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

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

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

Origin: The country from which the coffee originates.

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

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

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

For more information about buying green coffee click here.

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

Origin Grade Name ID Bag Size Bags Avail Location Destination More Info Location Dictionary Notes Grade Dictionary
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 10995 59 Kg 225 Origin/Other
Est Ship: Sep 2017
Other
Est Ship: Sep 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 10996 59 Kg 325 Origin/Other
Est Ship: Sep 2017
Other
Est Ship: Sep 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 10997 59 Kg 325 Origin/Other
Est Ship: Sep 2017
Other
Est Ship: Sep 2017
  origin nft,norg
Brazil Carmo de Minas Natural - Beneficio Pedra Branca - Yellow Catuai (GrainPro) 10998 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Tart fruit acidity, sweet and clean with a heavy mouthfeel; Chocolate, cherry, grapefruit and roasted almond flavors. nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 10999 59 Kg 325 Origin/Other
Est Ship: Sep 2017
Other
Est Ship: Sep 2017
  origin nft,norg
Brazil Carmo de Minas Natural - Fazenda Furnas - Yellow Catuai (GrainPro) 11000 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Sweet with tart citric acidity and a smooth creamy mouthfeel; tart lemon and rich chocolate flavors. nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11001 59 Kg 325 Origin/Other
Est Ship: Sep 2017
Other
Est Ship: Sep 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11002 59 Kg 325 Origin/Other
Est Ship: Sep 2017
Other
Est Ship: Sep 2017
  origin nft,norg
Brazil Carmo de Minas Natural - Fazenda Santa Ines - Yellow Bourbon (GrainPro) 11003 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Sweet and balanced with tart citric acidity and a smooth mouthfeel; Fruity, chocolatey, cherry and lemon flavors. nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11004 59 Kg 325 Origin/Other
Est Ship: Sep 2017
Other
Est Ship: Sep 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11005 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11006 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11007 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11008 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11009 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11010 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11011 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11012 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11013 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11014 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11015 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11016 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11017 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11018 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg
Brazil Carmo de Minas Yellow Bourbon (GrainPro) 11019 59 Kg 325 Origin/Other
Est Ship: Oct 2017
Other
Est Ship: Oct 2017
  origin nft,norg
Brazil Carmo de Minas (GrainPro) 11020 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg
Brazil Carmo de Minas (GrainPro) 11021 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg
Brazil Carmo de Minas (GrainPro) 11022 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg
Brazil Carmo de Minas (GrainPro) 11023 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg
Brazil Carmo de Minas (GrainPro) 11024 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg
Brazil Carmo de Minas (GrainPro) 11025 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg
Brazil Carmo de Minas (GrainPro) 11026 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg
Brazil Carmo de Minas (GrainPro) 11027 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg
Brazil Carmo de Minas (GrainPro) 11028 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg
Brazil Carmo de Minas (GrainPro) 11029 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg
Brazil Carmo de Minas (GrainPro) 11030 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg
Brazil Carmo de Minas (GrainPro) 11031 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg
Brazil Carmo de Minas (GrainPro) 11032 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg
Brazil Carmo de Minas (GrainPro) 11033 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg
Brazil Carmo de Minas (GrainPro) 11034 59 Kg 325 Origin/Other
Est Ship: Oct 2018
Other
Est Ship: Oct 2018
  origin nft,norg
Brazil Carmo de Minas Pulped Natural (GrainPro) 11104 59 Kg 55 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
  origin nft,norg
Brazil
Add to Samples List
Carmo de Minas Pulped Natural - Fazenda Sertão (GrainPro) (2015 Harvest) 7359 60 Kg 7 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and clean with a nutty aftertaste. Mild, sweet and clean with a nutty aftertaste. 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) 7366 60 Kg 4 CALM Melbourne Australia
melbourne-au Vanilla cream, soft citric, savory fruits, lingering sugars. Vanilla cream, soft citric, savory fruits, 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 Natural - Fazenda Santa Ines - Yellow Bourbon (GrainPro) 8713 59 Kg 229 CI USA Minnesota USA
ci-usa-minnesota Peanut, almond, chocolate and tart. Peanut, almond, chocolate and tart. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, theyintroduced new harvesting/processing techniques, and they also implementedthe newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and nationalcontests, establishing a reputation of quality amongst the specialty coffee market. In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score. "In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda Furnas (GrainPro) 9237 59 Kg 138 CI USA Minnesota USA
ci-usa-minnesota Mild and citric with peanut. Mild and citric with peanut. History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP'S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group's activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market; To become a national reference in the breeding of girolando cattle; To produce and sell corn and soybeans with high quality standards; Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region's economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature: 18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. nft,norg
Brazil
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Carmo de Minas Pulped Natural - Fazenda Vale de Lua (GrainPro) 9245 59 Kg 117 CI USA Minnesota USA
ci-usa-minnesota Caramel, peanuts, dark chocolate and cherry notes. Caramel, peanuts, dark chocolate and cherry notes. Carmo Coffees is moving away from using demucilaginators for pulped natural coffees. Prior to 2016, a coffee would be pulped, then sent through a demucilaginator to remove some mucilage, and then dried. Now they are doing most "pulped natural" coffees as "honeys" and calling them honey. They are pulping, then going right to the patio. In addition to water savings, the resulting profile is a bit fruitier and sweeter profile that they feel ultimately will last longer for shelf life. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda Nossa Senhora de Fatima (GrainPro) 9247 59 Kg 219 Vollers UK UK
london-eu Toffee and chocolate, orange notes with a rich buttery body. Toffee and chocolate, orange notes with a rich buttery body. The profiles in Brazil can vary greatly throughout the country. Traditionally, and pre–specialty coffee, Brazils were known for their body, mild sweetness, and nuttiness. Today, those Brazils definitely still exist, but due to advancements in sorting and processing, we are seeing soft cups that have an intense sweetness in the form of caramel and chocolate, big bodies, and supporting complementary acidity. Well-processed naturals bring in a variety of red fruits to the mix, to make these coffees really shine. The lots full of quakers, hard cups, and "rio" are no longer the only option from Brazil. We are proud to have some extremely special Brazils in our lineup throughout the year. Carmo Coffees Cafe Imports has been in partnership with Carmo Coffees for nearly a decade. Founders Jacques Pereira and Luiz Paulo have created a program that allows for continual offerings of the highest caliber Sur de Minas coffees on the market, year round. Not only are they professionals at creating sustainable offerings, their expertise and partnership allows for us as an importer to connect them with our customers — educating, empowering, and strengthening the relationships of all those involved. We are extremely proud to work with Carmo Coffee and to offer a wide range of their coffees throughout the year. The Nossa Senhora de Fátima farm is located on the city of Perdizes, Alto Paranaiba Region, Cerrado vegetation area of Minas Gerais State, Brazil. Coffee produced comes from Arabica species selected plants. All the process developed on the property is carefully followed by an Agronomist Engineer, ensuring a high-level quality and taste standard to the coffee. The Coffee produced on Nossa Senhora de Fátima Farm, has outstanding features of Cerrado Vegetation such as: good body, delicate acidity, and a chocolatey flavor. The main production at Nossa de Fátima is specialty coffee, but other activities include: pig-farming, cattle-farming, sheep-farming, and silviculture. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Fazenda Alta Vista, Honey - Mantiqueira, Carmo De Minas (GrainPro) 9249 59 Kg 225 CALM Melbourne Australia
melbourne-au Hazelnut, pecan, choclate, caramel, fig, creamy. Hazelnut, pecan, choclate, caramel, fig, creamy. Fazenda Alta Vista is Managed by Robson Vilela, who purchased the 84 ha. property in 2001. Coffee was planted in 2004, and was first harvested in 2007, where his crop took 7th place in the 2007 Brazil Cup of Excellence. Alta vista has since delivered on the reputation of quality, returning to the Cup of Excellence finals in 2011 and 2012. The staff at Alta Vista is much smaller than other farms in the region. Robson made an agreement to pay higher wages than other farms in the area, resulting in zero staff turnover since 2007. Fazenda Alta vista also produces bananas, which are intercropped with the coffee trees providing sufficient shade. The multitude of banana trees on the farm also created a condition for the coffee trees to survive the unexpected drought in the summer of 2014, ensuring both quality and volume for the 2015 harvest. Carmo Coffees is moving away from using demucilaginators for pulped natural coffees. Prior to 2016, a coffee would be pulped, then sent through a demucilaginator to remove some mucilage, and then dried. Now they are doing most "pulped natural" coffees as "honeys" and calling them honey. They are pulping, then going right to the patio. In addition to water savings, the resulting profile is a bit fruitier and sweeter profile that they feel ultimately will last longer for shelf life. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Natural - Fazenda Furnas - Yellow Bourbon (GrainPro) 9253 59 Kg 133 CI USA Minnesota USA
ci-usa-minnesota Roasted peanut, citric and salty. Roasted peanut, citric and salty. History of Carmo de Minas The 100 years of tradition in coffee-growing in Carmo de Minas, in southern Minas Gerais, are interlaced with the history of the Sertão Group / Carmo de Minas. The first cultivation of coffee in the region occurred at the Sertão Estate, which gives its name to the group. Inherited by José Isidro Pereira and Nazareth Dias Pereira, and currently managed by their sons and in-laws, the estate is still part of the group, which also has other properties, including the Santa Inês and São Benedito estates and the São José farm. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. THE GROUP'S BUSINESS ACTIVITIES The Sertão Group is a family firm with more than 100 years of tradition in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well-known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. The passion for work and coffee-growing and the favorable conditions found in South Minas have resulted in an expansion of group's activities. The group now possesses a large area planted with coffee and a constantly evolving infrastructure that are capable of offering a wide variety of high quality arabica coffee to the domestic and international markets. In recent years, the Sertão Group has also been successfully engaging in the breeding and sale of girolando cattle and the cultivation and sale of corn and soybeans. Sertão has highly qualified technical assistance in each of its areas of activity, in order to improve continually the products it supplies and thus satisfy its customers. MISSION To produce and commercialize high-quality coffee with specified grades suitable for the export market; To become a national reference in the breeding of girolando cattle; To produce and sell corn and soybeans with high quality standards; Profitability, improvement in the quality of life of its collaborators, respect for legislation and the environment and a social contribution to a more just and egalitarian society. VISION To become a world reference in the agribusiness market in the next 5 years and significantly increase high-quality arabica exports with value added. VALUES Family Ethics Transparency Credibility Professionalism Humility Determination REGION Renowned for its mineral water springs, the region of the Mantiqueira mountain range, where the Sertão Group is located, possesses a perfect combination of climate and land factors, with highly fertile soil that enable the production of fine coffee with typical characteristics, such as a full body and medium-to-high acidity, with a predominantly citric acidity. The region's economy is based on agriculture and coffee is responsible for providing more than half the income and jobs. Location: Carmo de Minas, Mantiqueira mountain range, South Minas. Latitude: 22º 05' 59" Longitude: 45º 11' 27" Altitude: From 950 to 1,350 meters (3,100 to 4,400 feet) Average annual rainfall: 1,850 mm (73 inches) Average temperature: 18ºC Well-defined seasons Distances Carmo de Minas to São Paulo: 340km (210 miles) Carmo de Minas to Belo Horizonte: 383km (240 miles) Carmo de Minas to Rio de Janeiro: 290km (180 miles) *Project CriaCarmo: As part of our partnership with Carmo Coffee, we are involved with a project called CriaCarmo, a program funding Swimming classes and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases, amounting to $7,500 in 2013 to help fund the program. nft,norg
Brazil
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Carmo de Minas Honey - Fazenda Alta Vista - Yellow Catuai (GrainPro) 9254 59 Kg 274 CALM Melbourne Australia
melbourne-au Honey peanut butter, floral, coffee cherry and lemongrass. Honey peanut butter, floral, coffee cherry and lemongrass. Fazenda Alta Vista is Managed by Robson Vilela, who purchased the 84 ha. property in 2001. Coffee was planted in 2004, and was first harvested in 2007, where his crop took 7th place in the 2007 Brazil Cup of Excellence. Alta vista has since delivered on the reputation of quality, returning to the Cup of Excellence finals in 2011 and 2012. The staff at Alta Vista is much smaller than other farms in the region. Robson made an agreement to pay higher wages than other farms in the area, resulting in zero staff turnover since 2007. Fazenda Alta vista also produces bananas, which are intercropped with the coffee trees providing sufficient shade. The multitude of banana trees on the farm also created a condition for the coffee trees to survive the unexpected drought in the summer of 2014, ensuring both quality and volume for the 2015 harvest. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Carmo de Minas Honey - Fazenda IP (GrainPro) 9258 59 Kg 45 Vollers UK UK
london-eu Dark chocolate, apricot and candied nuts. Dark chocolate, apricot and candied nuts. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and honey method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality. Carmo Coffees is moving away from using demucilaginators for pulped natural coffees. Prior to 2016, a coffee would be pulped, then sent through a demucilaginator to remove some mucilage, and then dried. Now they are doing most "pulped natural" coffees as "honeys" and calling them honey. They are pulping, then going right to the patio. In addition to water savings, the resulting profile is a bit fruitier and sweeter profile that they feel ultimately will last longer for shelf life. Find more information on Brazilian coffee on our Brazil country origin page. nft,norg
Brazil
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Decaf Origin Select MWP - Serra Negra 9897 69 Kg 126 CI USA Minnesota USA
ci-usa-minnesota Milk chocolate and graham, mellow and sweet. Milk chocolate and graham, mellow and sweet. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg,Decaf
Brazil
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Microlot Natural - Fabrio & Fernando - Sitio do Valdir - Ribeirão de Santo Antônio - Red Catuai (Innovation Bags) 9953 30 Kg 10 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and citric with citrus fruit and chocolate flavor and a nutty aftertaste. nft,norg
Brazil
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Mogiana Fazenda Recreio, Homero Machaedoxml Yellow Bourbon, Natural - São Sebastião da Grama (GrainPro) 9837 59 Kg 235 CALM Melbourne Australia
melbourne-au Honey, pear, pineapple, floral, caramelized fruits, toffee, citric. Honey, pear, pineapple, floral, caramelized fruits, toffee, citric. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry on asphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreio and Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup: higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Natural - Campos Altos - Fazenda Santa Edwiges - Yellow Bourbon (GrainPro) 9838 59 Kg 94 CALM Melbourne Australia
melbourne-au Honey, caramel, milk chocolate, custard apple, vanilla, juniper berry, chocolate orange. Honey, caramel, milk chocolate, custard apple, vanilla, juniper berry, chocolate orange. Fazenda Santa Edwirges began in 1995 when Afrânio Domingos Ramos bought the property, running it until mid-2007, when he handed it over to his son, Adriano Senna, who from then until now has increased production and with it made necessary improvements. There was a need to improve quality which began with the certification process. In the 2015/16 harvest the farm won its most important quality award.Fertilization at Santa Edwirges is controlled through soil analysis with precision agriculture, maintaining good soil structure, complete, suitable management with high-quality NPK fertilizer. Coffee is harvested mechanically at optimum maturation and dried on patios. As for the future, Santa Edwirges is focusing on producing the highest quality coffee possible, aggregating its value, and investing to improve the farm. For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Serra Negra (GrainPro) 9840 59 Kg 231 CALM Melbourne Australia
melbourne-au Caramel, peanut, toffee, lime, and tangy. Caramel, peanut, toffee, lime, and tangy. José Renato Gonçalves Dias manages the Fazenda Sertaozinho in an ecological manner with the objective of preserving the life of the fertile soil for years to come. Every step from planting to drying is all done by hand. This process allows for a selective harvest by only hand-picking the ripe cherries. Such care shows in the cup! Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. -Piero Cristiani nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9841 59 Kg 87 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon and pecan. Toffee, lemon and pecan. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry onasphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreioand Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9842 59 Kg 213 CI USA Minnesota USA
ci-usa-minnesota Mild, clean and citric with a peanut flavor. Mild, clean and citric with a peanut flavor. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry onasphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreioand Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil
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Mogiana Pulped Natural - Fazenda Recreio - Yellow Bourbon (GrainPro) 9843 59 Kg 184 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and citric with cocoa, peanut butter and lemongrass flavors. Mild, sweet and citric with cocoa, peanut butter and lemongrass flavors. As one of Brazil's most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After 4 generations of managing Fezenda Recreio in his family, Diogo Machaedo is now in charge, and he plans to maintain the historic farms exceptional reputation as the world of Specialty Coffee continues to blossom. Owner: Homero Machaedoxml Agronomist: Diogo Machaedo (Son) Micro region: San Sebastian de Grama Size: 605 hectares, 240 hectares coffee Production: 5000 bags, 25% high end specialty Processing: 50% natural, 25% pulped natural, 25% washed green commercial. They dry onasphalt patios. Other Products: Cattle, eucalyptus, and some citrus Won cup of excellence in 2004, finished in top 5 2006-2010. Two Machaedo brothers married two sisters and the two families split farms into Fazenda Recreioand Fazenda Santa Elena. Fazenda Recreio has a new wet mill installed in 2009. They have many beautiful dogs around their farm, Dachshunds and Hounds. Brazil produces about 1/3 of the total world coffee production hence the importance in the global setting. A record harvest will make the coffee market tank while a significant frost will make it rally. This is one of my favorite origins to visit and it is very different than most. The food is great, there is modern infrastructure, and the Euro-Latin vibe is awesome! Brazilian coffee can be a significant component in a roaster’s menu specially if they use it in their espresso blend. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. The Yellow Bourbon coffees come from Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee regions. They are estate specific coffees from farms which have made it numerous times into the Cup of Excellence auction. These coffees will be a step-up from your traditional Brazilian profile. In the cup:higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso. — Piero Cristiani For more information about coffee production in Brazil, Visit our Brazil Origin Page. nft,norg
Brazil Natural 2/3 SS 1 Amizade - Screen 17/18 10737 60 Kg 195 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin This coffee has limited traceability, for more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil
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Org Cerrado Natural - Fazenda Saquarema - (CBC BR-BIO-141) (GrainPro) 8832 59 Kg 191 CI USA Minnesota USA
ci-usa-minnesota Salted peanut, heavy and cocoa. Salted peanut, heavy and cocoa. The Nossa Senhora de Fátima farm is located on the city of Perdizes, Alto Paranaiba Region, Cerrado vegetation area of Minas Gerais State, Brazil. The Organic Coffee produced comes from Arabica Specie selected plants. All the process developed on the property is carefully followed by an Agronomist Engineer, ensuring a high-level quality and taste standard to the coffee. All Activities aim to attend the organic compounds demand, giving sustainability to Organic Coffee production. The Coffee produced on Nossa Senhora de Fátima Farm, has outstanding features of Cerrado Vegetation such as: good body, delicate acidity, and a chocolatey flavor. The main production at Nossa de Fátima is specialty organic coffee, but other activities include: pig-farming, cattle-farming, sheep-farming, and silviculture. nft,Organic
Brazil
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Org Cerrado Natural - Fazenda Nossa Senhora de Fatima - (CBC BR-BIO-141) (GrainPro) 8833 59 Kg 39 CI USA Minnesota USA
ci-usa-minnesota Tart citric, cocoa, lemon and salted peanut. Tart citric, cocoa, lemon and salted peanut. The Nossa Senhora de Fátima farm is located on the city of Perdizes, Alto Paranaiba Region, Cerrado vegetation area of Minas Gerais State, Brazil. The Organic Coffee produced comes from Arabica Specie selected plants. All the process developed on the property is carefully followed by an Agronomist Engineer, ensuring a high-level quality and taste standard to the coffee. All Activities aim to attend the organic compounds demand, giving sustainability to Organic Coffee production. The Coffee produced on Nossa Senhora de Fátima Farm, has outstanding features of Cerrado Vegetation such as: good body, delicate acidity, and a chocolatey flavor. The main production at Nossa de Fátima is specialty organic coffee, but other activities include: pig-farming, cattle-farming, sheep-farming, and silviculture. nft,Organic
Brazil
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Parana Natural - Fazenda Santa Barbara - Yellow Catuai (GrainPro) 10065 59 Kg 168 CI USA Minnesota USA
ci-usa-minnesota Cocoa, lemon, peanut and citric. Cocoa, lemon, peanut and citric. We are extremely excited to introduce a new offering from yet another one of Brazil's coffee regions, Paraná. This region has historically been a strong producer of Brazilian coffee but during the late 20th century, annual hard frosts kept the production low. Today, Paraná has not had extreme frosts for 5 years and has been experiencing an increase in overall production. This coffee, a Yellow Catuai, is from Fazenda Santa Barbara, a well-established farm with a rich history in Brazilian coffee. The farmland itself was colonized in the beginning of the 19th century by the American company Leon & Isreal. In 1963 the movie Instant Love was filmed here and Mr. Nelson Rockefeller visited in 1947. Today, Fazenda Santa Barbara is owned by the Saldanha Rodrigues family, and has been since 2004. After acquiring the farm, the Saldanha Rodrigues family has implemented a new cycle of management focusing on sustainability for specialty coffee production. The farm spans a total of 1,467 hectares of which only 250 are planted in coffee. Coffee is harvested mechanically followed by a light sorting process in which the ripest cherries are set aside for specialty lots such as this one. For this lot, the coffee was pre-dried on a patio for 4 days then moved to natural mechanical dryers where 12-hour drying cycles were performed (coffee was dried for 12 hours then rested for 12 hours and repeated until it reached a moisture content of 10.5% ). For more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil
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Serra Negra Natural (GrainPro) 10559 60 Kg 85 CI USA Minnesota USA
ci-usa-minnesota Cocoa and peanut flavor with an herbal aftertaste; sweet and citric. Cocoa and peanut flavor with an herbal aftertaste; sweet and citric. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra Natural (GrainPro) 10735 60 Kg 320 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra Natural (GrainPro) 10913 59 Kg 325 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Sweet and citric with a smooth mouthfeel and flavors of cocoa, mild lemon and peanut. Sweet and citric with a smooth mouthfeel and flavors of cocoa, mild lemon and peanut. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil Serra Negra Natural (GrainPro) 11041 59 Kg 325 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
  origin nft,norg
Brazil Serra Negra Natural (GrainPro) 11042 59 Kg 325 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
  origin nft,norg
Brazil Serra Negra Natural (GrainPro) 11043 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
  origin nft,norg
Brazil Serra Negra Natural (GrainPro) 11044 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
  origin nft,norg
Brazil Serra Negra Natural (GrainPro) 11045 59 Kg 325 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
  origin nft,norg
Brazil Serra Negra Natural (GrainPro) 11046 59 Kg 325 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
  origin nft,norg
Brazil Serra Negra Natural (GrainPro) 11047 59 Kg 325 Origin/USA
Est Ship: Nov 2017
USA
Est Ship: Nov 2017
  origin nft,norg
Brazil Serra Negra Natural (GrainPro) 11048 59 Kg 325 Origin/USA
Est Ship: Nov 2017
USA
Est Ship: Nov 2017
  origin nft,norg
Brazil Serra Negra Natural (GrainPro) 11049 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg
Brazil Serra Negra Natural (GrainPro) 11050 59 Kg 325 Origin/USA
Est Ship: Dec 2017
USA
Est Ship: Dec 2017
  origin nft,norg
Brazil Serra Negra Natural (SC Bags) 11146 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
  origin nft,norg
Brazil Serra Negra Natural (SC Bags) 11147 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
  origin nft,norg
Brazil Serra Negra Natural (SC Bags) 11148 59 Kg 325 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
  origin nft,norg
Brazil Serra Negra Natural (SC Bags) 11149 59 Kg 325 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
  origin nft,norg
Brazil Serra Negra Natural (SC Bags) 11150 59 Kg 325 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
  origin nft,norg
Brazil Serra Negra Natural (SC Bags) 11151 59 Kg 325 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
  origin nft,norg
Brazil Serra Negra Natural (SC Bags) 11152 59 Kg 325 Origin/USA
Est Ship: Nov 2017
USA
Est Ship: Nov 2017
  origin nft,norg
Brazil Serra Negra Natural (SC Bags) 11153 59 Kg 325 Origin/USA
Est Ship: Nov 2017
USA
Est Ship: Nov 2017
  origin nft,norg
Brazil Serra Negra Natural (SC Bags) 11154 59 Kg 325 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
  origin nft,norg
Brazil Serra Negra Natural (SC Bags) 11155 59 Kg 325 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
  origin nft,norg
Brazil
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Serra Negra Pulped Natural - Castelo - Espirto Santo (VP Liner) 9853 59 Kg 130 CI USA Minnesota USA
ci-usa-minnesota Mild, soft and citric with cocoa, and peanut flavor. Mild, soft and citric with cocoa, and peanut flavor. The Bateia Community is located in the municipality of Castelo, in the Montanhas do Espírito Santo region. The name Bateia comes from an instrument used to pan for gold, separating it from sand, due to the great quantity of this metal found underground there. Gold extraction took place until the mid-1980s. Nowadays the community houses around 60 families, all of which make their living through coffee. Its inhabitants are descended from Italian immigrants who arrived in the region around 1906. They settled in the area and soon after began the first coffee plantations. The main varieties planted are Red and Yellow Catuaí. Production of specialty coffees began in the year 2000 when the first beans were pulped. Since then they have shown great potential for quality. Today 90% of the inhabitants work with specialty coffees and the community has stood out on the municipal, state and national stages for its high-quality coffees. The producers have their own processing infrastructure, with washers/separators, hullers, covered patios and granaries for storage. The elevation of the community varies from 870 to 1100 meters and the climate is highland tropical. The harvest is selective and generally occurs from May to December. Each year the producers have been increasingly committed to the objective of further improving their quality. This year they began the process of fermenting the beans in tanks without water. For more information on Brazilian coffee, visit our Brazil origin page. nft,norg
Brazil
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Serra Negra 1 Natural (GrainPro) 9281 59 Kg 325 CALM Melbourne Australia
melbourne-au Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Serra Negra 1 Natural (GrainPro) 9813 59 Kg 76 CALM Melbourne Australia
melbourne-au Peanut butter, berry, toffee and smooth. Peanut butter, berry, toffee and smooth. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Brazil
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Serra Negra 2 Natural (GrainPro) 9807 59 Kg 220 Vollers UK UK
london-eu Cocoa, red fruit, nutty and smooth. Cocoa, red fruit, nutty and smooth. Serra Negra is a Brazilian profile that we have developed with our export partner Bourbon Specialty. The name Serra Negra is a mark we created with them nearly 20 years ago, and it has been a staple of our coffee offerings ever since. This coffee typically scores between 82–84 points on the cupping table, with notes of milk chocolate, mild citrus, and clean nuts. This coffee is milled at a state-of-the-art processing facility in Pocos de Caldas, which results in much better green prep than most standard Brazilian coffee. This coffee is usually a blend from South Minas, and at times also includes coffee from Cerrado and Matas de Minas. This is a great workhorse Brazilian coffee, and the reasonable price makes it a staple for many customers blends. For more information about coffee production in Brazil, visit our Brazil origin page. nft,norg
Burundi Microlot 1 Kiryama (GrainPro) 11089 60 Kg 14 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Sweet with tart fruit acidity and a creamy mouthfeel; chamomile flavor with citrus fruits and cane sugar. nft,norg
Burundi Microlot 1 Kirema (GrainPro) 11090 60 Kg 22 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Rich caramel and cane juice flavors with floral, lime, green grape and other citrus fruits; sweet with intense fruit acidity and a creamy mouthfeel. nft,norg
Burundi Microlot 1 Karehe (GrainPro) 11092 60 Kg 22 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Sweet and clean with tart citric acidity and a smooth mouthfeel; complex citrus fruit flavors with floral, caramel and green tea. nft,norg
Burundi Microlot 1 Gatare (GrainPro) 11093 60 Kg 11 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Rich sugar cane juice flavor with lemon, apple, green grape and mild floral flavors; juicy sweetness and complex tangy fruit acidity with a creamy mouthfeel. nft,norg
Burundi Microlot 1 Bwayi (GrainPro) 11094 60 Kg 49 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Sweet with tart acidity and a creamy mouthfeel; big citrus fruit flavors with apple and toffee. nft,norg
Burundi Microlot 1 Kirema (GrainPro) 11095 60 Kg 22 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Balanced, sweet and clean with a creamy mouthfeel; lots of toffee with lemon, tangerine and cane juice flavors. nft,norg
Burundi Microlot 1 Kirema - Washed (GrainPro) 11134 60 Kg 22 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Big juicy sweet ness and tart citric acidity with a smooth mouthfeel; lots of sugar cane juice with sweet lime and caramel flavors. nft,norg
Burundi Microlot 1 Bwayi - Washed (GrainPro) 11135 60 Kg 22 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Very sweet with tart acidity and a creamy mouthfeel; big cherry cola flavor with chocolate and floral flavors. nft,norg
Burundi Microlot 1 Kirema (GrainPro) 11136 60 Kg 22 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Lots of caramel and toffee flavor with green grape, cinnamon, sweet tomato and citrus fruits; juicy, sweet and tart with a smooth mouthfeel. nft,norg
