acidity complement each other so well that it makes it a refreshing drink. My most memorable experience in coffee was with a sundried Ethiopian while working at a local coffee shop in the Twin Cities. This was a natural Yirgacheffe in the Summer of 2009. I had no idea coffee could taste so different from what I was used to in washed coffees. I remember intense blueberries and strawberries in the flavor with a delicate floral aftertaste. This was a very pristine and complex cup which opened my eyes as to what coffee could offer. Shortly after this the Ethiopian government, in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX). This would allow, amongst many things, for farmers to get paid in a timely manner. The nature of exchanges is to homogenize a product and sell it at a market price hence it doesn’t allow for premiums to be paid for a superior product. With this we saw a decline in quality. Cooperatives, like Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), are exempt from going through the ECX. We are working alongside YCFCU to pay premiums for better cherry selection at the washing station level to bring back the classic Yirgacheffe profile that was obscured for some years. — Piero Cristiani nft,Organic
Ethiopia
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Org Yirgacheffe Tekebo Mekiso - (CBC ET-BIO-140) (GrainPro) 7695 60 Kg 43 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee and lemon-jasmine tea with a sweet graham aftertaste. Toffee and lemon-jasmine tea with a sweet graham aftertaste. This year, we are pleased to highlight a collection of exquisite coffees from individual farmer members of the Yirgacheffe Coffee Farmers Cooperative Union, and offer them to our customers as microlots. This lot comes from a producer named Tekebo Mekiso. The YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) was organized in 2002 in an effort to establish stability amid fluctuating coffee prices.Recognized under the national labor union, the YCFCU represents more than 43,700 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after the co-op's founding, the Ethiopian government, acting in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX), ostensibly to allow farmers to get paid for their coffee in a timely manner, among other things. The nature of a commodity exchange is to homogenize a product to sell it at a market price, which makes it impossible to allow for quality premiums to be paid to individual farmers. With this, we saw an overall decline in quality in coffee in Ethiopia. Cooperatives like YCFCU are exempt from going through the ECX. We work alongside YCFCU to pay premiums for better cherry selection at the washing-station level, to bring back the classic Yirgacheffe profile that was obscured for some years. From http://www.yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is being done with the use of organic natural fertilizers. Pests are controlled by using the Biological natural means. In this manner, the development work is done through the application of the age -old cultural traditional means rather than the artificial modern pest, insect and weeds control by chemical and fertilizers. nft,Organic
Ethiopia
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Org Yirgacheffe Mesele Haile - (CBC ET-BIO-140) (GrainPro) 7696 60 Kg 68 Cafe Imports Fulfillment LLC USA
minnesota-us Tart lemon and lime with a creamy mouthfeel and raisiny aftertaste. Tart lemon and lime with a creamy mouthfeel and raisiny aftertaste. This year, we are pleased to highlight a collection of exquisite coffees from individual farmer members of the Yirgacheffe Coffee Farmers Cooperative Union, and offer them to our customers as microlots. This lot comes from a producer named Mesele Haile, whose 12-hectare farm comprises several different heirloom Ethiopian coffee varieties, including Wolisho, Kudhume, and Dega. Along with several other farmer-members of YCFCU, Mesele Haile has invested in making improvements in his production by building a micromill, and learning advanced techniques to prune and maintain his plants. The addition of a mill has transformed Mesele's business: Where he formerly tendered his cherry to local cooperative mills, now he is able to better control the harvesting, processing, and fermentation of coffees from his land. Mesele's coffee is picked ripe, depulped and sorted, and then dried on raised beds over two weeks, a longer drying period than usual, due to the fact that the coffees are only spread on the beds at certain times of the day. The slower drying, Mesele believes, contributes to the fruity, sweet complexity his coffee has. The YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) was organized in 2002 in an effort to establish stability amid fluctuating coffee prices. Recognized under the national labor union, the YCFCU represents more than 43,700 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after the co-op's founding, the Ethiopian government, acting in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX), ostensibly to allow farmers to get paid for their coffee in a timely manner, among other things. The nature of a commodity exchange is to homogenize a product to sell it at a market price, which makes it impossible to allow for quality premiums to be paid to individual farmers. With this, we saw an overall decline in quality in coffee in Ethiopia. Cooperatives like YCFCU are exempt from going through the ECX. We work alongside YCFCU to pay premiums for better cherry selection at the washing-station level, to bring back the classic Yirgacheffe profile that was obscured for some years. From http://www.yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is being done with the use of organic natural fertilizers. Pests are controlled by using the Biological natural means. In this manner, the development work is done through the application of the age -old cultural traditional means rather than the artificial modern pest, insect and weeds control by chemical and fertilizers. nft,Organic
Ethiopia
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Org Yirgacheffe Birhanu Bali - (CBC ET-BIO-140) (GrainPro) 7697 60 Kg 42 Cafe Imports Fulfillment LLC USA
minnesota-us Mild, sweet and clean with caramel, lemon, and floral flavors. Mild, sweet and clean with caramel, lemon, and floral flavors. Producer's Name: Birhanu Bali Jilo Children: 6 sons / 4 daughters Farm size: 12.5 hectares Labor Type: Family This is a microlot from a small producer out of Ethiopia, named Birhanu Bali Jilo. While it is common to see small-producer-specific lots in Central and South America it is not in East Africa. In part, is due to the smaller farms in East Africa, and their lots and production being too small to make it practical to be "kept separate." It is common to see estate (large plantations) specific lots out of Ethiopia but these are rare. Café Imports and YCFCU are proud of this achievement and happy to be able to provide this type of traceability. Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) YCFCU has around 50,000 farmers in 24 cooperatives. They harvest coffee from December through February. Most farms in Ethiopia are from small-holders on 0.7 hectareof land on average. During my short coffee career I’ve seen quality of Ethiopian coffee spike and tank and spike back up. I hope this spike is here to stay! Ethiopian coffee is so tasty and unique it has to be one of my favorite origins. The floral taste notes and citric acidity complement each other so well that it makes it a refreshing drink. My most memorable experience in coffee was with a sundried Ethiopian while working at a local coffee shop in the Twin Cities. This was a natural Yirgacheffe in the Summer of 2009. I had no idea coffee could taste so different from what I was used to in washed coffees. I remember intense blueberries and strawberries in the flavor with a delicate floral aftertaste. This was a very pristine and complex cup which opened my eyes as to what coffee could offer. Shortly after this the Ethiopian government, in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX). This would allow, amongst many things, for farmers to get paid in a timely manner. The nature of exchanges is to homogenize a product and sell it at a market price hence it doesn’t allow for premiums to be paid for a superior product. With this we saw a decline in quality. Cooperatives, like Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), are exempt from going through the ECX. We are working alongside YCFCU to pay premiums for better cherry selection at the washing station level to bring back the classic Yirgacheffe profile that was obscured for some years. — Piero Cristiani nft,Organic
Ethiopia
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Org Yirgacheffe Ayele Bedacha - (CBC ET-BIO-140) (GrainPro) 7698 60 Kg 12 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee, caramel, jasmine and lime. Toffee, caramel, jasmine and lime. This year, we are pleased to highlight a collection of exquisite coffees from individual farmer members of the Yirgacheffe Coffee Farmers Cooperative Union, and offer them to our customers as microlots. This lot comes from a producer named Ayele Bedacha. The YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) was organized in 2002 in an effort to establish stability amid fluctuating coffee prices.Recognized under the national labor union, the YCFCU represents more than 43,700 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after the co-op's founding, the Ethiopian government, acting in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX), ostensibly to allow farmers to get paid for their coffee in a timely manner, among other things. The nature of a commodity exchange is to homogenize a product to sell it at a market price, which makes it impossible to allow for quality premiums to be paid to individual farmers. With this, we saw an overall decline in quality in coffee in Ethiopia. Cooperatives like YCFCU are exempt from going through the ECX. We work alongside YCFCU to pay premiums for better cherry selection at the washing-station level, to bring back the classic Yirgacheffe profile that was obscured for some years. From http://www.yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is being done with the use of organic natural fertilizers. Pests are controlled by using the Biological natural means. In this manner, the development work is done through the application of the age -old cultural traditional means rather than the artificial modern pest, insect and weeds control by chemical and fertilizers. nft,Organic
Ethiopia
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Org Yirgacheffe Mengesha Godi - (CBC ET-BIO-140) (GrainPro) 7699 60 Kg 25 Cafe Imports Fulfillment LLC USA
minnesota-us Mild, sweet and clean with lemon and floral flavors. Mild, sweet and clean with lemon and floral flavors. This year, we are pleased to highlight a collection of exquisite coffees from individual farmer members of the Yirgacheffe Coffee Farmers Cooperative Union, and offer them to our customers as microlots. This lot comes from a producer named Mengesha Godi, a member and leader of a farmer group called Addis Ketema, which falls under the umbrella of the YCFCU. The YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) was organized in 2002 in an effort to establish stability amid fluctuating coffee prices.Recognized under the national labor union, the YCFCU represents more than 43,700 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after the co-op's founding, the Ethiopian government, acting in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX), ostensibly to allow farmers to get paid for their coffee in a timely manner, among other things. The nature of a commodity exchange is to homogenize a product to sell it at a market price, which makes it impossible to allow for quality premiums to be paid to individual farmers. With this, we saw an overall decline in quality in coffee in Ethiopia. Cooperatives like YCFCU are exempt from going through the ECX. We work alongside YCFCU to pay premiums for better cherry selection at the washing-station level, to bring back the classic Yirgacheffe profile that was obscured for some years. From http://www.yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is being done with the use of organic natural fertilizers. Pests are controlled by using the Biological natural means. In this manner, the development work is done through the application of the age -old cultural traditional means rather than the artificial modern pest, insect and weeds control by chemical and fertilizers. nft,Organic
Ethiopia
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Org Yirgacheffe Tegegn Ocholo - (CBC ET-BIO-140) (GrainPro) 7700 60 Kg 14 Cafe Imports Fulfillment LLC USA
minnesota-us Cane sugar and tart lime, vanilla and chocolate. Cane sugar and tart lime, vanilla and chocolate. This year, we are pleased to highlight a collection of exquisite coffees from individual farmer members of the Yirgacheffe Coffee Farmers Cooperative Union, and offer them to our customers as microlots. This lot comes from a producer named Tegegn Ocholo. The YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) was organized in 2002 in an effort to establish stability amid fluctuating coffee prices.Recognized under the national labor union, the YCFCU represents more than 43,700 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after the co-op's founding, the Ethiopian government, acting in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX), ostensibly to allow farmers to get paid for their coffee in a timely manner, among other things. The nature of a commodity exchange is to homogenize a product to sell it at a market price, which makes it impossible to allow for quality premiums to be paid to individual farmers. With this, we saw an overall decline in quality in coffee in Ethiopia. Cooperatives like YCFCU are exempt from going through the ECX. We work alongside YCFCU to pay premiums for better cherry selection at the washing-station level, to bring back the classic Yirgacheffe profile that was obscured for some years. From http://www.yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is being done with the use of organic natural fertilizers. Pests are controlled by using the Biological natural means. In this manner, the development work is done through the application of the age -old cultural traditional means rather than the artificial modern pest, insect and weeds control by chemical and fertilizers. nft,Organic
Ethiopia
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Org Yirgacheffe Sherebo Waro - (CBC ET-BIO-140) (GrainPro) 7701 60 Kg 22 Cafe Imports Fulfillment LLC USA
minnesota-us Tart and creamy with floral and sweet citrus flavors. Tart and creamy with floral and sweet citrus flavors. This year, we are pleased to highlight a collection of exquisite coffees from individual farmer members of the Yirgacheffe Coffee Farmers Cooperative Union, and offer them to our customers as microlots. This lot comes from a producer named Sherebo Maro. The YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) was organized in 2002 in an effort to establish stability amid fluctuating coffee prices.Recognized under the national labor union, the YCFCU represents more than 43,700 farmers over six districts, including Yirgacheffe, Gedeb, Wanago, Dilla Zuria, Bule, and Kochere. Shortly after the co-op's founding, the Ethiopian government, acting in support of small producers, added coffee into the Ethiopian Commodities Exchange (ECX), ostensibly to allow farmers to get paid for their coffee in a timely manner, among other things. The nature of a commodity exchange is to homogenize a product to sell it at a market price, which makes it impossible to allow for quality premiums to be paid to individual farmers. With this, we saw an overall decline in quality in coffee in Ethiopia. Cooperatives like YCFCU are exempt from going through the ECX. We work alongside YCFCU to pay premiums for better cherry selection at the washing-station level, to bring back the classic Yirgacheffe profile that was obscured for some years. From http://www.yirgacheffeunion.com: The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), currently represents over 43,794 farmers belonging to more than 300,000 families, and was established in June 2002. Its currently 23 member cooperatives are all located in Gedeo, southern Ethiopia. This area is in a region that is famous for coffee growing in the country.The 62,004 hectares gardens that are dedicated to coffee alone, on average produce 9,000 tons of Yirgacheffe and 3,000 tons of Sidama washed coffee each year. The area also produces 24,000 tons of sun-dried coffee annually. The Ethiopian traditional coffee growing method is mainly manifested among the Yirgacheffe coffee growing farmers. While the protection and handling of the coffee is carried out on a manual basis, the development is being done with the use of organic natural fertilizers. Pests are controlled by using the Biological natural means. In this manner, the development work is done through the application of the age -old cultural traditional means rather than the artificial modern pest, insect and weeds control by chemical and fertilizers. nft,Organic
Ethiopia
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Wash Yirgacheffe Gr ECX 7869 60 Kg 84 Cafe Imports Fulfillment LLC USA
minnesota-us Floral and chocolatey with good sweetness and citric acidity. Floral and chocolatey with good sweetness and citric acidity. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Grade-1 Adado (GrainPro) 7248 60 Kg 53 CALM Melbourne Australia
melbourne-au Creamy and tart with caramel, chamomile and white grape. Creamy and tart with caramel, chamomile and white grape. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado". The region iscomprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. - Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Grade-1 Adado (GrainPro) 7251 60 Kg 24 CALM Melbourne Australia
melbourne-au Creamy and tart with caramel, chamomile and white grape. Creamy and tart with caramel, chamomile and white grape. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado". The region iscomprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. - Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Grade-1 Kochere (GrainPro) 7254 60 Kg 33 CALM Melbourne Australia
melbourne-au Syrupy apricot and sweet-tart Meyer lemon with tangy acidity and saturated sweetness. Syrupy apricot and sweet-tart Meyer lemon with tangy acidity and saturated sweetness. Kochere: Local tribe: Hama # of washing stations: 15 # of farmers: 25,000 Average farm size: 5 hectares Avg. annual production: 100 containers Kochere is southwest of the town of Yirga Cheffe and near a little village of Ch'elelek'tu in the Gedeo zone. While a "classic" Yirga coffee, all of the sub regions tend to have different flavour profiles. Adado - stone fruit, Konga - citrus and stone fruit, and for Kochere, it is a strong fruit tea that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varieties exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. - Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Grade 1 Adado (GrainPro) 7255 60 Kg 25 Eniti Limited UK UK
london-eu Creamy and tart with caramel, chamomile, white grape and apple. Creamy and tart with caramel, chamomile, white grape and apple. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado". The region iscomprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually. Adado is my favorite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. - Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Grade-1 Chelchele (GrainPro) 7258 60 Kg 42 Eniti Limited UK UK
london-eu Complex and creamy with floral, apricot, sweet and savory flavors; citric and malic acidity. Complex and creamy with floral, apricot, sweet and savory flavors; citric and malic acidity. ChelChele is a microregion of Yirgacheffe Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Grade-1 Adado (GrainPro) 7279 60 Kg 77 Cafe Imports Fulfillment LLC USA
minnesota-us Jasmine, lemon and lime with caramel sweetness and a creamy mouthfeel. Jasmine, lemon and lime with caramel sweetness and a creamy mouthfeel. Adado Our Adado Coffees are from the Gedeo zone, and are named after the local tribe "Adado." The regioncomprises 7,000 farmers, contributing to eight mills, and exporting 20 to 30 containers annually. Adado is my favorite microregion of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between 6,000 and 10,000 varieties exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Grade-1 Adado (GrainPro) 7280 60 Kg 90 Cafe Imports Fulfillment LLC USA
minnesota-us Tart orange, peach and white grape with a creamy mouthfeel and sweet chocolate aftertaste. Tart orange, peach and white grape with a creamy mouthfeel and sweet chocolate aftertaste. Our Adado Coffees are from the Gedeo zone, and are named after the local Adado tribe. The region comprises 7,000 farmers, contributing to eight mills and exporting 20–30 containers annually. Adado is my favorite microregion of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between 6,000–10,000 varieties exist naturally in these highlands, the origin of coffee. The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Grade-1 Aricha (GrainPro) 7281 60 Kg 76 Cafe Imports Fulfillment LLC USA
minnesota-us Juicy green grape and citrus flavors with a soft, sweet aftertaste. Juicy green grape and citrus flavors with a soft, sweet aftertaste. Aricha is a region located 8 km northwest of Yirgacheffe, and is within the Gedeo zone of Ethiopia. This coffee was purchased through the ECX system in Ethiopia and milled at our export partner's impressive new mill. Our export partner is able to buy and evaluate lots from the ECX, then mill and blend based on quality levels, resulting in some very impressive ECX lots! Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Grade-1 Konga (GrainPro) 7284 60 Kg 115 Cafe Imports Fulfillment LLC USA
minnesota-us Creamy, clean and tart with caramel, floral and lemon- lime. Creamy, clean and tart with caramel, floral and lemon- lime. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Coffee here is processed using wet fermentation for six hours, then a post-fermentation soak. There is a 24-hour pre-dry before the coffee is laid on raised beds to dry for 7–10 days. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Grade-1 Konga (GrainPro) 7285 60 Kg 74 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel and floral flavors with sugary lemon acidity. Caramel and floral flavors with sugary lemon acidity. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Coffee here is processed using wet fermentation for six hours, then a post-fermentation soak. There is a 24-hour pre-dry before the coffee is laid on raised beds to dry for 7–10 days. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Grade-1 Adado (GrainPro) 7286 60 Kg 94 Cafe Imports Fulfillment LLC USA
minnesota-us Tart lemon and perfumed florals, with a creamy mouthfeel and sweet chocolate aftertaste. Tart lemon and perfumed florals, with a creamy mouthfeel and sweet chocolate aftertaste. Our Adado Coffees are from the Gedeo zone, and are named after the local Adado tribe. The region comprises 7,000 farmers, contributing to eight mills and exporting 20–30 containers annually. Adado is my favorite microregion of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between 6,000–10,000 varieties exist naturally in these highlands, the origin of coffee. The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Grade-1 Konga (GrainPro) 7287 60 Kg 46 Cafe Imports Fulfillment LLC USA
minnesota-us Floral aromatics with sweet lemon curd, orange and raspberry flavors and a creamy mouthfeel. Floral aromatics with sweet lemon curd, orange and raspberry flavors and a creamy mouthfeel. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Coffee here is processed using wet fermentation for six hours, then a post-fermentation soak. There is a 24-hour pre-dry before the coffee is laid on raised beds to dry for 7–10 days. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe Grade-1 Kochere (GrainPro) 7290 60 Kg 86 Cafe Imports Fulfillment LLC USA