Burundi Microlot 1 Rugoza - Washed (GrainPro) 11137 60 Kg 22 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Good sweetness with tart acidity and a smooth mouthfeel; big green grape flavor with chocolate, toffee and lemon. nft,norg
Burundi Microlot 1 Ruhinga (GrainPro) 11138 60 Kg 22 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Lots of caramel and toffee with green grape, citrus fruits and some floral flavor; sweet with tart tangy fruit acidity and a smooth mouthfeel. nft,norg
Burundi Microlot 1 Kirema (GrainPro) 11139 60 Kg 22 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Sweet and tart with a smooth mouthfeel; very caramel-y with toffee, floral and some tart cherry flavor. nft,norg
Burundi Microlot 1 Nyarurambi (GrainPro) 11140 60 Kg 22 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Lots of lemon and lime flavor with toffee, floral and caramel flavors; sweet with soft acidity and a smooth mouthfeel. nft,norg
Burundi Microlot 1 Bwayi (GrainPro) 11141 60 Kg 22 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Lots of floral and sugar cane juice flavor with cherry and chocolate and a nutty aftertaste; sweet with juicy tart acidity and a smooth mouthfeel. nft,norg
Burundi Microlot 1 Gacokwe (GrainPro) 11142 60 Kg 12 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Very sweet with tangy fruit acidity and a smooth mouthfeel; big floral and apple flavor with caramel, sugar cane juice, lime and peach. nft,norg
Burundi Microlot 2 Mutsinda (GrainPro) 11096 60 Kg 22 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Big lemon and lime with toffee, honey and sweet citrus fruit flavors; Sweet with tangy green grape acidity and a creamy mouthfeel. nft,norg
Burundi Microlot 2 Mutsinda (GrainPro) 11097 60 Kg 22 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Rich sweetness with tart fruit acidity and a smooth mouthfeel; lots of sweet chamomile with cane juice, chocolate and lemon-lime flavor. nft,norg
Burundi Microlot 2 Karehe (GrainPro) 11098 60 Kg 22 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Very sweet with big acidity and a creamy mouthfeel; very caramel-y with toffee, orange, grapefruit and chocolate flavor and tarragon in the aftertaste. nft,norg
Burundi Microlot 2 Bwayi (GrainPro) 11099 60 Kg 22 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Sweet with intense tart acidity and a creamy mouthfeel; lots of savory floral flavors with chamomile, citrus fruits and honey. nft,norg
Burundi Microlot 3 Ruhinga (GrainPro) 11100 60 Kg 22 Origin/UK
Est Ship: Aug 2017
UK
Est Ship: Aug 2017
origin Rich sugar cane juice flavor with honeysuckle, green grape, caramel and lemonade with a savory floral aftertaste; Sweet and tart with a creamy mouthfeel. nft,norg
Burundi Microlot 3 Kiririma (GrainPro) 11101 60 Kg 22 Origin/UK
Est Ship: Aug 2017
UK
Est Ship: Aug 2017
origin Lots of jasmine and floral flavor with toffee, citrus fruit, green grape and cane juice; Sweet and clean with a smooth mouthfeel. nft,norg
Burundi Microlot 3 Kirema (GrainPro) 11102 60 Kg 22 Origin/UK
Est Ship: Aug 2017
UK
Est Ship: Aug 2017
origin Lots of tangy citrus acidity and sweet with a creamy mouthfeel; very caramel-y with toffee, chocolate, green grape, basil lemonade and rosemary flavors. nft,norg
Burundi Microlot 3 Karehe (GrainPro) 11103 60 Kg 22 Origin/UK
Est Ship: Aug 2017
UK
Est Ship: Aug 2017
origin Sweet with tart citric acidity and a smooth mouthfeel; big lemon-lime and citrus fruit flavors with chamomile florals, clove, cinnamon and chocolate. nft,norg
Colombia
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Decaf KVW MC EP 10017 60 Kg 51 CI USA Minnesota USA
ci-usa-minnesota Heavy, mild and peanut. Heavy, mild and peanut. “Supremo” and “Excelso” are bean size descriptors for exportable coffee from Colombia, not variety or cupping profile. Supremo preparation means the coffee beans are sized on screen 17, Excelso preparation are beans smaller than Supremo. Exceslo is different according to the destination where it is exported. There are four different types of Excelso coffee: Type “Klauss”: screen 16.5 for Germany “Europa”: screen 15 for France, Spain and Italy. Tolerance: 2.5% of beans between screens 12 and 15 “Scandinavia”: Screen 14 “USA”: screen 14 for the U.S. Tolerance of 1.5% of beans between screens 12 and 14. Our goal is always offer Excelso coffee on the range of 80 to 85 points with excellent attributes. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Decaf
Colombia
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Decaf KVW MC Excelso 10565 60 Kg 4 CI USA Minnesota USA
ci-usa-minnesota cocoa, citric and nuts. nft,norg,Decaf
Colombia
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Decaf KVW MC Excelso 10848 60 Kg 86 CI USA Minnesota USA
ci-usa-minnesota Chocolate and lemon with a nutty aftertaste; sweet with tart acidity and a heavy mouthfeel. nft,norg,Decaf
Colombia Decaf KVW MC Excelso 10849 60 Kg 32 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Chocolate and lemon with a vegetal aftertaste and tart citric acidity. nft,norg,Decaf
Colombia
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Decaf Org Origin Sel MWP - Tolima - EP 9952 69 Kg 44 CI USA Minnesota USA
ci-usa-minnesota Graham, citric and heavy. Graham, citric and heavy. This organic-certified coffee was selected for Mountain Water Process decaffeination based on its cup quality, the representation of the region in its flavor profile, and its ability to withstand the decaf process. Organic coffees are somewhat difficult to source in certain regions of Colombia, but we are glad to have partners in Tolima who farm using organic practices and have achieved their certification. The integrity of that certification is maintained throughout the decaffeination process. Tolima is the third largest coffee producing region of Colombia and accounts for 12% of the country's annual production. Located in west-central Colombia, this region is fully inscribed by the Andean mountains and the Magdalena river basin, making it rather remote and challenging to access. Until recently, much of the coffee growing area had been considered dangerous because of the Colombian FARC's presence. Today, Tolima has seen a drastic decline in FARC presence, allowing for increased accessibility to these nutty, tangy, fruity, and creamy-bodied coffees. For more information on Colombian coffee, visit our Colombia Origin Page. nft,Organic,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Huila 10156 70 Kg 9 CI USA Minnesota USA
ci-usa-minnesota Sweet and savory with cocoa and tart lemon. Sweet and savory with cocoa and tart lemon. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Huila 10192 70 Kg 11 CI USA Minnesota USA
ci-usa-minnesota Tart with lemon, malt and graham. Tart with lemon, malt and graham. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Pitalito - Huila 10407 70 Kg 47 Vollers UK UK
london-eu Honey, peanut brittle and candied pecan. Honey, peanut brittle and candied pecan. P RODUCER ’ S NAME # SACOS FARM ’ S NAME VIL AGE ALTITUD FLOR MARIA BETANCOURT 20 CATALUÑA ALBANIA 1550 SEBASTIAN DIAS SALAMANCA 20 CATALUÑA ALBANIA 1550 BRANDON STIVEN DIAS 10 CATALUÑA ALBANIA 1550 PEDRO PABLO DELGADO 15 LAS CEJAS ALBANIA 1500 JAIRO QUIÑONES QUINAYAS 40 NUEVA ZELANDA ALTO CABUYAL 1800 LUCIO DELGADO 30 LOS ARBOLES FILO DE CHILLURCO 1750 ARSENIO MUÑOZ 15 BUENA VISTA HIGUER ON 1750 P RODUCER ’ S NAME # SACOS FARM ’ S NAME VIL AGE ALTITUD FLOR MARIA BETANCOURT 20 CATALUÑA ALBANIA 1550 SEBASTIAN DIAS SALAMANCA 20 CATALUÑA ALBANIA 1550 BRANDON STIVEN DIAS 10 CATALUÑA ALBANIA 1550 PEDRO PABLO DELGADO 15 LAS CEJAS ALBANIA 1500 JAIRO QUIÑONES QUINAYAS 40 NUEVA ZELANDA ALTO CABUYAL 1800 LUCIO DELGADO 30 LOS ARBOLES FILO DE CHILLURCO 1750 ARSENIO MUÑOZ 15 BUENA VISTA HIGUER ON 1750 This offering comes from seven producers that reside in the municipality of Pitalito, Huila: Flor Maria Betancourt - Finca Cataluña - 1550 masl Sebastian Dias Salamanca - Finca Cataluña - 1550 masl Brandon Stiven Dias - Finca Cataluña - 1550 masl Pedro Pablo Delgado - Finca Las Cejas - 1500 masl Jairo Quiñones - Finca Nueva Zelanda - 1800 masl Lucio Delgado - Finca Los Arboles - 1750 masl Arsenjo Muñoz - Finca Buena Vista - 1750 masl All coffee was harvested at full ripeness and processed traditionally as washed coffee. On average, cherries were depulped and the coffee was fermented dry for an average duration of 20 hours, washed 4 times, then placed in a parabolic dryer for an average period of 6-7 days. Once milled, the coffee underwent the Sugarcane E.A. decaffeination proccess, see diagram below! SEBASTIAN DIAS SALAMANCA 20 CATALUÑA ALBANIA 1550 Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - San Agustin - Huila 10408 70 Kg 90 Vollers UK UK
london-eu Dark chocolate, nutty, balanced and sweet. Dark chocolate, nutty, balanced and sweet. This specific offering comes from multiple share-holding farmers that reside in the municipality of San Agustín, Huila. This town is well-known for its coffee production and Cafe Imports has visited the farmers of San Agustín on a bi-yearly basis for the past six years now. It is a truly beautiful place filled with beautiful people, and wonderful coffee. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Cordillera - Caldas 10563 70 Kg 47 CI USA Minnesota USA
ci-usa-minnesota Sweet with tangy acidity and a heavy mouthfeel; big lemon and tropical fruit flavor with graham and coffee cherry. Sweet with tangy acidity and a heavy mouthfeel; big lemon and tropical fruit flavor with graham and coffee cherry. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity. Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Caldas 10700 70 Kg 273 CI USA Minnesota USA
ci-usa-minnesota Tart citric acidity and sweet with a heavy mouthfeel; graham, tomato jam and lemon flavors. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - La Plata 10858 70 Kg 275 CI USA Minnesota USA
ci-usa-minnesota Sweet and smooth with citric acidity; toffee, lemon and coffee cherry flavor. nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Garzon 10859 70 Kg 248 CI USA Minnesota USA
ci-usa-minnesota Sweet and tart with a smooth mouthfeel; graham, lemon, banana and coffee cherry flavor. nft,norg,Decaf
Colombia Decaf Origin Select Sugarcane E.A. - Cauca 10932 70 Kg 199 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Sweet with tangy fruit acidity and a creamy mouthfeel; big toffee and chocolate flavors with grapefruit, lime, red grapes, hops and cola. nft,norg,Decaf
Colombia Decaf Origin Select Sugarcane E.A. - Nariño 11123 70 Kg 60 Origin/Australia
Est Ship: Sep 2017
Australia
Est Ship: Sep 2017
  origin nft,norg,Decaf
Colombia
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Decaf Origin Select Sugarcane E.A. - Pijao - Quindio 9827 70 Kg 21 Vollers UK UK
london-eu Toffee, citric and chocolate. Toffee, citric and chocolate. Take advantage of a great program dedicated to bringing the highest quality, naturally processed decaf to market! Origin Select Decafs are sourced green by Café Imports prior to decaffeination, breaking from the industry norm. By doing this, we are able to provide the highest quality water and E.A. (sugar cane) processed products available. Offerings with the "Farm Select Decaf" name go one step further: We have carefully chosen microlots to be decaffeinated, in order to offer an even higher-end line of traceable options. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombianfarmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity.Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. For more information on Colombia coffees, visit our Colombia origin page. See photo for diagram on decaffeination process. nft,norg,Decaf
Colombia
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Excelso EP 10016 70 Kg 20 CI USA Minnesota USA
ci-usa-minnesota Mild and tart with lemon flavor and a vegetal aftertaste. nft,norg
Colombia
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Excelso EP 10701 70 Kg 112 CI USA Minnesota USA
ci-usa-minnesota Sweet and tangy with a smooth mouthfeel and lemon and carrot. nft,norg
Colombia
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Excelso EP 10920 70 Kg 22 CI USA Minnesota USA
ci-usa-minnesota Citric, simple and smooth with sweet cedar flavors. nft,norg
Colombia
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Excelso EP 10926 70 Kg 147 CI USA Minnesota USA
ci-usa-minnesota Sweet with winey tart acidity; pulpy fruit and citrus fruit flavor with an herbal aftertaste. nft,norg
Colombia Excelso EP 10927 70 Kg 150 Afloat/USA
USA
afloat Sweet and sour with winey acidity; toffee, cocoa and lemon zest flavors. nft,norg
Colombia Excelso EP 10928 70 Kg 61 Origin/USA
Est Ship: Nov 2017
USA
Est Ship: Nov 2017
  origin nft,norg
Colombia
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Excelso Gran Galope Huila - Isnos - EP (GrainPro) 10038 70 Kg 1 CALM Melbourne Australia
melbourne-au Honey, tropical, melon, passion fruit, raspberry, floral, panela. Honey, tropical, melon, passion fruit, raspberry, floral, panela. Isnos is a very small town located in Colombia's Huila department. Just a half hour drive from the well-known Colombian town of San Agustín, Isnos can be found on the mountain road connecting the departments of Cauca and Huila. As the town itself sits at 1800 meters above sea level, most all contributing farms to this specific lot are at ideal altitudes to support a strong acidity and complex cup. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Huila - San Agustin (GrainPro) 10409 70 Kg 11 Afloat/UK
Est Arrival: Aug 2017
UK
Est Arrival: Aug 2017
afloat Dark chocolate, tangy lemon, butter, raspberry, juicy, creamy and tart. Dark chocolate, tangy lemon, butter, raspberry, juicy, creamy and tart. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 points means a micro-lot premium and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia
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Excelso Gran Galope Tolima - EP (GrainPro) 10454 70 Kg 49 CI USA Minnesota USA
ci-usa-minnesota Sweet with winey acidity and a smooth mouthfeel; cocoa, coffee cherry and citrus flavor. Sweet with winey acidity and a smooth mouthfeel; cocoa, coffee cherry and citrus flavor. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia
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Excelso Gran Galope Tolima - EP (GrainPro) 10455 70 Kg 76 CI USA Minnesota USA
ci-usa-minnesota Chocolate and pulpy fruit with winey acidity and a heavy mouthfeel. Chocolate and pulpy fruit with winey acidity and a heavy mouthfeel. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexibleand relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season,he or she will bring to town on a Saturday 10 or so bags of Pergamino to sell. We pay a premium based on cup scores; higher score equals higher premium. 90 points is over $4.00. Above 88 pointsmeans a micro-lot premium and 86 pointsequals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies),recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's-worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84-85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd my friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Cauca - El Tambo - EP (GrainPro) 10934 70 Kg 250 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Lots of cola flavor with cherry, plum, caramelized sugar and panela and a savory aftertaste; big tart fruit acidity, juicy sweetness and a smooth mouthfeel. nft,norg
Colombia
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Excelso Gran Galope Cauca - EP (GrainPro) 10935 70 Kg 56 CI USA Minnesota USA
ci-usa-minnesota Juicy sweet, savory, clean and tart with big grapefruit flavor as well as chocolate, almond, lime and cascade hops flavors. Juicy sweet, savory, clean and tart with big grapefruit flavor as well as chocolate, almond, lime and cascade hops flavors. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 10936 70 Kg 75 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Sweet, savory, clean and tart with big grapefruit flavor as well as chocolate, almond, lime and hops flavors. Sweet, savory, clean and tart with big grapefruit flavor as well as chocolate, almond, lime and hops flavors. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 10937 70 Kg 25 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Sweet, savory, clean and tart with big grapefruit flavor as well as chocolate, almond, lime and hops flavors. Sweet, savory, clean and tart with big grapefruit flavor as well as chocolate, almond, lime and hops flavors. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 10938 70 Kg 50 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Sweet, savory, clean and tart with big grapefruit flavor as well as chocolate, almond, lime and hops flavors. Sweet, savory, clean and tart with big grapefruit flavor as well as chocolate, almond, lime and hops flavors. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia Excelso Gran Galope Cauca - EP (GrainPro) 10939 70 Kg 75 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Sweet, savory, clean and tart with big grapefruit flavor as well as chocolate, almond, lime and hops flavors. Sweet, savory, clean and tart with big grapefruit flavor as well as chocolate, almond, lime and hops flavors. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia
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Excelso Gran Galope Cauca - EP (GrainPro) 10940 70 Kg 92 CI USA Minnesota USA
ci-usa-minnesota Lots of tart cherry and berry with lime, lemon, allspice, almond and caramel flavors; sweet with tart acidity and a heavy mouthfeel. Lots of tart cherry and berry with lime, lemon, allspice, almond and caramel flavors; sweet with tart acidity and a heavy mouthfeel. In an effort to be a better partner to our coffee-farming friends in the South of Colombia by buying more of their fine coffee and paying a premium better than they can find in the local market, we are strengthening our relationships while simultaneously introducing a product to Specialty Coffee roasters that is solid, flexible and relatively inexpensive. This is a win-win for producers and roasters. Our goal is always to find more good homes for more of the crop from our partners. The average coffee farmer in Cauca and Huila has about 1.5 hectares of coffee land and will produce about 50 bags of coffee per harvest. During the few months of harvest season, he or she will bring to town on a Saturday 10 or so bags of pergamino, or parchment coffee, to sell. We pay a premium based on cup scores. Higher score equals higher premium: 90 points is over $4.00. Above 88 points means a microlot premium, and 86 points equals our Regional Select premium. Before Gran Galope, the other coffees, anything below 86 (that's where most of the coffee lies), recieved the FNC price or the posted street price. In today's market of about $1.20, this standard price is simply an unfortunate break-even price for an entire year's worth of what we all know is hard, committed, and disciplined work. So today we are pulling out the top lots from those still-solid but lesser cupping coffees (think 84–85 points), paying a premium to the farmer and bulking them together to make full containers of delicious, rich chocolatey Colombian coffee. Enjoy Gran Galope, and gallop proudly in front of the herd, friends! For more information on Colombian coffees, visit our Colombia origin page. nft,norg
Colombia FTO Cauca COMEPCAFE - FLO ID 26236 - (CBC CO-BIO-123) (GrainPro) 11087 70 Kg 250 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat Sweet, clean and citric with lemongrass, lime and mild floral flavors. Fair Trade,Organic
Colombia FTO Tolima 2 Planadas - ASCISP - FLO ID 32862 (GrainPro) 10872 70 Kg 14 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat Sweet and tangy with a smooth mouthfeel; coffee cherry, chocolate and graham flavors as well as savory flavors. Fair Trade,Organic
Colombia FTO Tolima 2 Planadas - Café del Macizo - FLO ID 3966 - (CBC CO-BIO-149) (GrainPro) 11115 70 Kg 275 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Caramel, chocolate and cherry flavors; sweet and tart with a smooth mouthfeel. Fair Trade,Organic
Colombia Microlot 1 Huila Best Cup - Javier Cantillo - Finca Los Delirios - Divino Niño - Suaza (GrainPro) 10279 70 Kg 4 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat Red cherry, spices, chocolate. Red cherry, spices, chocolate. Javier Cantillo Vega said he has lived around coffee "since I can remember." He was taught how to farm by his father, and when Don Javier turned 20 and completed his military service, he returned home to buy a farm of his own and grow coffee to support himself and his wife. Don Javier grows about 20,000 Caturra trees on the 5 hectares of his 12-hectare farm that is set aside for coffee. He picks the ripe cherry every 22 days during the season, depulps them in the afternoon using a traditional machine, then allowing the coffee to ferment under water for 24 hours. The beans are then washed 5 times and put in parabolic driers for 20–30 days, depending on the climate. nft,norg
Colombia Microlot 1 Huila Best Cup - Andres Giron - Finca El Cedro - El Retiro - San Agustin (GrainPro) 10283 70 Kg 3 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat Balanced and juicy sweet with orange, cardamom, cinnamon, grapefruit, toffee and a creamy mouthfeel. Balanced and juicy sweet with orange, cardamom, cinnamon, grapefruit, toffee and a creamy mouthfeel. Andres Girón Gómez was especially pleased to do so well in the Best Cup competition, and afterward he said, "I had never lived such a beautiful experience. My aim i to make the coffee that I produce at the farm get recognition, and continue learning more and more about coffee to keep offering a high-quality product." Don Andres started farming coffee when his father gave him and each of his siblings a plot of land six years ago. Don Andres planted Caturra and Red Bourbon to start, and now he also has Castillo variety. This lot is a selection from that Castillo. Don Andres grows 25,000 trees on 6 hectares of farmland, with 1 hectare set aside as forest reserve. Only the purple cherry is harvested from his Castillo lot, and the coffee is depulped the same day it's picked. Dry fermentation happens for 24–30 hours and the lot is washed twice before being laid out in parabolic driers for 15–30 days. nft,norg
Colombia Microlot 1 Huila Best Cup - Yesid Lopez - Finca El Mirador - Alto Naranjal - Pitalito (GrainPro) 10284 70 Kg 8 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat Sweet, smooth, toffee, lemon, basil and green apple. Sweet, smooth, toffee, lemon, basil and green apple. Yesid Lopez Artunduaga was born into coffee through is father. Twenty-two years ago, he sold the land his father had given him to buy a farm in Acevedo, but he has since moved to Pitalito to focus on specialty coffee. He has been happy to experiment with different processing techniques to improve the quality of his coffee, for instance, he has returned to a traditional fermentation rather than using a demucilaginator. Don Yesid grows 50,000 trees on 10 hectares of land, with 1 hectare reserved for forest reserve. He depulps the ripe cherry in the afternoons, and sorts it using a zaranda, a mesh screen that removes impure beans. It is fermented dry for 24 hours and washed for six times before being laid in parabolic driers for 8–15 days. nft,norg
Colombia Microlot 1 Huila Best Cup - Julio Cesar Sanchez - Finca Montañita - Alto Planes - Isnos (GrainPro) 10287 70 Kg 6 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat Orange, tomato, chocolate, toffee, baking spices and sparkling. Orange, tomato, chocolate, toffee, baking spices and sparkling. "Fortunately, I was born in a coffee-producing family," said Julio César Sánchez Peña. "My father used to sell his coffee with high moisture levels, so the profit was not much, but he managed to raise us thanks to coffee." Don Julio was given a plot of coffee by his father and started out with 2,500 coffee trees, with which he earned enough money to buy a second coffee farm. Don Julio selected both Caturra and Castillo for this lot. The Caturra he ensures is picked when bright red (every 21 days), and the Castillo is picked when the fruit is purple (every 30 days). The coffee is depulped the following morning, then fermented dry for 24 hours before being washed twice and laid in parabolic driers for 8–15 days. nft,norg
Colombia Microlot 1 Huila Best Cup - Lucio Delgado - Finca Los Arboles - Filo de Chillurco - Pitalito (GrainPro) 10288 70 Kg 7 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat Nice floral aroma, mandarin, roasted walnut, toffee, clove and dried fruit. Nice floral aroma, mandarin, roasted walnut, toffee, clove and dried fruit. Lucio Libardo Delgado Córdobahas been a coffee producer for "more than 30 years," he said, after his brother sold him his first plot of farmland in 1994. He watched his farming neighbors and learned from their mistakes, and he also took advice from "friends, technicians, and engineers who advised me to be very organized with the money and the administration of the farm." Don Lucio grows 16,000 trees on 16 hectares of his 20-hectares farm, and he has selected Caturra for this lot. The bright red cherry is picked and depulped the same day, and a zaranda is used to sort the impurities. The coffee is fermented dry for 26 hours and washed once before being put in parabolic driers for 15&ndash20; days. nft,norg
Colombia Microlot 1 Huila Best Cup - Hermes Ricaute - Finca La Laguna - Montañita - Timana (GrainPro) 10289 70 Kg 3 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat Cherry, toffee, chocolate, almond and creamy. Cherry, toffee, chocolate, almond and creamy. This Huila Best Cup offering comes from producer Hermes Ricaute Torres of Montañita, Huila, Colombia. His farm, Finca La Laguna, is a 3.5 hectare parcel that is planted with the Tabi variety. In terms of processing this coffee was harvested at full ripeness and depulped on the same day. Once depulped, the coffee is fermented wet for 36 hours, washed four times, then dried in a parabolic dryer for an average period of 6-15 days. From Hermes: "I have been a coffee producer for 18 years. I started planting varieties such as Caturra and Colombia, then I decided to focus on the quality of the coffee and planted newer and more resistant varieties like Tabi. My wife has been accompanying me in this process for 16 years. I started out in another farm however, the weather conditions were not suitable for planting coffee, I was able to sell this lot and buy a better one from my neighbor who fortunately gave me a good deal." nft,norg
Colombia Microlot 1 Huila Best Cup - Arley Delgado - Finca Los Arboles - Filo de Chillurco - Pitalito (GrainPro) 10290 70 Kg 7 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat Savory, eucalyptus, almond, cola, clove, lemon and dark chocolate. Savory, eucalyptus, almond, cola, clove, lemon and dark chocolate. Arley Delgado Ortiz started growing coffee 9 years ago with a plot of 300 coffee trees given to him by his father. He partnered with his father on the farm, and are constantly trying to improve their processes and quality. Don Arley grows multiple varieties on the 6 hectares of his land that are planted in coffee, but this lot is a Caturra selection. The coffee is picked ripe and depulped the same afternoon; it is dry fermented for 24–28 hours and washed once before being spread in parabolic driers for 15–25 days. nft,norg
Colombia
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Microlot 16 Isidro Ortega - Finca El Agrado - San Agustin - Huila (VacPack) 10490 24 Kg 8 CI USA Minnesota USA
ci-usa-minnesota Chocolate, peanut and citric. Chocolate, peanut and citric. This Colombian microlot offering comes from farmer Isidro Ortega of San Agustín, Huila. His farm, El Agrado is located in the small town of Sevilla, just across the Los Naranjos river from the city of San Agustín. It is a 2 hectare farm that employs an average of six seasonal harvesters that assist in picking ripe cherries from his 10,000 Caturra and Castillo trees. During the harvest season, Caturra is picked every 3 weeks and Castillo, every 4 weeks — both are harvested in the late afternoon. In terms of processing, coffee is depulped through a traditional beneficio and then fermented wet for an average of 16 hours. Once adequately fermented, coffee is washed 4 times and then placed in a casa elba dryer. Here it is moved around for half an hour immediately after being placed. After this initial movement, coffee is moved around multiple times a day for the average of 15-20 days it takes to fully dry. For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg
Colombia
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Microlot 16 Jaime Urbano Nuñez - Finca El Tabor - San Agustin - Huila (VacPack) 10491 24 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Toffee, turmeric and peanut. Toffee, turmeric and peanut. This Colombian microlot offering comes from farmer Jaime Burbano Nuñez of San Agustín, Huila. Jaime started out working as a coffee picker for years until he saved up enough money to finance his own farm. Today, he lives on his farm with his family and is focused on sharing all that he has learned with his community. His farm, Buena Vista, is located in the small town of Alto Las Chines, just across the Los Naranjos river from the city of San Agustín. It is a 2.5 hectare farm that employs an average of 10-15 seasonal harvesters that assist in picking ripe cherries from his 10,000 Colombia trees. During the harvest season, coffee is picked every 15 days and is processed at 5:00 pm. In terms of processing, coffee is depulped through a traditional beneficio and then fermented wet for an average of 22 hours. Once adequately fermented, coffee is washed 3 times and then placed in parabolic dryer. Jaime tells us that “the longer you can delay the drying process, the better the cup tastes”. He uses blankets and sacks to cover the coffee during high noon for the first few days. After this point, he spreads it out and moves it multiple times a day for an average of 15-20 days. Here it is moved around for half an hour immediately after being placed. After this initial movement, coffee is moved around multiple times a day for the average of 15-20 days it takes to fully dry. As for the future, Jaime plans to plant 3,500 Pink Bourbon trees and expand his farm. For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg
Colombia Microlot 3 Janine Ipia - Jambalo - Cauca - Typica (GrainPro) 11127 70 Kg 5 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Sugary sweet with tart fruit acidity and a smooth mouthfeel; big toffee and lemon flavor with raisin and jasmine florals. nft,norg
Colombia Microlot 3 Maria Teresa Paz - Totoro - Cauca - Castillo (GrainPro) 11128 70 Kg 7 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Rich dense sweetness and citric acidity with a sugary mouthfeel; intense caramelized sugar flavor with citric fruit and floral flavors. nft,norg
Colombia
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Microlot 5 San Agustin - Huila (GrainPro) 10494 70 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Toffee, lemon and sage. Toffee, lemon and sage. This Colombian microlot offering comes from contributions of multiple smallholder farmers that reside in the areas surrounding the town of San Agustín, Huila. In this specific region of Colombia, the average farm size is about 2.5 hectares. This equates to about 12,000 trees per farmer; and, if all goes well with harvest and processing, an average of 0.7k of exportable green coffee per tree, per year. After accounting for defects and all lower quality beans, the average farmer in San Agustín is producing about 15-25 bags of exportable coffee per hectare, per year. As for which bags pass the quality control inspections and are accepted into microlot offerings — this number is rather small. This offering is just that — the top tier of quality from multiple smallholding producers. It has been cupped, vetted, and blended together to produce a regional offering that allowsmore farmers to receive more payment for better quality coffee. For more information on Colombian coffee, visit our Colombia Origin Page. nft,norg
Colombia Organic Tolima Tolima (GrainPro) 11037 70 Kg 245 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat Good sweetness with fruit acidity and a smooth mouthfeel; lemon-lime and coffee cherry with a carrot aftertaste. nft,Organic
Colombia Regional Select Huila - Bruselas (GrainPro) 10313 70 Kg 52 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila (GrainPro) 10414 70 Kg 15 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Chocolate, raisin, almond, balanced with complex fruit acidity and a heavy mouthfeel. Chocolate, raisin, almond, balanced with complex fruit acidity and a heavy mouthfeel. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila (GrainPro) 10414 70 Kg 99 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Chocolate, raisin, almond, balanced with complex fruit acidity and a heavy mouthfeel. Chocolate, raisin, almond, balanced with complex fruit acidity and a heavy mouthfeel. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila (GrainPro) 10415 70 Kg 150 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Cherry, sweet sage, peanut, vanilla, creamy, tangy and sweet. Cherry, sweet sage, peanut, vanilla, creamy, tangy and sweet. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila - Timana - Finca La Laguna (GrainPro) 10417 70 Kg 50 Afloat/UK
Est Arrival: Aug 2017
UK
Est Arrival: Aug 2017
afloat Cherry cola, sweet malt, sugar cane juice, mango, butter, lemonade, red currant, tart, juicy and balanced. Cherry cola, sweet malt, sugar cane juice, mango, butter, lemonade, red currant, tart, juicy and balanced. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila - Timana - Finca El Mirador (GrainPro) 10419 70 Kg 50 Afloat/UK
Est Arrival: Aug 2017
UK
Est Arrival: Aug 2017
afloat Cherry cola, candy sweetness, jasmine, peach, chocolate, tarragon, syrupy and creamy with strong acidity. Cherry cola, candy sweetness, jasmine, peach, chocolate, tarragon, syrupy and creamy with strong acidity. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Huila (GrainPro) 10456 70 Kg 24 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Cherry cola, sweet malt, sugar cane juice, mango, butter, lemonade, red currant, tart, juicy and balanced. Cherry cola, sweet malt, sugar cane juice, mango, butter, lemonade, red currant, tart, juicy and balanced. In 2013, Café Imports initiated a project intended to highlight the unique cup profiles inherent to coffees from various microregions within the coffee-producing areas of Colombia. Recognizing the impact of microclimate including sun and rain, soil health, and altitude; as well as varieties grown; processing techniques; and different growing practices, it became apparent that simply calling a coffee “Colombian” doesn't even scratch the surface. Joining forces with our Colombian export partner Banexport, Café Imports planted the seed that would blossom into a multinational Regional Select program. During the harvest season, growers from within certain communities—for instance, Cauca, Tolima, Huila, and Nariño in Colombia—have their coffees cupped and scored for potential inclusion in a “Regional Select” lot, a coffee that scores between 86–88 points and displays characteristics indicative of its growing region. Coffees that score above 88 points are selected out as microlots; coffees hitting 90 and above become candidates for our ACES program. Comprising multiple coffees from smallholder farmers within the coffee-growing communities, Regional Select coffees offer producers a quality premium that encourages investment and development into future years' yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer. Regional Select program coffees are available from Colombia, Guatemala, and Peru as of 2016, with plans to expand the program throughout the coffee-producing world. For more information on Colombian coffee, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Cauca - Tambo (GrainPro) 10944 70 Kg 22 Afloat/Australia