minnesota-us Floral aromatics with a creamy mouthfeel, tart orange flavor and sweet chocolate aftertaste. Floral aromatics with a creamy mouthfeel, tart orange flavor and sweet chocolate aftertaste. Kochere is a small microregion of Yirgacheffe, where the local tribe is called Hama. There are 15 washing stations in this region, used by about 25,000 local farmers, each of whom owns a farm size of about 5 hectares. Kochere is southwest of the town of Yirgacheffe and near a little village of Ch'elelek'tu in the Gedeo zone. While a "classic" Yirga coffee, all of the subregions tend to have different flavor 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 varieties. It is estimated that somewhere between six thousand and ten thousand varieties exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Guatemala
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Decaf Farm Select MWP - SHB EP Atitlan - San Pedro La Laguna 7945 69 Kg 38 Cafe Imports Fulfillment LLC USA
minnesota-us Lemon and toffee with baking spices. Lemon and toffee with baking spices. Throughout the harvest many lots from San Pedro, Atitlan were cupped and classified according to their cup quality and profile. The best lots were selected to form this microlot which is the best expression of what this region can offer. Average Rainfall: 2000mm Average Temperature: 68 - 73 F Humidity: 75 - 85% Soil: Volcanic Atitlan’s soil is rich with organic matter; 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Dailywinds stir the cold lake waters influencing variations for the micro-climates of the region.. nft,norg,Decaf
Guatemala
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Decaf Origin Select MWP - Huehuetenango - Waykan 7946 69 Kg 40 Cafe Imports Fulfillment LLC USA
minnesota-us Sweet lemon with a creamy mouthfeel. Sweet lemon with a creamy mouthfeel. In the Maya Q'qnjobal dialect from Huehuetenango, "Waykan" means "Star (or light) that shines in the sky at night." The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, y Nebaj and its ethinicities are: Ixil, Kiche, Q'anjobal, Guatemalan mestizo. Coffee is produced in 55 different communities. Today Guatemala has a very strong in-country support system for coffee producers. They also have a strong marketing presence to promote Guatemalan coffee globally. Guatemala accounts for 2.5 of the world's total coffee production. Guatemalan coffee has been a staple of Cafe Imports' offerings since our humble beginnings, and seeing the increase in quality has been heartwarming. We can't think of many other countries where excellent coffee is in such high abundance. Marathon cuppings in Guatemala are invigorating and exciting; quite literally there is an incredible amount of low hanging fruit in Guatemala. for more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Decaf
Guatemala
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FTO Acatenango ASPROGUATE, FLO ID 32213 (GrainPro) 7660 69 Kg 173 Cafe Imports Fulfillment LLC USA
minnesota-us Toffee, apple, creamy, soft and malic. Toffee, apple, creamy, soft and malic. ASPROGUATEis an organization which represents 150 smallholder producers from Cobán and Acatenango, and is committed to allowing small landholders better access to the international coffee market, with potential for growth. ASPROGUATE's Acatenango partners produce upwards of 1,000 bags of coffee a year in nutrient-dense volcanic soil. The coffee farms are located as high as 2,000 masl, and the region's distinct seasons allow for sun-drying along with traditional and artisanal processing methods. In the more rainforest-like climate of Cobán, the coffee grows in soils rich with limestone and clay: The two communities which comprise ASPROGUATE's Coban representation are in Seacal and San Cirstobal, producing 1,650 and 1,375 bags each, respectively. Fair Trade,Organic
Guatemala FTO Acatenango ASPROGUATE - FLO ID 32213 (GrainPro) 8780 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
  origin Fair Trade,Organic
Guatemala FTO Huehuetenango ASDECAFE, FLO ID 30330 (GrainPro) 7201 69 Kg 275 Afloat/USA
Est Arrival: May 2015
USA
Est Arrival: May 2015
afloat Toffee and pine with citric acidity. Toffee and pine with citric acidity. The Guatemalan Republic located in the Central American region is one of the countries with a long tradition in producing high quality coffee. Its microclimates, lush nature and topography allow it to produce exquisite coffees that are among the best in the world. The Sustainable Coffee Association of Guatemala ASDECAFE, is organized with the objective of making washed Arabica coffees of excellent quality from the Huehuetenango and El Quiche regions available to the international market. Among its partners are groups of producers who are members of Associations and Cooperatives, keeping in mind the future of including private plantations andfamily groups. The concept of “sustainability” is based on a strong commitment to the protection of the environment, equal distribution of the generated profits, business transparency, a strong commitment to quality and long-term relationships with clients and suppliers. ASDECAFE contributes to the local and national economy by generating employment, foreign exchange earnings and fiscal responsibility. ASDECAFE currently has FAIR TRADE, Organic and Nespresso certification. Its total production is 30,000 bags of exported coffee which are distributed among the local and international markets. The following are ASDECAFE member organizations: COOPERATIVA AGRICOLA INTEGRAL A´XOLA R.L. The Axolá Cooperative, as it’s commonly called, is located in the Petatán village, in the town of Concepción Huista, Huehuetenango. The partners are 105 producers with the majority of them being from the maya poptí ethnicity, the area in which they grow the coffee is 205 hectares. Its estimated annual coffee production is 5,000 quintales of parchment, with each one weighing 100 pounds. Of all of the coffee grown, some is organic (approximately 1,100 quintales) y the rest is conventional. The production altitude ranges from 1300 to 1800 msnm. Currently the Axolá Cooperative is part of the ASDECAFE and is FAIR TRADE and ORGANIC certified. For the 2014/2015 harvest they plan to develop microlots, mainly in the Qanalaj zone. The predominant varieties are Catuai, Bourbon and Arabic. ASOCIACION DE DESARROLLO MICROREGIONAL LOS ALTOS DEL ARROLLO SECO –ADIRSEC-. Commonly known as ADIRSEC, it’s an organization located en the Coyegual village, in the town of San Antonio Huista, Huehuetenango. The organization is made up of 28 partners, who are mainly ladino, with an expanse of 48 hectares of washed Arabic coffee. Its average annual production is about 2200 quintales of parchment. Being located in an excellent microclimate, with altitudes between 1500 and 1700 msnm, with producers of second and third generation coffee growers, makes this area a production area of microlots and specialty coffee. Currently it’s part of ASDECAFE and FAIR TRADE certified. For the 2014/2015 harvest they plan to identify microlots due to the excellent quality of their coffee. Its predominant varieties are Bourbon and Catuai. ASOCIACION DESARRAIGADA MAYA INDIGENA -ADEMAYA- Commonly known as ADEMAYA, this organization is located in the town of Chajul, El Quiche, Guatemala. It is made up of 61 producers, mostly of the maya lxil population. The production area is 40 hectares for coffee production and its annual production is 1,100 quintales of parchment. Its production is 100% organic. Its currently part of ASDECAFE and ORGANIC and FAIR TRADE certified. The growing altitude ranges from 1200 to 1500 msnm. The predominant varieties are Bourbon, Catuai and Catimor. For the 2014/2015 harvest they are considering increasing the number of partners and the volume of organic production. ASOCIACION DE DESARROLLO INTEGRAL LA ESPERANZA TONECA -ADIESTO- ADIESTO is located in the town of San Antonio Huista, Huehuetenango even though their range includes partners from other towns such as Union Cantinil and Concepción Huista. ADIESTO has 360 partners from diverse ethnic groups, predominantly ladino. Its producing area is 248 hectares with an estimated annual production of 11,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Catimor and a dispersed production of Maragogype and Pacamara. The production altitudes of ADIESTO range from 1000 to 1600 masl. ADIESTO is currently a member of ASDECAFE and has 3 certifications: one of them is TRIPLE A since ADIESTO is one the main suppliers of NESPRESSO coffee, in addition it is certified FAIR TRADE and ORGANIC. The organic production is 2100 which represents 18% of the total production. For the 2014/2015 harvest they are considering increasing the number of producing partners and the volume of organic coffee. ASOCIACIÓN DE DESARROLLO INTEGRAL “EL ESFUERZO” TUIBOCH TODOS SANTOS -ASODIETT ONG-. ASODIETT is located in the Tuiboch village, in the town of Todos Santos Cuchumatán, Huehuetenango. It is made up of 34 partners of the maya-mam ethnicity. Its producting area is 42 hectares and its estimated production of parchment coffee is 1900 quintales. The predominant varieties are Catuai and Bourbon. Tuiboch has an average altitude of 1500 masl and has one of the best microclimates for growing coffee, as it’s at the basin of the Rio Ocho. Its currently a member of ASDECAFE and is FAIR TRADE certified. For the 2014/2015 harvest they plan to increase the number of partners. ASOCIACION PARA EL DESARROLLO INTEGRAL DE SAN PEDRO NECTA –ASODESI- ASODESI is an organization located in the town of San Pedro Necta, Huehuetenango. ASODESI provides a variety of services to the community such as health services and education. It has 117 coffee-growing partners and the majority are maya-mam. It has a production area of 145 hectares with an annual production of 6200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Pache and Catimor. San Pedro Necta es one of the zones producing the best quality of coffee in Huehuetenango, its microclimates and altitudes ranging from 1400 to 1800 masl provide coffee with an excellent cup. Its currently a member of ASDECAFE and some of its coffee is exported as Slow Food. Fair Trade,Organic
Guatemala
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FTO Huehuetenango ASDECAFE, FLO ID 30330 - (CBC GT-BIO-123) (GrainPro) 7202 69 Kg 93 Eniti Limited UK UK
london-eu Soft, sweet and round with caramel, fruit, floral, lime and lavender. Soft, sweet and round with caramel, fruit, floral, lime and lavender. Guatemala hasa long tradition in producing high quality coffee. Its microclimates, lush nature and topography allow it to produce exquisite coffees that are among the best in the world. The Sustainable Coffee Association of Guatemala ASDECAFE, is organized with the objective of making washed Arabica coffees of excellent quality from the Huehuetenango and El Quiche regions available to the international market. Among its partners are groups of producers who are members of Associations and Cooperatives, keeping in mind the future of including private plantations andfamily groups. The concept of “sustainability” is based on a strong commitment to the protection of the environment, equal distribution of the generated profits, business transparency, a strong commitment to quality and long-term relationships with clients and suppliers. ASDECAFE contributes to the local and national economy by generating employment, foreign exchange earnings and fiscal responsibility. ASDECAFE currently has FAIR TRADE, Organic and Nespresso certification. Its total production is 30,000 bags of exported coffee which are distributed among the local and international markets. The following are ASDECAFE member organizations: COOPERATIVA AGRICOLA INTEGRAL A´XOLA R.L. The Axolá Cooperative, as it’s commonly called, is located in the Petatán village, in the town of Concepción Huista, Huehuetenango. The partners are 105 producers with the majority of them being from the maya poptí ethnicity, the area in which they grow the coffee is 205 hectares. Its estimated annual coffee production is 5,000 quintales of parchment, with each one weighing 100 pounds. Of all of the coffee grown, some is organic (approximately 1,100 quintales) y the rest is conventional. The production altitude ranges from 1300 to 1800 msnm. Currently the Axolá Cooperative is part of the ASDECAFE and is FAIR TRADE and ORGANIC certified. For the 2014/2015 harvest they plan to develop microlots, mainly in the Qanalaj zone. The predominant varieties are Catuai, Bourbon and Arabic. ASOCIACION DE DESARROLLO MICROREGIONAL LOS ALTOS DEL ARROLLO SECO –ADIRSEC-. Commonly known as ADIRSEC, it’s an organization located en the Coyegual village, in the town of San Antonio Huista, Huehuetenango. The