Est Arrival: Aug 2017
Australia
Est Arrival: Aug 2017
afloat Very grapefruity with caramelized sugar, green grape and cherry tomato flavors; sweet with tart and lively grape skin acidity and a smooth mouthfeel. Very grapefruity with caramelized sugar, green grape and cherry tomato flavors; sweet with tart and lively grape skin acidity and a smooth mouthfeel. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Cauca - Rio Blanco (GrainPro) 10945 70 Kg 44 Afloat/Australia
Est Arrival: Aug 2017
Australia
Est Arrival: Aug 2017
afloat Lots of toffee, caramel and burnt sugar flavors with lime and apple; juicy sweetness, tangy intense fruit acidity and a heavy mouthfeel. Lots of toffee, caramel and burnt sugar flavors with lime and apple; juicy sweetness, tangy intense fruit acidity and a heavy mouthfeel. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Cauca (GrainPro) 10946 70 Kg 225 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Very grapefruity with caramelized sugar, green grape and cherry tomato flavors; sweet with tart and lively grape skin acidity and a smooth mouthfeel. Very grapefruity with caramelized sugar, green grape and cherry tomato flavors; sweet with tart and lively grape skin acidity and a smooth mouthfeel. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Cauca (GrainPro) 10947 70 Kg 200 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Sugary sweet with citric acidity and a smooth mouthfeel; big lemon-lime flavor with toffee, chocolate, cherry and grapefruit. Sugary sweet with citric acidity and a smooth mouthfeel; big lemon-lime flavor with toffee, chocolate, cherry and grapefruit. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Cauca (GrainPro) 10949 70 Kg 65 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Lots of grapefruit and cascade hops with tropical fruit, green grape, chamomile, basil and caramelized sugar flavors; sweet and juicy with a smooth mouthfeel. Lots of grapefruit and cascade hops with tropical fruit, green grape, chamomile, basil and caramelized sugar flavors; sweet and juicy with a smooth mouthfeel. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Cauca (GrainPro) 10950 70 Kg 150 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Juicy sweetness that builds, green grape skin acidity and a smooth mouthfeel with big toffee and caramel flavor as well as lemon-lime and cherry. Juicy sweetness that builds, green grape skin acidity and a smooth mouthfeel with big toffee and caramel flavor as well as lemon-lime and cherry. The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia. The regions we are focusing on are Huila, Nariño, Cauca and Tolima. The primary difference between the Microlot Program and Regional Select is the preshipment cupping score. This program adds yet another tier to our stratified-buying structure in Colombia, designed to further reward quality. As the coffees are received at origin, they are separated based on quality and local areas. The separations look like this: Regional Select: 84–86 pts Microlot Program: 87–89 pts 90 Points Program: 90+ pts We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes many fields in a 4-mile radius. For more information about coffee production in Colombia, visit our Colombia origin page. nft,norg,Regional Select
Colombia Regional Select Nariño (GrainPro) 11088 70 Kg 269 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Sweet with tart citric acidity and a smooth mouthfeel; coffee cherry and savory fruit flavors. Sweet with tart citric acidity and a smooth mouthfeel; coffee cherry and savory fruit flavors. As always, we believe our Regional Select program allows for the unique flavors and complexities of specific coffee-producing areas to be individually highlighted. This terroir-focused approach celebrates producers in each region; their varieties, their histories and farming practices, while at the same time rewarding them for their efforts through a program that pays higher prices for quality coffees. While each of Colombia's various coffee-growing regions has a distinct character in the cup, Nariño's unique climate conditions contribute to the special, sparkling quality of the coffees there. The dramatic slopes and valleys that comprise the landscape in this department have direct effect on the temperature modulation that creates these high-acidity, supersweet coffees: Warm, humid air collects in the lowlands during the day and creeps gently up the mountainsides at night, a combination that allows coffee to thrive at much higher altitudes than most of the rest of the country, as much as 2,300 meters above sea level. nft,norg,Regional Select
Colombia Regional Select Nariño - Pedro Rodriguez - Washed (GrainPro) 11121 70 Kg 6 Origin/UK
Est Ship: Aug 2017
UK
Est Ship: Aug 2017
origin Lots of fruit and floral flavor with raspberry, lime, green grape and lemon-lime; sweet with tart acidity and a smooth mouthfeel. nft,norg,Regional Select
Colombia Regional Select Nariño - Hector Martinez - Washed (GrainPro) 11122 70 Kg 18 Origin/UK
Est Ship: Aug 2017
UK
Est Ship: Aug 2017
origin Very sweet with citrus acidity and a smooth mouthfeel; lots of caramelized sugar and cane sugar with apple, green grape, lemonade and some floral flavors. nft,norg,Regional Select
Colombia Regional Select Cauca (GrainPro) 11126 70 Kg 85 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Lots of grapefruit and cascade hops with tropical fruit, green grape, chamomile, basil and caramelized sugar flavors; sweet and juicy with a smooth mouthfeel. nft,norg,Regional Select
Colombia
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Regional Select Aromas del Sur - Palestina - Huila - Caturra (GrainPro) 8697 70 Kg 17 CALM Melbourne Australia
melbourne-au Chocolate, caramel, grapefruit and panela with complex, tart lime acidity. Chocolate, caramel, grapefruit and panela with complex, tart lime acidity. We are happy to introduce to you a new group called: “Aromas del Sur” located in Palestina, Huila. We are working together with Aromas del Sur to bring to you the best coffees from Palestina! The founding members created the group in 2013 when they discovered the potential of specialty coffee production. Currently 73 active members compromise Aromas Del Sur. The average farm size is 6 hectares with an altitude range going from 1400 to 1900 masl. The highest farm is located at 1970 masl. The varieties commonly found on the farms are: Caturra, Colombia, Castillo, Typica, Red Bourbon, Pink Bourbon, and Tabi. Harvest starts in October and peak harvest is in November; mitaca (fly crop) is May and peak mitaca is in June. Producers harvest and mill their coffee following quality standards; they do a selective hand-picking of ripe cherry, ferment the coffee to adequate level and dry the coffee between 10 to 11.5% moisture content. The common practice is that the producers mill the coffee at their own farm and once coffee is dried to the desire moisture content, it's transferred to Aromas Del Sur warehouse. Aromas del Sur has a project called “Universidad del Café” (coffee university) focus to teach and implement quality procedures among group producers. The goal of the project is to train the producers in agricultural practices, commercial know-how and cupping ability. Aromas del Sur warehouse function as a storage place for parchment coffee and has a well-equipped cupping lab for quality control. Each lot is cupped get the coffee profile and to check the quality. Some facts about Palestina: Palestina, located in the south of Huila, is also know as Agua Azul, (blue water) because it is considered the main source of water for the department of Huila, having several water sources such as: Guarapas River, Suaza River, Aguas Claras River, La Quebradona River, Agua Azul River, and La Cumbre River. nft,norg,Regional Select
Congo
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Arabica SOPACDI - Fully Washed - Bourbon (GrainPro) 9805 60 Kg 13 Vollers UK UK
london-eu Rich sugar, savory, raisin, tropical and honey with intense tart acidity and a creamy mouthfeel. Rich sugar, savory, raisin, tropical and honey with intense tart acidity and a creamy mouthfeel. From Sopacdi: We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place. Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level. We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope.For thefirst time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed Arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460to over 2000 meters above sea level nft,norg
Congo
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Fairtrade Organic SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 10818 60 Kg 82 CI USA Minnesota USA
ci-usa-minnesota Rich sugar, savory, raisin, tropical and honey with intense tart acidity and a creamy mouthfeel. Rich sugar, savory, raisin, tropical and honey with intense tart acidity and a creamy mouthfeel. SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral) is an organization comprised of more than 5,600 farmers, roughly 20 percent of whom are women, located near Lake Kivu in the Sur Kivu region of Democratic Republic of Congo. Each farmer has a very small area of farmland for coffee, and tenders cherries to SOPACDI through their 10 subgroups. Joachim Munganga, who was a farmer himself, founded SOPACDI in 2002 by restoring a washing station in the area, which provided service and market access to the growers in these etremely remote highlands. The co-operative was the first to achieve Fair Trade certification in Congo, and the coffee also carries organic certification. For more information about coffee production in Congo, visit our Congo Origin Page. nft,Organic
Congo Fairtrade Organic SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 10959 60 Kg 190 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Very sweet with tart fruit acidity and a smooth mouthfeel; floral, toffee and lime flavor with an herbal aftertaste. nft,Organic
Congo Fairtrade Organic SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 10961 60 Kg 320 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
  origin nft,Organic
Congo Fairtrade Organic SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 11124 60 Kg 90 Origin/UK
Est Ship: Aug 2017
UK
Est Ship: Aug 2017
origin Very sweet with tart fruit acidity and a smooth mouthfeel; floral, toffee and lime flavor with an herbal aftertaste. nft,Organic
Congo
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FTO 1 SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 9922 60 Kg 61 CALM Melbourne Australia
melbourne-au Sweet with tangy citric acidity and a smooth mouthfeel; graham, lemon and cocoa flavor. Sweet with tangy citric acidity and a smooth mouthfeel; graham, lemon and cocoa flavor. From Sopacdi: We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place. Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level. We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope.For thefirst time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed Arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460to over 2000 meters above sea level Fair Trade,Organic
Congo
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FTO 1 SOPACDI - Fully Washed - FLO ID 26275 - (CBC CD-BIO-143) (GrainPro) 9922 60 Kg 71 CI USA Minnesota USA
ci-usa-minnesota Sweet with tangy citric acidity and a smooth mouthfeel; graham, lemon and cocoa flavor. Sweet with tangy citric acidity and a smooth mouthfeel; graham, lemon and cocoa flavor. From Sopacdi: We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future. We live in a beautiful but very difficult place. Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level. We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope.For thefirst time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities. Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years. The first coffee in the DR Congo to achieve top national grade – Kivu 2 – since 1967 Specialty fully-washed Arabica coffee Organic certification FLO certification number 26275 Main harvest from March to June; fly crop from September to October Shipments from June to December Altitude 1460to over 2000 meters above sea level Fair Trade,Organic
Congo FTO Microlot SOPACDI - Kivu - FLO ID 26275 - 2000 meter - (CBC CD-BIO-143) (GrainPro) 10960 60 Kg 30 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Lots of sugar cane juice and caramel flavor with lime, tomato, candied lemon and floral flavors and a savory aftertaste; sweet with intense fruit acidity and a smooth mouthfeel. Fair Trade,Organic
Congo FTO Microlot SOPACDI - Kivu - FLO ID 26275 - 2000 meter - (CBC CD-BIO-143) (GrainPro) 11125 60 Kg 10 Origin/UK
Est Ship: Aug 2017
UK
Est Ship: Aug 2017
origin Lots of sugar cane juice and caramel flavor with lime, tomato, candied lemon and floral flavors and a savory aftertaste; sweet with intense fruit acidity and a smooth mouthfeel. Fair Trade,Organic
Congo
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Washed Arabica Bor de Lac Fancy 10922 60 Kg 49 CI USA Minnesota USA
ci-usa-minnesota Sweet, tart and heavy with cocoa and an herbal aftertaste. nft,norg
Costa Rica
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Community Coffees San Antonio (GrainPro) 10512 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and clean with lemon, toffee, citric acidity and a nutty aftertaste. Mild, sweet and clean with lemon, toffee, citric acidity and a nutty aftertaste. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver their cherry to this mill. This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium, which the individual communities receive and decide as a group how the money will be used to improve their coffee production and livelihood. We have seen the premiums used to build roads, large water tanks to store fresh water for the community, roofs for schools, and many other projects. While some of the best individual producers in Costa Rica have built their own micromills to segregate their coffee and capture the higher market for microlots, many smallholder producers of high caliber do not have their own facilities, and still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment to improve the lives of its members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from high-altitude communities at the peak of the harvest, and has traceability to the community or microregion, as opposed to a generic SHB Tarrazu. The results of this program have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hardworking producers. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Community Coffees La Trinidad (GrainPro) 10513 69 Kg 48 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and clean with lemon flavor and a nutty aftertaste. Mild, sweet and clean with lemon flavor and a nutty aftertaste. The Community Coffee program with CoopeTarrazu has made a real impact on the communities which deliver cherry to this mill. This program has allowed us to separate out lots from specific communities which score over 86 points, and pay a quality premium that the individual communities receive and decide as a group how the money will be used to improve their coffee production and their livelihood. We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities. This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project,in which cherry is collected from the peak of the harvest from high-altitude communities, and has traceability to the community or microregion, as opposed to a generic "SHB Tarrazu." The results of this program have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hardworking producers. For more photos from Costa Rica, click here. nft,norg
Costa Rica
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Community Coffees 1 San Cristobal (GrainPro) 10511 69 Kg 23 Vollers UK UK
london-eu Caramel, red grape, apple skin, raisin, orange and tart strong acidity. Caramel, red grape, apple skin, raisin, orange and tart strong acidity. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver their cherry to this mill. This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium, which the individual communities receive and decide as a group how the money will be used to improve their coffee production and livelihood. We have seen the premiums used to build roads, large water tanks to store fresh water for the community, roofs for schools, and many other projects. While some of the best individual producers in Costa Rica have built their own micromills to segregate their coffee and capture the higher market for microlots, many smallholder producers of high caliber do not have their own facilities, and still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment to improve the lives of its members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from high-altitude communities at the peak of the harvest, and has traceability to the community or microregion, as opposed to a generic SHB Tarrazu. The results of this program have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hardworking producers. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Community Coffees 1 San Antonio (GrainPro) 10519 69 Kg 72 Vollers UK UK
london-eu Caramel, toffee, green grape, floral and burnt sugar with tart acidity. Caramel, toffee, green grape, floral and burnt sugar with tart acidity. The Community Coffee program with Coopetarrazu has made a real impact on the communities that deliver cherry to this mill.  This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.  We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.  This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation.  But there are still many producers of that caliber who still deliver cherry to cooperatives.  This is where Coopetarrazu comes in. Microlots in cooperatives can be controversial, but Coopetarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.  This is why CoopeTarrazu developed the Community Coffees project: in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to the  community or micro-region, as opposed to a Generic SHB Tarrazu.   This is only their 3rd year with this project and the results have been phenomenal.  We are very proud to partner with Coopetarrazu on this project and support these hard working producers. For more photos from Costa Rica CLICK HERE nft,norg
Costa Rica
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Community Coffees 1 La Trinidad (GrainPro) 10520 69 Kg 30 Vollers UK UK
london-eu Caramel, mild floral, almond and tart citric acidity. Caramel, mild floral, almond and tart citric acidity. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver their cherry to this mill. This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium, which the individual communities receive and decide as a group how the money will be used to improve their coffee production and livelihood. We have seen the premiums used to build roads, large water tanks to store fresh water for the community, roofs for schools, and many other projects. While some of the best individual producers in Costa Rica have built their own micromills to segregate their coffee and capture the higher market for microlots, many smallholder producers of high caliber do not have their own facilities, and still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment to improve the lives of its members and offer them the opportunity of gaining higher quality premiums for their best coffees. This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from high-altitude communities at the peak of the harvest, and has traceability to the community or microregion, as opposed to a generic SHB Tarrazu. The results of this program have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hardworking producers. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Community Coffees 1 Carrizal - Tarrazu (GrainPro) (2016 Harvest) 8602 69 Kg 79 CI USA Minnesota USA
ci-usa-minnesota Peanut, lemon and cocoa. Peanut, lemon and cocoa. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill.This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to thecommunity or micro-region, as opposed to a Generic SHB Tarrazu. This is only their third year with this project and the results have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hard working producers. For more photos from Costa Rica, click here nft,norg
Costa Rica
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Decaf KVW MC   10460 60 Kg 24 CI USA Minnesota USA
ci-usa-minnesota Soft and citric with a creamy mouthfeel with toffee and tart lemon. nft,norg,Decaf
Costa Rica
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Microlot Genesis Micromill - Finca Los Manantiales - Villa Sarchi - Black Honey (GrainPro) 10720 69 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Sweet with tart citric acidity and a creamy heavy mouthfeel; toffee, berry and lime flavor with a nutty aftertaste. Sweet with tart citric acidity and a creamy heavy mouthfeel; toffee, berry and lime flavor with a nutty aftertaste. Oscar Mendez and his wife, Olga, have been producing coffee for many years; in fact, Genesis was one of the first micromills—not just in the West Valley, but in Costa Rica. Don Oscar and Doña Olga are leaders in their community. "Everybody knows them," says Café Imports' green-coffee buyer Luis Arocha. "They share a lot of experience and knowledge with other producers. They want to empower all the neighbors. They are truly fantastic people." Oscar and Olga buy cherry from farmers in the area, and mill and process the coffees at Genesis, while keeping the lots separate and identified. Producers can either simply pay for the milling services, or they can sell their cherry to the Mendezes, but the farm name is still always attached to the coffee to give it specific recognition. Oscar uses patio space for drying washed coffees, and raised beds for honey and natural processes. This lot is from Esnider Rodriguez Gonzalo, from a 14-hectare farm called Finca Los Manantiales, and is a selection of Villa Sarchi variety. Villa Sarchi was discovered near the town of Sarchi in Costa Rica, and is a Bourbon mutation with a shorter internodal distance and a greater fruit system, similar to Caturra. The coffee on Finca Los Manantiales is picked ripe and depulped but left to dry in its mucilage for 12 days to make the honey process. Don Esnider has been farming coffee for 28 years and it is his passion. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot Don Pepe Micromill - Cesar Ureña - Finca Trinidad (GrainPro) (2016 Harvest) 9197 69 Kg 1 CALM Melbourne Australia
melbourne-au Fruity and floral with toffee, cherry and lemon. Fruity and floral with toffee, cherry and lemon. The Community Coffee program with CoopeTarrazu has made a real impact on the communities that deliver cherry to this mill.This program has allowed us to separate out lots from specific communities that score over 86 points and pay a quality premium that the individual communities get to receive and decide as a group how the money will be used to improve their coffee production and their livelihood.We have seen the premiums used to build roads, build large water tanks to store fresh water for the community, building roofs for the children’s schools, and many other projects that have had a direct impact on these communities.This program has motivated these producers to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive. Some of the best individual producers in Costa Rica used to deliver their cherry to cooperatives, and in an effort to segregate their own production and quality, opened their own operation. But there are still many producers of that caliber who still deliver cherry to cooperatives. This is where CoopeTarrazu comes in. Microlots in cooperatives can be controversial, but CoopeTarrazu has made a commitment that they want to improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffees.This is why CoopeTarrazu developed the Community Coffees project, in which cherry is collected from the peak of the harvest from high-altitude communities and has traceability to thecommunity or micro-region, as opposed to a Generic SHB Tarrazu. This is only their third year with this project and the results have been phenomenal. We are very proud to partner with CoopeTarrazu on this project and support these hard working producers. For more photos from Costa Rica CLICK HERE nft,norg
Costa Rica
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Microlot Tio Juan Micromill - Juan Rafael Montero - Finca Monteroga - Caturra/Catuai - Honey Lot 4 (GrainPro) (2016 Harvest) 9272 69 Kg 12 CI USA Minnesota USA
ci-usa-minnesota Chocolate and toffee with a peanut aftertaste; tart citric acidity and sweet with a smooth mouthfeel. Chocolate and toffee with a peanut aftertaste; tart citric acidity and sweet with a smooth mouthfeel. Juan Rafael Montero is a very motivated producer, whose ambitions include higher quality and various processes of coffee.His farm is at 1900 meters, and he grows mostly Caturra but has also been planting and separating Catuai. He processes his lots as honey and natural (this lot is a honey) and has worked with the Don Pepe micromill for the past few years. until he was able to save up enough money to purchase his own equipment: He named his micromill after his grandfather, Tio Juan. Juan Rafael keeps composting worms and produces his own fertilizer using manure and worm castings, and he also layers organic material around the coffee plants to create nutrient-dense soil. His other primary crop is avocado, which is both a shade plant and a good cash crop. nft,norg
Costa Rica
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Microlot Aguilera Brothers Micromill - Finca Licho - Lot #10 - Yellow Honey (GrainPro) (2016 Harvest) 9477 69 Kg 2 CALM Melbourne Australia
melbourne-au Tart, sweet, creamy and balanced with cherry cola and chocolate. Tart, sweet, creamy and balanced with cherry cola and chocolate. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Las Lajas Micromill - Finca Sabanilla - Yellow Honey (GrainPro) 10725 69 Kg 6 CALM Melbourne Australia
melbourne-au Sweet with intense winey acidity; big berry flavor with lime, concord grape, raisin, tropical fruit and some floral flavor. Sweet with intense winey acidity; big berry flavor with lime, concord grape, raisin, tropical fruit and some floral flavor. Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously. As average temperatures rise and the weather patterns change, the Chacons are considering adding more shade trees to their farm to moderate the heat, and to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years. To mitigate their water usage, Don Oscar uses a Penagos demucilaginator to depulp his coffee, and since the coffees are all natural or honey process, very little water is used at the mill. Harvesting and processing are overseen with great care by both Don Oscar and Doña Francisca: During the harvest, Doña Francisca will measure the Brix of the cherry to determine the optimal ripeness, and picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors: Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys. Las Lajas began producing honey coffees in 2008, after an earthquake cut off the mill's access to water for several weeks. Don Oscar had heard that in Brazil and Ethiopia they use pulped-natural and natural techniques to process coffees, so he tried it with his harvest that year. Around that same time, Café Imports founder and president Andrew Miller visited the area, and was so impressed by the flavor of the Chacons' coffee he became one of the first buyers of the new process. Don Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. The Chacons produce several different types of honeys and naturals: For their honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested. Yellow Honey: Coffee is turned hourly on raised beds. Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey. Black Honey: The coffee is only turned once per day. The Chacons also do three natural processes. Perla Negra: Dries directly in the sun for 10 days, rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds. Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day. Diamonda Negra: This new process is dried completely in piles in the greenhouse. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 1 Las Lajas Micromill - Finca San Luis - Red Honey (GrainPro) 10726 69 Kg 15 CALM Melbourne Australia
melbourne-au Nice sweetness, fruit acidity and a smooth mouthfeel; lots of cherry and apple flavor with chocolate, caramel, tart lemon-lime and a floral aftertaste. Nice sweetness, fruit acidity and a smooth mouthfeel; lots of cherry and apple flavor with chocolate, caramel, tart lemon-lime and a floral aftertaste. Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously. As average temperatures rise and the weather patterns change, the Chacons are considering adding more shade trees to their farm to moderate the heat, and to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years. To mitigate their water usage, Don Oscar uses a Penagos demucilaginator to depulp his coffee, and since the coffees are all natural or honey process, very little water is used at the mill. Harvesting and processing are overseen with great care by both Don Oscar and Doña Francisca: During the harvest, Doña Francisca will measure the Brix of the cherry to determine the optimal ripeness, and picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors: Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys. Las Lajas began producing honey coffees in 2008, after an earthquake cut off the mill's access to water for several weeks. Don Oscar had heard that in Brazil and Ethiopia they use pulped-natural and natural techniques to process coffees, so he tried it with his harvest that year. Around that same time, Café Imports founder and president Andrew Miller visited the area, and was so impressed by the flavor of the Chacons' coffee he became one of the first buyers of the new process. Don Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. The Chacons produce several different types of honeys and naturals: For their honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested. Yellow Honey: Coffee is turned hourly on raised beds. Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey. Black Honey: The coffee is only turned once per day. The Chacons also do three natural processes. Perla Negra: Dries directly in the sun for 10 days, rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds. Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day. Diamonda Negra: This new process is dried completely in piles in the greenhouse. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 1 Las Lajas Micromill - Finca Calle Lajas - Black Honey (GrainPro) 10727 69 Kg 8 CALM Melbourne Australia
melbourne-au Tart acidity and sweet with a smooth mouthfeel; very chocolatey with grape jelly, strawberry and an herbal finish. Tart acidity and sweet with a smooth mouthfeel; very chocolatey with grape jelly, strawberry and an herbal finish. Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously. As average temperatures rise and the weather patterns change, the Chacons are considering adding more shade trees to their farm to moderate the heat, and to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years. To mitigate their water usage, Don Oscar uses a Penagos demucilaginator to depulp his coffee, and since the coffees are all natural or honey process, very little water is used at the mill. Harvesting and processing are overseen with great care by both Don Oscar and Doña Francisca: During the harvest, Doña Francisca will measure the Brix of the cherry to determine the optimal ripeness, and picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors: Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys. Las Lajas began producing honey coffees in 2008, after an earthquake cut off the mill's access to water for several weeks. Don Oscar had heard that in Brazil and Ethiopia they use pulped-natural and natural techniques to process coffees, so he tried it with his harvest that year. Around that same time, Café Imports founder and president Andrew Miller visited the area, and was so impressed by the flavor of the Chacons' coffee he became one of the first buyers of the new process. Don Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. The Chacons produce several different types of honeys and naturals: For their honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested. Yellow Honey: Coffee is turned hourly on raised beds. Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey. Black Honey: The coffee is only turned once per day. The Chacons also do three natural processes. Perla Negra: Dries directly in the sun for 10 days, rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds. Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day. Diamonda Negra: This new process is dried completely in piles in the greenhouse. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 1 Genesis Micromill - Jhonnathan Camacho - Finca Desamparados - Villa Sarchi & Caturra - Black Honey (GrainPro) 10821 69 Kg 22 CI USA Minnesota USA
ci-usa-minnesota Sweet and clean with a smooth mouthfeel; toffee and lemon flavors with a nutty aftertaste. Sweet and clean with a smooth mouthfeel; toffee and lemon flavors with a nutty aftertaste. This lot is from a producer named Jhonnathan Camacho, who is descendant from one of the first coffee growers in the West Valley, his grandfather Rafael Camacho Vega. This lot is a selection of Caturra variety and Villa Sarchi, which is a dwarf Bourbon variety that was first discovered near the Costa Rican town of Sarchi. It is a Back Honey process lot. Oscar Mendez and his wife, Olga, have been producing coffee for many years; in fact, Genesis was one of the first micromills—not just in the West Valley, but in Costa Rica. Don Oscar and Doña Olga are leaders in their community. "Everybody knows them," says Café Imports' green-coffee buyer Luis Arocha. "They share a lot of experience and knowledge with other producers. They want to empower all the neighbors. They are truly fantastic people." Oscar and Olga buy cherryfrom farmers in the area, and mill and process the coffees at Genesis, while keeping the lots separate and identified. Producers can either simply pay for the milling services, or they can sell their cherry to the Mendezes, but the farm name is still always attached to the coffee to give it specific recognition. Oscar uses patio space for drying washed coffees, and raised beds for honey and natural processes. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 1 Genesis Micromill - Jhonnathan Camacho - Finca Llano Bonito - Yellow Honey (GrainPro) 10822 69 Kg 38 CI USA Minnesota USA