organization is made up of 28 partners, who are mainly ladino, with an expanse of 48 hectares of washed Arabic coffee. Its average annual production is about 2200 quintales of parchment. Being located in an excellent microclimate, with altitudes between 1500 and 1700 msnm, with producers of second and third generation coffee growers, makes this area a production area of microlots and specialty coffee. Currently it’s part of ASDECAFE and FAIR TRADE certified. For the 2014/2015 harvest they plan to identify microlots due to the excellent quality of their coffee. Its predominant varieties are Bourbon and Catuai. ASOCIACION DESARRAIGADA MAYA INDIGENA -ADEMAYA- Commonly known as ADEMAYA, this organization is located in the town of Chajul, El Quiche, Guatemala. It is made up of 61 producers, mostly of the maya lxil population. The production area is 40 hectares for coffee production and its annual production is 1,100 quintales of parchment. Its production is 100% organic. Its currently part of ASDECAFE and ORGANIC and FAIR TRADE certified. The growing altitude ranges from 1200 to 1500 msnm. The predominant varieties are Bourbon, Catuai and Catimor. For the 2014/2015 harvest they are considering increasing the number of partners and the volume of organic production. ASOCIACION DE DESARROLLO INTEGRAL LA ESPERANZA TONECA -ADIESTO- ADIESTO is located in the town of San Antonio Huista, Huehuetenango even though their range includes partners from other towns such as Union Cantinil and Concepción Huista. ADIESTO has 360 partners from diverse ethnic groups, predominantly ladino. Its producing area is 248 hectares with an estimated annual production of 11,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Catimor and a dispersed production of Maragogype and Pacamara. The production altitudes of ADIESTO range from 1000 to 1600 masl. ADIESTO is currently a member of ASDECAFE and has 3 certifications: one of them is TRIPLE A since ADIESTO is one the main suppliers of NESPRESSO coffee, in addition it is certified FAIR TRADE and ORGANIC. The organic production is 2100 which represents 18% of the total production. For the 2014/2015 harvest they are considering increasing the number of producing partners and the volume of organic coffee. ASOCIACIÓN DE DESARROLLO INTEGRAL “EL ESFUERZO” TUIBOCH TODOS SANTOS -ASODIETT ONG-. ASODIETT is located in the Tuiboch village, in the town of Todos Santos Cuchumatán, Huehuetenango. It is made up of 34 partners of the maya-mam ethnicity. Its producting area is 42 hectares and its estimated production of parchment coffee is 1900 quintales. The predominant varieties are Catuai and Bourbon. Tuiboch has an average altitude of 1500 masl and has one of the best microclimates for growing coffee, as it’s at the basin of the Rio Ocho. Its currently a member of ASDECAFE and is FAIR TRADE certified. For the 2014/2015 harvest they plan to increase the number of partners. ASOCIACION PARA EL DESARROLLO INTEGRAL DE SAN PEDRO NECTA –ASODESI- ASODESI is an organization located in the town of San Pedro Necta, Huehuetenango. ASODESI provides a variety of services to the community such as health services and education. It has 117 coffee-growing partners and the majority are maya-mam. It has a production area of 145 hectares with an annual production of 6200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Pache and Catimor. San Pedro Necta es one of the zones producing the best quality of coffee in Huehuetenango, its microclimates and altitudes ranging from 1400 to 1800 masl provide coffee with an excellent cup. Its currently a member of ASDECAFE and some of its coffee is exported as Slow Food. Fair Trade,Organic
Guatemala
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FTO Huehuetenango ASDECAFE, FLO ID 30330 - (CBC GT-BIO-123) (GrainPro) 7929 69 Kg 29 Cafe Imports Fulfillment LLC USA
minnesota-us Honey and pecan with winey acids and a heavy mouthfeel. Honey and pecan with winey acids and a heavy mouthfeel. The Guatemalan Republic located in the Central American region is one of the countries with a long tradition in producing high quality coffee. Its microclimates, lush nature and topography allow it to produce exquisite coffees that are among the best in the world. The Sustainable Coffee Association of Guatemala ASDECAFE, is organized with the objective of making washed Arabica coffees of excellent quality from the Huehuetenango and El Quiche regions available to the international market. Among its partners are groups of producers who are members of Associations and Cooperatives, keeping in mind the future of including private plantations andfamily groups. The concept of “sustainability” is based on a strong commitment to the protection of the environment, equal distribution of the generated profits, business transparency, a strong commitment to quality and long-term relationships with clients and suppliers. ASDECAFE contributes to the local and national economy by generating employment, foreign exchange earnings and fiscal responsibility. ASDECAFE currently has FAIR TRADE, Organic and Nespresso certification. Its total production is 30,000 bags of exported coffee which are distributed among the local and international markets. The following are ASDECAFE member organizations: COOPERATIVA AGRICOLA INTEGRAL A´XOLA R.L. The Axolá Cooperative, as it’s commonly called, is located in the Petatán village, in the town of Concepción Huista, Huehuetenango. The partners are 105 producers with the majority of them being from the maya poptí ethnicity, the area in which they grow the coffee is 205 hectares. Its estimated annual coffee production is 5,000 quintales of parchment, with each one weighing 100 pounds. Of all of the coffee grown, some is organic (approximately 1,100 quintales) y the rest is conventional. The production altitude ranges from 1300 to 1800 msnm. Currently the Axolá Cooperative is part of the ASDECAFE and is FAIR TRADE and ORGANIC certified. For the 2014/2015 harvest they plan to develop microlots, mainly in the Qanalaj zone. The predominant varieties are Catuai, Bourbon and Arabic. ASOCIACION DE DESARROLLO MICROREGIONAL LOS ALTOS DEL ARROLLO SECO –ADIRSEC-. Commonly known as ADIRSEC, it’s an organization located en the Coyegual village, in the town of San Antonio Huista, Huehuetenango. The organization is made up of 28 partners, who are mainly ladino, with an expanse of 48 hectares of washed Arabic coffee. Its average annual production is about 2200 quintales of parchment. Being located in an excellent microclimate, with altitudes between 1500 and 1700 msnm, with producers of second and third generation coffee growers, makes this area a production area of microlots and specialty coffee. Currently it’s part of ASDECAFE and FAIR TRADE certified. For the 2014/2015 harvest they plan to identify microlots due to the excellent quality of their coffee. Its predominant varieties are Bourbon and Catuai. ASOCIACION DESARRAIGADA MAYA INDIGENA -ADEMAYA- Commonly known as ADEMAYA, this organization is located in the town of Chajul, El Quiche, Guatemala. It is made up of 61 producers, mostly of the maya lxil population. The production area is 40 hectares for coffee production and its annual production is 1,100 quintales of parchment. Its production is 100% organic. Its currently part of ASDECAFE and ORGANIC and FAIR TRADE certified. The growing altitude ranges from 1200 to 1500 msnm. The predominant varieties are Bourbon, Catuai and Catimor. For the 2014/2015 harvest they are considering increasing the number of partners and the volume of organic production. ASOCIACION DE DESARROLLO INTEGRAL LA ESPERANZA TONECA -ADIESTO- ADIESTO is located in the town of San Antonio Huista, Huehuetenango even though their range includes partners from other towns such as Union Cantinil and Concepción Huista. ADIESTO has 360 partners from diverse ethnic groups, predominantly ladino. Its producing area is 248 hectares with an estimated annual production of 11,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Catimor and a dispersed production of Maragogype and Pacamara. The production altitudes of ADIESTO range from 1000 to 1600 masl. ADIESTO is currently a member of ASDECAFE and has 3 certifications: one of them is TRIPLE A since ADIESTO is one the main suppliers of NESPRESSO coffee, in addition it is certified FAIR TRADE and ORGANIC. The organic production is 2100 which represents 18% of the total production. For the 2014/2015 harvest they are considering increasing the number of producing partners and the volume of organic coffee. ASOCIACIÓN DE DESARROLLO INTEGRAL “EL ESFUERZO” TUIBOCH TODOS SANTOS -ASODIETT ONG-. ASODIETT is located in the Tuiboch village, in the town of Todos Santos Cuchumatán, Huehuetenango. It is made up of 34 partners of the maya-mam ethnicity. Its producting area is 42 hectares and its estimated production of parchment coffee is 1900 quintales. The predominant varieties are Catuai and Bourbon. Tuiboch has an average altitude of 1500 masl and has one of the best microclimates for growing coffee, as it’s at the basin of the Rio Ocho. Its currently a member of ASDECAFE and is FAIR TRADE certified. For the 2014/2015 harvest they plan to increase the number of partners. ASOCIACION PARA EL DESARROLLO INTEGRAL DE SAN PEDRO NECTA –ASODESI- ASODESI is an organization located in the town of San Pedro Necta, Huehuetenango. ASODESI provides a variety of services to the community such as health services and education. It has 117 coffee-growing partners and the majority are maya-mam. It has a production area of 145 hectares with an annual production of 6200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Pache and Catimor. San Pedro Necta es one of the zones producing the best quality of coffee in Huehuetenango, its microclimates and altitudes ranging from 1400 to 1800 masl provide coffee with an excellent cup. Its currently a member of ASDECAFE and some of its coffee is exported as Slow Food. Fair Trade,Organic
Guatemala
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FTO Huehuetenango ADIESTO, FLO ID 30738 (GrainPro) 8012 69 Kg 98 Cafe Imports Fulfillment LLC USA
minnesota-us Chocolate, floral and lemon flavor. Chocolate, floral and lemon flavor. ADIESTO is a nonprofit organization representing over 100 producers of cetified organic and conventional coffees. ADIESTO carries out technical assistance, provides microcredits, and strengthens the organization of business operations managment for the producers. This is the first year ADIESTO has had both organic and Fair Trade certifications. (FLO ID: 30738) For more information on coffee production in Guatemala, visit our Guatemala origin page. Fair Trade,Organic
Guatemala
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FTO Huehuetenango ADIESTO, FLO ID 30738 (GrainPro) 8013 69 Kg 274 Cafe Imports Fulfillment LLC USA
minnesota-us Cocoa and coffee cherry with tart citric acidity. Cocoa and coffee cherry with tart citric acidity. ADIESTO is a nonprofit organization representing over 100 producers of cetified organic and conventional coffees. ADIESTO carries out technical assistance, provides microcredits, and strengthens the organization of business operations managment for the producers. This is the first year ADIESTO has had both organic and Fair Trade certifications. (FLO ID: 30738) For more information on coffee production in Guatemala, visit our Guatemala origin page. Fair Trade,Organic
Guatemala FTO Huehuetenango ASDECAFE, FLO ID 30330 (GrainPro) 8872 69 Kg 240 Origin/USA
Est Ship: Mar 2016
USA
Est Ship: Mar 2016
  origin Fair Trade,Organic
Guatemala FTO Huehuetenango ASDECAFE, FLO ID 30330 (GrainPro) 8873 69 Kg 275 Origin/Australia
Est Ship: Mar 2016
Australia
Est Ship: Mar 2016
  origin Fair Trade,Organic
Guatemala FTO Huehuetenango ASDECAFE, FLO ID 30330 (GrainPro) 8875 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
  origin Fair Trade,Organic
Guatemala FTO Huehuetenango ASDECAFE, FLO ID 30330 (GrainPro) 8876 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
  origin Fair Trade,Organic
Guatemala FTO Huehuetenango ASDECAFE, FLO ID 30330 (GrainPro) 8877 69 Kg 275 Origin/USA
Est Ship: May 2016
USA
Est Ship: May 2016
  origin Fair Trade,Organic
Guatemala FTO Huehuetenango ASDECAFE, FLO ID 30330 (GrainPro) 8878 69 Kg 275 Origin/USA
Est Ship: May 2016
USA
Est Ship: May 2016
  origin Fair Trade,Organic