ci-usa-minnesota Mild sweet and clean with toffee, lemon and cashew flavors. Mild sweet and clean with toffee, lemon and cashew flavors. This lot is from a producer named Jhonnathan Camacho, who is descendant from one of the first coffee growers in the West Valley, his grandfather Rafael Camacho Vega. It is a Yellow Honey process lot. Oscar Mendez and his wife, Olga, have been producing coffee for many years; in fact, Genesis was one of the first micromills—not just in the West Valley, but in Costa Rica. Don Oscar and Doña Olga are leaders in their community. "Everybody knows them," says Café Imports' green-coffee buyer Luis Arocha. "They share a lot of experience and knowledge with other producers. They want to empower all the neighbors. They are truly fantastic people." Oscar and Olga buy cherryfrom farmers in the area, and mill and process the coffees at Genesis, while keeping the lots separate and identified. Producers can either simply pay for the milling services, or they can sell their cherry to the Mendezes, but the farm name is still always attached to the coffee to give it specific recognition. Oscar uses patio space for drying washed coffees, and raised beds for honey and natural processes. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 1 Las Lajas Micromill - Finca San Luis - Black Honey (GrainPro) (2016 Harvest) 9202 69 Kg 9 CI USA Minnesota USA
ci-usa-minnesota Sweet with tart acidity and a smooth mouthfeel; chocolate and raisin with a nutty aftertaste. Sweet with tart acidity and a smooth mouthfeel; chocolate and raisin with a nutty aftertaste. Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. Honey Processes Las Lajas carries several distinct processes from this mill. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey) Black Honey: 100% mucilage left on, coffee turned only once per day Perla Negra: Natural process, coffee is turned normally on raised beds Alma Negra: Natural process, coffee turned only a few times a day on raised beds (The honey process of leaving 100% of the mucilage on in all "levels" of honey is distinctive to Las Lajas. This just shows that terminology can mean various things region to region and farm to farm.) Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Finca Toño - Honey (GrainPro) (2016 Harvest) 9485 69 Kg 6 Vollers UK UK
london-eu Honey, lime, floral and sugary. Honey, lime, floral and sugary. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Finca Toño - Honey (GrainPro) (2016 Harvest) 9486 69 Kg 8 CALM Melbourne Australia
melbourne-au Honey, lime, floral and sugary. Honey, lime, floral and sugary. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 1 Aguilera Brothers Micromill - Villa Sarchi - Honey (GrainPro) (2016 Harvest) 9574 69 Kg 8 CI USA Minnesota USA
ci-usa-minnesota Tart lime, chocolate, fruit and tangy. Tart lime, chocolate, fruit and tangy. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 10 Tio Juan Micromill - Finca Monteroga - Las Abejas Lot - Red Catuai - Washed (GrainPro) 10702 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and clean with caramelized sugar, sugar cane juice, tart lemon and savory fruit flavors. Mild, sweet and clean with caramelized sugar, sugar cane juice, tart lemon and savory fruit flavors. Juan Rafael Montero is a very committed producer with an interesting background: He was a professional soccer player in his young life, then got tired of the sports life and decided to buy a farm to grow organic avocados. When he and his wife lost their avocado crop, their neighbors suggested they start planting coffee instead, and Finca Monteroga was transitioned to coffee plants. The "Tio Juan" in the name of this micromill comes from his grandfather. For the first few years, Don Juan Rafael worked with Don Pepe Micromill, but he invested in his own micromill in order to control the quality and production. He grows mostly Caturra and Red Catuai. Don Juan Rafael uses the same environmentally conscious practices on his coffee that he did on his avocados, and he produces all of his own fertilizers using organic materials, worm castings, as well as manure from the horses and goats that he also raises. For the 2016/17 harvest, Don Juan Rafael produced 65 bags of coffee, all of which he sold to Cafe Imports. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 10 La Joya Micromill - Ronald Quiros - Finca Gravileas - Caturra/Catuai - Washed (GrainPro) 10704 69 Kg 10 CI USA Minnesota USA
ci-usa-minnesota Sweet, tart and clean with cocoa and lemon flavor. Sweet, tart and clean with cocoa and lemon flavor. Ronald Quiros has been working with coffee al his life, and is a very detail-oriented producer who is interested in improving his quality, though he doesn't own a mill of his own. He partners with UNDECAFE in order to use their equipment to do the wet-milling, and after depulping and washing his coffee he will bring it back to his house to dry. He focuses mostly on washed coffees, and is very selective in the harvesting of only the best cherry. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 11 Rio Jorco Micromill - Finca La Guatuza - Washed (GrainPro) 10524 69 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and clean with chocolate, lemon and a nutty aftertaste. Mild, sweet and clean with chocolate, lemon and a nutty aftertaste. Rio Jorco is a medium-size mill by "micromill" standards, producing fewer than 3,000 fanegas, the rough equivalent of about 2,000 exportable bags of green coffee. (A fanega is a standard unit of measure for coffee in Costa Rica: It is a metal box into which producers tender their cherry for measurement and payment, as Costa Rican coffees are collected by volume, not weight.) The third-generation owners of the mill are focused on quality and in growing not only their own business, but also empowering their neighboring coffee farmers: At the beginning of the harvest, Rio Jorco will buy cherry from the surrounding farms, whose owners don't have the equipment to do their own milling. Rio Jorco pays the current market price to the farmer up front, then processes the coffees as microlots and sells them in separate chops with the farm and farmer's name attached for traceability. Any premium that the coffee demands from the market for quality is paid back to the producer at the end of the harvest. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 12 El Pilon Micromill - Finca San Isidro - Lote 7 - Catuai/Caturra - Natural (GrainPro) 10614 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Citrus, berry, green grape, chocolate, soft and tangy. Citrus, berry, green grape, chocolate, soft and tangy. El Pilon Micromill is owned and operated by Edgar Ureña, one of a family of coffee-producing brothers along with César "Don Pepe" Ureña and Martin Ureña. Don Edgar produces only natural coffee, using an ingenious, simple mill, consisting of only two tanks: Trucks pull up to the tanks and deposit the fresh-picked ripe cherry, and any impure coffee or floaters are removed. After sorting, the coffee goes into a secondary tank for secondary analysis. Then the coffee is moved to the raised drying beds. The Ureñas have been producing coffee all their lives, but decided to transition to fully natural processing about 5 years ago because they liked the flavor and the profile, and they are exceptional at what they do—which translates to higher-quality coffee that commands higher prices for Don Edgar and his family. Don Edgar is very detail-oriented, and insists on passing through the beds every two hours to remove any damaged or imperfect cherry, and to make sure that the coffee is drying evenly. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 12 La Chumeca Micromill - Finca La Chumeca - Red Catuai - Natural (GrainPro) 10618 69 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Tropical fruit and floral, green grape, caramel, tart strong acidity and a heavy mouthfeel. Tropical fruit and floral, green grape, caramel, tart strong acidity and a heavy mouthfeel. Martin Ureña owns La Chumeca Micromill and several farms, just up the hill from his brother Edgar's farms and micromill, El Pilon. Like Edgar, Martin produces only naturals, including a few experimental lots: He is also meticulous in his processing, but is interested in innovations and is curious about making improvements and changes. He constantly moves among the beds, rotating the coffee as it dries, and picking out any cherry that is not drying evenly. Martin Ureña uses the simple mill set-up at El Pilon, a two-tank device that quickly, easily, and effectively removes floaters and impurities from the coffee. The cherry goes from the first float tank to a secondary tank for further analysis, and the cherry is then brought up to La Chumeca's raised beds, where they are spread out by lot to keep them separate. This lot is a selection of Catuai variety coffee from Finca La Fila. There are 50 beds at La Chumeca Micromill, and Don Martin produces about 30 exportable bags annually. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 16 Alto San Juan Micromill - Diego Abarca - Finca San Cayetano - Los Aguacates Lot - Catuai - Washed (GrainPro) 10532 69 Kg 13 Vollers UK UK
london-eu Syrupy sweet and tart with cocoa, raisin, burnt sugar, clove, ginger and plum. Syrupy sweet and tart with cocoa, raisin, burnt sugar, clove, ginger and plum. Diego Abarca, owner and operator of Alto San Juan Micromill, is one of the youngest producers we work with: He's been involved in coffee for all of his 22 years, and after finishing school he decided to stay to help his parents on their coffee farm instead of going off to college. Four years ago, his father gave Diego one of the family farms, and he has been running it by himself, from the agriculture to the sales of the coffee. The first year that Café Imports bought coffee from Diego, it was a small lot, just 10 bags; this year his production and quality have both been high enough to allow us to buy several different lots from him. This lot comprises a selection of Catuai variety coffees from one of Diego's farms. Diego focuses primarily on washed coffees because he prefers the profile, and as a medium-size producer, it is easier for him to control quality by streamlining his processes, rather than have several different styles of processing and drying at the mill. Diego Abarca is a good example of our stratified buying program as this microlot was bought based on cupping score. Diego produced 108 specialty bags from which 46 entered into the microlot program, divided into 3 lots. This is a 16 microlot bags lot. The remaining 62 bags, entered into the community coffee program, allowing us to buy all of Diego's production. nft,norg
Costa Rica
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Microlot 16 Alto San Juan Micromill - Diego Abarca - Finca San Cayetano - El Guachipillin Lot - Catuai - Washed (GrainPro) 10533 69 Kg 15 CALM Melbourne Australia
melbourne-au Balanced and sweet with caramel, apple, grape, floral and tart fruit acidity. Balanced and sweet with caramel, apple, grape, floral and tart fruit acidity. Diego Abarca, owner and operator of Alto San Juan Micromill, is one of the youngest producers we work with: He's been involved in coffee for all of his 22 years, and after finishing school he decided to stay to help his parents on their coffee farm instead of going off to college. Four years ago, his father gave Diego one of the family farms, and he has been running it by himself, from the agriculture to the sales of the coffee. The first year that Café Imports bought coffee from Diego, it was a small lot, just 10 bags; this year his production and quality have both been high enough to allow us to buy several different lots from him. This lot comprises a selection of Catuai variety coffee from one of Diego's farms. Diego focuses primarily on washed coffees because he prefers the profile, and as a medium-size producer, it is easier for him to control quality by streamlining his processes, rather than have several different styles of processing and drying at the mill. nft,norg
Costa Rica
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Microlot 16 Finca El Recuerdo - Tobosi Lot - Red Bourbon - Lot 3 - Natural (GrainPro) 10803 69 Kg 13 Vollers UK UK
london-eu Juicy sweetness, winey acidity and a smooth mouthfeel; lots of strawberry and lime flavor with white sugar, cherry, plum and vanilla. Juicy sweetness, winey acidity and a smooth mouthfeel; lots of strawberry and lime flavor with white sugar, cherry, plum and vanilla. Finca El Recuerdo is a medium-size farm and mill whose goal is to be able not only to process coffee from their own farm (100 hectares), but also to buy and process cherry from nearby farms, to improve quality and make better prices and cup characteristics. At Finca El Recuerdo, the coffee is picked and put on raised beds the same day to start the drying process, which takes between 22–24 days, depending on the weather. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 17 Alto San Juan Micromill - Diego Abarca - Finca San Calletano - Las Cañas Lot (GrainPro) (2016 Harvest) 9468 69 Kg 5 Vollers UK UK
london-eu Sweet, clean, fruity, toffee, honey and creamy. Sweet, clean, fruity, toffee, honey and creamy. Producer: Diego Abarca Quirós (20 years producing) Farm Size: 20 Manzanas Seasonal Employees: 30 Permanent Employees: 3 Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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Microlot 18 Aguilera Brothers Micromill - Finca Toño - Villa Sarchi - Natural (GrainPro) 10722 69 Kg 18 CALM Melbourne Australia
melbourne-au Sweet with tangy winey acidity and a smooth mouthfeel; lots of berry flavor with lemon and chocolate. Sweet with tangy winey acidity and a smooth mouthfeel; lots of berry flavor with lemon and chocolate. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 18 Aguilera Brothers Micromill - Finca Edgar - Villa Sarchi - Natural (GrainPro) 10724 69 Kg 25 CALM Melbourne Australia
melbourne-au Chocolate, coffee cherry, citrus fruits and baking spice flavors with winey acidity and nice sweetness. Chocolate, coffee cherry, citrus fruits and baking spice flavors with winey acidity and nice sweetness. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 19 Cerro San Luis Micromill - Finca El Venado - Villa Sarchi - Yellow Honey (GrainPro) 10603 69 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Strong acidity and sweetness with a creamy mouthfeel; lots of caramel and toffee with lemon, orange and floral flavors. Strong acidity and sweetness with a creamy mouthfeel; lots of caramel and toffee with lemon, orange and floral flavors. Cerro San Luis Micromill is a family business, run by two sisters and their husbands, who own and operate both farms and a small mill in Grecia, in the West Valley. In the interest of improving their quality and remaining competitive, they have focused on growing different varieties, and about 4 years ago they replaced their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype. This is a selection of Villa Sarchi variety, a type of coffee discovered near the town of Sarchi in Costa Rica. It is a dwarf Bourbon type, with about a 40% higher production of fruit and a smaller internodal distance than Bourbon, similar to Caturra. The family's farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away. After harvesting, the cherry is brought right to the family home, where they are able to do a variety of different processes, from washed and honeys to natural. As is common at mills in Costa Rica, at Cerro San Luis the type of honey is decided by how much mucilage is left on the coffee after depulping. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 19 Cerro San Luis Micromill - Finca El Venado - Villa Sarchi - Yellow Honey (GrainPro) 10604 69 Kg 6 Vollers UK UK
london-eu Strong acidity and sweetness, rich tropical fruit, cola and a creamy mouthfeel. Strong acidity and sweetness, rich tropical fruit, cola and a creamy mouthfeel. Cerro San Luis Micromill is a family business, run by two sisters and their husbands, who own and operate both farms and a small mill in Grecia, in the West Valley. In the interest of improving their quality and remaining competitive, they have focused on growing different varieties, and about 4 years ago they replaced their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype. This is a selection of Villa Sarchi variety, a type of coffee discovered near the town of Sarchi in Costa Rica. It is a dwarf Bourbon type, with about a 40% higher production of fruit and a smaller internodal distance than Bourbon, similar to Caturra. The family's farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away. After harvesting, the cherry is brought right to the family home, where they are able to do a variety of different processes, from washed and honeys to natural. As is common at mills in Costa Rica, at Cerro San Luis the type of honey is decided by how much mucilage is left on the coffee after depulping. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 19 Cerro San Luis Micromill - Finca El Venado - Villa Sarchi - Yellow Honey (GrainPro) 10605 69 Kg 3 CALM Melbourne Australia
melbourne-au Strong acidity and sweetness, rich tropical fruit, cola and a creamy mouthfeel. Strong acidity and sweetness, rich tropical fruit, cola and a creamy mouthfeel. Cerro San Luis Micromill is a family business, run by two sisters and their husbands, who own and operate both farms and a small mill in Grecia, in the West Valley. In the interest of improving their quality and remaining competitive, they have focused on growing different varieties, and about 4 years ago they replaced their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype. This is a selection of Villa Sarchi variety, a type of coffee discovered near the town of Sarchi in Costa Rica. It is a dwarf Bourbon type, with about a 40% higher production of fruit and a smaller internodal distance than Bourbon, similar to Caturra. The family's farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away. After harvesting, the cherry is brought right to the family home, where they are able to do a variety of different processes, from washed and honeys to natural. As is common at mills in Costa Rica, at Cerro San Luis the type of honey is decided by how much mucilage is left on the coffee after depulping. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 19 Cerro San Luis Micromill - Finca Espiritu San Luis - Caturra - Yellow Honey (GrainPro) 10606 69 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Sweet and clean with tart citric acidity and a smooth mouthfeel; lemon, chocolate, pulpy fruit and lemongrass flavors. Sweet and clean with tart citric acidity and a smooth mouthfeel; lemon, chocolate, pulpy fruit and lemongrass flavors. Cerro San Luis Micromill is a family business, run by two sisters and their husbands, who own and operate both farms and a small mill in Grecia, in the West Valley. In the interest of improving their quality and remaining competitive, they have focused on growing different varieties, and about 4 years ago they replaced their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype. The family's farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away. After harvesting, the cherry is brought right to the family home, where they are able to do a variety of different processes, from washed and honeys to natural. As is common at mills in Costa Rica, at Cerro San Luis the type of honey is decided by how much mucilage is left on the coffee after depulping. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 19 La Montaña Tarrazu Micromill - Finca La Montaña - El Trapiche - Caturra/Catuai - Washed (GrainPro) 10705 69 Kg 6 Vollers UK UK
london-eu Nice sweetness with tart citric acidity; lots of chocolate and red grape flavor with toffee, lemon and peanut butter. Nice sweetness with tart citric acidity; lots of chocolate and red grape flavor with toffee, lemon and peanut butter. La Montaña is a relatively large single farm, producing around exportable 300 bags per year, primarily washed coffees. It is a family business, overseen by two sisters, Daniela and Tatiana Gutierrez, having taken over day-to-day operations from their father, Jorge. Doñas Daniela and Tatiana are passionate about specialty coffee, and have learned about barista skills as well as roasting, and they enjoy drinking the coffees that they produce. Their father is still involved at the farm, but the sisters are working toward the commercialization of the coffee. Don Jorge acquired his first farm 40 years ago, and he is still fascinated by coffee production: He has dedicated his whole life to growing coffee, and his daughters are interested in following in his footsteps. "Coffee for us is our way of life," says Daniela. "It is a job that we enjoy and that we are passionate about. Coffee is what we breathe and what we love to do." Since his first estate 40 years, ago, Don Jorge and his family has been able to slowly increase the size of their farmland, and they now own five separate plots, all within about a 20-minute drive from the mill: San Luis, La Montaña, San Pedro, La Cumbre, and San Marcos. In addition to coffee, the family grows other fruit on25 hectares of land, such as oranges, lemons, and bananas. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 19 La Montaña Tarrazu Micromill - Finca La Montaña - El Encino - Caturra/Catuai - Washed (GrainPro) 10706 69 Kg 19 CALM Melbourne Australia
melbourne-au Sweet, clean and balanced with toffee, caramel, honey, lime, orange, cinnamon and red fruit flavors. Sweet, clean and balanced with toffee, caramel, honey, lime, orange, cinnamon and red fruit flavors. La Montaña is a relatively large single farm, producing around exportable 300 bags per year, primarily washed coffees. It is a family business, overseen by two sisters, Daniela and Tatiana Gutierrez, having taken over day-to-day operations from their father, Jorge. Doñas Daniela and Tatiana are passionate about specialty coffee, and have learned about barista skills as well as roasting, and they enjoy drinking the coffees that they produce. Their father is still involved at the farm, but the sisters are working toward the commercialization of the coffee. Don Jorge acquired his first farm 40 years ago, and he is still fascinated by coffee production: He has dedicated his whole life to growing coffee, and his daughters are interested in following in his footsteps. "Coffee for us is our way of life," says Daniela. "It is a job that we enjoy and that we are passionate about. Coffee is what we breathe and what we love to do." Since his first estate 40 years, ago, Don Jorge and his family has been able to slowly increase the size of their farmland, and they now own five separate plots, all within about a 20-minute drive from the mill: San Luis, La Montaña, San Pedro, La Cumbre, and San Marcos. In addition to coffee, the family grows other fruit on25 hectares of land, such as oranges, lemons, and bananas. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 19 La Montaña Tarrazu Micromill - Finca San Luis - El Tanque - Caturra/Catuai - Washed (GrainPro) 10707 69 Kg 10 CI USA Minnesota USA
ci-usa-minnesota Sweet, tart, clean and balanced with chocolate and toffee flavor as well as lime, floral, cherry and cocoa. Sweet, tart, clean and balanced with chocolate and toffee flavor as well as lime, floral, cherry and cocoa. La Montaña is a relatively large single farm, producing around exportable 300 bags per year, primarily washed coffees. It is a family business, overseen by two sisters, Daniela and Tatiana Gutierrez, having taken over day-to-day operations from their father, Jorge. Doñas Daniela and Tatiana are passionate about specialty coffee, and have learned about barista skills as well as roasting, and they enjoy drinking the coffees that they produce. Their father is still involved at the farm, but the sisters are working toward the commercialization of the coffee. Don Jorge acquired his first farm 40 years ago, and he is still fascinated by coffee production: He has dedicated his whole life to growing coffee, and his daughters are interested in following in his footsteps. "Coffee for us is our way of life," says Daniela. "It is a job that we enjoy and that we are passionate about. Coffee is what we breathe and what we love to do." Since his first estate 40 years, ago, Don Jorge and his family has been able to slowly increase the size of their farmland, and they now own five separate plots, all within about a 20-minute drive from the mill: San Luis, La Montaña, San Pedro, La Cumbre, and San Marcos. In addition to coffee, the family grows other fruit on25 hectares of land, such as oranges, lemons, and bananas. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 20 Santa Teresa Micromill - Roger Ureña - Finca Hondura - Geisha (GrainPro) 10628 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Sweet with big acidity and a smooth mouthfeel; big grape flavor with toffee, floral, lemon-lime and berry. Sweet with big acidity and a smooth mouthfeel; big grape flavor with toffee, floral, lemon-lime and berry. Seven or eight years ago, Roger Ureña took a risk: He wanted to get into coffee farming, but he didn't have any land. At the time, no one wanted to buy land at such high altitudes; they didn't think coffee would grow there. Don Roger was able to buy a decent amount of land at a relatively cheap price, starting at 1900 meters all the way up to 2150 meters, some of the highest-altitude farms we've seen in Costa Rica. (Of course, now land at those elevations is very expensive, as the height is fantastic for coffee quality!) Several different varieties are grown on Don Roger's farms, including SL-28, Gesha, Caturra, Catuai, and Pacamara. His wet mill is centrally located among the farms, and he depulps, processes, and dries the coffees on his land, and stores it in his own warehouse before shipping. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 3 Aguilera Brothers Micromill - Natural (GrainPro) (2016 Harvest) 9650 69 Kg 13 CI USA Minnesota USA
ci-usa-minnesota Winey fruit, cherry, lemon and chocolate. Winey fruit, cherry, lemon and chocolate. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Angelina - Lot 2 - Villa Sarchi - Washed (GrainPro) 10610 69 Kg 15 Vollers UK UK
london-eu Heavy with chocolate, burnt sugar, molasses and tomato jam. Heavy with chocolate, burnt sugar, molasses and tomato jam. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Toño - Lot 2 - Villa Sarchi - Washed (GrainPro) 10611 69 Kg 17 CALM Melbourne Australia
melbourne-au Juicy, apple, cocoa, lemon, orange and tamarind. Juicy, apple, cocoa, lemon, orange and tamarind. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 4 La Pira de Dota Micromill - Finca La Pira de Dota - Catuai - Washed (GrainPro) 10710 69 Kg 7 Vollers UK UK
london-eu Soft, juicy sweetness and clean with tangy acidity; toffee, chocolate, apple, green grape and vanilla flavors Soft, juicy sweetness and clean with tangy acidity; toffee, chocolate, apple, green grape and vanilla flavors Carlos Pira is the owner of La Pira de Dota Micromill, one of the first micromills in the region of Santa Maria de Dota, near Tarrazu. "I call him the scientist, or the engineer of coffee," says Café Imports green-coffee buyer Luis Arocha. "He is always thinking of some ways to improve his mill, and his techniques are different from what we see typically in Costa Rica." After harvesting the coffee, he puts the cherry in a tank with water, and leaves it overnight: The water is constantly cooled and circulated in order to maintain the cherry at a lower temperature. According to Luis, Don Carlos has a philosophy about the cold temperature making a sweeter fruit, using mango as an example: "If you grab a mango and you eat it at the ambient temperature," Luis explains, "your hands will get sticky and dirty with the juice. But if you put that same mango in the fridge, you can peel it the next day and it stays as it is, your hands stay clean." Don Carlos believes that the cold allows the fruit to maintain structure and lock in the sugar, and he wants to capture that to retain the sweetness in the beans. After one day of soaking, he depulps the coffee, then gives it a pre-dry for 3–4 days in the direct sun. On the 4th day, he brings the coffee into the greenhouse for another 15–20 days. Don Carlos has a dry mill at the farm as well, so he is able to do all of the production, from the farm level all the way to the green coffee. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Angelina - Villa Sarchi - Honey (GrainPro) 10712 69 Kg 20 CI USA Minnesota USA
ci-usa-minnesota Tart fruit acidity and sweet with a smooth mouthfeel; big caramel and chocolate with honey, fruity and floral flavors. Tart fruit acidity and sweet with a smooth mouthfeel; big caramel and chocolate with honey, fruity and floral flavors. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Edgar - Villa Sarchi - Honey (GrainPro) 10713 69 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Sweet and clean with a smooth mouthfeel; tart lemon, toffee, caramelized sugar and a savory aftertaste. Sweet and clean with a smooth mouthfeel; tart lemon, toffee, caramelized sugar and a savory aftertaste. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Edgar - Villa Sarchi - Washed (GrainPro) 10714 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Sweet and balanced with winey acidity and a smooth mouthfeel; lots of cola and lemon with lime, chocolate and caramel flavors. Sweet and balanced with winey acidity and a smooth mouthfeel; lots of cola and lemon with lime, chocolate and caramel flavors. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Toño - Villa Sarchi - Honey (GrainPro) 10717 69 Kg 8 Vollers UK UK
london-eu Balanced and sugary with fruit acidity and a smooth mouthfeel; big citrus fruit flavor with grape, apple, lime and caramel. Balanced and sugary with fruit acidity and a smooth mouthfeel; big citrus fruit flavor with grape, apple, lime and caramel. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Angelina - Villa Sarchi - Honey (GrainPro) 10718 69 Kg 15 Vollers UK UK
london-eu Tart fruit acidity and sweet with a smooth mouthfeel; chocolate, honey, fruity and mild florals. Tart fruit acidity and sweet with a smooth mouthfeel; chocolate, honey, fruity and mild florals. The Aguileras are a family of 12 brothers and sisters who are second-generation coffee producers in the West Valley. (Hermanos is used to describe mixed male and female siblings in Spanish, but literally translates to "brothers" in English.) Their father was one of the first coffee growers in the area, and planted his farm 70 years ago: Neighboring farmers warned him that coffee wouldn't grow there, but now the area is rich with coffee lands. His children, the Aguilera Brothers, work together to produce coffee: Most of the siblings own farmland, and they co-manage the micromill they installed eight years ago, which they built with the earnings from their fourth-place Cup of Excellence win in 2007. At first their father was skeptical about the mill, but he has been pleased by the results: Before they had the mill, the family was selling its coffee to a local co-operative and did not have any connection with the roasters who bought the lots. "No one every visited before," says brother Erasmo, the general manager of the micromill. "Now we get feedback, and we hear who likes the coffee and how we can make it better." They have a nursery in which they are growing many different varieties, including Gesha and SL-28, as well as Bourbon and Villa Sarchi. They aim to grow "a balance of good-quality and rust-resistant varieties." This lot is a selection of Villa Sarchi, a variety discovered in the town of Sarchi, and is a Bourbon mutation with a 40% higher fruit system, and shorter internodal distance than Bourbon, somewhat similar to Caturra. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 4 Finca La Abelita - Santa Laura - Caturra - Natural (GrainPro) 10823 69 Kg 20 CI USA Minnesota USA
ci-usa-minnesota Lots of tart cherry flavor with caramel, coffee cherry and lemon; nice sweetness, crisp acidity and a smooth mouthfeel. nft,norg
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Licho - Lot #10 - Washed (GrainPro) (2016 Harvest) 9476 69 Kg 2 Vollers UK UK
london-eu Tart, sweet, creamy and balanced with cherry cola and chocolate. Tart, sweet, creamy and balanced with cherry cola and chocolate. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 4 Aguilera Brothers Micromill - Finca Toño - Lot #5 - Washed (GrainPro) (2016 Harvest) 9495 69 Kg 2 Vollers UK UK
london-eu Heavy and clean with green grape, chocolate, brown sugar and orange. Heavy and clean with green grape, chocolate, brown sugar and orange. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 6 La Chumeca Micromill - Finca Montañita - Catuai - Natural (GrainPro) 10856 69 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Sweet with tangy acidity and a smooth mouthfeel; winey berry flavor, lemon and chocolate with a nutty aftertaste. Sweet with tangy acidity and a smooth mouthfeel; winey berry flavor, lemon and chocolate with a nutty aftertaste. Martin Ureña owns La Chumeca Micromill and several farms, just up the hill from his brother Edgar's farms and micromill, El Pilon. Like Edgar, Martin produces only naturals, including a few experimental lots: He is also meticulous in his processing, but is interested in innovations and is curious about making improvements and changes. He constantly moves among the beds, rotating the coffee as it dries, and picking out any cherry that is not drying evenly. Martin Ureña uses the simple mill set-up at El Pilon, a two-tank device that quickly, easily, and effectively removes floaters and impurities from the coffee. The cherry goes from the first float tank to a secondary tank for further analysis, and the cherry is then brought up to La Chumeca's raised beds, where they are spread out by lot to keep them separate. This lot is a selection of Catuai variety coffee from Finca La Fila. There are 50 beds at La Chumeca Micromill, and Don Martin produces about 30 exportable bags annually. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 6 Aguilera Brothers Micromill - Finca Licho - Natural (GrainPro) (2016 Harvest) 9481 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Chocolate, cherry and sugary with winey acidity and a heavy mouthfeel. Chocolate, cherry and sugary with winey acidity and a heavy mouthfeel. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 6 Aguilera Brothers Micromill - Finca Toño - Natural (GrainPro) (2016 Harvest) 9483 69 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Chocolate, berry, nuts, and honey sweetness. Chocolate, berry, nuts, and honey sweetness. Café Imports is excited to be working with the Aguilera Bros in West Valley. The Aguileras are 12 brothers and sisters, all of whom are involved in coffee as inherited from their parents. The brothers work the mill and farms themselves with basically no hired labor, other than pickers during the harvest. With the help of the third generation, they work the mill and drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm and mill level, and this is why we are excited about working with them. Most of their coffee is of the Villa Sarchi variety, native to the area and excellent in the cup. Villa Sarchi is a Bourbon mutation (similar to Caturra and Pacas) found originally in Naranjo, West Valley. It is a dwarf variety with short internodes and usually higher-yielding production. The cup can be floral, with great intense and elegant acidity, high fruit tones (like passion fruit), and pleasing sweetness. Coffee has been cultivated in Costa Rica since 1779. Currently, the regions producing the best quality are Tarrazu, West Valley, and Central Valley. Coffee production has been threatened the past decade due to a real-estate boom converting coffee-lands into prime development properties. San Jose, the capital, is right in the heart of Central Valley, where you will find private houses next to coffee farms. The value of these farms have now skyrocketed. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani nft,norg
Costa Rica
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Microlot 7 La Perla del Cafe Micromill - Finca La Montaña - Yellow Honey (GrainPro) (2016 Harvest) 9472 69 Kg 6 Vollers UK UK
london-eu Chocolate, brown sugar, grapefruit and lemon with citric and tartaric acidity. Chocolate, brown sugar, grapefruit and lemon with citric and tartaric acidity. Carlos Barrantes's family has owned and operated the Herbazu micromill since the early 2000s, and in the early 2010s, Don Carlos decided to go off and work independently, with a laser focus on the kinds of coffees he wants to produce. He and his wife, Diana, own five small farms and La Perla Del Cafe Micromill—"micro" being the key word here. Not only do the Barrantes only produce about 300 bags a year, their dedication to quality and incredibly high mean they focus on quality over quantity in all ways. They even work with the exact same group of pickers every year, a group of 45 indigenous people from Panama who travel to the farms for work every season, and with whom the Barrantes keep in touch, like family, the rest of the year. These close relationships and exact practices allow them to work meticulously: Pickers focus on the cherry that's the color of sangre de toro, or "bull's blood," and Don Carlos and Doña Diana trust the pickers so much they don't even have float tanks at the mill. Workers and visitors alike are made to cover or remove their shoes before stepping into the drying area to avoid trailing dust and dirt, and the receiving and depulping stations at the mill are sparkling clean, as though they were brand new. The Barrantes' obsession with details translates in the cup year after year. Why do they pay such close attention? "We are not just selling a product," says Diana. "We are selling a beverage that someone is drinking." The couple appreciates the experience that a very fine coffee can offer a consumer, and they want to ensure that every coffee that leaves the mill is memorable and remarkable in its flavor. The mill produces mostly honey and natural coffees, and Carlos likes to experiment with different varieties: He currently grows Gesha, Villa Lobos, Typica, Villa Sarchi, and SL-28. (He was the first producer in Costa Rica to be given SL-28, and rather than hoard the special variety for himself, he has distributed seeds to friends and neighbors for the past few years.) Don Carlos believes that growing nontraditional varieties, in addition to focusing on honey and natural processing, will be what allows him to differentiate La Perla's coffee from others in the region. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 8 La Chumeca Micromill - Finca Mima - Villa Sarchi - Natural (GrainPro) 10619 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Sweet, clean and soft with tangy acidity and a heavy mouthfeel; big tropical fruit with chocolate, caramel, lemon-lime and floral flavors. Sweet, clean and soft with tangy acidity and a heavy mouthfeel; big tropical fruit with chocolate, caramel, lemon-lime and floral flavors. Martin Ureña owns La Chumeca Micromill and several farms, just up the hill from his brother Edgar's farms and micromill, El Pilon. Like Edgar, Martin produces only naturals, including a few experimental lots: He is also meticulous in his processing, but is interested in innovations and is curious about making improvements and changes. He constantly moves among the beds, rotating the coffee as it dries, and picking out any cherry that is not drying evenly. Martin Ureña uses the simple mill set-up at El Pilon, a two-tank device that quickly, easily, and effectively removes floaters and impurities from the coffee. The cherry goes from the first float tank to a secondary tank for further analysis, and the cherry is then brought up to La Chumeca's raised beds, where they are spread out by lot to keep them separate. This lot is a selection of Villa Sarchi variety coffee from Finca Mima. There are 50 beds at La Chumeca Micromill, and Don Martin produces about 30 exportable bags annually. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 8 La Chumeca Micromill - Finca Mima - Villa Sarchi - Natural (GrainPro) 10620 69 Kg 4 CALM Melbourne Australia
melbourne-au Sweet, clean, soft, heavy and strong acidity with tropical fruit, caramel and berry. Sweet, clean, soft, heavy and strong acidity with tropical fruit, caramel and berry. Martin Ureña owns La Chumeca Micromill and several farms, just up the hill from his brother Edgar's farms and micromill, El Pilon. Like Edgar, Martin produces only naturals, including a few experimental lots: He is also meticulous in his processing, but is interested in innovations and is curious about making improvements and changes. He constantly moves among the beds, rotating the coffee as it dries, and picking out any cherry that is not drying evenly. Martin Ureña uses the simple mill set-up at El Pilon, a two-tank device that quickly, easily, and effectively removes floaters and impurities from the coffee. The cherry goes from the first float tank to a secondary tank for further analysis, and the cherry is then brought up to La Chumeca's raised beds, where they are spread out by lot to keep them separate. This lot is a selection of Villa Sarchi variety coffee from Finca Mima. There are 50 beds at La Chumeca Micromill, and Don Martin produces about 30 exportable bags annually. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 8 La Chumeca Micromill - Finca Mima - Villa Sarchi - Natural (GrainPro) 10621 69 Kg 5 Vollers UK UK
london-eu Sweet, clean, soft, heavy and strong acidity with tropical fruit, caramel and berry. Sweet, clean, soft, heavy and strong acidity with tropical fruit, caramel and berry. Martin Ureña owns La Chumeca Micromill and several farms, just up the hill from his brother Edgar's farms and micromill, El Pilon. Like Edgar, Martin produces only naturals, including a few experimental lots: He is also meticulous in his processing, but is interested in innovations and is curious about making improvements and changes. He constantly moves among the beds, rotating the coffee as it dries, and picking out any cherry that is not drying evenly. Martin Ureña uses the simple mill set-up at El Pilon, a two-tank device that quickly, easily, and effectively removes floaters and impurities from the coffee. The cherry goes from the first float tank to a secondary tank for further analysis, and the cherry is then brought up to La Chumeca's raised beds, where they are spread out by lot to keep them separate. This lot is a selection of Villa Sarchi coffee from Finca Mima. There are 50 beds at La Chumeca Micromill, and Don Martin produces about 30 exportable bags annually. For more information about Costa Rican coffees, please visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 9 La Candelilla Micromill - Ricardo Hernandez - SL28 - Washed (GrainPro) 10527 69 Kg 4 CI USA Minnesota USA
ci-usa-minnesota Simple, sweet, clean and citric with toffee, lemon and chocolate. Simple, sweet, clean and citric with toffee, lemon and chocolate. La Candelilla was one of the first micromills in Tarrazu, opening in the year 2000. It's a collaboratively owned micromill: The farmers who use it and deliver their harvests to the mill share ownership. The farmer who grew this lot is named Ricardo Hernandez Naranjo. "As long as we can remember, we have worked in coffee," says Victor Hugo Naranjo of La Candelilla. "And now I have the opportunity to process—it's my passion." Once the cherry is brought to the mill, it is processed depending on the profile and the weather, and dried on patios or raised beds for 7–12 days. Most of the farmers who work with La Candelilla grow mainly Caturra and Catuai, but there are also Gesha and SL-28 selections, making up more than 70 total hectares of coffee farmland. The coffee is both wet- and dry-milled on-site. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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Microlot 9 La Candelilla Micromill - Ricardo Hernandez - SL28 - Washed (GrainPro) 10733 69 Kg 5 CI USA Minnesota USA
ci-usa-minnesota Sweet clean and citric with toffee and chocolate flavor and a nutty aftertaste. Sweet clean and citric with toffee and chocolate flavor and a nutty aftertaste. La Candelilla was one of the first micromills in Tarrazu, opening in the year 2000. It's a collaboratively owned micromill: The farmers who use it and deliver their harvests to the mill share ownership. The farmer who grew this lot is named Ricardo Hernandez Naranjo. "As long as we can remember, we have worked in coffee," says Victor Hugo Naranjo of La Candelilla. "And now I have the opportunity to process—it's my passion." Once the cherry is brought to the mill, it is processed depending on the profile and the weather, and dried on patios or raised beds for 7–12 days. Most of the farmers who work with La Candelilla grow mainly Caturra and Catuai, but there are also Gesha and SL-28 selections, making up more than 70 total hectares of coffee farmland. The coffee is both wet- and dry-milled on-site. For more information about coffee production in Costa Rica, visit our Costa Rica Origin Page. nft,norg
Costa Rica
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SHB EP Café Vida (GrainPro) 10864 69 Kg 225 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and clean with tart acidity; toffee, lemon and a peanut aftertaste. Mild, sweet and clean with tart acidity; toffee, lemon and a peanut aftertaste. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 10082 69 Kg 144 CI USA Minnesota USA
ci-usa-minnesota Toffee, cocoa, lemon and almond. Toffee, cocoa, lemon and almond. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 10083 69 Kg 274 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and clean with pumpkin seed, cocoa and peanut flavor. Mild, sweet and clean with pumpkin seed, cocoa and peanut flavor. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 10592 69 Kg 171 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and clean with sweet carrot, toffee, and citrus fruits. Mild, sweet and clean with sweet carrot, toffee, and citrus fruits. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) 10593 69 Kg 262 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and citric with lemon flavor and a peanut aftertaste. Mild, sweet and citric with lemon flavor and a peanut aftertaste. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) (2016 Harvest) 8566 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Sweet lemon, nutty and herbal. Sweet lemon, nutty and herbal. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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SHB EP Tarrazu Café Vida (GrainPro) (2016 Harvest) 8568 69 Kg 108 CI USA Minnesota USA
ci-usa-minnesota Lemon, toffee and peanut. Lemon, toffee and peanut. Cafe Vida is a signature Cafe Imports coffee, capturing the classic characteristics of a washed Costa Rican coffee, suitable for both blending and as an accessible single-origin offering. As with our other signature coffees, Cafe Vidais sourced based on quality and profile, and carries limited or no traceability. For more information about coffee production in Costa Rica, visit our Costa Rica origin page. nft,norg
Costa Rica
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Spl Cat 600 Rio Jorco Micromill - Finca Los Pinos - Washed (GrainPro) (2106 Harvest) 9266 69 Kg 14 Vollers UK UK
london-eu Caramel, nutty, toffee and lemon. Caramel, nutty, toffee and lemon. This microlot comes to us courtesy of producer Henry Hernandez Padilla. He owns and manages a three hectare farm, Finca El Platanillo, in the Leòn Cortez district of Tarrruzú, Costa Rica. This is a washed lot from the December-February harvest of 2015/2016. Café Imports bought its first Costa Rica microlot container at the end of the 2006/2007 harvest; at that time, microlot offerings were basically nonexistent. In six years, the Costa Rican microlot market has grown, and now Costa Rica is one of the most popular origins, delivering very consistent quality year after year. The Costas Café Imports is carrying are all sourced directly from micromills, and producers were paid at the farm-gate level. We managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable, as it gives us a better understanding of what it takes to get coffee from cherry to export quality in GrainPro and jute with its corresponding marks. Rio Jorco’s owners are third-generation in the business. They are extremely focused on quality and conservation of nature. Los Lobos won Cup of Excellence #3 in 2012, and the owners have dedicated 3/4ths of the land to a private reserve. Rio Jorco is equipped with a complete wet- and dry-mill operation, which allows quality control throughout the process. They process coffee from their own farm, Los Lobos, but also purchase cherry from producers from the area. Producers are compensated based on cup quality, and get recognition for selling a microlot. Rio Jorco’s operations area is in the municipalities of Aserri, Acosta, Leon Cortez, Frailes, Desamparados, and Corralillo. These microregions of Tarrazu have won multiple Cup of Excellence awards, year after year. Café Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica. — Piero Cristiani For more information on Costa Rican coffee, visit our Costa Rica origin page. nft,norg
Ecuador
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Microlot 11 Maputo - Finca Hakuna Matata - Lot #2 - Typica (GrainPro) 9998 50 Kg 9 CI USA Minnesota USA
ci-usa-minnesota Toffee, melon, peanut and tart. Toffee, melon, peanut and tart. Fincas Maputo, Hakuna Matata, and Rancho Tio Emilio, are owned and operated by Henry and Verena Gaibor. Henry, a veteran war trauma surgeon, is as precise and committed to coffee as he once was in the emergency room. Henry met Verena Blaser, a war nurse from Switzerland, in Bujumbura, Burundi in 1996 while they were both volunteering for Doctors Without Borders and United Nations. Henry also worked in Maputo, Mozambique from 1992–1996 during the civil war conflict. In 1998 they returned to Quito, Ecuador and managed their own clinic for 13 years. They have since retired and have dedicated their skills to producing coffee in Henry's home country of Ecuador. Henry is extremely methodical with his coffee production and is just as dedicated and passionate as he once was with his profession. Verena manages processing to maintain the exemplory coffee quality Henry has cultivated.They aredoing everything right when it comes to picking, processing, and drying and have produced some of the best coffees I have tasted. The Farms aredivided into different lots with different varieties (Typica, SL-28, Bourbon, Kaffa, and Caturra). Henry and Verena produce their coffee in La Perla, Nanegal, located in the up and coming region northwest of the Pichincha Province, close in proximity to Colombia. The area where their farms are located has a very particular microclimate; even though it’s only at 1350 masl, the unique climate produces 88+ coffee. Humidity levels are high and mist usually covers the coffee fields in the afternoons. Temperatures at night drop significantly with respect to temperatures during the day. Maputo is Henry and Verena's main farm with about five years in production. It is quickly growing year over year. Hakuna Matata is a neighboring farm to Finca Maputo that Henry recently acquired. It was previously named "La Nube" and the Gaibor's renamed it to "Hakuna Matata"—a phrase they became quite familiar with during their time together in the emergency room in Mazambique. Rancho Tio Emilio is owned by Henry’s brother, Jose Gaibor. His late father was Emilio Gaibor and hence the name of the farm. Jose is an infant heart surgeon. He visits his farm on the weekends and spends time with his family and Henry and Verena. I’m extremely excited to be working with Henry and Verena for their dedication to producing stellar coffees! — Piero Cristiani For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
Ecuador
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Microlot 4 Juan Peña - Finca La Papaya - Lot #3 - Loja - Typica (GrainPro) 9991 50 Kg 8 CI USA Minnesota USA
ci-usa-minnesota Toffee, peanut and soft. Toffee, peanut and soft. "Hacienda La Papaya: the farm and guest houses owned and operated by Juan Pena. Don Juan (which is a very fitting descriptor, especially if you catch the ray of sunshine in his wide smile) is a multi-generation farmer, but he's very new to coffee: A former long-stem-rose producer, he started experimenting with coffee plants 5 years ago, when disastrous weather struck and wiped out his flower fields. Turning entirely to coffee, he has worked to develop as healthy, hardy, and horticulturally intentional a farm as possible, with a very well-nurtured plant nursery and a "garden of inputs" on the property. (The "inputs garden" is something new on me: He has coffee trees planted several yards apart and labeled with the fertilizer inputs they're given, to track the impact of the nutrients on growth and cherry development. You might not find it surprising to hear that the most purely chemical of the fertilizers had created the weakest and saddest looking tree...)" — Meister (for Meister's full blog on Ecuador surrounding this exerpt on Juan Pena, click here) For more information about coffee production in Ecuador, visit our Ecuador origin page. nft,norg
El Salvador
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Community Coffees Finca Las Nubes - Washed (GrainPro) 10670 69 Kg 79 Vollers UK UK
london-eu Milk chocolate, lemon, toffee and baking spices. Milk chocolate, lemon, toffee and baking spices. When Isidro Batlle bought this farm in the 1920s, he was so inspired by how high-altitude it is that he named it Finca Las Nubes, for "the clouds." Celebrating almost 100 years of coffee production, Las Nubes is still one of the standard-bearers for quality in the region, placing special emphasis on improvement in processing and experimentation with varieties and other innovations. Farm manager Eduardo Moran Larin not only oversees the mostly Bourbon variety trees here, but also a 15-manzana section that is dedicated to a development project growing Typica, Kenya, and Castillo varieties in order to diversify with more coffee-leaf-rust-resistant plants.A century of attentive farming and passion for coffee has allowed the farm to develop a singularly impressive soil structure, and good husbandry also contributes to the success of the land: Altitude plus proper fertilization plus careful consideration for the density of the plants and the management of the whole ecosystem are part of what make Las Nubes a special environment that produces special coffees. Las Nubes produces Washed, Honey, and Natural coffees, and the focus is on quality from harvesting through processing, all the way to the cup. This is a classic example of the full-Bourbon profile, full of sweetness and warm spice, with just a little bit of acidity to add balance and depth. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Community Coffees Buenos Aires Smallholders - Washed (GrainPro) 10672 69 Kg 17 Vollers UK UK
london-eu Almond, chocolate, citric and sweet. Almond, chocolate, citric and sweet. High up on the north face of Volcán de Santa Ana, Buenos Aires is one of the best best coffee areas of El Salvador. It's a tight-knit community where farmers help to harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they sort for quality from farms starting at 1,450 meters up to 1,740 meters. Blended together, these quality coffees become our Buenos Aires community lots. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Community Coffees Buenos Aires Smallholders - Washed (GrainPro) 10749 69 Kg 51 CI USA Minnesota USA
ci-usa-minnesota Almond, chocolate, citric and sweet. Almond, chocolate, citric and sweet. High up on the north face of Volcán de Santa Ana, Buenos Aires is one of the best best coffee areas of El Salvador. It's a tight-knit community where farmers help to harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they sort for quality from farms starting at 1,450 meters up to 1,740 meters. Blended together, these quality coffees become our Buenos Aires community lots. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Community Coffees Finca Las Nubitas - Natural (GrainPro) 10754 69 Kg 20 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Cocoa, clove, blueberry, citric and winey. Cocoa, clove, blueberry, citric and winey. This 7-manzana farm in the Santa Ana region of El Salvador is planted exclusively in Bourbon variety, and the coffee is processed as Washed, Natural, and Honeys. The farm was recently purchased by Guillermo Batlle, who also owns and operates Finca Las Nubes. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Community Coffees Finca Divina Providencia - Honey (GrainPro) 10755 69 Kg 18 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Chocolate milk, toffee, floral and lemon. Chocolate milk, toffee, floral and lemon. Driving up to the Buenos Aires coffee region of Volcán de Santa Ana a few years ago, we ran into "El Profesor" coming down the mountain. He teaches social studies at the Buenos Aires school and has one of the best-kept farms in the area. Walking around with him, we saw Typica, Yellow Bourbon and Catimor growing among the Red Bourbons on his farm, Finca Divina Providencia; he's also planting Pacamara and Kenya variety. With the Rio Zarco mill, El Profesor is processing his coffees in a variety of ways, including this Honey and a Natural, as well as separating out his special varieties. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Community Coffees Finca Florencia - Orange Bourbon - Honey (GrainPro) 10756 69 Kg 15 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Chocolate, peanut, tart lemon and grapefruit. nft,norg
El Salvador Community Coffees Buenos Aires Smallholders - Washed (GrainPro) 10757 69 Kg 50 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Almond, chocolate, citric and sweet. Almond, chocolate, citric and sweet. High up on the north face of Volcán de Santa Ana, Buenos Aires is one of the best best coffee areas of El Salvador. It's a tight-knit community where farmers help to harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they sort for quality from farms starting at 1,450 meters up to 1,740 meters. Blended together, these quality coffees become our Buenos Aires community lots. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot Ismael Recinos Flores - Finca La Benedicion - Bourbon - Washed (GrainPro) 10908 35 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and clean with lemon, cocoa and orange peel flavor with a nutty aftertaste. Mild, sweet and clean with lemon, cocoa and orange peel flavor with a nutty aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca La Benedición took 2nd place in the 2015 El Salvador Cup of Excellence competition, and the quality shown in the lots from here easily illustrates why it placed so high. Producer Ismael Flores grows mostly Pacamara, Bourbon, and Pacas on the 5 manzanas of Finca La Benedición, and he processes his coffees as Washed and Honeys, paying meticulous attention to his processes and displaying his passion for coffee. The Washed coffees are picked, depulped, fermented dry for 14–18 hours, and then dried for 13–20 days on patios. The Honeys are picked, depulped, and dried on raised beds for 13–20 days as well. While production has been hampered a little by coffee-leaf rust and by weather, Ismael is able to produce up to 130 quintales. Access to and from the farm is difficult, however, and bad weather can limit the use of local roads. Ismael has been growing and working in coffee for 15 years, and he considers coffee to be a stable source of income for his family, as well as "a nice way to give sustenance that drives us to get ahead." He hopes to find partners who will buy his whole harvest, which will help him to improve the quality and grow his production. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 1 Finca Las Nubes - Kenya - Natural (GrainPro) 10750 69 Kg 10 CI USA Minnesota USA
ci-usa-minnesota Sweet with tart citric acidity and a smooth mouthfeel; chocolate and winey berry fruit flavor. Sweet with tart citric acidity and a smooth mouthfeel; chocolate and winey berry fruit flavor. When Isidro Batlle bought this farm in the 1920s, he was so inspired by how high-altitude it is that he named it Finca Las Nubes, for "the clouds." Celebrating almost 100 years of coffee production, Las Nubes is still one of the standard-bearers for quality in the region, placing special emphasis on improvement in processing and experimentation with varieties and other innovations. Farm manager Eduardo Moran Larin not only oversees the mostly Bourbon variety trees here, but also a 15-manzana section that is dedicated to a development project growing Typica, Kenya, and Castillo varieties in order to diversify with more coffee-leaf-rust-resistant plants.A century of attentive farming and passion for coffee has allowed the farm to develop a singularly impressive soil structure, and good husbandry also contributes to the success of the land: Altitude plus proper fertilization plus careful consideration for the density of the plants and the management of the whole ecosystem are part of what make Las Nubes a special environment that produces special coffees. Las Nubes produces Washed, Honey, and Natural coffees, and the focus is on quality from harvesting through processing, all the way to the cup. This is a Natural process of a Kenya variety, thought to be an SL-28 or SL-34 mutation that happened in El Salvador. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 12 Finca Miramar - Natural (GrainPro) 10753 69 Kg 17 CI USA Minnesota USA
ci-usa-minnesota sweet with blushy winey fruit acidity and a smooth mouthfeel; chocolate, toffee and lemon-lime flavor. sweet with blushy winey fruit acidity and a smooth mouthfeel; chocolate, toffee and lemon-lime flavor. Finca Miramar I is owned by Calixto Catota Lapa, and Finca Miramar II is owned by Jaime Ernesto Catota Moreno. Miramar I has 3 manzanas of coffee, and there are 5.5 manzanas planted with coffee on Miamar II, all of the Bourbon variety. Both farms have shade trees planted around the coffee to protect it. This is a Natural lot. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 12 Wilber Alfredo Landaverde - Finca Los Cascabeles - Pacamara - Washed (GrainPro) 10901 35 Kg 17 CI USA Minnesota USA
ci-usa-minnesota Floral, lime and grapefruit flavors with a nutty aftertaste; sweet and tart with a smooth mouthfeel. Floral, lime and grapefruit flavors with a nutty aftertaste; sweet and tart with a smooth mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca Los Cascabeles is about an 5-manzana farm planted with Pacas, Pacamara, and Gesha coffee trees, with an annual production of only 20–25 quintales. The coffees are picked ripe and deplulped the same day, fermtend dry for 14–16 hours, and washed before being laid out to dry for 8–10 days. The farm is very remote, and bad weather can wash out access to the roads, which makes bringing the coffee to market very difficult. But hopefully the addition of another manzana of land will increase production for next year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 12 Sara del Carmen Salguero - Finca Sara 1, 2 Y 3 - Pacas - Washed (GrainPro) 10906 35 Kg 8 CI USA Minnesota USA
ci-usa-minnesota Sweet with tangy lemon acidity and a smooth mouthfeel; sugar cane and lemon-lime flavor with a nutty aftertaste. Sweet with tangy lemon acidity and a smooth mouthfeel; sugar cane and lemon-lime flavor with a nutty aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. The three higher-altitude farms Finca Sara 1, 2, and 3, are at a somewhat continuous harvest due to the elevation and microclimate, which can be quite challenging. The coffees are picked and depulped the same day, fermented dry for about 30–48 hours, and washed before being laid out to sun-dry for 8–16 days. The tricky weather makes the fermentation difficult as well: When it is warm, fermentation will sometimes be done in 24 hours, but when the temperature drops, it might take as long as two days, which requires a lot of space, attention, and extra labor. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 13 Community Coffee - Potrero Grande (GrainPro) (2016 Harvest) 9404 69 Kg 2 Vollers UK UK
london-eu Toffee, nutty, stonefruit and citric. Toffee, nutty, stonefruit and citric. Potrero Grande is a microregion at the top of Volcan de Santa Ana, between Palo Campana and Buenos Aires. At Potrero they have not planted many hybrids as they have elsewhere (Catimor in Buenos Aires) so the general quality of the cup is top notch. And this year we've seen very consistent ripe picking so we're very excited about this lot. The Rio Zarco mill has a cherry receiving station in the middle of Potrero Grande, making it easy for farmers to drop off their bags after they're done picking. Here theydo an initial screening and all bags are tagged with I.D.s telling us the farm, variety and quality of picking. When the bags arrive at the mill, Rio Zarcotakes samples from each bag and put the results through a computer program which calculates the percentage of ripe cherries as opposed to green, semi-ripe, dry and floating cherries. This way there isan objective standard to measure quality and farmers who have picked well receive a bonus. nft,norg
El Salvador
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Microlot 14 Jose Ovidio Flores - Finca Pena Oscura - Pacamara - Washed (GrainPro) 10770 35 Kg 8 Vollers UK UK
london-eu Lots of chocolate, brown sugar, apple and some floral with a savory aftertaste; balanced sweetness and tart fruit acidity. Lots of chocolate, brown sugar, apple and some floral with a savory aftertaste; balanced sweetness and tart fruit acidity. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Ovidio Flores purchased his farm in 2005, when it was just a 50-cuerda parcel. He has spent the following decade-plus planting Caturra and Bourbon and expanding the area little by little by buying farmland from his neighbors. He grows coffee on about 95 percent of his 10 manzanas of land, and uses the remaining area for fruit-bearing trees like lemon. He processes his coffees both Washed and Honey: This is a Washed lot from the farm Finca Peña Oscura. Coffee is picked ripe, depulped and fermented dry for 12–16 hours, before being washed and dried on patios, which typically takes about two weeks. Despite the growth to the size of his farm, José's annual production is still between 60–70 quintales, very small. Like most producers in this area of El Salvador, he says that he has had to deal with some coffee-leaf rust, but it is improving. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 14 Jose William Diaz - Finca Hondurita - Pacas - Washed (GrainPro) 10772 35 Kg 6 Vollers UK UK
london-eu Very sweet, tart citric acidity and a smooth mouthfeel with lots of tart cherry flavor as well as toffee, apple, plum and chocolate. Very sweet, tart citric acidity and a smooth mouthfeel with lots of tart cherry flavor as well as toffee, apple, plum and chocolate. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. The 9 manzanas of Finca Hondurita Jose are planted with Pacas, Pacamara, and Bourbon variety trees, about 2,500 plants per manzana. William Diaz, the farm's owner, produces both Honey and Washed coffees, with a total annual production of about 40 quintales. William has worked in coffee for 10 years, and he says that the size of his farm has grown considerably thatnks to the opportunities that exist to grow and sell high-quality coffee in Chalatenango. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 14 Antonio Rene Aguilar - Finca La Montañita - Pacas - Honey (GrainPro) 10773 35 Kg 16 Vollers UK UK
london-eu Lots of rich milk chocolate flavor with honey, lime, berry and mandarin orange; sweet with lots of citric acidity and a creamy mouthfeel. Lots of rich milk chocolate flavor with honey, lime, berry and mandarin orange; sweet with lots of citric acidity and a creamy mouthfeel. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. All 15 manzanas of Finca Montañita are planted with coffee plants, about 3,000 plants per manzana: Farm owner Antonio René Aguilar grows a combination of Pacamara, Pacas, Bourbon, and Gesha, as well as lemon and orange trees. He processes his coffees as Washed and Honeys: The Washed coffees are picked and depulped, fermented dry for 15–22 hours, and then washed and dried on patios for 8–14 days. The Honeys are dried on raised beds after depulping, for 8–14 days as well. "All my life, I've dedicated myself to coffee," he says, and he has been able to grow the size of his farm and production over the years. He produces between 200–250 quintales per year, and is glad to have coffee as a way to provide opportunities and employment to his family and to the workers on his farm; it pushes him to want to grow and sell more high-quality coffee. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 14 Ignacio Gutierrez - Finca San Nicolas - Pacas - Honey (GrainPro) 10774 35 Kg 6 Vollers UK UK
london-eu Rich sugary sweetness, very tart lemon and lime acidity with a creamy mouthfeel; lots of brown sugar flavor and dried fruits. Rich sugary sweetness, very tart lemon and lime acidity with a creamy mouthfeel; lots of brown sugar flavor and dried fruits. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Ignacio Gutiérrez's farmland has grown considerably since he started growing coffee 10 years ago: He now has 18 manzanas, each planted with about 3,000 trees, mostly Pacas, Pacamara, and SL-28 varieties. He employs different processes: Washed, Honey, and Natural, and he dries his coffee on both patios and on raised beds, depending on the process and the climate. Like many producers in this area, his farm has struggled with a little bit of coffee-leaf rust, but it is getting better. He says that coffee is a very pleasant way of making a life and livelihood, and he appreciates the opportunity to improve his financial standing through coffee. Of course he'd like to sell more and earn higher prices, and with more farms and more plants he hopes to increase his production every year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 14 Jose Abelino Recinos - Finca La Lomona - Pacas - Washed (GrainPro) 10778 35 Kg 12 Vollers UK UK