Guatemala FTO Women Producers Huehuetenango - ASDECAFE - Women Producers - FLO ID 30330 (GrainPro) 8874 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
  origin Fair Trade,Organic
Guatemala
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Huehuetenango 1 Waykan (GrainPro) 7220 69 Kg 1 Cafe Imports Fulfillment LLC USA
minnesota-us juicy with cacao, and herb. juicy with cacao, and herb. In the Maya Q'qnjobal dialect from Huehuetenango, "Waykan" means "Star (or light) that shines in the sky at night." The producers of Wayklanare situated in the municipalities of Chajul, Quiche, Cotzal, y Nebaj and its ethinicities are: Ixil, Kiche, Q'anjobal, Guatemalan mestizo. Coffee is produced in 55 different communities. Today Guatemala has a very strong in-country support system for coffee producers. They also have a strong marketing presence to promote Guatemalan coffee globally. Guatemala accounts for 2.5 of the world's total coffee production. Guatemalan coffee has been a staple of Cafe Imports' offerings since our humble beginnings, and seeing the increase in quality has been heartwarming. We can't think of many other countries where excellent coffee is in such high abundance. Marathon cuppings in Guatemala are invigorating and exciting; quite literally there is an incredible amount of low hanging fruit in Guatemala. for more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg
Guatemala
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Huehuetenango 1 Waykan (GrainPro) 7539 69 Kg 72 Cafe Imports Fulfillment LLC USA
minnesota-us Tart citric acidity with chocolate and peanut butter. Tart citric acidity with chocolate and peanut butter. In the Maya Q'qnjobal dialect from Huehuetenango, "Waykan" means "Star (or light) that shines in the sky at night." The producers of Wayklanare situated in the municipalities of Chajul, Quiche, Cotzal, y Nebaj and its ethinicities are: Ixil, Kiche, Q'anjobal, Guatemalan mestizo. Coffee is produced in 55 different communities. Today Guatemala has a very strong in-country support system for coffee producers. They also have a strong marketing presence to promote Guatemalan coffee globally. Guatemala accounts for 2.5 of the world's total coffee production. Guatemalan coffee has been a staple of Cafe Imports' offerings since our humble beginnings, and seeing the increase in quality has been heartwarming. We can't think of many other countries where excellent coffee is in such high abundance. Marathon cuppings in Guatemala are invigorating and exciting; quite literally there is an incredible amount of low hanging fruit in Guatemala. for more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg
Guatemala
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Microlot 1 San Juan (GrainPro) 7616 69 Kg 52 Eniti Limited UK UK
london-eu Creamy with prune, fig, lime, apple and lemonade; complex fruit acidity. Creamy with prune, fig, lime, apple and lemonade; complex fruit acidity. For general Huehuetenango pictures click here Throughout the harvest many lots from La Libertad, Huehuetenango were cupped and classified according to their cup quality and profile.  The best lots were selected to form this microlot which is the best expression of what this region can offer. Average Rainfall: 1400mm Average Temperature: 68 - 75 F Humidity: 70 - 80% Soil: Limestone nft,norg
Guatemala
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Microlot 1 Finca La Bolsa - Las Ventanas (GrainPro) 7978 69 Kg 9 Cafe Imports Fulfillment LLC USA
minnesota-us Chocolate and lemon with an herbal aftertaste. Chocolate and lemon with an herbal aftertaste. La Bolsa is an estate in La Libertad, Huehuetenango. They are known for their consistent quality year over year; they have won multiple awards, and their coffee has participated in many barista competitions. From Maria Elena Video de Ovalle: In 1956 Dr. Jorge Vides Molina bought a piece of land named La Bolsa; it was given that name because it is located between large mountains. It has its own spring water, and two rivers go across the property, leaving an island of the patio where we dry our coffee, the mill, farmhouse, and school. One of our strong features is that we have our own natural spring water, which while we use it we are also able to donate the surplus the Municipio La Mesilla, located at the border of Mexico.We support the environment by complying with all the prerequisites of the Certifications of Rainforest and C.A.F.E Practices.The farm also has hydroelectric power, and we work with earthworms for organic matter. In the year 2002, we obtained second place at the national level of the Cup of Excellence, with a rating of 94.98. In the year 2005, Finca La Bolsa was chosen by Anacafe-Huehuetenango to impart a documentary with the German Channel D W T V, with the purpose of filming the process of high quality coffee production in Guatemala, which was viewed worldwide. nft,norg
Guatemala
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Microlot 10 Chimaltenango - La Cruz #2 (GrainPro) 8071 46 Kg 16 Cafe Imports Fulfillment LLC USA
minnesota-us Sugary caramel and a creamy mouthfeel with floral and lemon flavors. Sugary caramel and a creamy mouthfeel with floral and lemon flavors. Café Imports is pleased to present several microlots from the members of the Antigua Coffee Producers Association, purchased and processed through the Bella Vista micromill in Guatemala. Finca La Cruz is a farm owned by Olga Riedel, a farmer-member of the Antigua Coffee Producers Association. Antigua Guatemala is a valley surrounded by three volcanoes: Agua, Fuego, and Acatenago. The Fuego Volcano is still active, and every once in a while it erupts, adding a fresh dusting of mineral rich ash to Antigua soil. This ash helps to retain the soil moisture, and contributes to the coffee development. The Buena Vista micromill is managed by Luis Pedro Zelaya Aguirre and Luis Pedro Zelaya Zamora. Their quality standards to produce coffee are high, and they are focused not only on producing specialty coffee, but also to contribute positively to the environment. For more information about coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
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Microlot 10 Chimaltenango - La Cruz #3 (GrainPro) 8072 46 Kg 28 Cafe Imports Fulfillment LLC USA
minnesota-us Sweet and clean, with lemon and chocolate flavors. Sweet and clean, with lemon and chocolate flavors. Café Imports is pleased to present several microlots from the members of the Antigua Coffee Producers Association, purchased and processed through the Bella Vista micromill in Guatemala. Finca La Cruz is a farm owned by Olga Riedel, a farmer-member of the Antigua Coffee Producers Association. Antigua Guatemala is a valley surrounded by three volcanoes: Agua, Fuego, and Acatenago. The Fuego Volcano is still active, and every once in a while it erupts, adding a fresh dusting of mineral rich ash to Antigua soil. This ash helps to retain the soil moisture, and contributes to the coffee development. The Buena Vista micromill is managed by Luis Pedro Zelaya Aguirre and Luis Pedro Zelaya Zamora. Their quality standards to produce coffee are high, and they are focused not only on producing specialty coffee, but also to contribute positively to the environment. For more information about coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
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Microlot 10 Chimaltenango - El Vergel #2 (GrainPro) 8073 46 Kg 22 Cafe Imports Fulfillment LLC USA
minnesota-us Chocolate and burnt sugar with lemon acids and a floral aftertaste. Chocolate and burnt sugar with lemon acids and a floral aftertaste. Café Imports is pleased to present several microlots from the members of the Antigua Coffee Producers Association, purchased and processed through the Bella Vista micromill in Guatemala. This lot is from a farmer-member of the Association named Victro Hugo García Benavente. Antigua Guatemala is a valley surrounded by three volcanoes: Agua, Fuego, and Acatenago. The Fuego Volcano is still active, and every once in a while it erupts, adding a fresh dusting of mineral rich ash to Antigua soil. This ash helps to retain the soil moisture, and contributes to the coffee development. The Buena Vista micromill is managed by Luis Pedro Zelaya Aguirre and Luis Pedro Zelaya Zamora. Their quality standards to produce coffee are high, and they are focused not only on producing specialty coffee, but also to contribute positively to the environment. For more information about coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
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Microlot 11 Antigua - Buena Vista #2 (GrainPro) 8074 46 Kg 12 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel and praline with intense citric and tartaric acids. Caramel and praline with intense citric and tartaric acids. Antigua Guatemala is a valley surrounded by three volcanoes: Agua, Fuego, and Acatenago. The Fuego Volcano is still active, and every once in a while it erupts, adding a fresh dusting mineral rich ash to Antigua soil. This ash helps to retain the soil moisture and contributes to the coffee development. Buena Vista Farm is managed by Luis Pedro Zelaya Aguirre and Luis Pedro Zelaya Zamora. Their quality standards to produce coffee are high, and they are focused not only in producing specialty coffee, but also to conserve the environment. The agronomic management of the farm includes the management of vegetal nutrition, and prevention and control of diseases, and a strict control of shade. Coffee is divided and process by lots. The lots are divided according to the variety, altitude, and day of picking. The mill is done at Buena Vista where it is depulped, fermented, washed, and dried. The drying process is done in patios or under the greenhouse. Parchment coffee is stored at their warehouse, awaiting dry-mill process; the parchment is then removed and the green coffee is sorted with the color-meter machine. For more information on coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
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Microlot 11 Antigua - Hunapu - Enrique Zelada (GrainPro) 8075 46 Kg 6 Cafe Imports Fulfillment LLC USA
minnesota-us Chocolate and toffee with lemon acidity and a mild herbal aftertaste. Chocolate and toffee with lemon acidity and a mild herbal aftertaste. Café Imports is pleased to present several microlots from the members of the Antigua Coffee Producers Association, purchased and processed through the Bella Vista micromill in Guatemala. This lot comes to us from a farm owned by Enrique Zelada. Hunapu is a "brand" given to coffees collected from various small producers in and around a specific micoregion of Chimaltenango. These farms are located in the volcanic soil on the slopes of Volcan de Agua (formerly known as Hunapu—hence the name of the coffee!), and brought as cherry to the mill for processing. Antigua Guatemala is a valley surrounded by three volcanoes: Agua, Fuego, and Acatenago. The Fuego Volcano is still active, and every once in a while it erupts, adding a fresh dusting of mineral rich ash to Antigua soil. This ash helps to retain the soil moisture, and contributes to the coffee development. The Buena Vista micromill is managed by Luis Pedro Zelaya Aguirre and Luis Pedro Zelaya Zamora. Their quality standards to produce coffee are high, and they are focused not only on producing specialty coffee, but also to contribute positively to the environment. For more information about coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
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Microlot 11 Chimaltenango - La Cruz #1 (GrainPro) 8077 46 Kg 10 Cafe Imports Fulfillment LLC USA
minnesota-us Nutty and soft with raisin and lemon flavors. Nutty and soft with raisin and lemon flavors. Café Imports is pleased to present several microlots from the members of the Antigua Coffee Producers Association, purchased and processed through the Bella Vista micromill in Guatemala. This lot is from a farmer-member of the Association named Olga Riedel. Antigua Guatemala is a valley surrounded by three volcanoes: Agua, Fuego, and Acatenago. The Fuego Volcano is still active, and every once in a while it erupts, adding a fresh dusting of mineral rich ash to Antigua soil. This ash helps to retain the soil moisture, and contributes to the coffee development. The Buena Vista micromill is managed by Luis Pedro Zelaya Aguirre and Luis Pedro Zelaya Zamora. Their quality standards to produce coffee are high, and they are focused not only on producing specialty coffee, but also to contribute positively to the environment. For more information about coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