london-eu Sweet, balanced, juicy acidity and a creamy mouthfeel; sweet lemon flavor with floral and candied pecan. Sweet, balanced, juicy acidity and a creamy mouthfeel; sweet lemon flavor with floral and candied pecan. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Abelino Recinos has 1 manzana of land, about 3,000 Pacas trees on his farm, for a total annual production of just 30–50 quintales. The coffee is picked ripe, depulped, and fermented dry for 12–17 hours, then washed and laid on raised beds for 14–20 days. He's been farming for 7 years, and hopes to increase his production and sell more coffee so he can expand his farm for next year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 14 Jose Antonio Aguilar - Finca La Montañita - Pacas - Washed (GrainPro) 10781 35 Kg 23 Vollers UK UK
london-eu Big caramel flavor with lemon, green grape, lime, and mild floral; sweet, citric and smooth. Big caramel flavor with lemon, green grape, lime, and mild floral; sweet, citric and smooth. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Antonio Aguilar has about 30 years' experience in coffee, and is a man of relatively few words. He does hope to establish relationships with buyers of his coffee, and to continue to work with them on his offerings and lots. He has about 8 manzanas of Pacas coffee, all Washed process: He depulps the cherry after picking it, lets it ferment dry for about 10–15 hours, then washes it before laying it on beds and patios for 10–12 days to dry. His farm can produce upwards of 140 quintales, but the 2016/2017 harvest was a little lower, around 80 quintales: Like most farmers in El Salvador, he explains that he has struggled with "un poco de roya," a little bit of coffee-leaf rust. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 14 Oscar Ernesto Aguilar - Finca La Limonera - Pacas - Honey (GrainPro) 10783 35 Kg 4 Vollers UK UK
london-eu Chocolate, berry, green grape and lime with a sweet herb aftertaste; big winey acidity and sweet. Chocolate, berry, green grape and lime with a sweet herb aftertaste; big winey acidity and sweet. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca La Limonera is a 10-manzana farm owned by Oscar Ernesto Aguilar, where he grows about 3,000 trees/manzana of a mix of varieties: Pacas, Pacamara, Bourbon, and Gesha. He produces Honey and Washed coffees, about 300 quintales per year. This year the harvest was small because of the weather, but he hopes to expand the size of his farm to grow even more. Oscar Ernesto picks his cherries and depulps them the same day: The honeys take about 10–15 days to dry. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 15 Pedrina Corranza de Chavez - Finca Benedicion de Jehova - Pacamara - Washed (GrainPro) 10873 35 Kg 2 CI USA Minnesota USA
ci-usa-minnesota Juicy and rich sugar with tangy acidity and a smooth mouthfeel; caramelized sugar and tropical fruit flavors with tomato, apple, spiced apple cider, cola and rich caramel. Juicy and rich sugar with tangy acidity and a smooth mouthfeel; caramelized sugar and tropical fruit flavors with tomato, apple, spiced apple cider, cola and rich caramel. Pedrina Corranza de Chavez is the owner ofFinca Benedicion de Jehova, a 6-manzana farm that's planted with 3 manzanas worth of coffee, about 9,000 coffee trees, including Pacas and Pacamara variety. In 2015, Pedrina harvested the coffee and decided not to sell it, but the 2016/2017 harvest brought the opportunity to sell the entire yield to Café Imports, and Pedrina was very glad to initiate that relationship. She considers coffee a blessing from God because, she says, "it helps me, and allows me to help other people. It's a very god fruit for all people." The coffee is picked ripe and depulped immediately, fermented underwater for 12–13 hours before being dried on patios for 7–9 days. The farm has an annual yield of just 6–8 quintales. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 15 Ever Francisco Sosa - Pacas - Honey (GrainPro) 10876 35 Kg 7 CI USA Minnesota USA
ci-usa-minnesota Juicy sweetness with big tangy fruit acidity and a smooth mouthfeel; lots of berry with caramel, grapefruit and floral flavors. Juicy sweetness with big tangy fruit acidity and a smooth mouthfeel; lots of berry with caramel, grapefruit and floral flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Ever Francisco Sosa grows Pacas, Pacamara, and Gesha tress on his 1.5-manzana farm: The small area is planted with about 2,800 trees, and his annual production is only 20–35 quintals, but the quality is exceptional. The coffee is picked ripe and depulped, then dried in its mucilage as a Honey for 15–25 days on raised beds. His farm has increased little by little and he hopes to continue growing the area, and he hopes that roasters keep liking his coffee so that he can continue to bring it to market. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 17 Jaime Guevara - Finca Don Jaime - Pacas - Washed (GrainPro) 10786 35 Kg 41 Vollers UK UK
london-eu Big fruit acidity and good sweetness; lots of grapefruit flavor with caramelized sugar, green grape, tart cherry and tropical fruits. Big fruit acidity and good sweetness; lots of grapefruit flavor with caramelized sugar, green grape, tart cherry and tropical fruits. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Finca Don Jaime is named for its owner, Jaime Guevara, who grows about 3,000 trees per manzana on 6 manzanas of land. (That's around 18,000 total trees, a combination of Pacamara, Pacas, SL-28, and Gesha varieties.) Jaime has worked in coffee for 15 years, after asking his father how to grow and produce it. Don Jaime told his father, "Dad, when you die, I am going t oplant a coffee tree on top of you"—and he means it as a compliment! Don Jaime processes his coffee as both Washed and Honey: The Washed lots are picked and depulped, then fermented for 18–20 hours before being washed laid on raised beds and dried for 16 days, during which time it's rotated every hour. The Honeys are dried for around 28 or 29 days, and are also rotated hourly until they are done. The production on Finca Don Jaime is about 1600 quintales, though the farm struggles with coffee-leaf rust. (It gives Jaime Guevara nightmares.) Despite the issues with disease, Don Jaime says that growing coffee "is my life, it's exactly what I want to do." He loves to be at his farm, and while he has had many jobs in his life, coffee is what makes him happiest. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 17 Jose Matias Hernandez - Finca El Copinol - Pacas - Washed (GrainPro) 10787 35 Kg 6 Vollers UK UK
london-eu Tart, sweet and clean; fruit and floral with citrus fruits, cocoa and an herbal aftertaste. Tart, sweet and clean; fruit and floral with citrus fruits, cocoa and an herbal aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jose Matias Hernandez owns two farms, where he grows a few different varieties, primarily Pacamara, Bourbon, and Pacas. He produces Washed and Honey process coffees, and he employs an interesting three-tier raised-bed drying system: He picks and depulps the coffee the same day, then fermends the coffee dry for about 28–30 hours before washing it. It is then moved to the drying tiers: It spends 4 days on the lowest level, 5–6 days on the midle level, and 5 days in full sun on the top. It's moved roughly every 15 minutes for the duration, to maintain evenness. Jose Matias is young, just 25 years old, and has only been producing specialty-quality coffee for the past 3 years; before he started selling to Café Imports, he sold commercial-grade coffees only. He's interested in growing his farm and has recently planted another manzana of Bourbon variety, and he wants to produce 86–88-point coffees consistently, year after year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 17 Jose Maria Lemus - Finca Pena Redonda - Pacamara - Washed (GrainPro) 10789 35 Kg 9 Vollers UK UK
london-eu Sweet and clean with a smooth mouthfeel; tart lemon-lime, cocoa and a savory floral aftertaste. Sweet and clean with a smooth mouthfeel; tart lemon-lime, cocoa and a savory floral aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jose Maria Lemus was the owner of Finca Pena Redonda, a 28-manzana farm that produces about 3,000 trees per manzana, with a mix of varieties: Pacas, Pacamara, Gesha, and "Kenya variety," which is likely a derivative of SL-28 or SL-34, which is occasionally found in El Salvador. Jose Maria unfortunately passed away recently in a car accident, and the farm is being run by his sons, brother Carlos and Luis, who have been working on the property since they were teenagers. They see it as a family business. Finca Pena Redonda produces Washed, Honey, and Natural coffees. This washed lot is picked ripe and depulped, fermented for 10 hours, washed three times, and dried between 10–15 days. While there are still some problems with coffee-leaf rust, the brothers say that fumigation seems to help with the disease, and they are determined to keep growing cofee and getting better quality every year. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 17 Santos Alfredo Lemus - Finca El Guayabo - Pacas - Washed (GrainPro) 10791 35 Kg 5 Vollers UK UK
london-eu Sweet, tart citric acidity and a smooth mouthfeel with caramel, toffee, sweet citrus fruits and a walnut aftertaste. Sweet, tart citric acidity and a smooth mouthfeel with caramel, toffee, sweet citrus fruits and a walnut aftertaste. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Santos Alfredo Lemus owns a 1.5-hectare farm called Finca El Gauyabo, where he grows Pacas and Pacamara varieties. He is committed to quality, and he wants to constantly improve his lots. He picks only the ripe cherry, manually depulping it the same day as it's harvested. Then the coffee is fermented dry for about 7–10 hours, washed, and spread out to dry on a patio for 8–11 days. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 18 Finca Las Nubes - Natural (GrainPro) 10795 69 Kg 25 CI USA Minnesota USA
ci-usa-minnesota Cocoa, berry and lime with a nutty aftertaste; sweet with white wine acidity and a delicate mouthfeel. Cocoa, berry and lime with a nutty aftertaste; sweet with white wine acidity and a delicate mouthfeel. When Isidro Batlle bought this farm in the 1920s, he was so inspired by how high-altitude it is that he named it Finca Las Nubes, for "the clouds." Celebrating almost 100 years of coffee production, Las Nubes is still one of the standard-bearers for quality in the region, placing special emphasis on improvement in processing and experimentation with varieties and other innovations. Farm manager Eduardo Moran Larin not only oversees the mostly Bourbon variety trees here, but also a 15-manzana section that is dedicated to a development project growing Typica, Kenya, and Castillo varieties in order to diversify with more coffee-leaf-rust-resistant plants.A century of attentive farming and passion for coffee has allowed the farm to develop a singularly impressive soil structure, and good husbandry also contributes to the success of the land: Altitude plus proper fertilization plus careful consideration for the density of the plants and the management of the whole ecosystem are part of what make Las Nubes a special environment that produces special coffees. Las Nubes produces Washed, Honey, and Natural coffees, and the focus is on quality from harvesting through processing, all the way to the cup. This is a Natural process of the Bourbon variety that comprises the majority of the coffee grown here. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador Microlot 18 Finca Las Nubes - Natural (GrainPro) 10797 69 Kg 30 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Lots of berry wine and lemon flavor with coffee cherry and caramel; candy sweetness, white wine acidity and a delicate mouthfeel. Lots of berry wine and lemon flavor with coffee cherry and caramel; candy sweetness, white wine acidity and a delicate mouthfeel. When Isidro Batlle bought this farm in the 1920s, he was so inspired by how high-altitude it is that he named it Finca Las Nubes, for "the clouds." Celebrating almost 100 years of coffee production, Las Nubes is still one of the standard-bearers for quality in the region, placing special emphasis on improvement in processing and experimentation with varieties and other innovations. Farm manager Eduardo Moran Larin not only oversees the mostly Bourbon variety trees here, but also a 15-manzana section that is dedicated to a development project growing Typica, Kenya, and Castillo varieties in order to diversify with more coffee-leaf-rust-resistant plants.A century of attentive farming and passion for coffee has allowed the farm to develop a singularly impressive soil structure, and good husbandry also contributes to the success of the land: Altitude plus proper fertilization plus careful consideration for the density of the plants and the management of the whole ecosystem are part of what make Las Nubes a special environment that produces special coffees. Las Nubes produces Washed, Honey, and Natural coffees, and the focus is on quality from harvesting through processing, all the way to the cup. This is a Natural process of the Bourbon variety that comprises the majority of the coffee grown here. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 5 Miguel Angel Lemus - Finca Montana Grande - Pacas - Washed (GrainPro) 10880 35 Kg 15 CI USA Minnesota USA
ci-usa-minnesota Sweet with citric acidity and a smooth mouthfeel; toffee, cocoa, sweet lemon and a peanut aftertaste. Sweet with citric acidity and a smooth mouthfeel; toffee, cocoa, sweet lemon and a peanut aftertaste. Miguel Ángel Lemus has been farming coffee for six years, and his farm and harvests have grown substantially in that time. Starting out, he says he had almost no cofee in 2011; now he is happy to sell most of his entire production to Cafe Imports. He loves coffee, and jokes that it's "too good a fruit for such bad people," and he's curious to know everything that happens to his coffee once it is purchased—from how it's roasted to how it's brewed and consumed. La Montaña Grande is actually notgrande at all, but rather is a 3-manzana farm, planted with about 9,000 coffee trees in a mix of varieties, primarily Bourbon, Pacas, and Pacamara. The coffee is picked ripe, depulped, and fermented dry in tanks for 14–16 hours before being washed and dried on patios for 5–7 days. While the 2015/2016 harvest showed a lower yield to the farm (about 25 quintales), the 20162017 harvest was much better, nearly doubling that total with 45 quinatles. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 5 Manuel Humberto Guevara - Finca Maria Luisa - Pacas - Washed (GrainPro) 10882 35 Kg 5 CI USA Minnesota USA
ci-usa-minnesota Nice sweetness and big fruit acidity with a thick mouthfeel; sweet floral flavor with lemon, caramel, berry, cherry and dark chocolate. Nice sweetness and big fruit acidity with a thick mouthfeel; sweet floral flavor with lemon, caramel, berry, cherry and dark chocolate. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Manuel Guevara's 5-hectare farm is planted with 3 hectares of coffee, mostly Pacamara and Pacas variety. He has about 9,000 plants, though the climate has affected his production quite a bit, making yields unsteady: His annual harvests have varied from 13–35 quintales in recent years, in part due to coffee-leaf rust, but also the lack of rains which will produce underdeveloped cherries. The coffees on Finca Maria Luisa are picked and depulped, then fermented dry for 10 hours before being washed and dried on raised beds for about 15 days, on average. He and his brother Jaime have been producing coffee for about a decade, and Don Manuel says that it is a joy to produce coffee, especially specialty coffee, which is new to him. He hopes to grow the size of his farm and plant more Pacamara for coming years. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 5 Alejandro Vasquez - Finca Los Vasquez - Pacas - Washed (GrainPro) 10887 35 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Sweet with tart winey acidity with a smooth mouthfeel; big cola and cherry flavor with floral, apple, citrus and tropical fruit flavors. Sweet with tart winey acidity with a smooth mouthfeel; big cola and cherry flavor with floral, apple, citrus and tropical fruit flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Alejandro Vasquez grows about 2,200 coffee trees on his small farm, Finca Los Vasquez. About half of his plants are Pacas, and the other half is Pacamara. He picks the cherries as they ripen, depulp them immediately, and ferment them dry for about 12 hours before washing the coffee and laying it on raised beds to dry for 8–12 days. His production is between 6–8 quintal per year, and he does most of the work on the 4-year-old farm himself, including using a hand-depulper when the cherries are harvested and sorted. (He can't keep the depulper at his house, however, after he said that his last one was stolen.) He has been lucky not to struggle much with coffee-leaf rust, and plans to expand his farm area with more land up the side of one hill, which he's already planted with more Pacamara. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 5 Jorge Salomon Lemus - Finca El Mango - Pacamara - Washed (GrainPro) 10892 35 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Sweet with intense boozy acidity and a smooth mouthfeel; big coffee cherry and winey berry flavor with honey, strawberry, plum and caramelized sugar. Sweet with intense boozy acidity and a smooth mouthfeel; big coffee cherry and winey berry flavor with honey, strawberry, plum and caramelized sugar. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Jorge Salomón Lemus is the owner of Finca El Mango, a 15-manzana farm planted with 10 manzanas of coffee, including Pacas, Pacamara, and Catimor trees. Jorge produces Washed coffees, picking the cherries ripe, depulping them, and fermenting them dry for 8 hours before washing and spreading them on a patio to try for around a week. Finca El Mango produces between 13–20 quintales of coffee a year, and the harvest has been quite small recently, though Jorge hopes to grow his farm size even more—he started in 1998 with just 1.5 manzanas of land. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 5 Jose Francisco Recinos - Finca Nueva Esperanza - Pacas - Washed (GrainPro) 10894 35 Kg 3 CI USA Minnesota USA
ci-usa-minnesota Sweet with citric acidity and a smooth mouthfeel; lots of chocolate with grape, lime, caramel and cocoa flavors. Sweet with citric acidity and a smooth mouthfeel; lots of chocolate with grape, lime, caramel and cocoa flavors. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. José Francisco Recinos grows Pacamara and Pacas on 1.5 manzanas of farmland, about 4,500 trees total, with just 28–35 quintales of production every year. Though he is a very small producer, he says to the roasters who are interested in his coffee, "Keep working,and always buy our whole harvest, and I will always give you good quality." He has sold his coffee as specialty to us for the past 4 years, and his coffees have won the Salvadoran Cup of Excellence compeition in the past. This lot is a Washed process of Pacas, which is picked ripe, depulped, and fermented dry for 14–18 hours before being washed and laid out on raised beds to dry. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 5 Rosa Elida Flores - Finca El Durazno - Pacamara - Washed (GrainPro) 10895 35 Kg 17 CI USA Minnesota USA
ci-usa-minnesota Sweet and mellow with a smooth mouthfeel; rich caramelized sugar flavor with hops and grapefruit. Sweet and mellow with a smooth mouthfeel; rich caramelized sugar flavor with hops and grapefruit. It would seem logical that the smallest Central American coffee-growing country would produce microlots, but historically, much of the coffee was blended and sold to mills, without much lot differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to start to identify and isolate individual varieties, and to experiment with sorting and processing, as a way of attracting buyers and getting higher prices, but access to those resources can still be difficult for smaller growers. For the past few years, Café Imports green buyer Piero Cristiani—who is from El Salvador, and whose mother has a long history in coffee there—has embarked on a project designed to identify, reward, and bring to market the exceptional results of the hard, innovative work that producers are increasingly interested in doing here. Focusing on the region of Chalatenango, Piero has partnered with a cupper and a local mill to buy small, select microlots from producers—some separated by variety, some by process, and some by both. We are buying the coffee in parchment and doing the ruling and final sorting and bagging ourselves, which allows for more quality control as well as the ability to package some of these very special small lots in custom 35-kilo Pequeños bags, to create more widespread access to these coffees to roasters. Rosa Elida Flores and her husband Angelino Landaverd owns a 4-hectare farm that's planted with about 3,000 trees per manzana with primarily three different varieties: Gesha, Pacamara, and Pacas. The coffee is picked ripe and depulped right away before being fermented in open tanks for between 8–9 hours, then washed and laid on raised beds for around 14 days, depending on the climate. The coffee is moved and rotated evey 15 minutes throughout the drying process for the first few days, until it becomes more stable, then it is rotated every 30 minutes or so for the duration. The farm produces about 1000 quintales per year, and the land is also newly planted with lemon and avocado trees for shade and biological/commercial diversity. The coffee-leaf rust is less of a threat lately as Rose and Angelino are combatting it very actively on the farm, and are able to expand his land by a few manzanas every year to grow the production. The farm was inherited from Angelino's father, and through improvements every year and processing innovations, Angelino hopes to continue to improve his quality, as coffee is the main source of his family's livelihood. We are proud to offer these micro-microlots, and can’t wait for you and your customers to experience the delicious stuff that comes in these small packages. For more information about coffee production in El Salvador, visit our El Salvador Origin Page. nft,norg
El Salvador
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Microlot 6 Gerardo Recinos Chavez - Finca El Naranjo - Pacas (GrainPro) (2016 Harvest) 9346 35 Kg 6 CI USA Minnesota USA
ci-usa-minnesota Soy nut. Soy nut. Gerardo Recinos Chavez is the owner of El Naranjo farm in the mountainous microregion of Alotepec-Metapán in Chalatenango, El Salvador. The farm is about ¾ hectare in size and is located at 1700 masl. Both Pacamara and Pacas varieties are grown on the farm with annual production at 25 quintales. Coffee is harvested from December to February and handpicked. Beans are fermented for 16-18 hours and then dried on African beds for 10-12 days. Gerardo explains the history of the farm saying, “The farm has been around for 12 years and came from one generation to another generation. My dad gave a piece of land to me as inheritance and he told me that if I wanted, to plant to have my own coffee.” Additionally Gerardo has had to overcome the challenge of some roya “rust” disease on El Naranjo. For more information on our Chalatenango Pequeños Productores project in El Salvador, please visit the blog our green buyer Piero Cristiani wrote here. For more information on El Salvador coffees in general, please visit our El Salvador Origins page here. nft,norg
El Salvador
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Pacas Honey (GrainPro) (2016 Harvest) 9532 69 Kg 43 CI USA Minnesota USA
ci-usa-minnesota Peanut and citric. Peanut and citric. Rolo Ramirez owns the San José farm in Ataco. It is a 56-hectare farm growing mostly Pacas variety coffee, a variety that is native to El Salvador. For his honey process, Don Rolo depulps the coffee and dries it on raised beds. El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered". This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities. This year we bought some coffees grown at 1900 meters in this area. Could be one of the first El Sals at this altitude — Piero Cristiani For more information on Salvadoran coffee, visit our El Salvador origin page. nft,norg
El Salvador
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SHG EP Santa Ana - CUZCACHAPA (GrainPro) (2016 Harvest) 9726 69 Kg 18 CI USA Minnesota USA
ci-usa-minnesota Milk chocolate, toffee, juicy, candied apple, honey, stewed tomato. Milk chocolate, toffee, juicy, candied apple, honey, stewed tomato. This coffee has limited traceability, for more information on Salvadorian coffee, visit our El Salvador origin page. nft,norg
El Salvador
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SHG EP Rio Zarco - Bourbon - Honey (GrainPro) (2016 Harvest) 9744 69 Kg 68 CI USA Minnesota USA
ci-usa-minnesota Toffee with tart citric, sweet and a nutty aftertaste. Toffee with tart citric, sweet and a nutty aftertaste. This offering comes from Rio Zarco, a full-scale coffee mill located in El Salvador's Chalatenango region. When coffee arrives at the mill, Rio Zarco takes samples and puts them through a computer program which calculates the percentage of ripe cherry as opposed to green, semi-ripe, dry, and floating cherries. This way there is an objective standard to measure quality, rewarding farmers for better cherry selection. Rio Zarco then controls all processing, from the cherry to exportable green, allowing for the provision of consistent offerings. “Focus” is the word that defines our coffees from El Salvador this year, and it’s what makes the incoming crop so special and exciting for us. While the country’s overall production is still reeling from a high prevalence of coffee-leaf rust, farmers are combatting lower yields (up to 35% less than last year) with improved processing, more and better variety selection, and a growing commitment to innovation. For the past few years, Piero has been on the ground in El Salvador more and more, developing relationships that have turned into long-term partnerships with producers whose coffee we buy year in and year out, often in parchment, which allows him direct oversight in the dry-milling process. This makes it possible for Piero to build specific lots, perform quality-control checks, and even choose the bag size for individual coffees. nft,norg
El Salvador
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SHG EP 2 Honey (GrainPro) (2016 Harvest) 9712 69 Kg 53 CI USA Minnesota USA
ci-usa-minnesota Winey citric acidity, mild and sweet with a nutty aftertaste. Winey citric acidity, mild and sweet with a nutty aftertaste. High up on the north face of Volcan de Santa Ana, Buenos Aires is one of the best coffee areas of El Salvador. It's a tight-knit community where farmers help harvest each other's cherries. The Rio Zarco mill receives beans from more than 80 Buenos Aires farmers, from which they filter out bad tasting Catimor to produce a Red Bourbon, Typica, Pacamara and Kenya lot from farms starting at 1450 m up to 1740. Every year we select around a dozen farms worth processing on their own, due to special varieties or a clear commitment to quality; these are the Buenos Aires Microlots.San Roberto, which placed 1st in the C.o.E. is also located in this area. nft,norg
El Salvador
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SHG EP 3 Natural (GrainPro) (2016 Harvest) 9398 69 Kg 13 CI USA Minnesota USA
ci-usa-minnesota Citric acidity with berry. Citric acidity with berry. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
El Salvador
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SHG EP 3 Honey (GrainPro) (2016 Harvest) 9400 69 Kg 33 CI USA Minnesota USA
ci-usa-minnesota Mild and citric with toffee and bakers chocolate. Mild and citric with toffee and bakers chocolate. Isidro Batlle purchased this land in the early 1920s and inspired by its altitude, gave it the name "Las Nubes" (The Clouds). Planted predominately with the Bourbon variety, Las Nubes boasts almost 100 years of coffee production. Arguably more important is the extensive soil structure and development that can be achieved over this time span. Las Nubes is managed by Eduardo Moran Larin, the administrator of the farm. Currently, 15 manzanas of land are dedicated to a developmental project involving the Typica, Kenya, and Castillo varieties in an attempt to achieve more roya-resistant plants. They are also experimenting with reducing the density of plants per manzana in an attempt to increase average yield and production in the future. Eduardo claims that the quality of coffee coming out of Las Nubes is due to its ideal altitude combined with their fertilization and foliage management. Overall, the focus at Las Nubes lies entirely in the final quality of the cup. From when a seed is planted to the point that it's cherries are harvested, Las Nubes is constantly striving to take every action possible in improving and maintaining its production of specialty coffee. Coffee was first cultivated in El Salvador in the 19th century, and it its beginnings it was only for domestic consumption. In the middle on the century, the government encouraged the people giving tax breaks, exemption from military service for coffee workers and elimination of export duties for new producers. By 1880, coffee was an exportable product and was becoming more important to the economy. Coffee production flourished throughout the 20th century, reaching its peak in the late 1970s. By 1980, coffee was responsible for the 50% of the gross domestic product. The civil war of 1980 affected the production of coffee and the production was decreased. Ending the civil war, Salvadorian producers started investing on technology in the farms, and also new coffee varieties were planted and the Institution of Coffee was created. All of these important factors, helped to develop the coffee industry. In the following years, coffee production becamean important economic factor in El Salvador. The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador, compared to its counterparts in the region, has preserved a substantial amount of Bourbon varieties due to the civil war: During the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador's attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases). —Piero Cristiani nft,norg
Ethiopia
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Decaf KVW MC Djimma - Grade 5 10517 60 Kg 8 CI USA Minnesota USA
ci-usa-minnesota Cocoa, nutty and citric. nft,norg,Decaf
Ethiopia
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Decaf KVW MC   10919 60 Kg 29 CI USA Minnesota USA
ci-usa-minnesota Citric, sweet and clean with mild toffee flavor. nft,norg,Decaf
Ethiopia
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FTO Sidama SCFCU - FERO Cooperative - Grade 2 - FLO ID 2519 - (CBC ET-BIO-140) (GrainPro) 10423 60 Kg 274 CI USA Minnesota USA
ci-usa-minnesota Sweet, clean and delicate with floral, lemon and toffee flavors. Sweet, clean and delicate with floral, lemon and toffee flavors. The Sidama Coffee Farmers Cooperative Union (SCFCU), established in 2001, is a secondary co-operative, overseeing nearly 50 primary co-operatives in the Sidama region and representing more than 70,000 farmers. The contributing members raise mostly heirloom Ethiopian varieties on small plots of land near their homes, each farmer averaging between 1,000–1,800 trees per hectare. Farmers will harvest ripe cherry from September through December, and sell sorted cherry to cooperative washing stations for processing. Coffee is combined by quality and sold as blended lots by SCFCU. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. Fair Trade,Organic
Ethiopia
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FTO Sidama SCFCU - FERO Cooperative - Grade 2 - FLO ID 2519 - (CBC ET-BIO-140) (GrainPro) 9278 60 Kg 12 Vollers UK UK
london-eu Sweet floral, toffee, lemon and savory. Sweet floral, toffee, lemon and savory. From the Sidama Coffee Farmers Cooperative Union: The Sidama Coffee Farmers Cooperative Union was founded in 2001 to represent coffee producing cooperatives located throughout Sidama zone of southern Ethiopia that are now exporting high quality coffee directly to the international market. The union provides marketing, credit, and technical services to 47 primary cooperative societies and over 70,000 farmers. Coffee here is grown near homesteads and planted at low densities, ranging from 1000 to 1800 trees per hectare. Depending on altitudinal variation and rainfall distribution, the harvesting period varies from September to December while main exporting period is from January to August. Harvesting is mostly done by family labor. Freshly handpicked cherries are sorted before pulping and are sold to cooperatives for processing. Fresh clean red cherries are supplied to primary cooperative washing stations, depulped, and fermented. The fermented coffee is then washed with clean water, soaked, then dried to a moisture content of 11.5%. For more information on Ethiopian coffee, visit our Eithiopia origin page. Fair Trade,Organic
Ethiopia
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Nat Yirgacheffe G3 Kochere - Kore - Grade 3 (GrainPro) 10912 60 Kg 140 Vollers UK UK
london-eu Sweet with tart citric acidity and a smooth mouthfeel; winey berry, floral, cinnamon and lime flavors. Sweet with tart citric acidity and a smooth mouthfeel; winey berry, floral, cinnamon and lime flavors. Kore is the village, or kebele, where this coffee is grown and processed, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirgacheffe and near a little village of Ch'elelek'tu. Kochere coffees have a strong fruit tea–like note that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Nat Yirgacheffe G3 Kochere - Kore - Grade 3 (GrainPro) (2016 Harvest) 9413 60 Kg 88 Vollers UK UK
london-eu Fruity and floral aroma with tart lemon, sweet nut and citric acidity. Fruity and floral aroma with tart lemon, sweet nut and citric acidity. Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirga Cheffe and near a little village of Ch'elelek'tu in the Gedeo zone. While a "classic" Yirga coffee, all of the sub regions tend to have different flavour profiles. Adado - stone fruit, Konga - citrus and stone fruit, and for Kochere, it is a strong fruit tea that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varieties exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing. For more information about coffees from Ethiopia, visit our Ethiopia origin page. Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Un-washed, Region: Yirgacheffe, Sidama, Limu, etc. Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1-9 (defect count) Tracibility on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sub-lots (parchment). Exporters who are buying and selling many containers will cup through the sub-lots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Guji Taro - Guji - Grade 2 (GrainPro) 10649 60 Kg 55 CALM Melbourne Australia
melbourne-au White sugar, lemon curd, chocolate, floral, stewed berry, custard apple. nft,norg
Ethiopia Natural Guji Grade 3 Grade 3 (GrainPro) 10915 60 Kg 320 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
origin Sweet and clean with crisp fruit acidity; Lots of jasmine flavor with apricot, hibiscus and citrus fruit flavors. nft,norg
Ethiopia Natural Limu Cheffe Elfeta - Ashebir Gosaei - Grade 1 (GrainPro) 10917 60 Kg 220 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat Lots of rich berry and floral flavors with chocolate, blueberry, apricot, lemon and hops; balanced sweetness with tart fruit acidity and a smooth mouthfeel. Lots of rich berry and floral flavors with chocolate, blueberry, apricot, lemon and hops; balanced sweetness with tart fruit acidity and a smooth mouthfeel. This single-estate coffee comes from the Limu Kosa district in the Djimma zone, which is in the western area of Ethiopia. The 220-hectare farm is owned and operated by Ashebir Gosayei, who tends to 2,858 trees per hectare on the land, most of which is dedicated to growing coffee. (There is also chat and corn grown on the property.) Ashebir Gosayei has owned this farm since 2008, and it was 160 hectares in area to begin. The first coffee production was in 2012, and now the property has grown to more than 200 hectares. "Coffee is my life," Ashebir Gosayei says. "I invested all that I have in coffee farms, I am passionate in producing coffee." Coffee cherry is picked ripe starting in October, and laid out to dry completely on raised beds 1 meter off the ground; they are wire mesh, which allows air to circulate more evenly around the coffee while it dries, a process taking between 8–10 days depending on the weather. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Natural Sidama Grade 3 (GrainPro) 10553 60 Kg 110 CI USA Minnesota USA
ci-usa-minnesota Tart berry, coffee cherry, mild floral and lemongrass flavors with a nutty aftertaste; mild, sweet and winey with a smooth mouthfeel. nft,norg
Ethiopia
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Natural Sidama Grd 4 Fancy 10923 60 Kg 83 CI USA Minnesota USA
ci-usa-minnesota Mild and sweet with a smooth mouthfeel; floral, fruit and pine flavors with a nutty aftertaste. nft,norg
Ethiopia
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Natural Sidama Grd 4   9749 60 Kg 20 CI USA Minnesota USA
ci-usa-minnesota Popcorn. Popcorn. Located in the south of Ethiopia, the Sidama region offers great-quality coffee. Sidama’s coffees have lemon-citric tones with bright acidity. “Ethiopia Sidama” is a type of Arabica coffee grown in the Sidama Province of Ethiopia. For more information about coffee production in Ethiopia, visit our Ethiopia origin page. The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains—including sesame, beans, maize, wheat, and, most importantly,coffee. This ensures prompt payment to farmers. It also integrates all parts of the “ecosystem” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better-quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region, and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. An exporter then purchases the coffee through the ECX. The coffee that this exporter purchases will, at most, be labeled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Natural Yirgacheffe Kochere - Kore - Grade 1 (GrainPro) 10646 60 Kg 55 CALM Melbourne Australia
melbourne-au Cherry, lemon, toffee, floral and strawberry with winey tart acidity. Cherry, lemon, toffee, floral and strawberry with winey tart acidity. Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirgacheffe and near a little village of Ch'elelek'tu. Kochere coffees have a strong fruit tea–like note that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 10647 60 Kg 34 CALM Melbourne Australia
melbourne-au Clean fruity, berry, floral, lemon-lime, green grape and strong acidity. Clean fruity, berry, floral, lemon-lime, green grape and strong acidity. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Natural Yirgacheffe Gelana Abaya - Asgori - Grade 1 (GrainPro) 10648 60 Kg 51 CALM Melbourne Australia
melbourne-au Cherry and chocolate, clean fruit, berry, floral, honey, strong citric acidity and a heavy mouthfeel. Cherry and chocolate, clean fruit, berry, floral, honey, strong citric acidity and a heavy mouthfeel. This coffee comes from our washing-station partners at Gelana Abaya, which is in the kebele, or village, of Asgori, in the woreda, or district, of Abaya, in the Yirgacheffe region. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 10651 60 Kg 19 CI USA Minnesota USA
ci-usa-minnesota Floral, berry, chocolate, apple, strawberry, sugary and winey. Floral, berry, chocolate, apple, strawberry, sugary and winey. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 10652 60 Kg 279 CI USA Minnesota USA
ci-usa-minnesota Lots of jasmine and lime with berry, chocolate, apple, strawberry and cane sugar flavors; Sweet with winey acidity and a smooth mouthfeel. Lots of jasmine and lime with berry, chocolate, apple, strawberry and cane sugar flavors; Sweet with winey acidity and a smooth mouthfeel. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 10653 60 Kg 69 Vollers UK UK
london-eu Floral, berry, chocolate, apple, strawberry, sugary and winey. Floral, berry, chocolate, apple, strawberry, sugary and winey. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Natural Yirgacheffe Aricha - Edido - Grade 1 (GrainPro) 10655 60 Kg 294 CI USA Minnesota USA
ci-usa-minnesota Winey, berry and floral, caramel, lime, cherry and tart. Winey, berry and floral, caramel, lime, cherry and tart. This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Natural Yirgacheffe Aricha - Edido - Grade 1 (GrainPro) 10656 60 Kg 33 Vollers UK UK
london-eu Winey, berry and floral, caramel, lime, cherry and tart. Winey, berry and floral, caramel, lime, cherry and tart. This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Natural Yirgacheffe Beriti - Tore - Grade 1 (GrainPro) 10658 60 Kg 75 CI USA Minnesota USA
ci-usa-minnesota Fruity, berry, tart lemon-lime, apple, grape, floral and winey. Fruity, berry, tart lemon-lime, apple, grape, floral and winey. This coffee comes from our washing-station partners at Beriti, which is in the kebele, or village, of Tore, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. The altitude and microregion creates a more floral tone in these coffees, balanced by a creamy citrus. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Natural Yirgacheffe Beriti - Tore - Grade 1 (GrainPro) 10659 60 Kg 97 Vollers UK UK
london-eu Fruity, berry, tart lemon-lime, apple, grape, floral and winey. Fruity, berry, tart lemon-lime, apple, grape, floral and winey. This coffee comes from our washing-station partners at Beriti, which is in the kebele, or village, of Tore, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. The altitude and microregion creates a more floral tone in these coffees, balanced by a creamy citrus. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Natural Yirgacheffe Celinga - Foge - Grade 1 (GrainPro) 10661 60 Kg 77 CALM Melbourne Australia
melbourne-au Juicy, tart, clean, sweet, strong winey acidity and creamy with fruity, berry, cherry and lemon-lime flavors. Juicy, tart, clean, sweet, strong winey acidity and creamy with fruity, berry, cherry and lemon-lime flavors. This coffee comes from our washing-station partners at Celinga, which is in the kebele, or village, of Foge, in the woreda, or district, of Guanga, in the Yirgacheffe region. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Natural Yirgacheffe Chelchele - Kochere - Grade 1 (GrainPro) 10662 60 Kg 82 CI USA Minnesota USA
ci-usa-minnesota Cherry, floral, berry, lime, caramel, chocolate and tart. Cherry, floral, berry, lime, caramel, chocolate and tart. This coffee comes from our washing-station partners at Chelchele, which is in the kebele, or village, of Chelchele, in the woreda, or district, of Kochere, in the Yirgacheffe region. Chelchele coffees tend to have a nice backbone of sweetness from toffee and/or soft nuts like almond, with a floral and citrus overone. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Natural Yirgacheffe Celinga - Foge - Grade 1 (GrainPro) 10830 60 Kg 200 CI USA Minnesota USA
ci-usa-minnesota This coffee comes from our washing-station partners at Celinga, which is in the kebele, or village, of Foge, in the woreda, or district, of Guanga, in the Yirgacheffe region. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Natural Yirgacheffe Celinga - Foge - Grade 1 (GrainPro) 10830 60 Kg 1 Vollers UK UK
london-eu This coffee comes from our washing-station partners at Celinga, which is in the kebele, or village, of Foge, in the woreda, or district, of Guanga, in the Yirgacheffe region. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Natural Yirgacheffe Chelchele - Kochere - Grade 1 (GrainPro) 10831 60 Kg 120 CI USA Minnesota USA
ci-usa-minnesota This coffee comes from our washing-station partners at Chelchele, which is in the kebele, or village, of Chelchele, in the woreda, or district, of Kochere, in the Yirgacheffe region. Chelchele coffees tend to have a nice backbone of sweetness from toffee and/or soft nuts like almond, with a floral and citrus overone. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Natural Yirgacheffe Gelana Abaya - Asgori - Grade 1 (GrainPro) 10832 60 Kg 300 CI USA Minnesota USA
ci-usa-minnesota This coffee comes from our washing-station partners at Gelana Abaya, which is in the kebele, or village, of Asgori, in the woreda, or district, of Abaya, in the Yirgacheffe region. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Natural Yirgacheffe Kochere - Kore - Grade 1 (GrainPro) 10833 60 Kg 300 CI USA Minnesota USA
ci-usa-minnesota Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirgacheffe and near a little village of Ch'elelek'tu. Kochere coffees have a strong fruit tea–like note that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Natural Yirgacheffe Adado - Shara - Grade 1 (GrainPro) 10834 60 Kg 200 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Organic Guji Shakiso - Kayon Mountain Farm - Grade 1 - Natural (GrainPro) 10837 60 Kg 188 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Balanced, sweet and tart with a creamy mouthfeel; lots of fruity and floral flavors with apple and bubblegum. Balanced, sweet and tart with a creamy mouthfeel; lots of fruity and floral flavors with apple and bubblegum. The Kayon Mountain Coffee Farm is owned by multiple families that have been born and raised around the experience of coffee. These shareholding members had mainly been supplying coffee to auction for the past 30 years until they started their farm in 2012. This farm boasts a 500 hectare spread, of which half is planted in heirloom Typica coffee and the other land reserved for cabbage, and indigenous shade trees. By 2015, they had implemented washing stations and dry-hullers allowing them to start exporting their own coffees and now see an annual production of about 300 tons. The coffees see an average fermentation time of 36–48 hours, followed by an average drying time of 10–20 days. Kayon Mountain plans to plant more coffee, improve the quality of their processing, and even begin leasing more land to expand their practice. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,Organic
Ethiopia
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Washed Grd 2 Yirgach Konga - Grade 2 (GrainPro) 10218 60 Kg 25 CALM Melbourne Australia
melbourne-au Creamy orange, floral rosemary , juicy, pink Muscat grape, coconut. Creamy orange, floral rosemary , juicy, pink Muscat grape, coconut. This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus and supportive stone-fruit flavors of peach and apricot, and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Washed Grd 2 Yirgach Konga - Grade 2 (GrainPro) 10599 60 Kg 20 CI USA Minnesota USA
ci-usa-minnesota This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus and supportive stone-fruit flavors of peach and apricot, and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Washed Grd 2 Yirgach Konga - Grade 2 (GrainPro) 10599 60 Kg 10 CI USA Minnesota USA
ci-usa-minnesota This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus and supportive stone-fruit flavors of peach and apricot, and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Washed Grd 2 Yirgach Konga - Grade 2 (GrainPro) 10599 60 Kg 20 CI USA Minnesota USA
ci-usa-minnesota This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus and supportive stone-fruit flavors of peach and apricot, and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Washed Sidama Sidama - Werka - Grade 1 (GrainPro) 10229 60 Kg 112 Vollers UK UK
london-eu Strong burnt sugar, cola, tamarind, raisin, strong complex fruit acidity and juicy. Strong burnt sugar, cola, tamarind, raisin, strong complex fruit acidity and juicy. This specific offering comes from the Gora Kone Washing Station, located in the village of Werka in the Nensebo district of the Sidamo region. The station itself has been in operation for seven years and has an estimated 800 contributing farmers registered for cherry delivery throughout the harvest period. These offerings are promptly sorted and floated to remove unwanted and unripe cherries. The prime selection is then depulped using a traditional disc pulper, washed, then dried for an average period of 10-12 days. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information on Ethiopian coffee, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Washed Sidama Sidama - Werka - Grade 1 (GrainPro) 10231 60 Kg 81 CALM Melbourne Australia
melbourne-au Strong burnt sugar, cola, tamarind, raisin, sweet with strong complex fruit acidity and juicy. Strong burnt sugar, cola, tamarind, raisin, sweet with strong complex fruit acidity and juicy. Sidama is a province in the southern part of Ethiopia, and is a larger region that comprises Yirgacheffe town and its surrounding coffeelands. Its name is not as immediately recognizable as Yirgacheffe, but coffees from Sidama are diverse in profile and the highest-quality lots have crisp lemon acidity and lots of clarity. This coffee is from the Werka Coffee Washing Station in theworedaor village of Nensebo, in the town of Werka. The washing station is used by between 700 and 800 farmers, each of whom grows coffee on an average of 3 hectares of land. The typical farm here is also planted with false banana and corn plants, and Acacia trees for shade. The farms range in altitude from 1900–2050 meters, with average daily temperatures up to about 77° Fahrenheit, with cool evenings of about 60° Fahrenheit. The washing station produces both washed and natural coffees: The washed lots are fermented underwater for 48 hours before the mucilage is removed; the coffee is dried on raised beds in a windy area, to speed the drying process. The washing water is purified and recycled for other uses. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 10208 60 Kg 59 Vollers UK UK
london-eu Strong florals, apricot, lemon, pear, jasmine and strong citric acidity. Strong florals, apricot, lemon, pear, jasmine and strong citric acidity. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 10214 60 Kg 5 CI USA Minnesota USA
ci-usa-minnesota Intense floral flavors with apricot, lemon- lime and green grape; complex citric acidity, sweet and clean. Intense floral flavors with apricot, lemon- lime and green grape; complex citric acidity, sweet and clean. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 10217 60 Kg 41 CALM Melbourne Australia
melbourne-au Strong florals, apricot, lemon, pear, jasmine and strong citric acidity. Strong florals, apricot, lemon, pear, jasmine and strong citric acidity. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) 10236 60 Kg 79 Vollers UK UK
london-eu Rich apricot and intense jasmine, strong burnt sugar. Rich apricot and intense jasmine, strong burnt sugar. This coffee comes from our washing-station partner in Konga, which is in the kebele or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus and supportive stone-fruit flavors of peach and apricot, and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) 10237 60 Kg 100 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Very sweet with nice tangy fruit acidity and a creamy mouthfeel; lots of citrus fruit and sweet tropical floral flavors with chocolate. Very sweet with nice tangy fruit acidity and a creamy mouthfeel; lots of citrus fruit and sweet tropical floral flavors with chocolate. This coffee comes from our washing-station partners at Adado, which is in the kebele, or village, of Shara, in the woreda, or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, "Adado." In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully, and even shine through the heavy berry overtones in a natural process. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10238 60 Kg 100 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Very sweet, clean, balanced and complex; lots of floral flavor with tropical fruits, apricot, cola and lime. Very sweet, clean, balanced and complex; lots of floral flavor with tropical fruits, apricot, cola and lime. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10554 60 Kg 210 CI USA Minnesota USA
ci-usa-minnesota Jasmine flavor with lemon, caramel and apricot; sugary with citric acidity and a smooth mouthfeel. Jasmine flavor with lemon, caramel and apricot; sugary with citric acidity and a smooth mouthfeel. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10825 60 Kg 80 Vollers UK UK
london-eu This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10826 60 Kg 220 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) 10827 60 Kg 180 CI USA Minnesota USA
ci-usa-minnesota This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Beriti - Tore - Grade 1 (GrainPro) 10828 60 Kg 120 CI USA Minnesota USA
ci-usa-minnesota This coffee comes from our washing-station partners at Beriti, which is in the kebele, or village, of Tore, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. The altitude and microregion creates a more floral tone in these coffees, balanced by a creamy citrus. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Kochere - Kore - Grade 1 (GrainPro) 10829 60 Kg 300 CI USA Minnesota USA
ci-usa-minnesota Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere is southwest of the town of Yirgacheffe and near a little village of Ch'elelek'tu. Kochere coffees have a strong fruit tea–like note that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural. Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots. Café Imports is proud to offer a variety of Ethiopian coffees—an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffee production in Ethiopia, visit our Ethiopia Origin Page. nft,norg
Ethiopia Washed Yirgacheffe 1 Grade 1 (GrainPro) 10916 60 Kg 300 Origin/USA
Est Ship: Aug 2017
USA
Est Ship: Aug 2017
  origin nft,norg
Ethiopia
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Washed Yirgacheffe 1 Adado - Shara - Grade 1 (GrainPro) (2016 Harvest) 9087 60 Kg 55 Vollers UK UK
london-eu Lime zest, floral, lemon and tropical with intense acidity. Lime zest, floral, lemon and tropical with intense acidity. Adado Our Adado Coffees are from the Adado washing station near the kebele (village) or Shara in the woreda (district) of Guanga. Located in theGedeo zone, this coffee is namedafter the local tribe "Adado." Adado is my favorite micro region of Yirgacheffe. Stone fruit, and lots of it, is the predominant flavor profile of this area. Apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason nft,norg
Ethiopia
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Washed Yirgacheffe 1 Konga - Sede - Grade 1 (GrainPro) (2016 Harvest) 9088 60 Kg 4 Vollers UK UK
london-eu Sugary and floral with toffee and lemon. Sugary and floral with toffee and lemon. Our Konga coffee, from a microregion within the Gedeo Zone of Yirgacheffe, is named after the local tribe, Konga Sede, and comes from the Konga washing station located near the kebele (village) of Sede. There are 5,000 farmers and 10 mills represented in this lot. One mill can produce an average of five containers of washed coffee, and four of natural-process coffee. The region's average annual production is between 40 and 50 containers. Other common local crops include bananas and corn. Konga is about four kilometers south of the town of Yirgacheffe, and nearby both Harfusa and Biloya. We've always liked the Konga microregion of Yirgacheffe for both its strong citrus (mostly lemon this year) and supportive stone-fruit flavors of peach and apricot and when this is combined with processing as a natural, the result is dried cherry, cranberry, and lemonade-like acidity. One of the great things about Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee: The cross-pollination of genetics is totally amazing. — Jason Ethiopian Commodity Exchange (ECX) The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by smallholders who own 0.7 hectares; bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains, including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines. Here is a general rundown of how the ECX chain works in Ethiopia: Farmers deliver cherry to local wet mills. Some wet mills pay a premium for better quality cherry, some do not. The wet mill then delivers parchment coffee to a delivery station warehouse. In Yirgacheffe, this delivery station is in Dila. Coffees are labeled with a region and then are graded based both on physical qualities as well as cup quality. Higher-quality coffee fetches a higher price. Coffee is categorized into 81 generic grades of coffee at the ECX: Processing: Washed, Unwashed; Region: Yirgacheffe, Sidama, Limu, etc.; Flavor: A (Representative of region's cup characteristics) B (Less so), Grade: 1–8 (Defect count) Traceability on the coffee an exporter purchases coffee through the ECX will, at most, be labelled as “Yirgacheffe: Konga” or “Sidama: Borena.” Once a specific lot is purchased, it is then shipped to the buyer (typically an exporter in Ethiopia). Full lots come divided in 30 bag chop sublots (parchment). Exporters who are buying and selling many containers will cup through the sublots to select the top lots and build a full container from these. While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount. The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer. nft,norg
Ethiopia
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Washed Yirgacheffe 1 Aricha - Edido - Grade 1 (GrainPro) (2016 Harvest) 9415 60 Kg 80 Vollers UK UK
london-eu Floral, apricot, caramel, lemon, sweet, clean and delicate. Floral, apricot, caramel, lemon, sweet, clean and delicate. Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg
Ethiopia
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Washed Yirgacheffe 2 ECX - Grade 2 (GrainPro) 10221 60 Kg 128 CI USA Minnesota USA
ci-usa-minnesota Sweet and clean with tart acidity and a smooth mouthfeel; cocoa, chocolate, citrus fruits and mild floral flavors. Sweet and clean with tart acidity and a smooth mouthfeel; cocoa, chocolate, citrus fruits and mild floral flavors. 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 2 ECX - Grade 2 10994 60 Kg 221 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and citric with a smooth mouthfeel; chamomile flavor with a nutty aftertaste. nft,norg
Ethiopia Washed Yirgacheffe 2 ECX - Grade 2 (GrainPro) 11166 60 Kg 240 Origin/USA
Est Ship: Oct 2017
USA
Est Ship: Oct 2017
  origin nft,norg
Ethiopia
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Yirgacheffe Aricha - Edido - Washed - Grade 1 (GrainPro) 10597 60 Kg 6 CALM Melbourne Australia
melbourne-au Black tea, Jasmine, lemonade, white grape, peach and pear syrup, apricot, lavender, crisp pear. Black tea, Jasmine, lemonade, white grape, peach and pear syrup, apricot, lavender, crisp pear. Aricha is the name of the washing station where this coffee is processed. Edido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama -- areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones. Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct -- both distinctly Ethiopian, as well as distinct from one another, washed or natural. One of the other things that make Ethiopia distinct as a growing country is the complexity involved in the coffee market there, and the myriad systems and customs that ensure there's never a dull moment in sourcing the best lots, whether they are from individual farms, co-operatives or grower groups, or from the Ethiopian Commodity Exchange (ECX), a market institution founded in 2008 in attempt to protect small farmers from various risks and market forces that threaten the profitability of their harvest. Cafe Imports is proud to offer a variety of Ethiopian coffees -- an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region. For more information about coffees from Ethiopia, visit our Ethiopia origin page. nft,norg
Guatemala Atitlan San Pedro La Laguna (GrainPro) 10982 69 Kg 95 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Soft, sweet and citric with chocolate, toffee, apple and a nutty aftertaste. Soft, sweet and citric with chocolate, toffee, apple and a nutty aftertaste. Throughout the harvest, many lots from San Pedro, Atitlan, were cupped and classified according to their quality and profile. The most representative lots were selected to form this blended lot from various smallholders in the area; we think it 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 2,000 mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region. For more information on coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala Decaf KVW MC   11059 60 Kg 31 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
  origin nft,norg,Decaf
Guatemala
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Decaf Organic MWP El Quiche - Maya Ixil 9739 69 Kg 33 CI USA Minnesota USA
ci-usa-minnesota Graham and soy nut. Graham and soy nut. This coffee is decaffeinated using the Mountain Water Process. The co-operative Integral de Comercialización Maya Ixil R.L. was founded in 1998 by 28 member partners who saw the need to band together in order to improve their selling power on the coffee market, as well as to support member farmers' desire to farm using organic practices. Now, a little more than a decade later, the co-op is 190 members strong, and has made great strides in quality thanks to training, collaboration, investment in agricultural techniques, and dedication to excellence. The farmers represented by Maya Ixil are smallholders who hail from the local commuities of Suan Juan Cotzal, Santa María Nebaj, and San Gaspar Chajul in the Department of Quiche. Aside from coffee, these producers also sell organic honey, and the co-op offers technical assistance to smallholder members to allow them to achieve and maintain their certifications. The co-op also supports gender-equality initiatives, and well as nutrition and food-safety programs for its members. nft,Organic,Decaf
Guatemala
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FTO Huehuetenango CODECH - FLO ID 2892 - (CBC GT-BIO-615) (GrainPro) 10184 69 Kg 10 CI USA Minnesota USA
ci-usa-minnesota Chocolate, berry, coffee cherry, grape jelly and lemon-lime. Chocolate, berry, coffee cherry, grape jelly and lemon-lime. For picture gallery click here and here Average Farm Size: 0.5ha/farm Huehuetenango has been for years one of Guatemala’s prime coffee regions and it continues to be one.  The amount of high-altitude land in this region is very vast and the varieties cultivated are Bourbons or derivatives; both of these are essential to produce quality coffee.  The profile of this cup is very fruity with higher and brighter citric-acidity.  It is also very common to taste some chocolate notes in the background. This year we are also bringing in microlots from CODECH.  These are from higher altitude farms harvested later in the year and from specific associations under the CODECH umbrella. -Piero CODECH (Coordinator of organizations for the development of Concepcion Huista) is located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala.  It is comprised of 10 different organizations. CODECH comes to be in August of 1998, through the representatives of the different organizing bodies in search of alternative development programs for Concepcion Huista.  Out of all the organizations 4 of these focus mainly on coffee (organic and conventional). One of CODECH’s main objectives is the participation of women in society and the workforce.    Projects *Organic farming workshops *General agriculture workshops *National and international commercialization workshops *Teacher development workshops *Women specific workshops *Political incidence *Women rights and gender equity *Self esteem *Leadership *Medical attention *Household development *Classes by mail and radio station Gregorio, the general manager of CODECH, is pushing for farmers to renovate their farms.  He thinks they are underproducing at the moment and believes they could be producing about 3 times their current volume on average. His reasoning behind the organic certification is not only to be environmentally friendly but to be independent from transnationals which produce fertilizers.  They are also want independence from the price of oil (used in fertilizers).  Gregorio also believes that there is a growing market for organic products and wants to meet that demand. Fair Trade,Organic
Guatemala FTO Huehuetenango Guaya'b - FLO ID 876 - (CBC GT-BIO-141) (GrainPro) 10973 69 Kg 275 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat Mild, soft and sweet with cocoa, lemon zest and a nutty aftertaste. Fair Trade,Organic
Guatemala FTO Huehuetenango ASOBAGRI - FLO ID 877 11156 69 Kg 265 Afloat/USA
USA
afloat Very chocolatey with lemon flavor; tart fruity acidity and sweet with a heavy mouthfeel. Fair Trade,Organic
Guatemala FTO Huehuetenango ASOBAGRI - FLO ID 877 11167 69 Kg 275 Afloat/USA
USA
afloat Sweet, tart and clean with chocolate, clove and lemon flavor. Fair Trade,Organic
Guatemala
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FTO Women Producers Huehuetenango - ASDECAFE - Women Producers - FLO ID 30330 - (CBC GT-BIO-123) (GrainPro) 10189 69 Kg 14 Vollers UK UK
london-eu Tart acidity and sweet with a heavy mouthfeel; chocolate, cherry, almond and citrus fruit flavors. Tart acidity and sweet with a heavy mouthfeel; chocolate, cherry, almond and citrus fruit flavors. Huehugetenango, Guatemala, is a region very well-known for coffee: Its various microclimates, luch environment, and topography can produce some of the finest in Central America, with sparkling acidity and a base of toffee, nutty sweetness. We are glad to source coffee from the second-level co-op ASDECAFE, the Sustainable Coffee Association of Guatemala: This organization comprises various member groups and co-ops in different areas throughout the region of Huehuetenango and El Quiche. Founded in 2013, ASDECAFE's intention is to create a sustainable structure for producers, and to focus on quality. Its 8 member organizations are similarly interested in various social aspects of coffee, and are dedicated to achieving sustainability as businesses while also continuing to promote gender, environmental, and social initiatives. For the past two years, Cafe Imports has been pleased to buy a Women Producers lot from ASDECAFE, which comes from the member co-op ASODESI,located in the town of San Pedro Necta, Huehuetenango. Half of the premium that the coffee in this program receives goes directly to the producer, and half goes toward funding a program of the women's choosing. This year, they have focused on buying medication and bringing doctors to the community so that the women and children have easier access tocheck-ups. ASODESI provides a variety of services to the local community, such as health services and education. It has 117 coffee-growing partners, the majority of whom are maya-mam. ASODESI has a production area of 145 hectares, with an annual production of 6,200 quintales of parchment coffee. The predominant varieties are Catuai, Bourbon, Pache, and Catimor. San Pedro Necta es one of the zones producing the best quality of coffee in Huehuetenango; its microclimates and altitudes range from 1400 to 1800 meters, which provides coffee with an excellent cup. The overall concept of “sustainability” is based on a strong commitment to the protection of the environment, equal distribution of the generated profits, business transparency, a strong commitment to quality and long-term relationships with clients and suppliers, including Cafe Imports, which was one of the first companies to buy from ASDECAFE. ASDECAFE currently has Fair Trade and organic certification, and is hoping to diversify by adding Rainforest Alliance. The growers typically producearound 30,000 bags of exported coffee, which is brought to central warehouses in parchment, and is milled and exported by a third party. ASDECAFE has spear-headed efforts to promote Women Producers coffee, as well as lots that are grown specifically by young farmers, to try to encourage youth to stay in coffee production. Other groups have asked to join ASDECAFE because they have seen and appreciate the sustainability focus the organization has, but as of 2017 the organization is not accepting new members, in an effort to focus its energy and maintain control of quality and the impact of the work. Fair Trade,Organic,women-producers
Guatemala
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Huehuetenango 3 Finca La Bolsa (GrainPro) 10197 69 Kg 17 Vollers UK UK
london-eu Lemon, green grape, rosemary, cinnamon, toffee and pecan. Lemon, green grape, rosemary, cinnamon, toffee and pecan. La Bolsa is an estate in La Libertad, Huehuetenango. They are known for their consistent quality year over year; they have won multiple awards, and their coffee has participated in many barista competitions. From Maria Elena Video de Ovalle: In 1956, Dr. Jorge Vides Molina bought a piece of land named La Bolsa; it was given that name because it is located between large mountains. It has its own spring water, and two rivers go across the property, leaving an island of the patio where we dry our coffee, the mill, farmhouse, and school. One of our strong features is that we have our own natural spring water, which while we use it we are also able to donate the surplus the Municipio La Mesilla, located at the border of Mexico.We support the environment by complying with all the prerequisites of the Certifications of Rainforest and C.A.F.E Practices.The farm also has hydroelectric power, and we work with earthworms for organic matter. In the year 2002, we obtained second place at the national level of the Cup of Excellence, with a rating of 94.98. In the year 2005, Finca La Bolsa was chosen by Anacafe-Huehuetenango to impart a documentary with the German Channel D W T V, with the purpose of filming the process of high quality coffee production in Guatemala, which was viewed worldwide. nft,norg