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Microlot 2 Xocomil (GrainPro) 7619 69 Kg 106 Eniti Limited UK UK
london-eu Nice sugar, delicate and creamy with white grape juice flavor and malic acidity. Nice sugar, delicate and creamy with white grape juice flavor and malic acidity. nft,norg
Guatemala
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Microlot 4 Finca La Bolsa - Nogales (GrainPro) 7977 69 Kg 2 Cafe Imports Fulfillment LLC USA
minnesota-us Tart citrus and green grape acids with a creamy mouthfeel and sugary aftertaste. Tart citrus and green grape acids with a creamy mouthfeel and sugary aftertaste. La Bolsa is an estate in La Libertad, Huehuetenango. They are known for their consistent quality year over year; have won multiple awards and their coffee has participated in many barista competitions. From Maria Elena Video de Ovalle: In 1956 Dr. Jorge Vides Molina bought a piece of land named La Bolsa, it was given that name because it is located between large mountains. It has its own spring water and two rivers go across the property, leaving and island of the patio where we dry our coffee, the mill, farmhouse and school. One of our strong features is that we have our own natural spring water which while we use it we are also able to donate the surplus the Municipio La Mesilla, located at the border of Mexico. In the year 2002 we obtained second place at the national level of the Cup of Excellence with a rating of 94.98. The farm also counts with a school in order to alphabetize the children of the farm. It also has a hydroelectric and we work with earthworms for organic matter. We support the environment by complying with all the pre-requisites of the Certifications of Rainforest and C.A.F.E Practices. In the year 2005, Finca La Bolsa was chosen by Anacafe-Huehuetenango to impart a documentary with the German Channel D W T V, with the purpose of filming the process of high quality coffee production in Guatemala, which was viewed worldwide. nft,norg
Guatemala Microlot 5 Huehuetenango - Waykan (GrainPro) 7225 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
origin In the Maya Q'qnjobal dialect from Huehuetenango, "Waykan" means "Star (or light) that shines in the sky at night." The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, y Nebaj and its ethinicities are: Ixil, Kiche, Q'anjobal, Guatemalan mestizo. Coffee is produced in 55 different communities. Today Guatemala has a very strong in-country support system for coffee producers. They also have a strong marketing presence to promote Guatemalan coffee globally. Guatemala accounts for 2.5 of the world's total coffee production. Guatemalan coffee has been a staple of Cafe Imports' offerings since our humble beginnings, and seeing the increase in quality has been heartwarming. We can't think of many other countries where excellent coffee is in such high abundance. Marathon cuppings in Guatemala are invigorating and exciting; quite literally there is an incredible amount of low hanging fruit in Guatemala. for more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg
Guatemala
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Microlot 5 Huehuetenango - Waykan - Francisco Morales Carrillo - Finca La Esperanza (GrainPro) 7877 69 Kg 2 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel, lemon- lime, raisin and spices; tart acidity. Caramel, lemon- lime, raisin and spices; tart acidity. In the Maya Q'qnjobal dialect from Huehuetenango, "Waykan" means "Star (or light) that shines in the sky at night." The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, y Nebaj and its ethinicities are: Ixil, Kiche, Q'anjobal, Guatemalan mestizo. Coffee is produced in 55 different communities. Today Guatemala has a very strong in-country support system for coffee producers. They also have a strong marketing presence to promote Guatemalan coffee globally. Guatemala accounts for 2.5 of the world's total coffee production. Guatemalan coffee has been a staple of Cafe Imports' offerings since our humble beginnings, and seeing the increase in quality has been heartwarming. We can't think of many other countries where excellent coffee is in such high abundance. Marathon cuppings in Guatemala are invigorating and exciting; quite literally there is an incredible amount of low hanging fruit in Guatemala. for more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg
Guatemala
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Microlot 5 Huehuetenango - Waykan - Samuel Díaz García - Finca Flor de Café (GrainPro) 7883 69 Kg 1 Cafe Imports Fulfillment LLC USA
minnesota-us Herbal, green grape, lemon and nut with citric and tartaric acidity. Herbal, green grape, lemon and nut with citric and tartaric acidity. In the Maya Q'qnjobal dialect from Huehuetenango, "Waykan" means "Star (or light) that shines in the sky at night." The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, y Nebaj and its ethinicities are: Ixil, Kiche, Q'anjobal, Guatemalan mestizo. Coffee is produced in 55 different communities. Today, Guatemala has a very strong in-country support system for coffee producers. They also have a strong marketing presence to promote Guatemalan coffee globally. Guatemala accounts for 2.5 of the world's total coffee production. Guatemalan coffee has been a staple of Cafe Imports' offerings since our humble beginnings, and seeing the increase in quality has been heartwarming. We can't think of many other countries where excellent coffee is in such high abundance. Marathon cuppings in Guatemala are invigorating and exciting; quite literally there is an incredible amount of low-hanging fruit in Guatemala. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg
Guatemala
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Microlot 5 Huehuetenango - Waykan - Marco Antonio Jiménez - Finca La Montaña (GrainPro) 7885 69 Kg 6 Cafe Imports Fulfillment LLC USA
minnesota-us Creamy and sweet with floral, herb and citric acidity. Creamy and sweet with floral, herb and citric acidity. In the Maya Q'qnjobal dialect from Huehuetenango, "Waykan" means "Star (or light) that shines in the sky at night." The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, y Nebaj and its ethinicities are: Ixil, Kiche, Q'anjobal, Guatemalan mestizo. Coffee is produced in 55 different communities. Today, Guatemala has a very strong in-country support system for coffee producers. They also have a strong marketing presence to promote Guatemalan coffee globally. Guatemala accounts for 2.5 of the world's total coffee production. Guatemalan coffee has been a staple of Cafe Imports' offerings since our humble beginnings, and seeing the increase in quality has been heartwarming. We can't think of many other countries where excellent coffee is in such high abundance. Marathon cuppings in Guatemala are invigorating and exciting; quite literally there is an incredible amount of low-hanging fruit in Guatemala. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg
Guatemala
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Microlot 7 Finca El Pilar (GrainPro) 7981 69 Kg 13 Cafe Imports Fulfillment LLC USA
minnesota-us Sweet, clean and mild with lemon, lime and bubblegum flavors. Sweet, clean and mild with lemon, lime and bubblegum flavors. In the middle of the 1700's, the Jesuits brought the first coffee trees to Guatemala, as ornamental plants. At this period, Guatemala was not producing coffee, but they were very familiar with farming other agricultural products. By 1835, the government wanted to encourage the production of coffee, and to do so, they offered economic awards to those farmers who cultivated 20,000 pounds of coffee. In 1859 the first exportation of coffee was made, and it consisted in 383 60 kg bags shipped to Europe. After 1859 the coffee production and exportation started to increase due to the high interest of the producers to be involved in this new product. In 1888 Guatemalan coffee was awarded for being an excellent product in the World Fest held in Paris. In 1940 the coffee exportations were suspended because of the World War II. By 1960 the “Producers Union” was created, which later became the National Coffee Organization “Asosiacion Nacional del Café” (ANACAFE). By 2005 the market of specialty coffee became more attractive for the Guatemalan Coffee and the producers have increasinglyfocused on the production of specialty coffee. Today Guatemala has a very strong in-country support system for coffee producers. They also have a strong marketing presence to promote Guatemalan coffee globally. Guatemala accounts for 2.5 of the world's total coffee production. One of our green buyers, Luis (Lucho) Arocha, is from Guatemala and brings an intimate knowledge of the country to our buying team. Guatemalan coffee has been a staple of Cafe Imports' offerings since our humble beginnings, and seeing the increase in quality has been heartwarming. We can't think of many other countries where excellent coffee is in such high abundance. Marathon cuppings in Guatemala are invigorating and exciting; quite literally there is an incredible amount of low hanging fruit in Guatemala. We have many exciting projects here ranging from high-end microlots to impressive full containers. For more information on coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg
Guatemala
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Microlot 8 Finca Chacaya - Caturra (GrainPro) 7982 69 Kg 36 Cafe Imports Fulfillment LLC USA
minnesota-us Chocolate and butter with a sweet, nutty aftertaste. Chocolate and butter with a sweet, nutty aftertaste. In the middle of the 1700s, the Jesuits brought the first coffee trees to Guatemala, as ornamental plants. At this period, Guatemala was not producing coffee, but they were very familiar with farming other agricultural products. By 1835, the government wanted to encourage the production of coffee, and to do so, they offered economic awards to those farmers who cultivated 20,000 pounds of coffee. In 1859 the first exportation of coffee was made, and it consisted in 383 60 kg bags shipped to Europe. After 1859 the coffee production and exportation started to increase due to the high interest of the producers to be involved in this new product. In 1888 Guatemalan coffee was awarded for being an excellent product in the World Fest held in Paris. In 1940 the coffee exportations were suspended because of the World War II. By 1960 the “Producers Union” was created, which later became the National Coffee Organization “Asosiacion Nacional del Café” (ANACAFE). By 2005 the market of specialty coffee became more attractive for the Guatemalan Coffee and the producers have increasinglyfocused on the production of specialty coffee. Today Guatemala has a very strong in-country support system for coffee producers. They also have a strong marketing presence to promote Guatemalan coffee globally. Guatemala accounts for 2.5 of the world's total coffee production. One of our green buyers, Luis (Lucho) Arocha, is from Guatemala and brings an intimate knowledge of the country to our buying team. Guatemalan coffee has been a staple of Cafe Imports' offerings since our humble beginnings, and seeing the increase in quality has been heartwarming. We can't think of many other countries where excellent coffee is in such high abundance. Marathon cuppings in Guatemala are invigorating and exciting; quite literally there is an incredible amount of low hanging fruit in Guatemala. We have many exciting projects here ranging from high-end microlots to impressive full containers. For more information on coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg
Guatemala
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Nuevo Oriente Olopa (GrainPro) 7659 69 Kg 2 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel, savory, cedar, butter and raisin. Caramel, savory, cedar, butter and raisin. The Olopa municipality, a small but mighty region within the Chiquimula Department in Guatemala's eastern highlands, is known for its production of stellar specialty coffees. Most of the producers in this region are members of the Chorti Maya indigenous community, and are multigenerational smallholder farmers who rely on coffee for about 90% of their annual household income. Due in part to the high-quality varieties grown in the region, as well as the unusual microclimate caused by Olopa's 1400-meter altitude and longstanding good farming practices, the Asociacion de Productores de Olopa (APOLO) co-operative has won multiple regional and national awards for its farmer-members' coffees. Like Olopa itself, APOLO is a small but mighty group of local producers who joined forces in 2005 to promote the local coffee market and allow for farm and community development in the region. In 2008, APOLO leaders worked to establish wet mills throughout the region to allow producers to process and sell their coffee in parchment, rather than tendering cherry to local buyers or mills at a lower price. This coffee represents the work of eight of the 32 APOLO producer-members, and represents a range of the varieties and microclimates that comprise these farms and this region. nft,norg
Guatemala Nuevo Oriente Olopa (GrainPro) 8782 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
  origin nft,norg
Guatemala Org Atitlan APROCAFE (GrainPro) 8870 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
  origin nft,Organic
Guatemala
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Org Nuevo Oriente ADISQUE (GrainPro) 7746 69 Kg 9 Cafe Imports Fulfillment LLC USA
minnesota-us Nutty with citric acidity. Nutty with citric acidity. The organization of coffee growers called ADISQUE (Asociación de Desarrollo Integral Sostenible de Quezaltepeque) comprises 350 member producers, who grow on an average of 3 hectares each. The organization focuses its time, energy, and resources on growing and developing high-quality organic coffees, as well as providing community services such as climate-change-resilience resources and initiatives related to food security. nft,Organic
Guatemala Org Nuevo Oriente ADISQUE (GrainPro) 8871 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
  origin nft,Organic
Guatemala
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Organic El Quiche Maya Ixil (GrainPro) 7826 69 Kg 227 Cafe Imports Fulfillment LLC USA
minnesota-us Chocolatey and nutty with citric acidity and an herbal aftertaste. Chocolatey and nutty with citric acidity and an herbal aftertaste. The co-operative Integral de Comercialización Maya Ixil R.L. was founded in 1998 by 28 member partners who saw the need to band together in order to improve their selling power on the coffee market, as well as to support member farmers' desire to farm using organic practices. Now, a little more than a decade later, the co-op is 190 members strong, and has made great strides in quality thanks to training, collaboration, investment in agricultural techniques, and dedication to excellence. The farmers represented by Maya Ixil are smallholders who hail from the local commuities of Suan Juan Cotzal, Santa María Nebaj, and San Gaspar Chajul in the Department of Quiche. Aside from coffee, these producers also sell organic honey, and the co-op offers technical assistance to smallholder members to allow them to achieve and maintain their certifications. The co-op also supports gender-equality initiatives, and well as nutrition and food-safety programs for its members. nft,Organic
Guatemala
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Regional Select Huehuetenango - Waykan (GrainPro) 7673 69 Kg 21 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel fruit, raisin, lime, lemon and nut. Caramel fruit, raisin, lime, lemon and nut. In the Maya Q'qnjobal dialect from Huehuetenango, "Waykan" means "Star (or light) that shines in the sky at night." The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, y Nebaj and its ethinicities are: Ixil, Kiche, Q'anjobal, Guatemalan mestizo. Coffee is produced in 55 different communities. Today, Guatemala has a very strong in-country support system for coffee producers. They also have a strong marketing presence to promote Guatemalan coffee globally. Guatemala accounts for 2.5 of the world's total coffee production. Guatemalan coffee has been a staple of Cafe Imports' offerings since our humble beginnings, and seeing the increase in quality has been heartwarming. We can't think of many other countries where excellent coffee is in such high abundance. Marathon cuppings in Guatemala are invigorating and exciting; quite literally there is an incredible amount of low-hanging fruit in Guatemala. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg
Guatemala SHB EP Acatenango Quisache (GrainPro) 6954 69 Kg 250 Origin/USA
Est Ship: Mar 2016
USA
Est Ship: Mar 2016
  origin nft,norg
Guatemala
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SHB EP Antigua Sereno (GrainPro) 7520 69 Kg 25 Cafe Imports Fulfillment LLC USA
minnesota-us Savory with herb, graham and lemon; citric acidity. Savory with herb, graham and lemon; citric acidity. El Sereno is produced in Antigua. The coffee cherry is purchased by Unitrade, one of our export partners in Guatemala, and comprises coffee from various smallholders in the area. The wet-mill process is done at La Azoteamill, located in Antigua. The parchment coffee is then transported to Unitrade's Serben dry mill, located in Villa Canales, where the coffee is prepared and stored prior shipment. Unitrade was started as a small exporting operation in 1989, with a team of ten people dedicated to finding and exporting the best coffees in Guatemala. After several years of growth, the company focuses on microregions and specialty coffee, and has developed a good reputation both in the local market and among international coffee buyers. For more information about Unitrade,visit www.unitradecoffee.com. nft,norg
Guatemala
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SHB EP Atitlan San Pedro La Laguna (GrainPro) 7037 69 Kg 18 Cafe Imports Fulfillment LLC USA
minnesota-us Chocolate, nutty, and graham and citric. Chocolate, nutty, and graham and citric. Throughout the harvest, many lots from San Pedro, Atitlan, were cupped and classified according to their quality and profile. The best lots were selected to form this microlot, which is the best expression of what this region can offer. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000mm, and a relatively cool average temperature.Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region. nft,norg
Guatemala
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SHB EP Atitlan San Pedro La Laguna (GrainPro) 7038 69 Kg 258 Cafe Imports Fulfillment LLC USA
minnesota-us Caramel pecan and lemongrass. Caramel pecan and lemongrass. Throughout the harvest many lots from San Pedro, Atitlan were cupped and classified according to their cup quality and profile. The best lots were selected to form this microlot which is the best expression of what this region can offer. Average Rainfall: 2000mm Average Temperature: 68 - 73 F Humidity: 75 - 85% Soil: Volcanic Atitlan’s soil is rich with organic matter; 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Dailywinds stir the cold lake waters influencing variations for the micro-climates of the region.. nft,norg
Guatemala
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SHB EP Atitlan San Pedro La Laguna (GrainPro) 7039 69 Kg 149 Cafe Imports Fulfillment LLC USA
minnesota-us Chocolate and raisin with tart lemon acidity and a heavy mouthfeel. Chocolate and raisin with tart lemon acidity and a heavy mouthfeel. Throughout the harvest many lots from San Pedro, Atitlan were cupped and classified according to their cup quality and profile. The best lots were selected to form this microlot which is the best expression of what this region can offer. Average Rainfall: 2000mm Average Temperature: 68 - 73 F Humidity: 75 - 85% Soil: Volcanic Atitlan’s soil is rich with organic matter; 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Dailywinds stir the cold lake waters influencing variations for the micro-climates of the region.. nft,norg
Guatemala
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SHB EP Atitlan San Pedro La Laguna (GrainPro) 7612 69 Kg 1 Cafe Imports Fulfillment LLC USA
minnesota-us Sweet and clean with lemon, toffee and some nut. Sweet and clean with lemon, toffee and some nut. Throughout the harvest, many lots from San Pedro, Atitlan, were cupped and classified according to their quality and profile. The best lots were selected to form this microlot, which is the best expression of what this region can offer. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000mm, and a relatively cool average temperature.Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region.. nft,norg
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 8740 69 Kg 275 Origin/USA
Est Ship: Mar 2016
USA
Est Ship: Mar 2016
  origin nft,norg
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 8741 69 Kg 275 Origin/USA
Est Ship: Mar 2016
USA
Est Ship: Mar 2016
  origin nft,norg
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 8743 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
  origin nft,norg
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 8744 69 Kg 275 Origin/USA
Est Ship: Apr 2016
USA
Est Ship: Apr 2016
  origin nft,norg
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 8745 69 Kg 275 Origin/USA
Est Ship: May 2016
USA
Est Ship: May 2016
  origin nft,norg
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 8746 69 Kg 275 Origin/USA
Est Ship: May 2016
USA
Est Ship: May 2016
  origin nft,norg
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 8747 69 Kg 275 Origin/USA
Est Ship: May 2016
USA
Est Ship: May 2016
  origin nft,norg
Guatemala SHB EP Atitlan San Pedro La Laguna (GrainPro) 8775 69 Kg 110 Origin/Australia
Est Ship: Apr 2016
Australia
Est Ship: Apr 2016
  origin nft,norg
Guatemala
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SHB EP Huehuetenango ASDECAFE (GrainPro) 7203 69 Kg 60 Cafe Imports Fulfillment LLC USA
minnesota-us Chocolate and toffee with a heavy mouthfeel. Chocolate and toffee with a heavy mouthfeel. The Guatemalan Republic is one of the Central American countries with a long tradition in producing high quality coffee. Its microclimates, lush nature and topography allow it to produce exquisite coffees, often considered among the best in the world. The Sustainable Coffee Association of Guatemala (ASDECAFE), is organized with the objective of making washed Arabica coffees of excellent quality from the Huehuetenango and El Quiche regions available to the international market. Among its partners are groups of producers who are members of various associations and cooperatives, with the future potential of including private plantations and family groups. The concept of “sustainability” for ASDECAFE is based on a strong commitment to the protection of the environment, equal distribution of the generated profits, business transparency, and a desire to develop quality long-term relationships with clients and suppliers. ASDECAFE contributes to the local and national economy by generating employment, foreign exchange earnings and fiscal responsibility. ASDECAFE currently has Fair Trade, organic, and Nespresso certifications. Its total production is 30,000 bags of exported coffee, which are distributed among the local and international markets. The following are ASDECAFE member organizations: COOPERATIVA AGRICOLA INTEGRAL (A´XOLA R.L.) The Axolá Cooperative, as it’s commonly called, is located in the Petatán village, in the town of Concepción Huista, Huehuetenango. It comprises 105 producer-members, the majority of whom are from the maya poptí ethnicity. The area in which they grow the coffee is 205 hectares, and the group's estimated annual coffee production is 5,000 quintales of parchment. Of all of the coffee grown, some is certified organic (approximately 1,100 quintales), while the rest is conventional. The production altitude ranges from 1300 to 1800 meters. Currently, the Axolá Cooperative is part of the ASDECAFE and is both Fair Trade and organic certified. The group plans to develop microlots for coming harvests, mainly in the Qanalaj zone. The predominant varieties are Catuai, Bourbon, and