Guatemala
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Huehuetenango 3 Finca La Bolsa (GrainPro) (2016 Harvest) 8928 69 Kg 15 Vollers UK UK
london-eu Creamy and citric with chocolate. Creamy and citric with chocolate. La Bolsa is an estate in La Libertad, Huehuetenango. They are known for their consistent quality year over year; they have won multiple awards, and their coffee has participated in many barista competitions. From Maria Elena Video de Ovalle: In 1956, Dr. Jorge Vides Molina bought a piece of land named La Bolsa; it was given that name because it is located between large mountains. It has its own spring water, and two rivers go across the property, leaving an island of the patio where we dry our coffee, the mill, farmhouse, and school. One of our strong features is that we have our own natural spring water, which while we use it we are also able to donate the surplus the Municipio La Mesilla, located at the border of Mexico.We support the environment by complying with all the prerequisites of the Certifications of Rainforest and C.A.F.E Practices.The farm also has hydroelectric power, and we work with earthworms for organic matter. In the year 2002, we obtained second place at the national level of the Cup of Excellence, with a rating of 94.98. In the year 2005, Finca La Bolsa was chosen by Anacafe-Huehuetenango to impart a documentary with the German Channel D W T V, with the purpose of filming the process of high quality coffee production in Guatemala, which was viewed worldwide. nft,norg
Guatemala Microlot Yazmin Mendez - Perla Verde (GrainPro) 10983 69 Kg 2 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Very sweet and soft with tangy green grape acidity and a smooth mouthfeel; lots of caramel flavor with chocolate, apple and lemon. Very sweet and soft with tangy green grape acidity and a smooth mouthfeel; lots of caramel flavor with chocolate, apple and lemon. Perla Verde is an aptly named farm, as the "green pearl" of 150 quintales is almost entirely planted with coffee, all Caturra variety. Owed by Yazmin Méndez, Perla Verde was bought in 2010: Before it was converted to coffee land, it was used for forestry harvesting, timber and wood. Yazmin is interested in furthering her knowledge and techniques for soil preservation and nutrition, and is concentrating on planting shade trees such as inga, a common shade plant whose pods are sometimes used for medicinal purposes as well. The coffeee is picked ripe, depulped, and fermented in tanks for 18–30 hours before being channel-sorted and washed. It is dried on cement patios, for about 32 hours. For more information about coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg
Guatemala Microlot Nicolas Ramirez Ramirez - Quejina (GrainPro) 10984 69 Kg 20 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Big complex floral flavors with caramel, tropical fruit green grape and lemon; very sweet with tangy lemon-lime acidity and a smooth mouthfeel. Big complex floral flavors with caramel, tropical fruit green grape and lemon; very sweet with tangy lemon-lime acidity and a smooth mouthfeel. Quejina is a family owned farm, and has been inNicolas Ramirez's family since it was first used for forestry harvesting (lumber, timber) and then once it was converted to coffee land. Nicolas hopes to expand the land by buying more plots nearby, to separate out more cultivars as microlots and plant new ones, and to improve both the farming techiques and the conservation programs on the land. The coffee is picked ripe and depulped, allowed to ferment for 18–24 hours, and dried—drying takes between 3–5 days depending on the ambient temperature and weather. For more information about coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg
Guatemala Microlot Concepcion Villatoro Matias - Los Dos Socios (GrainPro) 10985 69 Kg 11 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Juicy sweetness, clean and soft with a smooth mouthfeel; very caramel-y, with apple, lime and floral flavors. Juicy sweetness, clean and soft with a smooth mouthfeel; very caramel-y, with apple, lime and floral flavors. Los Dos Socios is a 150 cuerdas farm, producing about 150 quintales of coffee annually, mostly planted in Caturra, Pache, and Pacamara varieties. The farm was purchased in 1990, and tended to by five employees; the hopes are to expand the farm area and plant the entire farm in coffee, with different varieties to separate into microlots and to add further land conservation programs. The coffee is picked ripe and floated for quality, depulped, and fermented for 18–24 hours before being washed and dried for 32 hours on patios. For more information on coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg
Guatemala Microlot Yazmin Mendez - Perla Verde (GrainPro) 10986 69 Kg 4 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Sweet, clean and citric with a smooth mouthfeel; intense complex floral flavors with chamomile and Darjeeling tea as well as lemon and lime. Sweet, clean and citric with a smooth mouthfeel; intense complex floral flavors with chamomile and Darjeeling tea as well as lemon and lime. Perla Verde is an aptly named farm, as the "green pearl" of 150 quintales is almost entirely planted with coffee, all Caturra variety. Owed by Yazmin Méndez, Perla Verde was bought in 2010: Before it was converted to coffee land, it was used for forestry harvesting, timber and wood. Yazmin is interested in furthering her knowledge and techniques for soil preservation and nutrition, and is concentrating on planting shade trees such as inga, a common shade plant whose pods are sometimes used for medicinal purposes as well. The coffeee is picked ripe, depulped, and fermented in tanks for 18–30 hours before being channel-sorted and washed. It is dried on cement patios, for about 32 hours. For more information about coffee production in Guatemala, visit our Guatemala Origin Page. nft,norg
Guatemala Microlot 2 Ixban - Huehuetenango (GrainPro) 10987 46 Kg 5 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Lots of caramel with apple, citrus fruits, chocolate, bubble gum and honey; sugary sweet with tart acidity and a smooth mouthfeel. nft,norg
Guatemala Microlot 2 Ixban - Huehuetenango (GrainPro) 10988 46 Kg 20 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Sweet, clean and citric with a smooth mouthfeel; lots of sweet apple as well as toffee, lemon-lime and mild floral flavors. nft,norg
Guatemala Microlot 2 Ixban - Huehuetenango (GrainPro) 10989 46 Kg 19 Origin/Australia
Est Ship: Aug 2017
Australia
Est Ship: Aug 2017
origin Complex sweet floral flavors as well as apple, lemon, lime and coffee cherry; sweet with tart citric acidity and a smooth mouthfeel. nft,norg
Guatemala
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Org Atitlan San Pedro La Laguna - APROCAFE (GrainPro) 10815 69 Kg 198 CI USA Minnesota USA
ci-usa-minnesota Sweet, tart and clean with toffee, chocolate and lemon flavor. Sweet, tart and clean with toffee, chocolate and lemon flavor. This coffee is from the APROCAFE co-operative in San Pedro, Atitlan. They follow organic practices and pay special attention to the needs of both the soil and the water. They use vermicompost as fertilizer, and do all harvesting by hand. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000 mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region. For more information on coffee production in Guatemala, visit our Guatemala origin page. nft,Organic
Guatemala
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Org Chimaltenango San Jose Poaquil - APROCAFE (GrainPro) 10852 69 Kg 254 CI USA Minnesota USA
ci-usa-minnesota Caramel, toffee, lemon and cocoa flavors with nice sweetness, acidity and a smooth mouthfeel. nft,Organic
Guatemala
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Regional Select Huehuetenango - Waykan (GrainPro) 10502 69 Kg 161 Vollers UK UK
london-eu Chocolate, lemon-lime, green grape, and floral. Chocolate, lemon-lime, green grape, and floral. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–86 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 87 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on Guatemalan coffee, visit our Guatemala. origin page. nft,norg,Regional Select
Guatemala Regional Select Huehuetenango - Waykan (GrainPro) 10504 69 Kg 275 Afloat/Australia
Est Arrival: Aug 2017
Australia
Est Arrival: Aug 2017
afloat Very sweet with tart citric acidity and a smooth mouthfeel; toffee, cherry, lemon and chocolate flavors with an herbal aftertaste. Very sweet with tart citric acidity and a smooth mouthfeel; toffee, cherry, lemon and chocolate flavors with an herbal aftertaste. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–86 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 87 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on Guatemalan coffee, visit our Guatemala. origin page. nft,norg,Regional Select
Guatemala
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Regional Select Huehuetenango - Waykan (GrainPro) 10505 69 Kg 275 Vollers UK UK
london-eu Sweet, tangy and tart with green grape, sugar cane juice, cherry and almond. Sweet, tangy and tart with green grape, sugar cane juice, cherry and almond. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–86 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 87 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on Guatemalan coffee, visit our Guatemala. origin page. nft,norg,Regional Select
Guatemala
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Regional Select Huehuetenango - Waykan (GrainPro) 10812 69 Kg 260 CI USA Minnesota USA
ci-usa-minnesota Sugary sweet with citric acidity and a creamy mouthfeel; chocolatey with lime, cocoa and cane sugar flavor with a nutty aftertaste. Sugary sweet with citric acidity and a creamy mouthfeel; chocolatey with lime, cocoa and cane sugar flavor with a nutty aftertaste. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–86 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 87 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on Guatemalan coffee, visit our Guatemala. origin page. nft,norg,Regional Select
Guatemala
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Regional Select Huehuetenango - Waykan (GrainPro) 10813 69 Kg 270 CI USA Minnesota USA
ci-usa-minnesota Tart and sweet with a sugary mouthfeel; tangy lemon, chocolate and coffee cherry. Tart and sweet with a sugary mouthfeel; tangy lemon, chocolate and coffee cherry. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–86 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 87 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on Guatemalan coffee, visit our Guatemala. origin page. nft,norg,Regional Select
Guatemala
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Regional Select Huehuetenango - Waykan (GrainPro) 10851 69 Kg 243 CI USA Minnesota USA
ci-usa-minnesota Sweet and tangy with a smooth mouthfeel; honey, green apple and caramel flavors as well as some coffee cherry and some floral perfume. Sweet and tangy with a smooth mouthfeel; honey, green apple and caramel flavors as well as some coffee cherry and some floral perfume. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Waykan offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. We work closely with our partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers who own farms of any size are invited to bring their coffee to be cupped, and whether they bring 2 or 200 bags their coffee is sampled and scored: Coffees that score 85–86 with the clean and crisp Huehuetenango profile are blended into the Regional Select lot, while coffees scoring 87 and above are kept separate and offered as microlots, with price incentives attached to reward that quality. In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night." (And for the record, the region's name is commonly pronounced "way-way-teh-NAN-go.") The producers of Waykan are situated in the municipalities of Chajul, Quiche, Cotzal, and Nebaj. For more information on Guatemalan coffee, visit our Guatemala. origin page. nft,norg,Regional Select
Guatemala
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Regional Select 1 Huehuetenango (GrainPro) 10809 69 Kg 206 CI USA Minnesota USA
ci-usa-minnesota Tart and sweet with a smooth mouthfeel; chocolate, cherry, caramel, lemon and coffee cherry flavors. Tart and sweet with a smooth mouthfeel; chocolate, cherry, caramel, lemon and coffee cherry flavors. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Regional Select offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. These lots are not traceable back to the producer level, but are intended to capture the flavor of the region. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Regional Select
Guatemala
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Regional Select 1 Huehuetenango (GrainPro) 10810 69 Kg 273 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and clean with lemon, caramel and floral flavors. Mild, sweet and clean with lemon, caramel and floral flavors. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Regional Select offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. These lots are not traceable back to the producer level, but are intended to capture the flavor of the region. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Regional Select
Guatemala
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Regional Select 1 Huehuetenango (GrainPro) 10811 69 Kg 274 CI USA Minnesota USA
ci-usa-minnesota Sweet and tart with a smooth mouthfeel; cocoa, cherry, sweet lemon, toffee and coffee cherry flavor. Sweet and tart with a smooth mouthfeel; cocoa, cherry, sweet lemon, toffee and coffee cherry flavor. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Regional Select offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. These lots are not traceable back to the producer level, but are intended to capture the flavor of the region. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg,Regional Select
Guatemala SHB EP Huehuetenango (GrainPro) 10507 69 Kg 237 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Toffee and chocolate flavor with citrus fruits, floral and cocoa; sweet with nice fruit acidity and a thick mouthfeel. Toffee and chocolate flavor with citrus fruits, floral and cocoa; sweet with nice fruit acidity and a thick mouthfeel. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Regional Select offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. These lots are not traceable back to the producer level, but are intended to capture the flavor of the region. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg
Guatemala SHB EP Huehuetenango (GrainPro) 10508 69 Kg 275 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Sweet with a creamy mouthfeel; coffee cherry, flavor with lemon and chocolate. Sweet with a creamy mouthfeel; coffee cherry, flavor with lemon and chocolate. As part of a continuing mission to showcase coffees that taste "true to place" while offering outstanding quality and providing a springboard for excellence, our Regional Select offerings are selected to highlight the dynamic character and profile of coffees from Huehuetenango. One of the most famous coffee-growing regions in Guatemala, Huehuetenango is considered a "coffee economy," and producers have told us that around 80% of the population makes its living from coffee either directly or indirectly. These lots are not traceable back to the producer level, but are intended to capture the flavor of the region. For more information on Guatemalan coffee, visit our Guatemala origin page. nft,norg
Guatemala SHB EP Huehuetenango - ASPROCDEGUA (GrainPro) 10930 69 Kg 190 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat Sweet with tart acidity and a smooth mouthfeel; caramel, toffee, chocolate and lime flavors. nft,norg
Guatemala SHB EP Acatenango Acatenango (GrainPro) 10931 69 Kg 85 Afloat/USA
Est Arrival: Sep 2017
USA
Est Arrival: Sep 2017
afloat Very chocolatey with clove and cocoa flavors; sweet with good tart acidity and a heavy mouthfeel. nft,norg
Guatemala
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SHB EP Atitlan San Pedro La Laguna (GrainPro) 10637 69 Kg 250 CI USA Minnesota USA
ci-usa-minnesota Peanut, sweet lemon, toffee, cinnamon and chocolate. Peanut, sweet lemon, toffee, cinnamon and chocolate. Throughout the harvest, many lots from San Pedro, Atitlan, were cupped and classified according to their quality and profile. The most representative lots were selected to form this blended lot from various smallholders in the area; we think it 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 2,000 mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region. For more information on coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
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SHB EP Atitlan San Lucas Toliman (GrainPro) 10814 69 Kg 269 CI USA Minnesota USA
ci-usa-minnesota Soft, sweet and clean with mild floral flavors, toffee and lemon. Soft, sweet and clean with mild floral flavors, toffee and lemon. Throughout the harvest, many lots from Atitlan, were cupped and classified according to their quality and profile. The most representative lots were selected to form this blended lot from various smallholders in the area; we think it 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 2,000 mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region. For more information on coffee production in Guatemala, visit our Guatemala origin page. nft,norg
Guatemala
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Spl Cat 500 SHB EP - Finca La Bolsa (GrainPro) (2015 Harvest) 7448 69 Kg 7 Vollers UK UK
london-eu Soft, heavy and balanced with cherry, lemon and vanilla. Soft, heavy and balanced with cherry, lemon and vanilla. La Bolsa is an estate in La Libertad, Huehuetenango that is known for consistent quality year after year. It was founded by Dr. Jorge Vides. Dr. Jorge Vides was a doctor at the National Hospital of Huehuetenango, and the hospital was named after him following 30 years of dedicated service.In 1958, he bought La Bolsa farm, named for the river that runs through the land. He was committed to producing high quality coffees and loved his time on La Bolsa farm.His hard work and commitment to quality paid off; in 1984 Dr. Vides was given the “Outstanding Coffee Grower” award by ANACAFE. Dr. Vides passed away in1995 and the management of the farm is currently handled by the family's third generation. His family continues the commitment to quality that Dr. Jorge Vides started, and was the number 2 CoE winner in 2002. More from Maria Elena Video de Ovalle, a current producer at La Bolsa: In 1956 Dr. Jorge Vides Molina bought a piece of land named La Bolsa, it was given that name because it is located between large mountains. It has its own spring water and two rivers go across the property, leaving and island of the patio where we dry our coffee, the mill, farmhouse and school. One of our strong features is that we have our own natural spring water which while we use it we are also able to donate the surplus the Municipio La Mesilla, located at the border of Mexico. In the year 2002 we obtained second place at the national level of the Cup of Excellence with a rating of 94.98. The farm also counts with a school in order to alphabetize the children of the farm. It also has a hydroelectric and we work with earthworms for organic matter. We support the environment by complying with all the pre-requisites of the Certifications of Rainforest and C.A.F.E Practices. In the year 2005, Finca La Bolsa was chosen by Anacafe-Huehuetenango to impart a documentary with the German Channel D W T V, with the purpose of filming the process of high quality coffee production in Guatemala, which was viewed worldwide. nft,norg
Hawaii
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Kona Fancy   10204 100 Lbs 49 CI USA Minnesota USA
ci-usa-minnesota Cocoa, tart citric acidity. nft,norg
Hawaii
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Kona Prime Screen 15/17 (GrainPro) 10023 100 Lbs 3 CI USA Minnesota USA
ci-usa-minnesota Herbal and citric. Herbal and citric. This coffee has limited traceability. nft,norg
Hawaii
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Kona Prime 1 Screen 19 (GrainPro) 7654 100 Lbs 3 CI USA Minnesota USA
ci-usa-minnesota Sweetgrass and cedar. Sweetgrass and cedar. nft,norg
Hawaii Maui Yellow Caturra - Washed 11162 100 Lbs 11 Afloat/USA
USA
afloat Clean and smooth with peanut and cedar flavor. nft,norg
Honduras
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FTO SHG EP Cooperativa RAOS - FLO ID 905 (GrainPro) 10194 69 Kg 79 CI USA Minnesota USA
ci-usa-minnesota Tobacco, thyme and cocoa. Tobacco, thyme and cocoa. Our first opportunity to work with Cooperativa Regional Mixta de Agricultores Orgánicos de Sierra Limitada (Co-op RAOS) came in 2015, and we're excited to present the coffees from this grower group of 250 producers. The co-op comprises smallholders who grow Catuai, Caturra, Typica, Bourbon, Pacas, as well as IHCAFE 90. This lot selects from a majority of the heirloom varieties: Catuai, Caturra, Typica, and Bourbon. While coffees from Honduras have tended to be a little unstable, these growers have had good results thanks to their optimizing the potential in the area. Climate, altitude, and the varieties being grown are all in everyone's favor, but processing is where the quality has historically been lacking RAOS has a central processing station for wet- and dry-milling, which helps improve the consistency in the processing. We're excited to see how this partnership develops. — Piero Cristiani Fair Trade,Organic
Honduras
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FTO SHG EP Cooperativa RAOS - FLO ID 905 (GrainPro) 10195 69 Kg 222 CI USA Minnesota USA
ci-usa-minnesota Intense citric acidity and smooth with lemon zest, mild toffee and a lemongrass aftertaste. Intense citric acidity and smooth with lemon zest, mild toffee and a lemongrass aftertaste. Our first opportunity to work with Cooperativa Regional Mixta de Agricultores Orgánicos de Sierra Limitada (Co-op RAOS) came in 2015, and we're excited to present the coffees from this grower group of 250 producers. The co-op comprises smallholders who grow Catuai, Caturra, Typica, Bourbon, Pacas, as well as IHCAFE 90. This lot selects from a majority of the heirloom varieties: Catuai, Caturra, Typica, and Bourbon. While coffees from Honduras have tended to be a little unstable, these growers have had good results thanks to their optimizing the potential in the area. Climate, altitude, and the varieties being grown are all in everyone's favor, but processing is where the quality has historically been lacking RAOS has a central processing station for wet- and dry-milling, which helps improve the consistency in the processing. We're excited to see how this partnership develops. — Piero Cristiani Fair Trade,Organic
Honduras
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FTO SHG EP Cooperativa RAOS - FLO ID 905 (GrainPro) 10739 69 Kg 269 CI USA Minnesota USA
ci-usa-minnesota Toffee and lemon with a nutty aftertaste; tart acidity and a smooth mouthfeel. Toffee and lemon with a nutty aftertaste; tart acidity and a smooth mouthfeel. Our first opportunity to work with Cooperativa Regional Mixta de Agricultores Orgánicos de Sierra Limitada (Co-op RAOS) came in 2015, and we're excited to present the coffees from this grower group of 250 producers. The co-op comprises smallholders who grow Catuai, Caturra, Typica, Bourbon, Pacas, as well as IHCAFE 90. This lot selects from a majority of the heirloom varieties: Catuai, Caturra, Typica, and Bourbon. While coffees from Honduras have tended to be a little unstable, these growers have had good results thanks to their optimizing the potential in the area. Climate, altitude, and the varieties being grown are all in everyone's favor, but processing is where the quality has historically been lacking RAOS has a central processing station for wet- and dry-milling, which helps improve the consistency in the processing. We're excited to see how this partnership develops. — Piero Cristiani Fair Trade,Organic
Honduras
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FTO Women Producers Cooperativa RAOS - Women Producers - FLO ID 905 (GrainPro) 10196 69 Kg 227 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and citric with green pepper flavor and a nutty aftertaste. Mild, sweet and citric with green pepper flavor and a nutty aftertaste. Our first lots from Cooperativa RAOS (Regional de Agricultores Orgánicos de la Sierra) came in 2015, and over the next few years we have been thrilled to see both the quality and the quantity of these coffees improve: The 2016/2017 harvest saw our first opportunity to source a Women Coffee Producer lot from this group, whose 270-farmer membership includes a significant number of women. In addition to the program premiums these women receive for this lot, Cooperativa RAOS has many very active educational support programs open to all members. Gender assemblies are held by female members in order to discuss the women's needs, as well as ways of increasing equity within the group and community. "Gender equity means that women and men have the right to equal and fair access to the use, control, and benefits from the same goods and services of society, as well as to decision-making in the areas of social, economic, and social life, as well as politics." This is Cooperativa RAOS's mission statement with regards to gender, a philosophy that the organization supports through the development of training farms, as well as integrated farm-management programs, and in increasing access to these programs as well as organic-farming support to all members, including the female growers. The farms grow primarily Catuai, Caturra, Typica, Bourbon, and Pacas, as well as IHCAFE 90. This lot selects from a majority of the heirloom varieties: Catuai, Caturra, Typica, and Bourbon. While coffees from Honduras have tended to be a little unstable—especially for organic coffee—these growers have had good results. Climate, altitude, and the varieties being grown are all in everyone's favor, but ROAS stands apart through its attention to detail in processing: RAOS has a central processing station for wet- and dry-milling, which helps improve the consistency and the quality in the cup. For more information about our Women Coffee Producers Program, visit www.cafeimports.com/womenproducers. For more information about coffee production in Honduras, visit our Honduras Origin Page. Fair Trade,Organic,women-producers
Honduras
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Intibuca 1 Genaro Aguilar Nolasco - Finca Yaquelin - COCCAL Cooperative (GrainPro) (2016 Harvest) 9491 69 Kg 1 CI USA Minnesota USA
ci-usa-minnesota Peanut and soy nut. Peanut and soy nut. Genaro Aguilar Nolasco was the 2009 COE-winning producer in Honduras. His farm, Finca Yaqueline, is 5.5-hectare farm at 1735 meters, where Don Genaro grows Catuai variety coffee. nft,norg
Honduras
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Marcala Rojer Dominguez - Finca Las Acacias - Catuai - Washed (GrainPro) 10676 69 Kg 72 CI USA Minnesota USA
ci-usa-minnesota Sweet, clean and citric with chocolate, lemon and grapefruit flavor. Sweet, clean and citric with chocolate, lemon and grapefruit flavor. Las Flores is operated by producer Rojer Antonio Dominguez Marquez, along with 10 seasonal employees and two permanent employees. The farm was purchased in 1993 by Rojer's father, Alfonso Dominquez Calix. Roger aims to produce high-quality coffee while also making efforts to protect and sustain the natural resources and wildlife that exists on the estate. Las Flores is a 3.5-manzana plot, with all of the area dedicated to growing coffee. Finca Las Flores produces approximately 150 quintales per year. Among the coffee plants, orange trees, avocado trees, and guachipilín trees are grown to provide shade. After picking his coffee, Don Rojer ferments it for 18 hours before washing it, and it is dried for an average of 15 days. For more information about coffee production in Honduras, visit our Honduras Origin Page. nft,norg
Honduras
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Marcala Rojer Dominguez - Finca San Francisco - Catuai - Washed (GrainPro) 10677 69 Kg 25 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and citric with a nutty aftertaste. Mild, sweet and citric with a nutty aftertaste. Las Flores is operated by producer Rojer Antonio Dominguez Marquez, along with 10 seasonal employees and two permanent employees. The farm was purchased in 1993 by Rojer's father, Alfonso Dominquez Calix. Roger aims to produce high-quality coffee while also making efforts to protect and sustain the natural resources and wildlife that exists on the estate. Las Flores is a 3.5-manzana plot, with all of the area dedicated to growing coffee. Finca Las Flores produces approximately 150 quintales per year. Among the coffee plants, orange trees, avocado trees, and guachipilín trees are grown to provide shade. After picking his coffee, Don Rojer ferments it for 18 hours before washing it, and it is dried for an average of 15 days. For more information about coffee production in Honduras, visit our Honduras Origin Page. nft,norg
India
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Arabica Plantation Plantation A - Yelnoorkhan Estate (2016 Harvest) 8994 60 Kg 176 CI USA Minnesota USA
ci-usa-minnesota Soy nut, thick and citric. Soy nut, thick and citric. nft,norg
India
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Monsooned Malabar AA 10093 50 Kg 94 CI USA Minnesota USA
ci-usa-minnesota Burnt popcorn with a frothy mouthfeel. Burnt popcorn with a frothy mouthfeel. "Monsooning" is a style of processing that is particular to India, specifically the Malabar Coast, including Kerala and Karnataka, and produces a cup character which is remarkable in its uniqueness from other cofees and processing. Coffee is left quite literally exposed in the monsoon weather during the rainy season, for three to four months, which tempers the coffee's natural acidity and encourages more chocolaty, earthy, and spicy qualities often sought after in classic espresso blends. The coffee seeds themselves are often markedly different in color from more standard washing or natural processing, taking on a yellowish rather than greenish hue. nft,norg
India
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Monsooned Malabar   10746 50 Kg 91 CI USA Minnesota USA
ci-usa-minnesota Salted popcorn, heavy. nft,norg
India Monsooned Malabar AA 10918 50 Kg 270 Origin/USA
Est Ship: Nov 2017
USA
Est Ship: Nov 2017
  origin nft,norg
India
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Robusta Cherry A - Screen 17 10747 60 Kg 27 CI USA Minnesota USA
ci-usa-minnesota Popcorn and soy nut. nft,norg
Jamaica
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Blue Mountain Jamaican Coffee Farmers Association - Grade 1 (Barrel) 11036 30 Kg 40 CI USA Minnesota USA
ci-usa-minnesota Mild, sweet and citric with a nutty aftertaste. Mild, sweet and citric with a nutty aftertaste. Jamaican Blue Mountain coffee is mainly produced by the Wallenford, Mavis Bank, Moy Hall, and Old Tavern Estates. It is consistently the highest-priced coffee in the world (outside of an auction system). A typical Jamaican farmer will pick his or her own "cherry-berry," and drop them off to these estates for processing and payment. For the 15–20 years that we have been buying Jamaican coffee, we have not been able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer who is a member of the Jamaican Coffee Farmers Association, a group of about 250 small producers in Jamaica that are trying to band together, process their own coffee, and bypass the big estates' processing services. Since meeting and visiting their farms in Jamaica, Café Imports has prefinanced Arthur and the Jamaican Coffee Farmers Association, so that they can produce and process their own coffee and gain a greater share of the income generated from this coffee. For more information about coffee production in Jamaica, visit our Jamaica Origin Page. nft,norg
Java Arabica Blue Batavia - Grade 1 (GrainPro) 10924 60 Kg 158 Origin/USA
Est Ship: Sep 2017
USA
Est Ship: Sep 2017
origin Very sweet with tart citric acidity and a smooth mouthfeel; flavors of grapefruit, lemon and roasted peppers with an herbaceous aftertaste. nft,norg
Kenya
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AA Kichwa Tembo (GrainPro) 10171 60 Kg 9 CI USA Minnesota USA
ci-usa-minnesota Sweet, tangy and balanced with a creamy mouthfeel; big grapefruit flavors with molasses, graham, cane juice and cascade hops. Sweet, tangy and balanced with a creamy mouthfeel; big grapefruit flavors with molasses, graham, cane juice and cascade hops. "Kichwa Tembo" means "elephant head" in Swahili, and, for Café Imports, the mark represents the strength in these cups. Our Kichwa Tembo coffees represent a classic, hardworking Kenyan profile: Sweet tropical fruit balanced by complex savory elements of herb and tomato, and a creamy body. We strive to offer high-quality Kichwa Tembo coffees in addition to our more traceable Kenyan microlots and factory-specific lots (washing stations are often called "factories" in Kenya). For more information about coffee production in Kenya, visit our Kenya origin page. Elephant photos taken at the David Sheldrick Wildlife Trust, Nairobi, Kenya. nft,norg
Kenya AA Kichwa Tembo (GrainPro) 10865 60 Kg 248 Afloat/USA
Est Arrival: Aug 2017
USA
Est Arrival: Aug 2017
afloat Sugary sweet with tangy acidity and a smooth mouthfeel; lots of lemon and grapefruit flavors with red grape, graham and a nutty aftertaste. Sugary sweet with tangy acidity and a smooth mouthfeel; lots of lemon and grapefruit flavors with red grape, graham and a nutty aftertaste. "Kichwa Tembo" means "elephant head" in Swahili, and, for Café Imports, the mark represents the strength in these cups. Our Kichwa Tembo coffees represent a classic, hardworking Kenyan profile: Sweet tropical fruit balanced by complex savory elements of herb and tomato, and a creamy body. We strive to offer high-quality Kichwa Tembo coffees in addition to our more traceable Kenyan microlots and factory-specific lots (washing stations are often called "factories" in Kenya). For more information about coffee production in Kenya, visit our Kenya origin page. Elephant photos taken at the David Sheldrick Wildlife Trust, Nairobi, Kenya. nft,norg
Kenya
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AB   10952 60 Kg 105 CI USA Minnesota USA
ci-usa-minnesota Nice sugar sweetness with tart fruit acidity and a heavy mouthfeel; cocoa, grapefruit and cedar flavors. nft,norg
Kenya
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Microlot Gatina AA - Mugaga F.C.S. - Nyeri (GrainPro) 10327 60 Kg 11 Vollers UK UK
london-eu Sweet and savory, with grapefruit, lemongrass, toffee, tamarind and good structure. Sweet and savory