Arabic. ASOCIACION DE DESARROLLO MICROREGIONAL LOS ALTOS DEL ARROLLO SECO (ADIRSEC) Commonly known as ADIRSEC, this is an organization located en the Coyegual village, in the town of San Antonio Huista, Huehuetenango. The organization is made up of 28 partners, who are mainly ladino, and who farm on about 48 hectares. The group's average annual production is about 2,200 quintales of parchment. The members' farms are located in an excellent microclimate, with altitudes between 1500 and 1700 meters, and most producers are second- and third-generation coffee growers, making this area prime for microlot discovery. Currently, ADIRSEC is part of ASDECAFE, and also holds Fair Trade certification. The predominant varieties are Bourbon and Catuai from this group. ASOCIACION DESARRAIGADA MAYA INDIGENA (ADEMAYA) Commonly known as ADEMAYA, this organization is located in the town of Chajul, El Quiche. It is made up of 61 producers, mostly of the maya lxil population. The production area is 40 hectares for coffee, and ADEMAYA's typical annual production is 1,100 quintales of parchment. Its production is 100% organic. It's currently part of ASDECAFE, as well as being Fair Trade and organic certified. The growing altitude ranges from 1200 to 1500 meters, and the predominant varieties are Bourbon, Catuai and Catimor. ASOCIACION DE DESARROLLO INTEGRAL LA ESPERANZA TONECA (ADIESTO) ADIESTO is located in the town of San Antonio Huista, Huehuetenango, even though their range includes partners from other towns such as Union Cantinil and Concepción Huista. ADIESTO has 360 partners from diverse ethnic groups, predominantly ladino. Its producing area is 248 hectares, with an estimated annual production of 11,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Catimor, and a dispersed production of Maragogype and Pacamara, grown at altitudes from 1000 to 1600 meters. ADIESTO is currently a member of ASDECAFE and has three certifications: One of them is Triple-A, since ADIESTO is one the main suppliers of Nespresso coffee; the organization also has Fair Trade and organic certifications. The organic production is 2,100 quintales, which represents 18% of the group's total production. ASOCIACIÓN DE DESARROLLO INTEGRAL “EL ESFUERZO” TUIBOCH TODOS SANTOS (ASODIETT ONG) ASODIETT is located in the Tuiboch village, in the town of Todos Santos Cuchumatán, Huehuetenango. It is made up of 34 partners of the maya-mam ethnicity. Its production area is 42 hectares, and the group's estimated production of parchment coffee is 1,900 quintales. The predominant varieties are Catuai and Bourbon. Tuiboch has an average altitude of 1500 meters, as well as one of the best microclimates for growing coffee, as it’s at the basin of the Rio Ocho. Its currently a member of ASDECAFE, and is Fair Trade certified. ASOCIACION PARA EL DESARROLLO INTEGRAL DE SAN PEDRO NECTA (ASODESI) ASODESI is an organization located in the town of San Pedro Necta, Huehuetenango. ASODESI provides a variety of services to the local community, such as health services and education. It has 117 coffee-growing partners, the majority of whom are maya-mam. ASODESI has a production area of 145 hectares, with an annual production of 6,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Pache, and Catimor. San Pedro Necta es one of the zones producing the best quality of coffee in Huehuetenango; its microclimates and altitudes range from 1400 to 1800 meters, which provides coffee with an excellent cup. It's currently a member of ASDECAFE, and some of its coffee is exported as Slow Food certified. nft,norg
Guatemala
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SHB EP Huehuetenango ASDECAFE (GrainPro) 7204 69 Kg 12 Cafe Imports Fulfillment LLC USA
minnesota-us The Guatemalan Republic is one of the Central American countries with a long tradition in producing high quality coffee. Its microclimates, lush nature and topography allow it to produce exquisite coffees, often considered among the best in the world. The Sustainable Coffee Association of Guatemala (ASDECAFE), is organized with the objective of making washed Arabica coffees of excellent quality from the Huehuetenango and El Quiche regions available to the international market. Among its partners are groups of producers who are members of various associations and cooperatives, with the future potential of including private plantations and family groups. The concept of “sustainability” for ASDECAFE is based on a strong commitment to the protection of the environment, equal distribution of the generated profits, business transparency, and a desire to develop quality long-term relationships with clients and suppliers. ASDECAFE contributes to the local and national economy by generating employment, foreign exchange earnings and fiscal responsibility. ASDECAFE currently has Fair Trade, organic, and Nespresso certifications. Its total production is 30,000 bags of exported coffee, which are distributed among the local and international markets. The following are ASDECAFE member organizations: COOPERATIVA AGRICOLA INTEGRAL (A´XOLA R.L.) The Axolá Cooperative, as it’s commonly called, is located in the Petatán village, in the town of Concepción Huista, Huehuetenango. It comprises 105 producer-members, the majority of whom are from the maya poptí ethnicity. The area in which they grow the coffee is 205 hectares, and the group's estimated annual coffee production is 5,000 quintales of parchment. Of all of the coffee grown, some is certified organic (approximately 1,100 quintales), while the rest is conventional. The production altitude ranges from 1300 to 1800 meters. Currently, the Axolá Cooperative is part of the ASDECAFE and is both Fair Trade and organic certified. The group plans to develop microlots for coming harvests, mainly in the Qanalaj zone. The predominant varieties are Catuai, Bourbon, and Arabic. ASOCIACION DE DESARROLLO MICROREGIONAL LOS ALTOS DEL ARROLLO SECO (ADIRSEC) Commonly known as ADIRSEC, this is an organization located en the Coyegual village, in the town of San Antonio Huista, Huehuetenango. The organization is made up of 28 partners, who are mainly ladino, and who farm on about 48 hectares. The group's average annual production is about 2,200 quintales of parchment. The members' farms are located in an excellent microclimate, with altitudes between 1500 and 1700 meters, and most producers are second- and third-generation coffee growers, making this area prime for microlot discovery. Currently, ADIRSEC is part of ASDECAFE, and also holds Fair Trade certification. The predominant varieties are Bourbon and Catuai from this group. ASOCIACION DESARRAIGADA MAYA INDIGENA (ADEMAYA) Commonly known as ADEMAYA, this organization is located in the town of Chajul, El Quiche. It is made up of 61 producers, mostly of the maya lxil population. The production area is 40 hectares for coffee, and ADEMAYA's typical annual production is 1,100 quintales of parchment. Its production is 100% organic. It's currently part of ASDECAFE, as well as being Fair Trade and organic certified. The growing altitude ranges from 1200 to 1500 meters, and the predominant varieties are Bourbon, Catuai and Catimor. ASOCIACION DE DESARROLLO INTEGRAL LA ESPERANZA TONECA (ADIESTO) ADIESTO is located in the town of San Antonio Huista, Huehuetenango, even though their range includes partners from other towns such as Union Cantinil and Concepción Huista. ADIESTO has 360 partners from diverse ethnic groups, predominantly ladino. Its producing area is 248 hectares, with an estimated annual production of 11,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Catimor, and a dispersed production of Maragogype and Pacamara, grown at altitudes from 1000 to 1600 meters. ADIESTO is currently a member of ASDECAFE and has three certifications: One of them is Triple-A, since ADIESTO is one the main suppliers of Nespresso coffee; the organization also has Fair Trade and organic certifications. The organic production is 2,100 quintales, which represents 18% of the group's total production. ASOCIACIÓN DE DESARROLLO INTEGRAL “EL ESFUERZO” TUIBOCH TODOS SANTOS (ASODIETT ONG) ASODIETT is located in the Tuiboch village, in the town of Todos Santos Cuchumatán, Huehuetenango. It is made up of 34 partners of the maya-mam ethnicity. Its production area is 42 hectares, and the group's estimated production of parchment coffee is 1,900 quintales. The predominant varieties are Catuai and Bourbon. Tuiboch has an average altitude of 1500 meters, as well as one of the best microclimates for growing coffee, as it’s at the basin of the Rio Ocho. Its currently a member of ASDECAFE, and is Fair Trade certified. ASOCIACION PARA EL DESARROLLO INTEGRAL DE SAN PEDRO NECTA (ASODESI) ASODESI is an organization located in the town of San Pedro Necta, Huehuetenango. ASODESI provides a variety of services to the local community, such as health services and education. It has 117 coffee-growing partners, the majority of whom are maya-mam. ASODESI has a production area of 145 hectares, with an annual production of 6,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Pache, and Catimor. San Pedro Necta es one of the zones producing the best quality of coffee in Huehuetenango; its microclimates and altitudes range from 1400 to 1800 meters, which provides coffee with an excellent cup. It's currently a member of ASDECAFE, and some of its coffee is exported as Slow Food certified. nft,norg
Guatemala
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SHB EP Huehuetenango Huehuetenango Highland Coffee Presidium Slow Food (GrainPro) 7343 69 Kg 88 Cafe Imports Fulfillment LLC USA
minnesota-us Floral honey, lemon and lime with a sweet nutty aftertaste. Floral honey, lemon and lime with a sweet nutty aftertaste. The Huehuetenango Highland Coffee Presidium was created with the help of Slow Food. The Slow Food movement aims to support small-scale producers who preserve crop varieties, agricultural practices, and food traditions. A Presidium is a local project with a goal to find a viable future for small scale producers of regional, artisanal food. Today, this Presidium represents 4 cooperatives and consists of approximately 150 small growers in two different communities: La Libertad and Todos Santos. Members of the presidium must have farms over 1500 meters and be committed to the principles of Slow Food. The Presidium works to protect both the health of the local environment and the well-being of the producers and their families. In addition, the Presidium provides educational workshops and technical training to producers in order to improve the quality of the coffee. The Slow Food program puts emphasis on quality and traceability. Every individual lot gets cupped and classified by quality and can be traced back to each individual producer. The lots get blended into a full container and cupped prior to going afloat to ensure quality levels. nft,norg
Guatemala
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SHB EP Huehuetenango Huehuetenango Highland Coffee Presidium Slow Food (GrainPro) 7344 69 Kg 115 Cafe Imports Fulfillment LLC USA
minnesota-us Lemon, chocolate, nut, floral and apple. Lemon, chocolate, nut, floral and apple. The Huehuetenango Highland Coffee Presidium was created with the help of Slow Food. The Slow Food movement aims to support small-scale producers who preserve crop varieties, agricultural practices, and food traditions. A Presidium is a local project with the goal to find a viable future for small-scale producers of regional artisanal food. Today, this Presidium represents four cooperatives and consists of approximately 150 small growers in two different communities: La Libertad and Todos Santos. Members of the presidium must have farms over 1500 meters, and be committed to the principles of Slow Food. The Presidium works to protect both the health of the local environment and the well-being of the producers and their families. In addition, the Presidium provides educational workshops and technical training to producers in order to improve the quality of the coffee. The Slow Food program puts emphasis on quality and traceability. Every individual lot gets cupped and classified by quality, and can be traced back to each individual producer.The lots get blended into a full container, and cupped prior to going afloat to ensure quality levels. nft,norg
Guatemala